Thick and Chewy Cranberry Cookies Recipe
This cranberry cookies recipe is going to become a holiday favorite. These cookies are slightly crisp on the outside and chewy on the inside. The tart flavor of the dried cranberries pairs perfectly with the sweet cookie dough.
Use this basic version as-is, or add white chocolate chips and macadamia nuts to make ultra-decadent cookies for the holidays.
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If you’re looking for a great cranberry cookie recipe to make during the holiday season, you’ve come to the right place. These are the perfect mixture of crunchy on the outside and slightly chewy on the inside, but you can bake them a little longer if you like your cookies crispy throughout.
These classic cranberry cookies are wonderful just as they are, but they’re so easy to dress up with chocolate chips and nuts, too. Just use whatever you have on hand during the holidays to whip up a batch.
When they’re done, sit down with a few cookies and a tall glass of milk to enjoy a festive sweet treat.
Want to know how my husband likes them? He likes his a little crispier, and he spreads them with cream cheese. I was skeptical to try that at first, but I have to admit, it does taste amazing that way. Shhh… don’t tell him that I said he’s right!
The great thing about these cranberry cookies for holiday baking is that they freeze beautifully, and they keep well stored in an airtight container, too. That makes them perfect for gift-giving and even sending through the mail for those long-distance family and friends you want to send something special to.
Tips for Cookies with Just the Right Texture
Be careful not to over-bake these cookies. You may notice that some of these are a little darker (my husband likes them crispy), but I tend to like cookies that are on the lighter side of that golden brown color.
So if you want chewy cookies, you may want to check these between the 8-10 minute range. If they seem a little underdone in the center, don’t worry; they’ll get firmer in the center as they cool. But if they’re significantly underdone, pop them back in for another couple of minutes. Easy peasy.
Classic Holiday Cranberry Cookies Recipe
Ingredients for Cranberry Cookies:
- ¾ cup of packed brown sugar
- ¼ cup of granulated sugar
- 1 3.4-oz. package of vanilla instant pudding
- 1 tsp of ground cinnamon
- 1 tsp of vanilla extract
- ½ tsp of ground nutmeg
- 1 cup of butter (2 sticks)
- 2 eggs
- 1 tsp of baking soda
- 2 ¼ cups of all-purpose flour
- 1 ½ cup of dried cranberries
Cranberry Cookie Directions:
1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the brown sugar, granulated sugar, pudding mix, cinnamon, vanilla, nutmeg and butter, until it creates a creamy mixture.
3. Add one of the eggs and incorporate it well. Then add the second egg and do the same.
4. Next add the baking soda and gradually adding the flour, slowly blend the mixture.
5. Pour and fold in the cranberries. Then drop a spoonful of the cookie dough onto a cookie sheet.
6. Bake 10-12 or until golden brown.
To make these cookies extra special, try adding white chocolate chips, walnuts, or macadamia nuts. Cherries would make a yummy substitute for cranberries if you’d like to try that, too.
Printable Cranberry Cookies Recipe
Classic Holiday Cranberry Cookies Recipe
This classic holiday cranberry cookies recipe will become a holiday favorite. They're crispy on the outside and chewy on the inside for that perfect cookie texture.
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 3.4-oz. package of vanilla instant pudding
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- ½ tsp ground nutmeg
- 1 cup butter ((2 sticks))
- 2 eggs
- 1 tsp baking soda
- 2 ¼ cups all-purpose flour
- 1 ½ cup dried cranberries
- Preheat the oven to 350 degrees.
- In a large bowl, combine the brown sugar, granulated sugar, pudding mix, cinnamon, vanilla, nutmeg and butter, until it creates a creamy mixture.
- Add one of the eggs and incorporate it well. Then add the second egg and do the same.
- Next add the baking soda and gradually adding the flour, slowly blend the mixture.
- Pour and fold in the cranberries. Then drop a spoonful of the cookie dough onto a cookie sheet. Repeat until cookie sheet is full, leaving at least an inch between cookies.
- Bake 10-12 minutes or until golden brown.
FAQ for Making Cranberry Cookies
Do I need a stand mixer for this recipe?
You don’t have to have a stand mixer for this recipe, but it does help to have free hands when incorporating dry ingredients. If you don’t have one, though, a hand mixer works just fine. You could also mix it by hand, but expect tired arms if you do. (I’ve been there before!)
How do I get chewy cookies?
For chewy cookies, you want to take them out of the oven when they’re slightly underdone in the center. As they cool, they’ll firm up but will still be chewy.
How do I get crunchy cookies?
This is an easy one! Just leave the cookies in for the longest recommended time (about 12 minutes, but this may vary depending on your oven).
How long will these keep?
They’ll still be good for about a week when kept in an airtight container. However, they will likely get crunchier as time goes on.
If you liked this cranberry cookies recipe, check out our M&M Christmas Cookie Bars!
