Cookie Week is back! This is my 5th year doing Cookie Week as we head into the holiday season. I have shared dozens of cookie recipes over the years and this year, I have 7 new ones ready to go! Each day this week, I will be sharing a different recipe.
Surprisingly, this year doesn’t have a theme per se. If you know me, then you know just about everything I do has a theme of some sort, but this year I just developed recipes that felt classic, cozy and familiar. These new recipes over the next week will highlight the flavors of Christmas we all know and love with fresh flavor combos and without repeating recipes from past years.
To kick things off, I am sharing these beautiful Frosted Cinnamon Cranberry Cookies!
I love a good cranberry and white chocolate chip combo, but I really wanted to combine the classic cranberry taste, texture and color with cozy cinnamon. They work so well together!
This dough is a great stand alone dough if you wish to do without the frosting and garnish. The cinnamon really helps make the dough yummy on its own.
To really dress up the cookie for holiday presentation + add texture and sweetness, I used my go-to cream cheese frosting recipe topped with sugared cranberries and fresh rosemary. Classic flavors and class look!
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- ½ tsp salt
- ½ cup unsalted butter, softened
- ? cup light brown sugar, packed
- ? cup granulated sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 1 ½ cups dried cranberries
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 tsp pure vanilla extract
- 3 ½ cups confectioners’ sugar
- ¼ cup granulated sugar
- ½ cup fresh cranberries
- 2 sprigs fresh rosemary
Instructions
- Preheat the oven to 350 degrees F. Prepare a baking sheet with parchment paper, then set aside.
- In a medium mixing bowl, whisk together flour, baking soda, cinnamon and salt. Set aside.
- In a stand mixer or large mixing bowl with a hand mixer, combine butter, brown sugar and granulated sugar. Then add in egg and vanilla extract until combined.
- Slowly incorporated dry ingredients into wet ingredients. Mix on medium until well combined. Then on low, add in dried cranberries ½ cup at a time.
- Roll about 2 tbsp of dough into balls. Place about 2 inches apart on the prepared baking sheet. Bake for 15-17 minutes. Lightly flatten the warm cookies with spatula before moving to the cooling rack.
- While cookies are cooling, prepare the cream cheese frosting and garnish. In a stand mixer or large bowl with a hand mixer, beat cream cheese and butter until well combined. Then add vanilla and mix until well combined.
- Add powdered sugar ½ cup at a time to the cream cheese mixture while mixing on slow-medium speed. Continue mixing until smooth and desired taste + texture is reached.
- In a small bowl, coat fresh cranberries with granulated sugar. Then pipe or spread a thin layer of frosting over top of each cookie. Garnish with rosemary and sugared cranberry.
