Soft Cranberry Sugar Cookies
This post may contain affiliate links.
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.
Every time my Grandma Ealy came to visit during the holidays, she would bring a huge batch of her famous raisin sugar cookies, which managed to stay perfectly soft for days on end.
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, and thick pieces of peanut butter fudge for dessert.
I love to try out new recipes, but all 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?
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.
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 Soft Cookies:
I admit, when I first saw this ingredient in my grandma’s recipe, I hesitated. I thought maybe I should try a more “modern” or “healthier” substitution. But nope.
The secret ingredient? Using Crisco instead of oil or butter.
I know Crisco has gotten a bad rap over the years. No, it’s not the healthiest ingredient in the world. But guess what — these are COOKIES!
They’re not meant to be healthy. ;) I learned from my grandma that if you want really soft cookies, Crisco is the way to go.
The other secret to this recipe is to simmer dried cranberries (Craisins) in water to rehydrate them. This gives them an amazing plump texture, while still allowing them to retain the sweetness you just can’t get from fresh cranberries.
These cranberry cookies are not super decadent or overly sweet, but the sugar coating on the outside gives them a yummy little bit of crunch while keeping the inside really soft.
Can you freeze sugar cookies?
Yes!
This recipe freezes really, really well. I bake them first and then pop them into the freezer in freezer bags after they’ve cooled. This batch was baked 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 cranberry cookie recipe for the holidays or any time of year, please try out my grandma’s recipe. It might just become your family favorite, too!
Soft Cranberry Sugar Cookies
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.
Notes
Nutrition Facts
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
121 Comments on “Soft Cranberry Sugar Cookies”
Is that Crisco oil or solid?
It’s the solid Crisco
These are awesome! I made about 40 cookies with this recipe using 1 1/2 Tbsp scoop.
Delicious! Wouldn’t change a thing!
These look so good! Does this dough recipe work well for other kind of cookies?
Husband’s favorite cookie. Making them with raisins next. I used substituted coconut oil and they were perfect.
These look so good! Does the dough work with any other mix ins?
Thanks for sharing! Do they keep long?
These look so good! It is so nice to have a simple recipe that you can throw together with things you keep on hand!
MyFamily love these cookies.
I added about a tablespoon of orange zest to cranberries
I like the idea of the orange zest! I’ll have to try that next time.
Followed recipe exactly except accidentally bought 6oz. bag of craisins. Only used 2/3 cup water then drained in a strainer. I put trays of cookies in the fridge for about 3 min. before I put them in the oven so they wouldn’t spread. Only baked 10-11 min. They came out perfectly delicious. Will DEFINITELY make them again.
Just finished making these for a Christmas party. I’m going to freeze these (I will be leaving a few out for tasting tonight) for use in about 2 weeks. I followed the recipe exactly except I only bought a 6 oz. bag of craisins by mistake, but still worked out perfectly. I think these will be a big hit…not too sweet and you get a nice brightness from the cranberries. And yes, they are soft.
I made these today for the first time, and they are wonderful. They will be on my Christmas baking list every year!
Outstanding cookie, and turned out perfectly. Thank you for sharing, will be my go to Christmas cookie!!
My dough was very sticky so I couldn’t roll in sugar. What could have happened?
I’m not sure – maybe it just needed some time in the refrigerator before rolling? Or a bit of flour on your hands.
i attempted to make these & for some sad reason my cookies turned out flat… i followed recipe & i read all the reviews so i know they should be perfect but mine just werent & i cant figure out why :( the taste was AMAZING but they dont look as pretty as the picture, mine turned very flat
Mine were flat and I realized I used self rising flour!! Lol but they tasted fantastic!!!!
Can you use butter instead if crisco?
Yes, you can! It may make the texture a little different but it will still be good.
Is it all purpose flour you use?
Yes
I am in the process of making these delicious cookies for the 4th time since l found the recipe, less than a year ago. Wherever l take these cookies, compliments follow. Thank you for such a wonderful recipe!
That’s great! My grandma would be so happy to know that people are enjoying her recipe.
Would fresh cranberries work in this recipe?
Hi Janet – I haven’t tried with fresh cranberries, but my instinct is to say no. They would be too tart, and the texture would be different, too.
These are so good and moist. Thank you for the recipe.
These are AMAZING!! I was short on white sugar, so I subbed in brown sugar and they are absolutely addictive. Thank you for sharing your grandmother’s recipe. They are PERFECT!
Can I use butter instead of Crisco?
You can substitute butter, but the cookies will be more on the crisp side. The crisco gives the extra soft texture.
Very simple, good recipe! I added chopped white chocolate, so good.
Really Good!
Today I make this recipe for a friends that living the state of Florida. The cookies come out so good. My kids trying and they love it too. Thanks for sharing with us.
Can you use fresh cranberries?
These recipe was awesome I did substitute flour with almond and apple flour and I used dried cranberry and instead of all shortening I used half shortening and half real butter and I used sugar substitute very good and I felt better using lower carb alternative. Thank you for sharing
Do you use reg crisco or butter flavored crisco?
I use regular
I have not tried this recipe but it sound’s delious. I am looking forward to trying it.
I did not have any grandparent’s and my mom was not and is not a cook. Thank you for sharing. ❤️
Hi Alyssa,
Is it Crisco shortening that you recommended?
Yes, I use the Crisco brand, but other brands should work fine, too.
when you say Crisco is that oil or shortening
Your cookies are awesome! I was hungry for a good cranberry cookie and came across yours. I went out to buy Craisons and made them. The best I ever had.
I baked mine for 17 minutes.
Thanks for your comment, Linda! I’m so glad you loved the recipe.
I had some extra Craisins and found your recipe. I loved the cookies and they were easy to make.
Are the eggs medium or large?
Large
These are so pretty and taste great. Made them for the first time tonight. I was out of Crisco so used butter, seem ok tonight, will have to see if they harden up. I also added chopped pecans. They may become my go to cookie. Made 6 dozen, love getting lots of cookies from one bowl. Thanks for sharing
Did they harden using butter vs Crisco?
Are using self-rise flour or all purpose?
All purpose
Can I use butter flavored Crisco?
In Australia we have Copha( similar to Crisco) but in a solid block which you need to melt so my question is will it still work if melted?
It’s hard to kniw without seeing the texture of it. Perhaps googling “crisco substitues” will give you some ideas. You can use butter as a substitute if needed.
These sound amazing.
Did you mix ingredients with hand mixer or by hand?
Typically by hand because it helps preserve the cranberries from bleeding into the rest of the dough.
Any high altitude adjustments needed please?
Can you use fresh cranberries
Fresh cranberries are too tart in this recipe, so I prefer the Craisins.
Is the crisco butter flavored?
I use the non-flavored kind.
Just made these today, they are heavenly and so delicious. Thanks for this recipe, it’s a keeper!
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!
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!
These cookies are getting me so excited for holiday baking!!! I love how the cranberries make these cookies extra festive!
I’m drooling over these soft cranberry sugar cookies. I love that they come from your grandma’s recipe. So sweet!
Interesting! I have not tried Crisco in cookies. Gonna have to test this out! The cookies look delicious.
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!
What is crisco?
It’s shortening product sometimes used in baking in place of oil or butter. It’s not used as often as it was years ago, but it really does help to make cookies softer.
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!
Oh wow, these look like the most gorgeous cookies ever! Can’t wait to try them!!
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.
Hmmmm…I’m not sure how that would turn out. But if it’s yummy, let me know! :)
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
Do you use greased or ungreased cookie sheets?
Ungreased
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!
Has anybody tried substituting coconut oil in place of the Crisco?
Oh my gosh these are fabulous!! My kitchen smells sooo good!!
Thanks for sharing!!!
Do you use plain flour or self rising?
Regular white flour
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.
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.
Thank you, Mary! I love that people can live on through their recipes, and pass them down for generations!
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!
Your extras sound delish! Thanks for your comment. :)
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.
Thanks, Lisa!!
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.
That’s awesome! Thanks for sharing, Carolee!
Can I use raisins instead of cranberries?
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. :)
made this and it is in my top 6 favorites. Cookies stay so nice and soft for at least a week.
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?
I’m so glad you loved them, Monica!
I may have to add the white chocolate. Chips and the grated orange peel what do u think also I use butter crisco .
Have you ever added white chocolate chips to these? I might have to try these. Look amazing!
Hi Stacey – No I haven’t. If you try it with the chocolate chips, let me know how it turns out!
What kind of Crisco? Do you use the sticks or from the can?
I use sticks, but I believe it’s the same as the can…just different packaging.
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!
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
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.
Is this recipe possible with fresh cranberries? :)
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.
Do you cream the crisco & sugar before adding the eggs & vanilla?
Yes
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!
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. :)
Great, thanks! Will be making these tonight!
freeze the leftover cookie batter in a roll?
I haven’t tried this, but the batter is pretty sturdy so I think it could stand up to freezing.
Is is the Crirsco vegetable oil or the vegetable shortening?
It’s the vegetable shortening. I usually buy the kind that comes in a stick form since I don’t use it often.
Ok thanks
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.
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.
I have the same recipe card. I really miss her!
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!!
Mine, too – I don’t have many of my grandma’s recipes, but I really cherish the ones that I do have!