Best Decadent Cranberry Cookies Recipes

DECADENT CRANBERRY COOKIES

Steps:

• Set oven to 350 degrees.
• Grease 2 baking sheets, or line with parchment paper.
• Sift together flour, cocoa powder, cinnamon baking powder, baking soda; set aside.
• In a large bowl, beat butter, shortening, white and brown sugar until light and fluffy.
• Add eggs, mix well until fluffy.
• In a Small cup, mix together the vanilla and the coffee, until the coffee is dissolved, then add to the butter mixture; beat to combine.
• Gradually add dry ingredients, mixing until combined.
• Stir in the baking chips and dried cranberries.
• Drop 1 tablespoon of dough at a time onto baking sheet, spacing about 2" apart.
• Bake for 8-10 minutes.
• Let cool 1 minute, then transfer to a wire rack to cool.
• Store cookies in an airtight container at room temperature for up to 1 month.

CRANBERRY DECADENT COOKIES

Steps:

• Preheat oven to 350. Grease large cookies sheets.
• Melt semi-sweet chocolate and cool.
• Combine dry ingredients: flour, cocoa, cinnamon, baking powder and salt.
• In a large bowl, cream butter. Add sugar and beat until light and fluffy. Add eggs and beat until smooth. Stir in melted chocolate.
• Add dry ingredients ad mix well.
• Fold in 1 cup of white chocolate chips (if using), and cranberries.
• If the dough feels very soft or wet, chill for 10 minutes.
• Drop by teaspoons onto greased cookie sheets.
• Bake until cookies look dry and cracked but still feel soft when pressed lightly, about 8 minutes.
• Remove from one and let stand on sheets for 3 minutes.
• Remove to rack and let cool completely.

CRANBERRY DECADENT COOKIES

Steps:

• Preheat oven to 350 F (180 C). Line baking sheets with parchment paper.
• Sift together flour, cocoa powder, ground cinnamon, baking powder and baking soda, and set aside.
• In a large bowl use an electric mixer to beat butter, shortening, granulated sugar and brown sugar until light and fluffy. Add eggs, one at a time, mixing until fully combined before next addition.
• In a small cup, mix together the vanilla and the coffee until the coffee is dissolved, then add to the butter mixture; beat to combine.
• Gradually add dry ingredients, mixing until combined.
• Stir in by hand white chocolate chips, semi-sweet chocolate chips, and dried cranberries.
• Drop 1 tablespoon of dough at a time onto baking sheets, spacing cookies about 2 inches apart. Bake for 8 to 10 minutes or until firm. Let cool for 1 minute then transfer to a wire rack to cool completely.
• Store in airtight containers at room temperature for up to 1 month.