These cranberry cookies are from my grandmother’s recipe, and they are simply perfect. The softness of the cookie and the slight crunch of the sugar coating make them a delicious classic for Christmas or any time of year.
When I’m looking for ways to simplify in the kitchen, I often think about how my grandmothers used to cook. Neither of them would have been classified as amazing cooks, but they both had a few things they made really, really well, and they made those things often.
Every time my Grandma Ealy came to visit during the holidays, she would bring a huge batch of her famous raisin cookies, which managed to stay perfectly soft for days on end. At other times of the year, she came bearing several loves of the most flavorful and moist zucchini bread on the planet.
My Grams never failed to bake her thin, crisp sand tarts every year at Christmastime, and when we visited her house on Thanksgiving we could count on a pan of peas and mushrooms simmering on the stove, a dandelion salad, and a container of her famous chicken corn soup to take home.
I definitely like to discover and try new recipes, but all of the pressure to continually be changing and updating and impressing just gets to be way too much. When did it become lame make the same recipes again and again, even when they’re delicious and everybody loves them? Instead of memorizing and perfecting a signature dish, we feel obligated to scour magazines and the internet for the prettiest, newest, most show-stopping recipes, and then wonder why we’re so much more stressed out than our grandmothers were.
Well this year, I’m going back to the basics…with just one itty-bitty twist. I made my Grandma’s famous original cookie recipe, but instead of using raisins, I swapped in Craisins (any sweetened, dried cranberry will do) to turn them into cranberry cookies.
The secret to making these cranberry cookies soft and moist is simmering the dried cranberries in water. That way they become plump and juicy before they’re added to the cookie batter.
The other secret is using a little Crisco. I know it’s not the healthiest ingredient in the world, but guess what — these are COOKIES! I learned long ago (probably from my grandma) that if you want really soft cookies, then Crisco is the way to go.
I love these cranberry cookies because they’re not super decadent or overly sweet, and the sugar coating on the outside gives them a yummy little bit of crunch while keeping the inside really soft. They’re a perfect accompaniment to coffee or tea. (I may or may not eat them for breakfast sometimes.)
Plus, these cranberry cookies freeze really, really well. I made this batch about two weeks ago, and we’re still enjoying them from the freezer (they thaw in mere minutes on the countertop).
If you’re looking for a simple, back to basics cookie recipe for the holidays or any time of year, please try out my grandma’s recipe. These cookies might just become your family favorite, too!
Soft Cranberry Sugar Cookies
These cranberry cookies are super soft with a delicate crunch on the outside. You can't go wrong with my grandma's famous cookie recipe.
Ingredients
- 10 oz. Craisins or other sweetened dried cranberry
- 1 1/2 cup sugar plus extra for rolling
- 1 cup Crisco
- 2 eggs
- 3 1/2 cup flour
- 1 tsp baking soda
- 1 tsp vanilla
Instructions
- Preheat oven to 350.
- Combine Craisins and 1 cup of water in a saucepan and bring to a boil. Reduce to a simmer and cook until all of the liquid has been absorbed. Remove and let cool.
- Combine flour and baking soda in a bowl.
- In a separate bowl, combine sugar, Crisco, eggs and vanilla, and mix until smooth.
- Add Craisins and flour mixture alternately.
- Mix well.
- Shape into small balls (about 1 1/2" big) and roll in sugar until the ball is thinly coated.
- Bake 10-15 minutes until edges are slightly browned.
Recipe Notes
You can use raisins in place of Craisins if you prefer.
Jessie says
I made these but added fresh wild raspberries and white chocolate chips in place of the crranberry mixture and a half teaspoon of salt and they turned out amazing! My mother in law wouldnt sharebhers and the neighbor wanted to adopt me! A definate must try recipe!
Sharon says
So very glad your sweet grandmother shared her recipe for these cookies! Am taking the cookies I baked this morning to a memorial service at our church tomorrow. I have no doubt they wi!l be a BIG hit. I love how the cranberries softened and add so much to the flavor. Shortening is the best when it comes to baking cookies!
Liz says
These cookies are getting me so excited for holiday baking!!! I love how the cranberries make these cookies extra festive!
Morgan B. Eisenberg says
I’m drooling over these soft cranberry sugar cookies. I love that they come from your grandma’s recipe. So sweet!
Diana Johnson says
Interesting! I have not tried Crisco in cookies. Gonna have to test this out! The cookies look delicious.
Alyssa says
I know Crisco isn’t used as often as it was in my grandma’s day, but it really gives the cookies a soft texture that butter just can’t quite match!
Heidy says
This looks like a perfect recipe for fall. It’s still 95 degrees in the shade here in Florida…Full swing of summer but this is perfect for fall! Pinning!
Chris Collins says
Oh wow, these look like the most gorgeous cookies ever! Can’t wait to try them!!
L says
Hi Alyssa
If I used raisins, could I soak them in rum, like Rum Raisin cake?
I’ll be trying these this week with the cranberries, but thot I would ask.
Thanx for sharing such great recipes! And memories from your Grandma and childhood.
Alyssa says
Hmmmm…I’m not sure how that would turn out. But if it’s yummy, let me know! 🙂
Diane Walsh says
I made these cookies yesterday and gave some to friends & they loved them as much as I did love the comment about using orange juice will be making some to take to my sons house & will try them using the orange juice YUM
Mrs. B says
Do you use greased or ungreased cookie sheets?
Alyssa says
Ungreased
pam says
I made these cookies today and they are a simple treat. I like simple because Christmas should be simple! I’ve made them with raisins but the crasins have a Christmas flair. Great cookie!
Susan says
Has anybody tried substituting coconut oil in place of the Crisco?
Tango says
Oh my gosh these are fabulous!! My kitchen smells sooo good!!
Thanks for sharing!!!
Julie says
Do you use plain flour or self rising?
Alyssa says
Regular white flour
Kelly says
Oh. My. Goodness. These are out of this world 😍😍
So sweet that it is your grandma’s recipe. It will be passed down to many families now❤️
Thank you.
mary says
thanks for sharing this recipe. i so cherish old family recipes – everybody’s old family recipes! i will celebrate your grandma every time i make these.
Alyssa says
Thank you, Mary! I love that people can live on through their recipes, and pass them down for generations!
Cynthia says
Hi there! I searched the internet for a non oatmeal craisin cookies and came across your recipe. I have to say, I used all my willpower to not eat the straight cookie dough. I added a few extras things like slivered almonds, yogurt chips and a 1/2 tsp of salt. Delicious! Thank you so much for sharing!
Alyssa says
Your extras sound delish! Thanks for your comment. 🙂
Lisa says
I used dried cherries instead of cranberries and added chocolate chips and almonds. They were delicious. My family loved them. Will definitely make these cookies again.
Alyssa says
Thanks, Lisa!!
Carolee says
I made these last night but changed a few things, instead of water I used Tropicana w/ lots of pulp to cook the cranberries, I used 1 teaspoon of orange extract with the vanilla and last added 11/2 cups of white chocolate chips. I took these to work and everyone went nuts over them.
Alyssa says
That’s awesome! Thanks for sharing, Carolee!
Rae says
Can I use raisins instead of cranberries?
Alyssa says
Yes! That’s how my grandma made them originally, and they’re delicious that way, too. Just follow the same instructions, including boiling them in water first so they get nice and plump. 🙂
wende riordan says
made this and it is in my top 6 favorites. Cookies stay so nice and soft for at least a week.
Monica says
Omg I made these but I substitute the crisco for butter cause I didn’t have Cisco … these cookies are amazing thank you for sharing?
Alyssa says
I’m so glad you loved them, Monica!
Teri says
I may have to add the white chocolate. Chips and the grated orange peel what do u think also I use butter crisco .
Stacey says
Have you ever added white chocolate chips to these? I might have to try these. Look amazing!
Alyssa says
Hi Stacey – No I haven’t. If you try it with the chocolate chips, let me know how it turns out!
Cathy says
What kind of Crisco? Do you use the sticks or from the can?
Alyssa says
I use sticks, but I believe it’s the same as the can…just different packaging.
Rita says
I made these cookies tonight and they are absolutely delicious! The only change I made was I added 1 tblsp. Of McCormick grated orange peel just because I love the taste of cranberry orange. I have tried so many recipies on the Internet that were total failures so now I am pretty cautious of what I try. These cookies are perfectly sweet, soft, Chewey and old fashioned tasting. I totally agree with you that you can’t go wrong with an old family recipe. Thank you so much for sharing!
Alyssa says
I’m so happy that you love them, Rita! And my grandma would be very happy, too. Thanks so much for taking the time to comment. XOXO
Karen says
Made these Gluten free, with my favorite cup for cup Gluten-free flour “Premium Gold Flax and Ancient Grain all purpose flour”. They are wonderful. I couldn’t tell they are not from regular flour…but that happens with this flour in most recipes. They are soft, moist and stay that way. I will get some in freezer and see how they turn out. But doubt anyone could tell they are a Gluten free.
Mickyla says
Is this recipe possible with fresh cranberries? 🙂
Alyssa says
It might be, but I’ve never tried it so I can’t say for sure! :/ Sorry! If you want to experiment, you’d need to cook the cranberries in sugar first or they’d be too tart.
Janet says
Do you cream the crisco & sugar before adding the eggs & vanilla?
Alyssa says
Yes
Shelley says
I don’t want to make too many cookies… For sure, we will eat the 4 dozen lol! Can I half this recipe? Will it still be ok? Thanks!
Alyssa says
Sure! They also freeze well, so if you make a lot you can stash some in the freezer. I made a big batch in early November and they lasted us through Christmas. 🙂
Shelley says
Great, thanks! Will be making these tonight!
Mary Eshbach says
freeze the leftover cookie batter in a roll?
Alyssa says
I haven’t tried this, but the batter is pretty sturdy so I think it could stand up to freezing.
Niki says
Is is the Crirsco vegetable oil or the vegetable shortening?
Alyssa says
It’s the vegetable shortening. I usually buy the kind that comes in a stick form since I don’t use it often.
Niki says
Ok thanks
Marci says
Thanks for the recipe – yum, can’t wait to make them. I have a handwritten recipe of my Great Grandmother’s—Toll House Cookies. Can’t help but think when my daughter bakes them that she is the 5th generation (that I know of) using this family recipe.
Alyssa says
That’s so great! I don’t have many passed down recipes, but the ones I do have hold a special place in my heart. Plus, they’re the best! Whenever I hear someone refer to their grandma’s recipe or aunt’s recipe, or any other sort of family recipe, I just KNOW it’s going to be good.
Susan Deaven says
I have the same recipe card. I really miss her!
Chrissa - Physical Kitchness says
Alyssa, totes not lying when I say these look like the best cranberry cookies I have ever seen IN MY LIFE. I love cranberries so these are right up my ally! I love those handwritten recipes from grandma. Just warms my heart!!
Alyssa says
Mine, too – I don’t have many of my grandma’s recipes, but I really cherish the ones that I do have!