Cranberry Cinnamon Cookies Recipe -
Cranberry Cinnamon Cookies Recipe

Cranberry Cinnamon Cookies

Recipe by  

"I got this recipe from my aunt. It is amazingly good. It comes out perfect every time you bake it. You will be surprised how easy it is!"

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Ingredients Edit and Save

Original recipe makes 60 cookies Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    1 hr 25 mins


  1. Sift together the flour and cinnamon in a bowl. Cream together the butter and sugar in a separate bowl. Mix in 1 egg thoroughly, then mix in the second egg. Slowly stir the flour mixture into the butter mixture. Stir in the cranberries.
  2. Roll the dough into a log with a diameter of about 1 1/2 inches; wrap in plastic; place in freezer for at least 1 hour.
  3. Preheat oven to 350 degrees F (175 degrees C). Cut the cookie dough into 1/2-inch-thick slices using a sharp knife. Arrange the cookies onto a large baking sheet.
  4. Bake in preheated oven until edges turn brown, about 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 17, 2007

I tried this recipe during this year's Christmas cookie baking marathon, and it's a simple, yummy cookie that's easy to put together. I found that a few hours in the fridge was easier than in the freezer (dough was easier to cut). I also rolled the dough into 3 - 4 rolls to make handling easier. I also tried a batch with dried blueberries, and those were good too. Mabye a little drizzle of icing across the cookies would make them even prettier. Thanks!

Most Helpful Critical Review
Oct 03, 2007

This recipe turned out a lot more complicated than it should've been. It called for way too much flour. I didn't even cook them for as long as they were supposed to be cooked and they still turned out hard as rocks by the next day.


17 Ratings

Nov 23, 2008

The edges of my cookies did not get brown, even after several extra minutes in the oven. But they are certainly hard, and VERY sweet. I think I'll have to dunk them in coffee, like biscotti. They're OK, but not what I thought they would be. Plain-looking, but certainly don't need extra sweetness by drizzling icing on them. Update: not as hard after spending the night in a closed container. Took them to a pitch-in and got lots of positive comments. I'm changing my rating from 3 to 4 stars and won't bake them as long next time.

Feb 12, 2008

This was a great recipe! I hate cookies that are too sweet, but the mix of sour cranberries and cinnamon made this recipe great. I only froze the dough for about 40 minutes and that still worked out though it was a bit sticky. Also, I hate doughy cookies so I cooked them the suggested time and then left them in and watched them until they were the texture I like. The first couple were good, but they were super hard the next day so I had to microwave them every time I wanted some. I would advise following the cook time and letting them sit to see how they harden. Mine looked raw, but I bet they woudl have hardened into perfection.

Dec 23, 2010

Like another poster said "Great LiL Cookie "

Oct 04, 2007

I sincerely hope that you would enjoy this recipe, however, my original portion of this recipe was 400g of flour, 250g of butter(a stick); and 240g of sugar. I'm very sorry to Meghan that your cookies didn't turn out as expected. I have baked my cookies with this ratio for several times, and it was pretty consistent, honestly. Hope this will help anyone who would like to try this recipe.

Dec 10, 2010

I made this recipe last year for Xmas and it was amazing, I ended up making an additional batch of cookies. I have never commented on a recipe before but felt that I needed to add my input for these cookies. I will be making them again this year. I would suggest adding a little bit more cinnamon--my cinnamon could have been a little outdated. This one is worth trying.

Oct 13, 2009

Fantastic cookies! Made as written, and they turned out great. I will definitely be making these again!


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  • Calories
  • 86 kcal
  • 4%
  • Carbohydrates
  • 13.4 g
  • 4%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 24 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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