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Cranberry Cookies

5 from 2 votes
Cranberry cookies in stick form. These buttery cranberry cookie bars are soft in the middle, crunchy on the edges, and loaded with sweet-tart cranberries and melty white chocolate. Easy to make, share, and store, these cranberry cookies are perfect for holiday cookie boxes, snack platters, or an afternoon pick-me-up.
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Cranberry Cookies

Ingredients
  

  • ¾ stick unsalted butter, softened
  • ⅜ cup powdered sugar
  • ½ large egg, beaten
  • 1 cup all purpose flour
  • 1.4 oz dried cranberry, minced
  • 1 cup white chocolate wafers
  • Red food coloring
  • Edible dried rose petals to garnish, optional

Method
 

Mixing the Cookie Dough
  1. In a mixing bowl, cream together unsalted butter and powdered sugar until smooth and well combined.
    ¾ stick unsalted butter, ⅜ cup powdered sugar
  2. Add the beaten egg and fold it in gently using a spatula until evenly mixed.
    ½ large egg
  3. Sift in the flour and add the minced dried cranberries. Gently fold the ingredients together.
    1 cup all purpose flour, 1.4 oz dried cranberry
Shaping the Cookie Sticks
  1. Transfer the dough onto a baking sheet.
  2. Roll it out to about 0.5 inch thick in a rectangle measuring 7 x 7.5 inches (17.8 x 19 cm).
  3. Chill the rolled dough in the refrigerator for 30 minutes. This will make cutting easier.
  4. Once chilled, slice the dough into strips measuring 3.5 x 0.5 inches (9 x 1.3 cm).
  5. Arrange the strips evenly on a baking sheet lined with parchment paper.
Baking the Cranberry Cookies
  1. Preheat the oven to 320°F (160°C).
  2. Bake the cookies for 15–20 minutes, or until lightly golden.
  3. Remove from the oven and let the cookies cool completely on the pan before decorating.
Garnish and Serve
  1. Dip each cooled cookie into melted white chocolate wafers (tinted with a little red food coloring if desired).
    1 cup white chocolate wafers, Red food coloring
  2. Decorate with edible dried rose petals, sprinkles, or drizzle an extra layer of white chocolate over the base coating.
    Edible dried rose petals to garnish
  3. Allow the chocolate to set and harden completely before removing the cookies from the pan.

Notes

  1. Avoid overmixing to prevent gluten formation, which can make the cookies tough.
  2. Mince dried cranberries finely so the dough slices smoothly without tearing.
  3. Don’t skip chilling the dough—it keeps the cookies from spreading and makes slicing neat and easy.