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Cranberry Filled Cookies – perfect for holiday baking

Makes about 3 dozen
I first started making these cookies in high school with my close friend. We're just as close all these decades later. The dough is on the stiff side, and at the time we barely knew our way around the kitchen. We got it mixed, but my mother’s hand-held mixer didn’t survive the afternoon. A stand blender works much better.
We filled the cookies with homemade mincemeat, canned blueberry pie filling, and a few other experiments. This version uses my homemade cranberry sauce, but feel free to use your favorite filling.

Courses:
Description

Ingredients
  • 1 cup brown sugar
  • 1 cup butter
  • 2 tsp vanilla
  • 4 eggs
  • 5 cups all-purpose flour
  • 4 tsp baking powder
  • ¾ tsp salt (use an extra ¼ tsp if using unsalted butter)
Instructions
    Cookie Dough Instructions:
  1. 1
    Cream sugar and butter together.
  2. 2
    Beat in eggs and vanilla.
  3. 3
    Mix in flour, baking powder, and salt.
  4. 4
    Chill the dough for 3 to 4 hours before rolling.
  5. 5
    If making the filling from scratch, prepare it now so it has time to cool. Here is the link to my Molasses Brandy Cranberry Sauce. If you’re using the sauce only for cookies, a half-batch is plenty.
    6. Cookie Assembly Instructions:
  6. 6
    Preheat the oven to 375°F.
  7. 7
    Remove the cookie dough from the refrigerator about 30 minutes before rolling it out.
  8. 8
    Lightly flour work surface and rolling pin. Roll dough to about ⅛ inch thick. Add more flour as needed.
  9. 9
    Use a 2½-inch cookie cutter to cut out the cookies.
  10. 10
    Line a cookie sheet with parchment or lightly grease it.
  11. 11
    Arrange 12 cut cookies on the sheet. Place 1 tsp of filling in the center of each one.
  12. 12
    Cut another 12 cookies. Cut and “X” in each and place one over each with filling. Lightly press around the edges.
  13. 13
    Bake until golden around the edges, about 10–12 minutes.
  14. 14
    Allow cookies to cool for a few minutes, then transfer them to a cooling rack. Cool completely before storing in an airtight container.
Note

Quick Tips

  • A stand mixer is very helpful for mixing the dough.
  • I’ve successfully used a biscuit cutter or even a small drinking glass to cut out the cookies.
  • This is a great use for leftover cranberry sauce.
  • If you prefer a cookie with a little crunch, bake until the edges begin to brown, as shown in the photo.
  • A silicone cookie sheet liner works really well in place of parchment.

Grocery List by Department

Baking & Dry Goods
⦁ Brown sugar

⦁ All-purpose flour

⦁ Baking powder

⦁ Salt

Dairy
⦁ Butter

⦁ Eggs

Refrigerated / Specialty

⦁ Greek yogurt (if making my cranberry sauce)
Pantry
⦁ Vanilla extract
Produce

  • If making cranberry sauce:
  • Lemon
  • Cranberries

Canned / Jarred Goods
⦁ Optional: canned pie filling

⦁ Ingredients for Molasses Brandy Cranberry Sauce (if not already on hand):

⦁ Molasses

⦁ Brandy (optional)

Note

This cookie is perfect for real life. It’s easy to make and works with any filling you have. Plus, it feels festive enough to add to any celebration!

Read it online: https://lemonandbasil.blog/recipe/cranberry-filled-cookies-perfect-for-holiday-baking/
Noelle
Food and Lifestyle Blogger

Hi, I’m Noelle!
I share simple, reliable recipes that turn everyday family meals into something more interesting and delicious, using easy tweaks that actually work. My cooking blends precision and creativity for stress-free results.