Sparkling Cranberry Crinkle Cookies
These festive cranberry crinkle cookies are soft, chewy, and bursting with a sweet-tart flavor, featuring a beautiful crackled powdered sugar coating that makes them perfect for the holidays.
Equipment
- medium bowl
- large bowl
- electric mixer
- baking sheets
- parchment paper or silicone mats
- shallow bowls
- wire rack
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (1 stick) softened
- 1 ½ cups granulated sugar plus extra for rolling
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup fresh or frozen cranberries finely chopped
- ¼ cup powdered sugar (for rolling)
Instructions
Preparation
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set it aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer for 2-3 minutes.
- Beat in the egg and vanilla extract until they are well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the finely chopped cranberries.
- Cover the dough and chill in the refrigerator for at least 1 hour or overnight to prevent spreading and deepen flavors.
Baking
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
- Place extra granulated sugar in one shallow bowl and powdered sugar in another.
- Scoop dough into rounded tablespoons, roll into balls, then double-roll each in granulated sugar and then powdered sugar for a thick coating and crinkle effect.
- Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 9-11 minutes until edges are lightly set and centers are slightly soft, allowing the powdered sugar to crackle.
- Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure cranberries are finely chopped for even distribution and to prevent the dough from tearing during rolling. Chilling the dough is essential for the best crinkle effect and helps to develop the flavors. Do not overbake; the cookies should still be slightly soft in the center when removed from the oven for a chewier texture.