Ingredients for Cranberry Noel Cookies
- Unsalted Butter
- ¾ cup granulated sugar
- ½ cup milk
- Pure Vanilla Extract
- ¼ teaspoon salt
- All Purpose Flour
- Dried Cranberries
- ½ cup chopped pecans
- Unsweetened Coconut
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How to Make Cranberry Noel Cookies
- Preheat oven to 375°F (190°C).
- Cream together 1 cup (2 sticks) softened butter and ¾ cup granulated sugar in a large bowl until light and fluffy (about 2 minutes).
- Beat in ½ cup milk, 1 teaspoon vanilla extract, and ¼ teaspoon salt until just combined.
- Gradually add 2 ½ cups all-purpose flour, 1 cup dried cranberries, and ½ cup chopped pecans. Mix on low speed until just combined, being careful not to overmix.
- Divide the dough in half.
- Shape each half into an 8-inch log, approximately 2 inches in diameter.
- Roll logs in 1 cup unsweetened shredded coconut, pressing gently to coat.
- Wrap logs in plastic wrap and refrigerate for at least 2 hours, or until firm.
- Using a sharp knife, cut logs into ¼-inch thick slices.
- Place slices onto ungreased baking sheets, leaving about 1 ½ inches between each cookie.
- Bake for 12-15 minutes, or until edges are golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 2 weeks. (If you can resist!)
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
95g
Fat
218g
Carbs
26g
