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CRANBERRY TEA COOKIES RECIPE

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With the holiday nearly here, many of us want to enjoy some time with friends and family. Like many people, I love the idea of sitting down with them and exchanging fun gifts. As I’ve gotten older, however, I have moved more to giving homemade gifts, such as cookies, bath products, or even mixes. I have found that some of the best gifts were actually homemade baked goods since…well…who doesn’t like getting yummy cookies? Even though many people love my chocolate cherry cookies, I do have some people on my gift list who don’t like chocolate. To my delight one of my friends recently shared with me this yummy recipe, perfect for those who want something different from the traditional chocolate holiday cookies!

After hearing the success these cookies had with her, I knew I had to try these cookies for myself. The results were so good I couldn’t wait to share this recipe with all of my readers! With the size of this batch I found it was perfect for filling two small tins, making it the perfect holiday gift for two friends!

Note: Special thanks to my friends Shannon at Livingston Creatives for helping me with this recipe and pictures!

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CRANBERRY TEA COOKIES RECIPE

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4.3 from 4 reviews

Looking for a delicious recipe for the holidays? Check out our CRANBERRY TEA COOKIES RECIPE here!

  • Author: Susan Bewley
  • Prep Time: 2 hours 15 mins
  • Cook Time: 15 mins
  • Total Time: 2 hours 30 mins
  • Yield: 35 - 40
  • Category: dessert

Ingredients

Units Scale
  • 2 sticks salted butter at room temperature
  • 1/2 cup white sugar
  • 2 tablespoons milk
  • 1 teaspoon pure vanilla
  • 1/2 teaspoon salt
  • 2 1/2 cups flour
  • 1/2 cup chopped pecans (optional)
  • 3/4 chopped dried cranberries
  • 1/4 cup extra sugar

Instructions

  1. Using a stand or hand mixer, cream butter and sugar until fluffy. Once thoroughly mixed, add milk and vanilla.
  2. Add cranberries to the mix and pecans (if choose to do so).
  3. Place a piece of parchment paper on a count and roll into 2 logs (about 8 x 1 ½”),
  4. Cover and chill for 2 hours in the refrigerator or freezer for 30-60 minutes. Dough should be firm when finished.
  5. Preheat oven to 375 degrees Fahrenheit.
  6. Slice cookies about 1/4” thick. Roll edges of cookies in sugar.
  7. Place on lightly greased cookie sheets and bake for 10-15 minutes.
  8. When finished, allow to cool and serve.

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About 

Susan Bewley is a professional writer who has been writing content online & in print format for over 10 years. As well, she is an alumni of the University of Louisville with a Masters Degree in Special Education. When not working as an online business consultant or ghost writing, she can be found writing on Budget Earth, on her own novel, or working with various entities in the pet industry.

Reader Interactions

Comments

  1. I think a home made gift is always appreciated. It shows that you took the time, and put thought into it. I’m going to try this recipe. I like cranberries in baked goods. Thanks for passing this recipe on.

  4. Thank you for sharing this. I absolutely love Tea Cookies and have not seen ones
    with Cranberries. I pinned them to make later. Great blog, I subscribed.

  6. I love baking goods and giving them as treats, especially during the Holiday season. I so happy I found your recipe and I will use it for this Christmas gift. Look so good!


  7. OMG these cookies look delicious. I would love to try this recipe. A family member suggested we do a cookie swap before Christmas, perhaps I should try this recipe. Thank you for sharing this!

  8. Only looking at them made my mouth flow! They look very delicious. I’m gonna have to try them myself now!

  9. Oh yummy, these look delicious. They also look like I could make these gluten free for all those gluten free friends. Thanks for sharing.

  14. I really like cranberries but I have never had cranberry cookies. I am going to try out this recipe. Thank you for sharing

  18. This recipe sounds good. I really enjoy fruit and nuts in a cookie. I imagine the cranberry add a slight tartness.