I wanted some Christmas cookie variety this year, so I found this fruity cookie to add to the mix. I thought that the tartness of the cranberries would be a great pairing with the smooth chocolate coating.
I didn’t mind the cookies (I ate most of them as they were not very popular). They were not the flavor profile for which I was looking. The cherry-flavored craisins were more sweet than tart, and these cookies needed more tartness to go with the orange zest.
I might make these cookies again with regular, dried cranberries and using a smaller sized cookie scoop, but given the lack of interest, it would have to be for a different crowd.
CHOCOLATE-DIPPED CRANBERRY COOKIES
Based on this recipe.
2 1/3 cups (330 g) all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cream of tartar
1 1/4 cups (250 g) granulated sugar
1 cup unsalted butter, softened but still slightly firm
1 tsp. orange zest
1 large egg
1 large egg yolk
Red food coloring (optional)
1 tsp. vanilla extract
1 1/3 cups cherry-flavored cranberries, chopped into small bits
12 oz. semi-sweet chocolate, chopped (optional)
1/2 cup walnuts, chopped (optional)
- Heat oven to 350 degrees and prepare baking sheets.
- In a medium bowl, whisk flour, baking soda, salt, and cream of tartar.
- In the bowl of a stand mixer with paddle attachment, cream butter, sugar, and orange zest until well blended.
- Mix in egg and yolk, 12-15 drops of food coloring, and vanilla extract.
- Add flour mixture until just combined, then add cranberries until well-mixed.
- Scoop dough into 2 tablespoon balls, then space 2″ apart on baking sheets and flatten slightly.
- Bake one sheet at a time for 9-11 minutes (cookies should appear slightly under-baked).
- Let cool on pan for 5 minutes, then transfer to wire rack to cool completely.
- In a microwave-safe bowl, melt chocolate in microwave on 50% power in 20 second increments until melted and smooth, stirring as needed in between intervals.
- Line baking sheets with parchment paper.
- Dip half of each cookie in chocolate, shake off excess, then transfer to parchment paper and sprinkle with walnuts if desired.
- Refrigerate baking sheets ~15 minutes until the chocolate is set.
NOTE: The recipe yielded 32 cookies with a 1 1/2 tablespoon cookie scoop. I baked my cookies for 13 minutes.