Cranberry Sage Cookies Recipes

CRANBERRY SUGAR COOKIES

Steps:

• Heat oven to 350°F.
• Combine all cookie ingredients in large bowl. Beat at medium speed, scraping bowl often, until well mixed.
• Shape dough into 3/4-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten balls to 1/8-inch thickness with bottom of glass dipped in sugar.
• Bake 8-11 minutes or until golden brown. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
• Combine powdered sugar, 2 tablespoons butter and enough half & half for desired spreading consistency in small bowl. Beat at medium speed until smooth. Spread bottom-side of 1 cookie with 1 teaspoonfilling; top with another cookie, bottom-side down. Press down lightly. Repeat with remaining cookies and filling.

CRANBERRY SAGE COOKIES

Steps:

• In large bowl, beat butter with electric mixer on medium speed 2 minutes or until creamy. Add powdered sugar and cornstarch; beat on medium speed 3 minutes or until well blended. Add flour, beating until blended. Stir in vanilla. Stir in cranberries and sage. Gather dough into a ball; flatten to 6-inch round. Wrap dough in plastic wrap; refrigerate 1 hour.
• Heat oven to 375°F. On lightly floured surface, roll dough until 1/8 inch thick. Cut with 2-inch round cookie cutter or other shaped cutter. On ungreased cookie sheets, place cutouts about 1 inch apart.
• Bake 8 to 9 minutes or until set. Cool 5 minutes. Remove from cookie sheets to cooling racks. Cool completely before storing.

CRANBERRY SAGE COOKIES

Steps:

• Line two sheet pans with parchment or silpats (see note). Set aside.
• In a medium bowl, combine the dry ingredients (flour, baking powder, and salt). Set aside.
• In the bowl of a stand mixer, combine sugars and sage. Mix on low speed for a few minutes to help release the oils from the sage.
• Add the butter, and beat until light and fluffy. Scrape down the sides of the bowl as necessary.
• Add egg and mix to combine. Add the dry ingredients gradually, mixing until just incorporated.
• Turn the dough out onto your work surface and divide in half, shaping each half into a disc about 1 inch thick.
• Working with half the dough at a time, roll the dough out to about ¼" thickness between two sheets of waxed paper or parchment. Cut the dough into your desired shapes (I chose a 2.5-inch fluted round cutter). Place the cut-outs on the prepared cookie sheets, and place in the freezer for 20 minutes before baking.
• Preheat the oven to 375° F. Bake the cookies for 7-9 minutes, or until just barely golden at the edges. Allow the cookies to cool on the pan for at least 10 minutes before removing to a wire rack to cool completely.
• Combine all purée ingredients in a saucepan. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture starts to thicken, about 10 minutes. Remove the mixture from the heat and allow to cool slightly.
• Pour the mixture into a food processor and process until as smooth as possible. (At this point you can strain the mixture through a fine-mesh strainer if you'd like to remove the skins and seeds, but I didn't find this step necessary.)
• Let the purée cool to room temperature before adding to the buttercream.
• Combine butter and sifted powdered sugar in the bowl of a stand mixer. Cream together for several minutes until well mixed and smooth.
• Add the (room temperature!) cranberry purée and mix to incorporate. If the buttercream is too thin, you can add more powdered sugar to thicken it to your desired consistency.
• Swirl sage leaves in the beaten egg white (see safety note!), pinching/sliding them between your thumb and index finger to remove the excess. Dip the leaves in sugar, then lay on a rack to dry. The leaves will take 8-12 hours to dry completely, depending on the humidity level.
• Once cookies are completely cool, sandwich with the cranberry buttercream. Serve with candied sage, if desired. The cookies freeze well with or without buttercream, but I find that freezing the cooking without the buttercream, then sandwiching them after thawing, better preserves the sage flavor in the cookies.Enjoy!

CRANBERRY KITCHEN COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together butter, white sugar and brown sugar. Beat in the milk, orange juice and egg. Combine the flour, baking powder and salt; stir into the creamed mixture. Stir in chopped walnuts and cranberries. Drop by teaspoonfuls onto the prepared cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, or until edges are golden. Let cookies cool on the cookie sheet for 2 minutes before removing to wire racks to cool completely

SUPER EASY CRANBERRY SUGAR COOKIES

Steps:

• Heat oven to 350 degrees.
• In large bowl, combine quick bread mix and butter; mix well. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.
• Flatten balls to 1/8-inch thickness with bottom of glass dipped in sugar.
• Bake at 350 degrees for nine to 11 minutes or until golden brown. Watch carefully as these burn easily due to the amount of butter.
• Cool 2 minutes; remove from cookie sheets and continue cooling on wire rack.

LINDA'S CRANBERRY COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets. Combine flour and baking soda in a bowl.
• Beat the butter, white sugar, brown sugar, and instant pudding with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the white chocolate chips and cranberries; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until edges of the cookies become golden brown, 9 to 12 minutes. Cool in the baking sheet for 10 minutes before removing to cool completely on a wire rack.

SUGARED CRANBERRIES AND SAGE LEAVES

Steps:

• Bring water and 1/2 cup sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved, then simmer, uncovered, 2 minutes. Remove from heat.
• Put remaining 1/4 cup sugar in a small bowl.
• Lightly brush cranberries and both sides of sage leaves with sugar syrup, then immediately roll in sugar.
• Transfer to a lightly oiled rack and dry at room temperature, 2 to 3 hours.

OATMEAL CRANBERRY COOKIES

Steps:

• In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In a small bowl, whisk together the vanilla, milk, and eggs. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight.
• Preheat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch-diameter rounds.
• Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.