Soft Cranberry Sugar Cookies
Soft Cranberry Sugar Cookies - These cranberry cookies are from my grandmother’s recipe, and they are simply perfect. The softness of the cookie and the slight crunch of the sugar coating make them a delicious classic for Christmas or any time of year.
Ingredients
- 10 oz. Craisins or other sweetened dried cranberry
- 1 1/2 cup sugar plus extra for rolling
- 1 cup Crisco
- 2 eggs
- 3 1/2 cup flour
- 1 tsp baking soda
- 1 tsp vanilla
Instructions
- Preheat oven to 350.
- Combine Craisins and 1 cup of water in a saucepan and bring to a boil. Reduce to a simmer and cook until all of the liquid has been absorbed. Remove and let cool.
- Combine flour and baking soda in a bowl.
- In a separate bowl, combine sugar, Crisco, eggs and vanilla, and mix until smooth.
- Add Craisins and flour mixture alternately.
- Mix well.
- Shape into small balls (about 1 1/2″ big) and roll in sugar until the ball is thinly coated.
- Bake 10-15 minutes until edges are slightly browned.
Notes
You can use raisins in place of Craisins if you prefer.