Cranberry Filled Cookies Recipe

Delight your taste buds with these irresistible cranberry-filled cookies! Bursting with the tart sweetness of cranberries and a hint of orange, these festive treats are perfect for the holidays or any occasion. This treasured recipe, adapted from Sylvia Delong's "Wisconsin Cranberry Growers Favorite Recipes," guarantees a delightful homemade cookie experience. The recipe yields approximately [Number] cookies (depending on size). Get ready to impress your friends and family with these amazing cranberry cookies!

Prep Time 30 mins
Cook Time 25 mins
Calories 252.7 kcal
Protein 6g
Rating 5.0 (1 Reviews)
Cranberry Filled Cookies 31

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cranberry Filled Cookies

  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 1/4 cups all-purpose flour
  • (not used as dried)
  • 1 tablespoon orange zest
  • 1/4 cup boiling water
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 tablespoons milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1 cup fresh or frozen cranberries
  • Water (for crimping, amount not specified)
  • Powdered sugar (for optional glaze, amount not specified)

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How to Make Cranberry Filled Cookies

  1. **Filling:**
  2. Combine 1 cup fresh or frozen cranberries, 1/2 cup granulated sugar, 1/4 cup all-purpose flour, 1/4 teaspoon salt, 1 tablespoon orange zest, and 1/4 cup boiling water in a saucepan.
  3. Bring to a boil over medium heat, then reduce heat and simmer for 3 minutes, stirring occasionally.
  4. Remove from heat and let cool completely. Refrigerate until ready to use.
  5. **Cookies:**
  6. Cream together 1/2 cup (1 stick) unsalted butter, softened, and 1/2 cup granulated sugar until light and fluffy.
  7. Beat in 1 large egg until well combined.
  8. Stir in 1 teaspoon vanilla extract and 2 tablespoons milk.
  9. In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
  10. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  11. On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
  12. Use cookie cutters to cut out desired shapes.
  13. Place about 1 teaspoon of the cooled cranberry filling onto the center of half of the cookies.
  14. Top with the remaining cookies, pressing the edges to seal.
  15. Moisten the edges with a little water and crimp with a fork for a decorative seal.
  16. Bake on ungreased baking sheets at 350°F (175°C) for 10-15 minutes, or until the edges are lightly golden brown.
  17. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
  18. (Optional) Drizzle with a powdered sugar glaze after cooling.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

94g

Fat

21g

Carbs

14g