If you’re looking for a cookie that perfectly captures the spirit of Christmas, look no further than cranberry filled cookies. These festive treats are not only bursting with holiday cheer but also pay homage to a cherished baking tradition with a delightful twist.

Cranberry filled cookies are inspired by raisin-filled cookies, a classic treat that traces its origins to the Pennsylvania Dutch and Amish communities. Known for their simple, hearty, and delicious recipes, the Amish have long been celebrated for their version of these raisin-filled delights. For me these cookies evoke nostalgia, comfort, and the warmth of sharing homemade baked goods with loved ones. By swapping raisins for dried cranberries (like Craisins), this updated version brings a tart and tangy twist to a time-honored favorite.

How to make Cranberry filled Cookies:

To make these cookies, you’ll need a few essential tools: a round cookie cutter (the one I have linked here is multi purpose for cookies or donuts, and I have a donut recipe coming soon!) and a rolling pin.

Making the Cookie Dough:

Cream the shortening and sugar together with a mixer. Once the shortening and sugar are fully combined add your vanilla and eggs. Beat this until nice a fluffy.

Next sift together your flour, salt, baking powder and baking soda. (If you don’t have a sifter combine the ingredients well in a bowl with a whisk.)

Finally begin adding dry ingredients to the batter alternately with the milk. So a little flour, mix, then milk – repeat until you have combined all ingredients. Cover the dough and chill for several hours. Do not skip this step.

Making the Cranberry Filling:

The perfect time to start your cranberry filling is while the dough is chilling. Combine all filling ingredients into a pan and cook over low heat until the sauce is thickened stirring constantly. Allow this mixture to cool.

Assembling and Baking Cranberry Filled Cookies:

Turn out dough on a floured surface or board in small batches. Roll dough to 1/8-inch thickness. Cut the dough with round cookie cutter and place 1 inch apart on non-stick or parchment lined cookie sheet. Put 1 teaspoon of filling in the center of each cookie and cover with another round of dough. Press edges together. Bake at 400 degrees for 10-12 minutes. Removed from cookie sheet to a cooling rack and once cool enjoy!

Looking for other great recipes here are a few of our favorites around the Holiday’s!

Tips and Tricks:

Can I use Butter instead of Shortening? Yes – and you would substitute it one for one. Keep in mind the texture may come out a bit different from this original recipe due to the water content in butter.

Chill your dough, this is a step you cannot skip.

Roll out your dough in small batches and you can put your scraps back into the next with fresh dough and continue to roll out beautiful cookies!

Sifting your flour gives a great texture to the cookies, but if you don’t have a sifter put your flour into a bowl and whisk it to break up any clumps and fluff up the flour.

If your dough seems too wet you can add additional flour when mixing. You can also use plenty of flour on the surface when rolling out the dough to ensure it does not stick. Don’t go overboard on this as too much flour can make your cookies tough.

You can prepare your dough and filling and place it in the fridge for a day until your ready to assemble the cookies.

Cranberry Filled Cookies are more than just a delicious treat; they’re a labor of love, crafted with care and enjoyed by all.

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