Cranberry Coconut Delight Cookies

Description

The Cranberry Coconut Delight Cookies are a sweet and tangy treat perfect for any festive occasion. Combining the crispiness of pecans, the tangy sweetness of cranberries, and the tropical notes of coconut, these cookies offer a delightful bite that’s perfectly balanced. Whether served at a holiday party or enjoyed as a casual snack, these cookies are sure to captivate your taste buds.

Ingredients

• 2 sticks (1 cup) unsalted butter
• 1/2 cup sugar
• 1/2 cup powdered sugar
• 2 Tbsp. milk
• 2 tsp. vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp. salt
• 3/4 cup dried cranberries, chopped
• 1/2 cup pecans, chopped
• 1/2 cup shredded coconut (optional)

Step-by-Step Directions

1. Cream the Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and powdered sugar until light and fluffy, approximately 5 minutes.

2. Add Milk and Vanilla

Mix in the milk and vanilla extract, ensuring they are thoroughly combined with the butter mixture.

3. Incorporate Dry Ingredients

Gradually mix the flour and salt into the creamy mixture until a soft dough forms.

4. Add Fruits and Nuts

Fold in the chopped dried cranberries and pecans into the dough, distributing them evenly.

5. Prepare Logs

Transfer the dough onto a floured countertop. Divide it in two and roll each section into a smooth log, about 2 inches in diameter. If using, roll the logs in shredded coconut.

6. Chill the Dough

Wrap each log in plastic wrap and chill in the refrigerator for at least two hours.

7. Preheat and Prepare for Baking

Preheat the oven to 375°F and line a baking sheet with parchment paper.

8. Slice and Bake

Remove the chilled dough logs from the fridge, unwrap them and slice into ¼-inch thick pieces. Place each slice on the prepared baking sheet.

9. Baking and Cooling

Bake the cookies for 14 minutes until the edges turn lightly golden brown. Let them cool on the baking sheet for 5 minutes before transferring to wire racks to finish cooling.

Servings & Preparation Time

This recipe yields approximately 24 cookies. Preparation time is about 30 minutes, with an additional 2 hours needed for chilling the dough. Baking time totals 14 minutes per batch.

Tips for Storage & Reheating

• Store cookies in an airtight container at room temperature for up to 1 week.
• For longer storage, freeze the baked cookies for up to 3 months. Thaw at room temperature before serving.
• If desired, reheat cookies in a 300°F oven for 5 minutes to refresh their crisp texture.

Conclusion

The Cranberry Coconut Delight Cookies are a wonderful blend of flavors and textures that make them a standout treat. With their festive look and delectable taste, these cookies are perfect for any occasion and sure to be a hit among both adults and children. The addition of coconut provides a special touch that makes these cookies not only delicious but also visually appealing. Whether for a holiday gathering, a special event, or just a cozy night in, these cookies will certainly enhance the festive spirit.

Cranberry Coconut Delight Cookies

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• Author: Dulcia
• Total Time: 50 minute
• Yield: 24 cookies 1x

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Description

The Cranberry Coconut Delight Cookies are a sweet and tangy treat perfect for any festive occasion. Combining the crispiness of pecans, the tangy sweetness of cranberries, and the tropical notes of coconut, these cookies offer a delightful bite that’s perfectly balanced. Whether served at a holiday party or enjoyed as a casual snack, these cookies are sure to captivate your taste buds.

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Ingredients

Scale 1x2x3x

• 2 sticks (1 cup) unsalted butter
• 1/2 cup sugar
• 1/2 cup powdered sugar
• 2 Tbsp. milk
• 2 tsp. vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp. salt
• 3/4 cup dried cranberries, chopped
• 1/2 cup pecans, chopped
• 1/2 cup shredded coconut (optional)

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Instructions

1. Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and powdered sugar until light and fluffy, approximately 5 minutes.
2. Add Milk and Vanilla: Mix in the milk and vanilla extract, ensuring they are thoroughly combined with the butter mixture.
3. Incorporate Dry Ingredients: Gradually mix the flour and salt into the creamy mixture until a soft dough forms.
4. Add Fruits and Nuts: Fold in the chopped dried cranberries and pecans into the dough, distributing them evenly.
5. Prepare Logs: Transfer the dough onto a floured countertop. Divide it in two and roll each section into a smooth log, about 2 inches in diameter. If using, roll the logs in shredded coconut.
6. Chill the Dough: Wrap each log in plastic wrap and chill in the refrigerator for at least two hours.
7. Preheat and Prepare for Baking: Preheat the oven to 375°F and line a baking sheet with parchment paper.
8. Slice and Bake: Remove the chilled dough logs from the fridge, unwrap them and slice into ¼-inch thick pieces. Place each slice on the prepared baking sheet.
9. Baking and Cooling: Bake the cookies for 14 minutes until the edges turn lightly golden brown. Let them cool on the baking sheet for 5 minutes before transferring to wire racks to finish cooling.

• Prep Time: 30 minutes
• Cook Time: 14 minutes per batch