Aren’t cranberries just the prettiest Christmas baking accessory ever? I have a few baking projects I do every year that call for sugared cranberries and they are just so beautiful. There is something about those bold, red little fruits covered in sparkly sugar, that make my heart sing. This probably explains why most of my holiday decor has cranberry hues. Last year I even scored the most beautiful frosted cranberry garland at a local thrift shop.
Plus since I don’t have much of a sweet tooth, desserts with cranberries in them are my favorite. It’s that perfect little tangy zip that I need with my sweets! I am such a weirdo when it comes to sweets. I either need something salty & sweet or at least something to distract my tastebuds from something that is overly sweet.
I don’t recall ever coming across a cookie dough recipe that called for powdered sugar before this one. I admit I was a little skeptical, but the powdered sugar really seemed to help the dough have a smooth, creamy consistency. The cookies turn out with perfectly hard edges and soft middles, just the way I like ‘em! I will certainly be using this cookie recipe as a base for a ton of other cookie combinations. I am thinking next time I will try a peanut butter butter cream, with chopped Reeses peanut butter cups on top.
- 1 cup butter, softened
- ½ cup powder sugar
- 2 cups whole wheat white flour
- ½ tsp vanilla
- pinch of salt
- ½ tsp baking powder
- ¼ cup white chocolate chips
- ¼ cup butter, softened
- ¾ cup powder sugar
- few drops of milk
- dried sweetened cranberries
- In a large mixing bowl or stand mixer, mix 1 cup of butter and ½ cup powdered sugar until fluffy.
- Add the flour, vanilla, salt, and baking powder.
- Stir in the white chocolate chips.
- Roll balls of dough on butter-greased baking sheets and store in the fridge for 15 minutes.
- With a spatula, lightly press down on each ball of dough to flatten a bit.
- Bake cookies at 350 degrees for 12-15 minutes or until just slightly golden.
- Be sure not to over bake.
- While cookies are cooling make the buttercream frosting.
- In your mixer cream together ¼ cup butter, ¾ cup powdered sugar and a few drops of milk. Add more milk if the frosting becomes too thick.
- Frost cookies and place dried cranberries on top.
Recipe ℅: Roxanna’s Home Baking
A small roundup of some other good cranberry recipes:
^ I just made this jello recipe last week and it is INCREDIBLE!