Cranberry Sugar Cookies

Name: Cranberry Sugar Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon almond extract; ½ teaspoon baking powder; ¼ teaspoon salt; ¾ cup dried cranberries, chopped; ½ cup sparkling sugar for coating

Featured in desserts.

Picture this: you pull these gorgeous pink-sparkled cookies from the oven, and the entire kitchen smells like butter, vanilla, and festive cranberry magic. The sparkling sugar coating catches the light like tiny crystals, making each cookie look like it's been kissed by winter frost. When you bite into one, you get that perfect soft, chewy texture with little bursts of tart cranberry that balance the sweetness beautifully. These aren't your average sugar cookies – they're showstoppers that'll have everyone asking for the recipe. The best part? They're so easy to make, and that sparkling sugar coating makes them look like you spent hours in a fancy bakery. Trust me, once you see how beautiful these turn out stacked on a plate with that crystalline sparkle, you'll want to make them for every holiday gathering. They're the kind of cookies that disappear fast but leave a lasting impression!

By chris

Updated on Tue, 23 Dec 2025 00:05:24 GMT

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Main recipe image showcasing the final dish — Sparkling cranberry sugar cookies stacked on white plate with crystalline sugar coating and visible cranberry pieces | lonerecipes.com

I remember the first time I encountered these magical cookies at a friend's holiday party five years ago. They were arranged on a crystal platter, catching the light from the fireplace, and I was immediately drawn to their sparkly exterior. That first bite was a revelation – the cookie was softer than I expected, almost melting on my tongue, with these surprise bursts of tangy cranberry cutting through the sweetness. I knew right then I had to recreate them. After several kitchen experiments, I finally nailed the perfect ratio of cranberries to dough and discovered that the secret to that gorgeous sparkle was using coarse sparkling sugar rather than regular granulated sugar. These cookies represent everything I love about holiday baking: they're beautiful, delicious, and bring people together. Every time I make them, I'm transported back to that cozy party where I first discovered them, and I love that I can now share that same joy with others.

Why I love this recipe

What I love most about this recipe is how it transforms simple ingredients into something truly special. There's magic in watching plain cookie dough studded with cranberries get rolled in sparkling sugar and emerge from the oven looking like little jewels. The contrast between the tart cranberries and sweet cookie is perfection – neither flavor overpowers the other. I also appreciate how forgiving this recipe is; even if you're not an experienced baker, these cookies will still turn out beautifully. The texture is exactly what I want in a cookie: soft and chewy with slightly crisp edges from the sugar coating. But beyond the taste and texture, I love how these cookies make people feel. They bring genuine smiles and create moments of delight during the busy holiday season. Whether I'm baking them at midnight for a cookie exchange or making them with my niece on a lazy Sunday, they never fail to bring joy into my kitchen.

What You Need From Your Kitchen

Unsalted Butter: Softened to room temperature and creamed with sugar to create a light, fluffy cookie base
All-Purpose Flour: Combined with baking powder to provide structure while keeping cookies tender and soft
Dried Cranberries: Chopped into small pieces and folded throughout the dough for bursts of tart flavor
Sparkling Sugar: Rolled generously over each cookie ball to create that signature crystalline, light-catching coating
Almond Extract: Added alongside vanilla to enhance the overall flavor profile with subtle nutty notes
Egg: Beaten into the butter mixture to bind ingredients and add richness to the cookie texture

Let's Make These Together

Cream Butter and Sugar: Start by beating your softened butter with granulated sugar in a large bowl until the mixture becomes light, fluffy, and pale in color. This process incorporates air into the cookies and creates that perfect soft texture we're looking for. Add your egg and both extracts, mixing until everything is beautifully combined and smooth.
Combine Dry Ingredients: In a separate bowl, whisk together your flour, baking powder, and salt to ensure even distribution. Gradually fold this dry mixture into your butter mixture, mixing gently until just combined. Stir in the chopped cranberries, making sure they're evenly distributed. Pop the dough in the fridge for 30 minutes – this makes rolling so much easier and prevents spreading.
Shape and Sparkle: Once your dough is chilled, preheat your oven and get your sparkling sugar ready in a shallow bowl. Roll the dough into uniform 1-inch balls, then roll each one generously in that gorgeous sparkling sugar. Make sure every surface is coated – this is where the magic happens! Place them on your parchment-lined baking sheets with plenty of space between each cookie.
Bake and Cool: Slide your sparkly cookies into the preheated oven and bake until the edges are just set but the centers still look soft. This is crucial – don't overbake! Let them rest on the baking sheet for a few minutes before transferring to a cooling rack. As they cool, that sugar coating will set into a beautiful crystalline finish that catches the light perfectly.

Additional recipe photo showing texture and details — Holiday cranberry cookies with sparkling sugar coating photographed on gray marble surface with natural lighting | lonerecipes.com

Switch Things Up

I started making these cookies three winters ago when I wanted something more festive than plain sugar cookies but didn't want to fuss with complicated decorating. The first batch was almost too pretty to eat – almost! My sister grabbed one right off the cooling rack and immediately declared them her new favorite. Now they've become our family's signature holiday cookie. I love how the cranberries add these beautiful little pops of pink throughout the dough, and when you roll them in sparkling sugar, they transform into something that looks bakery-worthy. Last year, I made five batches for various parties and every single person asked me for the recipe. The best moment was watching my nephew's eyes light up when he saw how they sparkled under the Christmas lights. These cookies have a way of making people smile before they even take a bite.

Perfect Pairings

These Sparkling Cranberry Sugar Cookies pair beautifully with a steaming mug of hot chocolate or spiced chai tea. For an elegant afternoon treat, serve them alongside vanilla bean ice cream or whipped cream. They're also wonderful dunked in coffee or paired with a glass of cold milk. If you're hosting a holiday brunch, set them out with fresh fruit salad and yogurt parfaits. For a more indulgent pairing, try them with cream cheese frosting on the side for dipping, or serve alongside other festive treats like peppermint bark and fudge for a stunning dessert spread.

Step-by-step preparation photo — Festive pink-tinted sugar cookies with dried cranberries arranged on marble countertop with glass of milk | lonerecipes.com

Frequently Asked Questions

→ Can I use fresh cranberries instead of dried?: Fresh cranberries are too moist and tart for this recipe. They'll make the cookies soggy and may cause spreading issues. Stick with dried cranberries for the best texture and flavor balance.
→ How do I prevent my cookies from spreading too much?: Make sure to chill the dough for the full 30 minutes before baking. Also, ensure your butter is softened but not melted, and don't skip the baking powder as it helps the cookies maintain their shape.
→ Can I make the dough ahead of time?: Absolutely! You can refrigerate the dough for up to 3 days or freeze it for up to 3 months. If frozen, thaw in the refrigerator overnight before rolling and baking.
→ Where can I find sparkling sugar?: Sparkling sugar (also called coarse sugar or sanding sugar) is available in the baking aisle of most grocery stores, craft stores like Michaels, or online. Regular granulated sugar won't give you the same sparkly effect.
→ Why did my cookies turn out flat?: Flat cookies are usually caused by butter that's too soft or melted, skipping the chilling step, or an oven temperature that's too low. Make sure your oven is properly preheated to 350°F and use an oven thermometer to verify accuracy.
→ Can I substitute the almond extract?: Yes! If you don't like almond extract or have allergies, you can use all vanilla extract instead. Use 2 teaspoons of vanilla total for the best flavor.

Conclusion

These Sparkling Cranberry Sugar Cookies are the perfect blend of festive beauty and delicious flavor. The soft, buttery cookie base combined with tart cranberry bursts and that gorgeous sparkling sugar coating makes them irresistible for any holiday celebration. They're simple enough for beginner bakers but impressive enough to wow guests at any gathering. Whether you're making them for cookie exchanges, gift boxes, or just to enjoy with your family, these cookies bring joy with every sparkly, cranberry-studded bite.

Cranberry Sugar Cookies

Soft, buttery sugar cookies studded with tart cranberries and rolled in sparkling sugar for a festive, eye-catching treat perfect for holidays.

Prep Time

20 Minutes

Cook Time

12 Minutes

Total Time

32 Minutes

By: chris

Category: desserts

Difficulty: easy

Cuisine: American

Yield: 24 Servings (24 balls)

Dietary: Vegetarian, Egg-containing

Ingredients

012 ½ cups all-purpose flour

021 cup unsalted butter, softened

031 cup granulated sugar

041 large egg

051 teaspoon vanilla extract

061 teaspoon almond extract

07½ teaspoon baking powder

08¼ teaspoon salt

09¾ cup dried cranberries, chopped

10½ cup sparkling sugar for coating

Instructions

Step 01

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the egg, vanilla extract, and almond extract, beating until well combined. The mixture should be smooth and pale in color.

Step 02

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Fold in the chopped dried cranberries, distributing them evenly throughout the dough. Cover and refrigerate the dough for 30 minutes to make it easier to handle.

Step 03

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Pour the sparkling sugar into a shallow bowl. Remove the chilled dough from the refrigerator and roll it into 1-inch balls. Roll each ball generously in the sparkling sugar, coating all sides completely for that signature sparkle.

Step 04

Place the sugar-coated cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are just set but the centers still look slightly soft. The cookies will continue to firm up as they cool.

Step 05

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The sparkling sugar will create a beautiful crystalline coating as they cool. Store in an airtight container for up to one week, or freeze for longer storage.

Notes

Make sure your butter is properly softened to room temperature for the best texture. Cold butter won't cream properly with the sugar.
Don't skip the chilling step – refrigerating the dough makes it much easier to roll into balls and prevents excessive spreading during baking.
Use coarse sparkling sugar rather than regular granulated sugar for that gorgeous crystalline effect that catches the light.
Don't overbake these cookies! They should look slightly underdone in the center when you remove them from the oven.
Chop the dried cranberries into smaller pieces so they distribute evenly throughout the cookies and don't weigh down the dough.