Chocolate Dipped Cranberry Cookies are one of the best ways to start out the Christmas season! Everyone was totally smitten over these decadent cookies. The flavor combination is simply dreamy and I love their chewy texture.
Cranberry Cookies Dipped in Chocolate
I’m also crazy about all those little bits of cranberries in each bite! Chopping the dried cranberries up first ensures that their flavor is evenly spread out – plus that way you don’t get big chunks in some bites and none in others.
And here I chose to use the cherry juice infused cranberries. If you can’t find the cherry version the plain will work great as well. I just love that triple flavor combo of cranberry, cherry and chocolate.
Right about now I’m just wondering where these cookies have been all my life. They are definitely going to be a new go-to holiday cookie!
The adults loved them and the kids loved them too. The flavor reminds me something of cherry chocolates in cookie form.
Ingredients Needed for This Recipe
- All-purpose flour
- Baking soda
- Cream of tartar
- Granulated sugar
- Unsalted butter
- Orange zest
- Red food coloring (optional)
- Vanilla extract
- Dried cranberries (I like cherry flavored here)
- Semi-sweet chocolate
- Walnuts (optional)
Scroll below for full printable recipe.
How to Make Cranberry Cookies
- Preheat oven to 350 degrees. Line baking sheets.
- Whisk together flour, baking soda, salt and cream of tartar.
- In a stand mixer cream together sugar, butter and orange zest until well blended.
- Mix in egg the mix in egg yolk, coloring and vanilla extract.
- Add in flour mixture then mix until nearly combined then add in cranberries and mix until combined.
- Scoop dough out and shape into 2 Tbsp balls. Space 2-inches apart on prepared baking sheets.
- Flatten cookies slightly, bake one sheet at a time in preheated oven, 9 – 11 minutes .
- Let cool on pan several minutes then transfer to a wire rack to cool completely.
- Melt chocolate and line baking sheets with parchment paper.
- Once cookies are cool dip half of each cookie in chocolate.
- Sprinkle with walnuts if desired.
- Transfer to refrigerator and let chill until chocolate sets.
A Cookie with Lots of Flavor
Here I love the addition of orange zest – for a quadruple flavor combination that’s simply divine. Because why just leave it at cranberry, cherry and chocolate when you can add orange to that too?
I’ve always loved those orange chocolates and here you get a nice hint of that.
Tips for the Best Cranberry Cookies
- Cream of tartar adds a nice light tang and makes a thicker cookie but it can be omitted if you don’t have it.
- Use cherry flavored cranberries if you can find them. They add delicious flavor.
- Don’t use an imitation chocolate coating, for best flavor stick will real semi-sweet chocolate for dipping.
More Recipes You Might Like
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Chocolate Dipped Cranberry Cookies
These are deliciously decadent cookies that are perfect for the holiday season! Chewy cherry-cranberry flavored cookies are dipped in dark chocolate and sprinkled with walnuts if desired. So much goodness in one pretty-in-pink cookie!
- 2 1/3 cups (330g) all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1 1/4 cups (250g) granulated sugar
- 1 cup (226g) 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 flavor dried cranberries, chopped into small bits
- 12 oz. chopped semi-sweet chocolate
- 1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper, set aside.
In a medium mixing bowl whisk together flour, baking soda, salt and cream of tartar for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar, butter and orange zest until well blended.
Mix in egg the mix in egg yolk, coloring (approx. 12- 15 drops) and vanilla extract.
Add in flour mixture then mix until nearly combined then add in cranberries and mix until combined.
Scoop dough out and shape into 2 Tbsp balls. Space 2-inches apart on prepared baking sheets.
Flatten cookies slightly, bake one sheet at a time in preheated oven, 9 - 11 minutes (cookies should appear slightly under-baked).
Let cool on pan several minutes then transfer to a wire rack to cool completely.
Melt chocolate in a medium mixing bowl on 50% power in 20 second increments, stirring between intervals, until melted and smooth.
Line baking sheets with parchment paper.
Once cookies are cool dip half of each cookie in chocolate, gently shake and let excess chocolate run off (I also like to run the bottom of the cookie across the rim of the bowl to remove some), then transfer to parchment paper.
Sprinkle with walnuts if desired.
Transfer to refrigerator and let chill until chocolate sets, about 15 minutes. Store cookies in an airtight container at room temperature.
Recipe source: Cooking Classy