Only 5 more sleeps until Santa arrives! Can you believe it!!! Are you ready? Is all your shopping finished? Do you have all the presents wrapped? All your groceries bought? Is your house ready for your guests?
I know, for me, the next couple of days will be super busy. I still have a bit of wrapping to do but my baking is finished! YAY! The freezer is full of Christmas goodness so let the overindulgence and the sugar high begin!
We are actually going home for Christmas and I am so excited to be spending the Holidays with our parents, our siblings and extended families. I think that is the most important part of Christmas, being with family and creating memories that will last a lifetime. So now all I have to do is get organized and get everything packed and ready to go. Oh joy!!!
If you are not ready and still need to finish some last minute baking, try these Cranberry Christmas Cookies! They turned out amazing….a really soft cookie that doesn’t harden up….moist, light, cranberry goodness with a little (or a lot) drizzle of glaze….they are so good and melt in your mouth. They are a beautiful cookie.
Cranberry Christmas Cookies (makes 3 dozen cookies)
- 1 cup of butter, softened
- 1 cup white sugar
- 1/2 cup brown sugar, not packed
- 1 egg, room temperature
- 2 TBSP orange juice
- 2 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 teaspoon salt
- 2 cups fresh or frozen cranberries, chopped
- 3 TBSP milk
- 1 1/2 cups icing sugar
Preheat oven to 375 degrees. Line cookie sheets with parchment paper.
Chop cranberries in a food processor or blender. Mine were a medium chop. Set aside.
Beat together butter and sugars in mixing bowl until smooth. Beat in egg until well blended. Stir in orange juice until well mixed.
In separate bowl, whisk together flour, baking soda and salt.
Add flour mixture to wet ingredients and beat until smooth.
Add cranberries to mixture and stir until well combined. The batter will be very thick.
Drop rounded tablespoon of cookie dough about 2 inches apart on prepared cookie sheet. (I used my smallest ice cream scoop and they turned out perfect.)
Bake for 12 – 14 minutes until edges are lightly browned. Transfer to cooling rack and cool before adding the glaze.
Making the glaze:
Stir together the milk and icing sugar until no lumps remain. Drizzle over cooled cookies. Let stand until set, about 5 minutes, and then store in an air tight container, cookies layered between parchment or wax paper.
NOTE: I put the glaze in a small sandwich ziploc bag and cut a super tiny hole in the corner and then drizzled the glaze over the cookies. Worked perfectly and you have more control over the amount of glaze.
You could also add 1/2 cup of chopped walnuts when you add the cranberries.