Decadent Cranberry Cookies Recipes

CRANBERRY CHOCOLATE POTATO CHIP COOKIES

Steps:

• Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a nonstick baking mat. Set aside.
• Using a food processor, chop the cranberries, and set aside.
• Using a hand mixer or a stand mixer, cream the butter and sugar together until smooth.
• Add the flour and vanilla extract, mixing until batter has just come together.
• Using a plastic spatula, stir in the crushed potato chips, chopped cranberries and semisweet chocolate chips.
• Once mixed, drop the batter onto the prepared cookie sheet with a spoon.
• Using a fork, make criss-cross patterns on top of the cookies to flatten them before baking. (Pro tip: Dip the fork tines in ice water before and after each cookie to prevent sticking.)
• Transfer the cookies to the oven, and bake for 15-20 minutes, or until golden brown.
• When the cookies have cooked through, remove from the oven and transfer to a cooling rack after 10 minutes. (Waiting some minutes before transferring them to the cooling rack will ensure they don't fall apart once moved.)
• Once the cookies have cooled completely, heat the additional chocolate chips and butter together in a microwave-safe bowl. Transfer to a pastry bag (or a plastic bag). Snip the tip, and drizzle the melted chocolate over the cooled cookies.
• Enjoy with a glass of milk!

CRANBERRY AND CHOCOLATE CHUNK OATMEAL COOKIES (VEGAN, GLUTEN-FREE, REFINED SUGAR-FREE)

Steps:

• Preheat oven to 350 degrees Fahrenheit and line a half-sheet baking sheet with parchment paper. Set aside.
• In a large mixing bowl at oat flour, oats, maple sugar, arrowroot powder, cinnamon, baking powder, baking soda and salt. Stir.
• Add room temperature vegan butter, non-dairy milk, and vanilla to the mixing bowl. Use an electric hand mixer and mix until all ingredients are well incorporated.
• Add unsweetened dried cranberries and chocolate. Mix again with the hand mixer or fold in with a spoon. The cookie batter will feel a bit crumbly like granola and that is okay. It will gel together as it bakes and then cools.
• Use a quarter cup measuring cup to scoop out 1/4 cup servings of the cookie batter. You want to really pack the cookie dough firmly into the measuring cup before inverting the measuring cup overtop the parchment paper lined baking sheet. If any cranberries, chocolate, or oatmeal flakes fall out of the cookie mounds, press them back in with your fingers. The batter should make 13 cookie mounds. The cookies will spread when they bake so leave room between the cookies and use two baking sheets if needed.
• Bake for 10 minutes. Allow the cookies to rest on the baking sheet for thirty minutes before transferring to a cooling rack to fully cool. The cookies will firm up as they cool. If you touch them too early they will fall apart.
• Store leftovers in an airtight container at room temperature for up to five days.

CRANBERRY OATMEAL COOKIES

Steps:

• Preheat oven to 365 degrees. In a large mixing bowl, cream butter, brown sugar, and sugar for 4 minutes or until light and fluffy. Scrape the sides of the bowl halfway through to ensure even mixing.
• Add eggs and vanilla and cream for 1 minute longer.
• Stir in flour, rolled oats, cornstarch, baking soda, and salt. Fold in dried cranberries.
• Drop onto a light-colored baking sheet. Bake for 9-11 minutes or until edges starts to turn a light golden color. Don't overbake.

CRANBERRY ORANGE WHITE CHOCOLATE THUMBPRINT COOKIES

Steps:

• Chop or pulse dried cranberries to break into smaller pieces.
• Whisk flour and sugar.
• Cut butter into small pieces. Use a pastry cutter/fork/food processor to blend into small crumbs with flour mixture.
• Stir in dried cranberries, salt, vanilla extract, almond extract, orange zest, and orange juice.
• Mix until a large dough ball forms. I used a food processor but a stand mixer with a paddle attachment works, too or simply form the dough with your hands.
• Wrap in plastic wrap and chill at least 2 hours or overnight.
• Preheat oven to 325°F. Line a baking sheet with parchment paper.
• Scoop ¾ cookie dough and roll into a smooth ball. Place dough 1½ inches apart.
• Press thumb into center of dough ball.
• Bake in oven for 14-16 minutes.
• Press thumbprint or ½ tsp into center of baked dough again.
• Melt chocolate in a double boiler on low heat with cream or in a microwave on power level 4 until melted. TIP: Avoid using a spatula to stir mixture as the moisture from it can seize it. Use a metal spoon to stir.
• Fill the center of each cookie with white chocolate.
• Drizzle the tops of the cookies with white chocolate using 2 spoons dipped in the chocolate or simply whisk together powdered sugar and water until smooth then drizzle over the top of each cookie.

DECADENT CRANBERRY COOKIES

Steps:

• Set oven to 350 degrees.
• Grease 2 baking sheets, or line with parchment paper.
• Sift together flour, cocoa powder, cinnamon baking powder, baking soda; set aside.
• In a large bowl, beat butter, shortening, white and brown sugar until light and fluffy.
• Add eggs, mix well until fluffy.
• In a Small cup, mix together the vanilla and the coffee, until the coffee is dissolved, then add to the butter mixture; beat to combine.
• Gradually add dry ingredients, mixing until combined.
• Stir in the baking chips and dried cranberries.
• Drop 1 tablespoon of dough at a time onto baking sheet, spacing about 2" apart.
• Bake for 8-10 minutes.
• Let cool 1 minute, then transfer to a wire rack to cool.
• Store cookies in an airtight container at room temperature for up to 1 month.

CRANBERRY DECADENT COOKIES

Steps:

• Preheat oven to 350. Grease large cookies sheets.
• Melt semi-sweet chocolate and cool.
• Combine dry ingredients: flour, cocoa, cinnamon, baking powder and salt.
• In a large bowl, cream butter. Add sugar and beat until light and fluffy. Add eggs and beat until smooth. Stir in melted chocolate.
• Add dry ingredients ad mix well.
• Fold in 1 cup of white chocolate chips (if using), and cranberries.
• If the dough feels very soft or wet, chill for 10 minutes.
• Drop by teaspoons onto greased cookie sheets.
• Bake until cookies look dry and cracked but still feel soft when pressed lightly, about 8 minutes.
• Remove from one and let stand on sheets for 3 minutes.
• Remove to rack and let cool completely.

CRANBERRY DECADENT COOKIES

Steps:

• Preheat oven to 350 F (180 C). Line baking sheets with parchment paper.
• Sift together flour, cocoa powder, ground cinnamon, baking powder and baking soda, and set aside.
• In a large bowl use an electric mixer to beat butter, shortening, granulated sugar and brown sugar until light and fluffy. Add eggs, one at a time, mixing until fully combined before next addition.
• In a small cup, mix together the vanilla and the coffee until the coffee is dissolved, then add to the butter mixture; beat to combine.
• Gradually add dry ingredients, mixing until combined.
• Stir in by hand white chocolate chips, semi-sweet chocolate chips, and dried cranberries.
• Drop 1 tablespoon of dough at a time onto baking sheets, spacing cookies about 2 inches apart. Bake for 8 to 10 minutes or until firm. Let cool for 1 minute then transfer to a wire rack to cool completely.
• Store in airtight containers at room temperature for up to 1 month.