Nothing says Christmas quite like Cranberries! That’s why when we saw this recipe we had to give it a try and boy was it worth it. These cookies are a wonderful combination of sweet and tart that just melts in your mouth! The best part of this recipe though is that you can make a large batch of dough, bake just enough cookies and save the rest for up to a week to make more cookies at a later date. It really is the do everything Christmas cookie! Enjoy.

Photo courtesy of Ricardo Cuisine.


  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1 cup dried cranberries
  • 3 cups pastry flour
  • 1 teaspoon baking powder
  • milk for brushing
  • 3 tablespoons vanilla sugar OR 3 tablespoons white sugar


  1. In a bowl, cream the butter, sugar and vanilla with an electric mixer until light and fluffy, about 5 minutes. Add the cranberries.
  2. In another bowl, combine the flour and baking powder. Stir in the previous mixture with a wooden spoon.
  3. On a work surface, roll the dough into two logs of 1 ½-inch diameter. Wrap in aluminum foil and refrigerate for at least 2 hours.
  4. With the rack in the middle position, preheat the oven to 350 °F.
  5. Remove the dough from the refrigerator. Unwrap and place the logs on a work surface. Cut into 1/3-inch thick slices and place the slices on a baking sheet lined with parchment paper. Brush the cookies with a little milk and sprinkle with the vanilla sugar.
  6. Bake for about 12 minutes or until the cookies begin to brown.

Original recipe courtesy of Ricardo Cuisine.

Written by Old Time Pottery
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