Description
Delightfully festive Cranberry Swirl Sugar Cookies infused with the tangy sweetness of cranberry wine and studded with dried cranberries, offering a perfect balance of fruity flavor and classic sugar cookie texture ideal for holiday gatherings or everyday treats.
Ingredients
Scale
Cookie Dough
- 1 cup butter, softened
- ¾ cup sugar
- 2 cups all-purpose flour
- ½ cup cranberry wine or cranberry juice
- ½ cup dried cranberries
Instructions
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together using an electric mixer or by hand until the mixture is light, fluffy, and well combined, forming the base of your cookie dough.
- Mix Dry and Wet Ingredients: Gradually add the flour into the creamed butter and sugar mixture. Then pour in the cranberry wine or juice along with the dried cranberries, gently folding them in until the ingredients form a cohesive dough with visible swirls of cranberry throughout.
- Form and Swirl Dough: Lightly swirl the dough to create a marbled effect, ensuring the cranberries and wine are evenly distributed without overmixing. Shape the dough into your preferred cookie shapes or scoop onto a baking sheet lined with parchment paper.
- Bake Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 12 minutes or until the edges are lightly golden and the cookies have set. Remove from the oven and allow to cool on a wire rack before serving.
Notes
- If cranberry wine is not available, cranberry juice is an excellent non-alcoholic alternative that maintains flavor.
- For a more intense cranberry flavor, soak dried cranberries in wine for 10 minutes before adding to dough.
- Ensure butter is at room temperature for easier creaming and better dough consistency.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.