Cranberry Filled Cookies
Delight your taste buds with these lovingly crafted Cranberry Filled Cookies, a perfect balance of buttery softness and tangy fruitiness. Each tender cookie is filled with a luscious cranberry-orange filling, made from fresh or frozen cranberries, brown sugar, and zesty orange peel, creating a vibrant pop of flavor in every bite. The delicate cookie dough, enriched with real vanilla and a touch of salt, bakes to a golden perfection, sealing in the sweet-tart goodness. These festive treats are ideal for holiday gatherings, gifting, or simply enjoying with a cup of tea. With easy-to-follow steps and a charming homemade touch, Cranberry Filled Cookies are bound to become a seasonal favorite that’s irresistibly delicious and stunning to serve. Perfect for fans of fruity desserts, these cookies are a must-try for your Christmas cookie lineup!
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 150 grams Granulated sugar
- 1.5 teaspoons Vanilla extract
- 2 large Eggs
- 300 grams All-purpose flour
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 200 grams Fresh or frozen cranberries
- 100 grams Brown sugar
- 30 milliliters Water
- 1 teaspoon Orange zest
Instructions
In a medium saucepan, combine the cranberries, brown sugar, water, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries begin to burst and the mixture thickens, about 10 minutes. Remove from heat and let it cool completely.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs to the butter mixture, one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Divide the dough into two equal portions. Wrap each portion in plastic wrap and refrigerate for at least 1 hour, or until firm.
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
On a floured surface, roll out one portion of the dough to about 5mm (1/4 inch) thick. Use a round cookie cutter (about 5 cm or 2 inches in diameter) to cut out circles. Repeat with the second portion of dough.
Place half of the circles on the prepared baking sheets. Spoon about 1 teaspoon of the cooled cranberry filling into the center of each circle.
Top each filled circle with another dough circle. Press the edges together gently with your fingers or a fork to seal.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
3762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.2 g | 236% | |
| Saturated Fat | 103.6 g | 518% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 1248 mg | 54% | |
| Total Carbohydrate | 505.8 g | 184% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 257.6 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 245 mg | 19% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 820 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
