Bring a little holiday magic to your cookie plate with these Chocolate Cranberry Sugar Cookies! They’re festive, buttery and tender with just the right mix of sweet and tart. Each bite combines rich chocolate chunks with pops of tangy cranberry goodness, all wrapped in a buttery sugar cookie base.
The cookies are as easy to make as they are to enjoy. Perfect for holiday gatherings, gift boxes, or simply satisfying your sweet tooth, these Chocolate Cranberry Sugar Cookies bring a unique twist to classic sugar cookies. They pair beautifully with a hot cup of coffee or tea, making them the ultimate cozy treat for winter evenings.
Bake up a batch of these irresistible cookies, and watch them disappear as quickly as they cool!
How to make chocolate cranberry sugar cookies
Begin with creaming the butter and sugar in a large bowl for about 3–5 minutes until it becomes light and creamy. Add the egg yolk, salt, and vanilla extract, and mix until everything is well combined.
Next, incorporate the flour using a spatula or wooden spoon. Fold in the chopped chocolate and cranberries until evenly distributed throughout the dough.
Wrap the dough in plastic wrap, shaping it into a log about 2 inches (5 cm) in diameter. Chill the dough in the refrigerator for at least 2 hours or up to 2–3 days to make it easier to slice.
Preheat your oven to 325ºF (165ºC) and line two baking sheets with parchment paper.
Slice the chilled dough into ¼-inch (6 mm) thick cookies and place them on the prepared baking sheets, leaving space between each one.
Bake the cookies for about 15 minutes, or until the edges are slightly golden.
Let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Hope you will try and enjoy these festive, buttery cookies with a perfect balance of chocolate and cranberries! If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.
For more unforgettable holiday cookies check our great Holiday Cookie Collection e-book.
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Chocolate Cranberry Sugar Cookies
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Equipment
Ingredients
- 1/2 cup (113g) unsalted butter , at room temperature
- 1/3 cup (70g) caster sugar
- 1 egg yolk
- 1/2 tsp (2.5g) vanilla extract
- 1/4 tsp (1g) salt
- 1 ¼ cup (160g) all-purpose flour
- 1/3 cup (60g) semisweet chocolate , chopped
- 1/2 cup (70g) dried cranberries
Instructions
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In a large bowl, cream the butter and sugar for about 3-5 minutes until creamy.
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Add egg yolk, salt, and vanilla extract and mix until well combined.
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Add the flour to the butter mixture.
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Incorporate the flour using the mixer or a spatula.
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Add the chopped chocolate and cranberries.
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Fold them in until well distributed.
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Wrap the dough in plastic wrap and shape it into a log about 2 inches (5cm) in diameter.
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Chill the dough for at least 2 hours and up to 2-3 days.
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Preheat the oven to 325ºF (165ºC) and line a large baking sheet with parchment paper.
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Slice the cookies into ¼ inch (6mm) thick cookies.
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Place the cookies on the prepared baking sheet, leaving space between them.
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Bake for about 15 minutes or until slightly golden on the edges.
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Let the cookies cool on the baking sheet for 5 minutes.
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Cool completely on a cooling rack.
Nutrition
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