Cranberry Brown Sugar Cookies: 2013 Christmas Cookie Recipe Swap

Today is the big 2013 Christmas Cookie Recipe Swap reveal!

The swap is hosted by Julie at White Lights on Wednesday, Rachel and I {Love} my Disorganized Life, and Stacey and Aubrey at Real Housemoms - thanks ladies!

For this swap two bloggers (or non bloggers) swap tried and true favorite Christmas Cookie recipes, cook them up, and share them!

This year, I shared my Brownie Crinkle Cookies with Ashley from Your Girl for all Seasonings and she shared her fantastic recipe for Cranberry Brown Sugar Cookies with me.

Do you want to know what my favorite part of all this is?  I never would have picked out this recipe if I weren’t for the swap.  I usually fall in the “give me chocolate or don’t bother” camp and shy away from fruit in cookies.

I am so so so happy that Ashley chose to share this recipe with me!  These cookies are fantastic!  The cinnamon-sugar coating in reminiscent of snickerdoodles, which a Hubs favorite cookie (which I also always forget to make because of the whole chocolate addict thing)

It doesn’t show up well in the photos, but I also love the pop of red cranberry color when you bite into the cookies.  It gives a nice, festive pop of color!

Side note...don't you love Dude & Spud's decorating skills on that tree in the background?  Love it!

Cranberry Brown Sugar Cookies

¾ cup (1 ½ sticks) unsalted butter, at room temperature
1/3 cup packed dark brown sugar
1/4 cup plus 2 Tbsp white sugar, divided
2 eggs
1 tsp vanilla extract
1/2 tsp sea salt
1/2 tsp ground cinnamon, divided
1/2 cup sweetened dried cranberries (Craisins)
1 3/4 cups all-purpose flour, spooned and leveled

Preheat the oven to 350 degrees F and line baking sheets with a silpat or parchment paper

Place the butter, brown sugar and ¼ cup white sugar in the bowl of a stand mixer.  Cream together on medium speed until light and fluffy.

Add the eggs, one at a time, mixing until thoroughly combined.  Mix in the vanilla, salt, and ¼ tsp of the cinnamon.

Turn the mixer to low and slowly mix in the flour, do not over mix.  Use a large spoon or spatula to fold in the cranberries.

In a small bowl, stir together the remaining 2 tablespoons of sugar and ¼ teaspoon of cinnamon.

Scoop the dough by heaping tablespoonfuls and gently roll into a ball.  Roll the dough balls through the cinnamon-sugar mixture until coated.  Place the dough balls 1-inch apart on the prepared cookie sheets.  Gently press down on each dough ball to flatten slightly.

Bake in the preheated oven for 10-12 minutes or until the cookies are puffed and golden.

Transfer the cookies to wire racks and cool.

Makes about 36 cookies


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