AI-generated
Cranberry Cookies
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/desserts/cranberry-cookies
About this recipe
These crisp cranberry cookies are made with all-purpose flour, egg, sugar, plant-based butter, and dried cranberries. The cranberries add a slightly tart, fruity contrast so the cookies are not simply sweet. Distribute them evenly through the dough so every portion contains some fruit. Bake until pale golden so the edges are crisp and the centers stay tender.
Ingredients
200 g all-purpose flour
120 g block-style plant-based baking fat, 80% fat
70 g sugar
1 egg
50 g dried cranberries
Steps
Mix the softened but unmelted plant-based baking fat with the sugar and egg. Work out larger pieces of fat to form an even base.
Roughly chop any larger cranberries. Add the flour and cranberries to the mixture and combine briefly, until no dry flour remains and the fruit is evenly distributed.
Divide the dough into 10 similar portions and shape into cookies on a lined baking sheet. Flatten evenly, leaving spaces between them as they may spread during baking.
Bake cookies about 7–8 mm thick in a preheated oven at 175°C with top and bottom heat for 12–15 minutes. The edges should be golden and set, while the centers remain paler. Do not wait until the whole surface is deeply browned.
Leave the cookies on the baking sheet for a few minutes until they hold their shape. Then carefully transfer to a wire rack with a spatula; they will be easy to lift only after cooling slightly.
Estimated nutrition
Rate this recipe
3 ratings
Comments