Soft Cranberry Sugar Cookies (2024)

These cranberry cookies are from my grandmother's recipe,and they are simply perfect. The softness of the cookie and the slight crunch of the sugar coating make them a delicious classic for Christmas or any time of year.

Classic cranberry cookies

When I'm looking for ways tosimplifyin the kitchen, I often think about how my grandmothers used to cook. Neither of them would have been classified as amazing cooks, but they both had a few things they madereally, really well.

Every time my Grandma Ealy came to visit during the holidays, she would bringa huge batch of her famous raisin sugar cookies, which managed to stay perfectly soft for days on end.

My Grams never failed to bake her thin, crisp sand tarts every yearat Christmastime, and when we visitedher house onThanksgiving we could count on a pan of peas and mushrooms simmering on the stove, and thick pieces of peanut butter fudge for dessert.

I love to try out new recipes, but all the pressure to continuallybe changing and updating and impressing just gets to be waytoo much. When did it becomelame make the same recipes again and again, even when they'redeliciousand everybody loves them?

Related recipe: Chocolate Peanut Butter Cookies

Related recipe:Soft and Chewy Lemon Blueberry Cookies from Cake Mix

Wefeel obligated to scourmagazines and the internetfor the prettiest, newest, most show-stopping recipes, and thenwonder why we're so much more stressed out than our grandmothers were.

This year, I'm going back to the basics... with just one itty-bittytwist. I made my Grandma's famous original cookie recipe, but instead of using raisins, I swapped in Craisins (any sweetened, dried cranberry will do) to turn them into cranberry cookies.

Related recipe: Apple Cranberry Crumble

The secret to soft cookies

The secret ingredient? Using Crisco instead of oil or butter.

I know Crisco has gotten a bad rap over the years.

No, it's not the healthiest ingredient in the world. But guess what—these are COOKIES! They're not meant to be healthy. ;) I learned from my grandma that if you want really soft cookies, Crisco is the way to go.

I tried to "modernize" this recipe with a healthier substitution, but nope. The result was not as good.

The other secret to this recipe is to simmer dried cranberries (Craisins) in water to rehydrate them. This gives them an amazing plump texture, while still allowing them to retain the sweetness you just can't get from fresh cranberries.

These cranberry cookies are not super decadent or overly sweet, but the sugar coating on the outside gives them a yummy little bit of crunch while keeping the inside really soft.

Ingredients

• 10 oz craisins or other sweetened dried cranberry
• 1 ½ cup sugar, plus extra for rolling
• 1 cup Crisco
• 2 eggs
• 3 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon vanilla

Instructions

Step 1: Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.

Step 2: Combine Craisins and 1 cup of water in a saucepan and bring to a boil. Reduce to a simmer and cook until all of the liquid has been absorbed, stirring once in a while to prevent sticking and burning. Remove and let cool.

Step 3: Combine flour and baking soda in a bowl.

Step 4: In a separate bowl, combine sugar, Crisco, eggs and vanilla, and mix until smooth.

Step 5: Add cooked Craisins and flour mixture alternately. Mix well.

Step 6: Shape into small balls (about 1 ½-inch big) and roll in sugar until the ball is thinly coated.

Step 7: Bake 10-15 minutes until edges are slightly browned. Allow to cool a few minutes before removing from the pan and enjoying.

Can you freeze sugar cookies?

Yes!

This recipe freezes really, really well. I bake them first and then pop them into the freezer in freezer bags after they've cooled. This batch was baked about two weeks ago, and we're still enjoying them from the freezer (they thaw inmereminutes on the countertop).

If you're looking for a simple, back to basics cranberry cookie recipe for the holidays or any time of year, please try out my grandma's recipe. It might just become your family favorite, too!