Cranberry-infused sugar cookies
Cranberry-infused sugar cookies combine sweet and tart flavors with a tender texture, making them a delightful treat for any occasion. This easy recipe involves creaming butter and sugar, mixing in wet and dry ingredients, and folding in dried cranberries before baking.
Cook time 10 min
Prep time 15 min
Ingredients:
1 cup sugar1 stick salted butter
1 egg
1 tsp vanilla extract
1.50 cups all-purpose white wheat flour
1 tsp baking powder
1/2 cup dried cranberries
Cranberry-infused sugar cookies are a delightful twist on the classic sugar cookie recipe. These cookies offer a delightful combination of sweet and tart flavors, making them perfect for any occasion. Whether you're baking for a holiday gathering or just want a sweet treat, these cookies are sure to impress.
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. You can use an electric mixer on medium speed for about 2-3 minutes or mix by hand using a whisk.
Add the egg and vanilla extract to the butter and sugar mixture. Continue to beat until well combined.
In a separate bowl, whisk together the all-purpose flour and baking powder until evenly distributed.
Gradually add the dry ingredients to the wet mixture. Mix until just combined and a dough forms. Avoid overmixing to keep the cookies tender.
Gently fold in the dried cranberries using a spatula or a wooden spoon until they are evenly dispersed throughout the dough.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are slightly golden but the centers are still soft. Keep an eye on them to avoid overbaking.
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely.
Enjoy your cranberry-infused sugar cookies with a refreshing beverage or as a delightful snack on their own!
In just a few simple steps, you can create delicious cranberry-infused sugar cookies that are perfect for sharing with friends and family. The tartness of the cranberries complements the sweetness of the cookies, creating a balanced and flavorful treat. Enjoy these cookies with a glass of milk or a warm cup of tea for a delightful experience.
Cranberry-infused sugar cookies FAQ:
Bake the cookies in a preheated oven at 350°F (175°C) for 10-12 minutes. The edges should be slightly golden, but the centers should remain soft.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on the baking sheet to allow for spreading during baking.
Fresh cranberries may not be suitable as they have higher moisture content and can make the cookies soggy. It's best to use dried cranberries for this recipe.
Store the baked cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them for up to 3 months.
You can use unsalted butter instead of salted butter. If using unsalted butter, consider adding a pinch of salt to the dough to maintain flavor.
Cooking Tips:
- Use room temperature butter: Using butter at room temperature ensures that it blends easily with the sugar, resulting in a smooth and consistent cookie dough.
- Chill the dough: After mixing the dough, chill it in the refrigerator for at least 30 minutes. This helps the cookies maintain their shape and prevents spreading during baking.
- Use parchment paper or silicone baking mats: Lining your baking sheets with parchment paper or silicone mats prevents the cookies from sticking and ensures even baking.
- Monitor baking time: Keep an eye on the cookies as they bake, as oven temperatures can vary. The edges should be lightly golden while the centers remain soft. This usually takes about 8-10 minutes.
- Allow cookies to cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and enhances their texture.
Nutrition Facts
16 ServingsCalories 150kcal
Protein 1.86g
Carbohydrates 22g
Fiber 0.42g
Sugar 14g
Fat 6g
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