Can You Bake Award-Winning Cranberry Chip Cookies in Just 25 Minutes?
Craving a sweet, festive treat that’s perfect for sharing? What if you could bake about six dozen chewy cookies packed with chocolate chips, tart cranberries, and crunchy pecans in just 25 minutes of active time? Winning Cranberry Chip Cookies, a contest-winning recipe with 14 reviews, are your answer—ideal for holiday trays, cookie exchanges, or cozy snacks. Ready to fill your kitchen with warm, chocolatey aromas? Let’s get baking!
Overview: Why Winning Cranberry Chip Cookies Shine
What makes Winning Cranberry Chip Cookies so special? These contest-winning cookies combine a buttery, chewy base with a delightful mix of semisweet chocolate chips, tart dried cranberries, and nutty pecans, with optional toffee bits for extra crunch. Baked on simple baking sheets, they’re perfect for parties, bake sales, or gifting. The recipe is beginner-friendly, kid-approved for easy tasks, and adaptable for dietary needs, yielding about 6 dozen cookies.
Time requirement: 25 minutes active (10 minutes prep, 15 minutes cooking), plus cooling time. The batch method maximizes yield for sharing.
Difficulty level: Easy! If you can mix dough and scoop cookies, you’re set. Baking sheets, a mixing bowl, and a mixer or spoon are the main tools, and kids can help stir in add-ins or scoop dough.
Health perks: Cranberries provide antioxidants, pecans offer heart-healthy fats, and moderate portions keep it balanced as a treat. The recipe supports gluten-free or vegan diets with swaps.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for about 6 dozen cookies. Each ingredient plays a key role, with swaps for flexibility.
- Butter (1 cup, softened): Adds richness and chewy texture. Sub: Vegan butter or coconut oil.
- Sugar (1 cup): Sweetens and tenderizes cookies. Sub: Coconut sugar or 3/4 cup sugar + 2 tablespoons maple syrup.
- Large eggs (2, room temperature): Bind and add moisture. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
- Vanilla extract (1 teaspoon): Enhances flavor with warmth. Sub: Almond extract or omit.
- All-purpose flour (2-1/4 cups): Forms structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 1-1/4 cups all-purpose.
- Baking powder (1/2 teaspoon): Helps cookies rise slightly. Sub: No substitute; critical for texture.
- Salt (1/4 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.
- Semisweet chocolate chips (1-1/2 cups): Add sweet, melty bursts. Sub: Dark chocolate chips, white chocolate chips, or vegan chocolate chips.
- Dried cranberries (1-1/2 cups): Provide tart contrast. Sub: Dried cherries or raisins.
- Chopped pecans (3/4 cup): Add nutty crunch. Sub: Walnuts, almonds, or sunflower seeds for nut-free.
- English toffee bits or almond brickle chips (1/2 cup, optional): Add sweet crunch. Sub: Butterscotch chips or omit.
These ingredients are pantry-friendly and festive, creating a wholesome, indulgent treat.
Step-by-Step Instructions: Let’s Bake These Cookies!
Ready to start? You’ll need baking sheets, a large mixing bowl, and a mixer or spoon. These steps are simple, with tips for success.
- Preheat oven and prep: Preheat to 350°F (177°C). Prepare ungreased baking sheets (optionally line with parchment for easy cleanup). Tip: Parchment prevents sticking and simplifies removal.
- Cream wet ingredients: In a large bowl, cream 1 cup softened butter and 1 cup sugar with a mixer or spoon until light and fluffy (about 3-5 minutes). Add 2 eggs and 1 teaspoon vanilla; mix well. Tip: Room-temperature eggs ensure a smooth dough; scrape bowl sides for even mixing.
- Combine dry ingredients: In a medium bowl, whisk 2-1/4 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Tip: Sift if flour is clumpy for a lighter texture.
- Mix dough: Gradually add dry ingredients to the wet mixture, mixing until just combined (dough will be stiff). Stir in 1-1/2 cups chocolate chips, 1-1/2 cups dried cranberries, 3/4 cup chopped pecans, and 1/2 cup toffee bits (if using). Tip: Fold add-ins gently to avoid overmixing; use a sturdy spoon for stiff dough.
- Shape and bake: Drop dough by rounded tablespoonfuls (about 1 tablespoon each) 2 inches apart onto baking sheets; flatten slightly with the back of a spoon or your fingers. Bake for 11-14 minutes until set and edges are lightly browned. Tip: Use a cookie scoop for uniform size; underbake slightly (11 minutes) for chewier cookies.
- Cool: Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely. Tip: Move carefully to keep cookies intact; they firm up as they cool.
Assembly: Plate It Like a Pro
These cookies are golden and studded with colorful add-ins, making them easy to plate beautifully. Here’s how to make them look as good as they taste.
- Cookies: Place 2-3 cookies per plate, showcasing the chocolate chips and cranberries. Tip: Arrange in a small stack or fan for visual appeal.
- Garnish: Dust with confectioners’ sugar or drizzle with melted chocolate. Tip: Sprinkle extra chopped pecans or cranberries for a festive touch.
- Serving suggestion: Pair with coffee, hot cocoa, or milk for a complete treat. Tip: Brew coffee during cooling for efficiency.
- Presentation: For a festive vibe, use white or red plates to highlight the cranberries and chocolate. Serve on a tiered stand for cookie exchanges or parties. Tip: Add a few fresh cranberries or a cinnamon stick for a holiday display.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your cookies tasting great.
- Storage: Store in an airtight container at room temperature for up to 1 week or in the fridge for up to 2 weeks. Tip: Layer with parchment to prevent sticking; store toffee-bit cookies separately to maintain crunch.
- Freezing: Freeze baked cookies or unbaked dough balls in an airtight container for up to 3 months. Thaw baked cookies at room temperature; bake frozen dough balls at 350°F for 12-15 minutes. Tip: Freeze dough balls on a tray before bagging to prevent sticking.
- Make-ahead: Mix dough and store in the fridge for up to 3 days. Shape and bake fresh for best texture. Tip: Chop pecans and measure add-ins a day ahead to save time.
Health tip: Storing properly preserves the cranberries’ antioxidants and pecans’ healthy fats, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use vegan butter, flax eggs, vegan chocolate chips, and ensure sugar and toffee bits are vegan-friendly.
- Gluten-free option: Use gluten-free flour blend; check baking powder.
- Lower sugar: Reduce sugar to 3/4 cup; use 1 cup each chocolate chips and cranberries.
- Nut-free option: Omit pecans; use sunflower seeds or extra chocolate chips.
- Spiced boost: Add 1/4 teaspoon cinnamon or nutmeg to dry ingredients.
- Add-ins: Replace toffee bits with 1/2 cup white chocolate chips or dried apricots.
Conclusion: Savor Your Winning Cranberry Chip Cookies
You’re now ready to master Winning Cranberry Chip Cookies! These wholesome, contest-winning treats bring chocolate, cranberries, and pecans together for a cookie that’s perfect for holiday trays, cookie exchanges, or cozy snacks. With just 25 minutes of active time and simple ingredients, you can create a flavorful, crowd-pleasing batch that’s as delicious as it is festive. Play with vegan or spiced twists to make it your own. Grab those baking sheets, scoop some dough, and enjoy this delightful treat. Share your results in the comments—I’d love to hear how it turned out!
Print
Winning Cranberry Chip Cookies
Description
Craving a sweet, festive treat that’s perfect for sharing? What if you could bake about six dozen chewy cookies packed with chocolate chips, tart cranberries, and crunchy pecans in just 25 minutes of active time? Winning Cranberry Chip Cookies, a contest-winning recipe with 14 reviews, are your answer—ideal for holiday trays, cookie exchanges, or cozy snacks
Ingredients
Here’s the lineup for about 6 dozen cookies. Each ingredient plays a key role, with swaps for flexibility.
- Butter (1 cup, softened): Adds richness and chewy texture. Sub: Vegan butter or coconut oil.
- Sugar (1 cup): Sweetens and tenderizes cookies. Sub: Coconut sugar or 3/4 cup sugar + 2 tablespoons maple syrup.
- Large eggs (2, room temperature): Bind and add moisture. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
- Vanilla extract (1 teaspoon): Enhances flavor with warmth. Sub: Almond extract or omit.
- All-purpose flour (2-1/4 cups): Forms structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 1-1/4 cups all-purpose.
- Baking powder (1/2 teaspoon): Helps cookies rise slightly. Sub: No substitute; critical for texture.
- Salt (1/4 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.
- Semisweet chocolate chips (1-1/2 cups): Add sweet, melty bursts. Sub: Dark chocolate chips, white chocolate chips, or vegan chocolate chips.
- Dried cranberries (1-1/2 cups): Provide tart contrast. Sub: Dried cherries or raisins.
- Chopped pecans (3/4 cup): Add nutty crunch. Sub: Walnuts, almonds, or sunflower seeds for nut-free.
- English toffee bits or almond brickle chips (1/2 cup, optional): Add sweet crunch. Sub: Butterscotch chips or omit.
These ingredients are pantry-friendly and festive, creating a wholesome, indulgent treat.
Instructions
- Preheat oven and prep: Preheat to 350°F (177°C). Prepare ungreased baking sheets (optionally line with parchment for easy cleanup). Tip: Parchment prevents sticking and simplifies removal.
- Cream wet ingredients: In a large bowl, cream 1 cup softened butter and 1 cup sugar with a mixer or spoon until light and fluffy (about 3-5 minutes). Add 2 eggs and 1 teaspoon vanilla; mix well. Tip: Room-temperature eggs ensure a smooth dough; scrape bowl sides for even mixing.
- Combine dry ingredients: In a medium bowl, whisk 2-1/4 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Tip: Sift if flour is clumpy for a lighter texture.
- Mix dough: Gradually add dry ingredients to the wet mixture, mixing until just combined (dough will be stiff). Stir in 1-1/2 cups chocolate chips, 1-1/2 cups dried cranberries, 3/4 cup chopped pecans, and 1/2 cup toffee bits (if using). Tip: Fold add-ins gently to avoid overmixing; use a sturdy spoon for stiff dough.
- Shape and bake: Drop dough by rounded tablespoonfuls (about 1 tablespoon each) 2 inches apart onto baking sheets; flatten slightly with the back of a spoon or your fingers. Bake for 11-14 minutes until set and edges are lightly browned. Tip: Use a cookie scoop for uniform size; underbake slightly (11 minutes) for chewier cookies.
- Cool: Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely. Tip: Move carefully to keep cookies intact; they firm up as they cool
FAQs: Your Questions Answered
Can I use fresh cranberries? Fresh cranberries are too tart and juicy; stick with dried for best texture and sweetness.
What are the health benefits? Cranberries provide antioxidants; pecans offer healthy fats; moderate portions keep it balanced.
How do I know the cookies are done? Edges are lightly browned and centers are set after 11-14 minutes.
Can I prep for a party? Yes! Mix dough 3 days ahead; bake fresh for best flavor.
Kid-friendly? Totally! Chocolate-cranberry flavor appeals to kids; omit pecans for allergies.
Why are my cookies spreading? Butter too warm or overmixed dough. Use softened butter and mix minimally.
Gluten-free? Use gluten-free flour; check baking powder.
How to store leftovers? Room temp for 1 week, fridge for 2 weeks; freeze for 3 months; thaw before serving.