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These lightly sweet, tangy cookies offer a delightful twist on the classic cranberry sauce you might have left over from the holidays. With a hint of citrusy orange and the cozy warmth of cinnamon, they bring a burst of flavor to your cookie jar.
Ingredients
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 orange
- ½ cup leftover cranberry sauce
Instructions
Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This ensures all the dry ingredients are evenly combined.
In a separate large bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract, and then stir in the orange zest. Gradually add the flour mixture, mixing well after each addition. Finally, fold in the cranberry sauce, allowing little streaks of tangy cranberry to remain visible in the dough.
Scoop heaping tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 10–12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a minute or two, then transfer them to a wire rack to finish cooling.
These cookies are a fantastic way to use extra cranberry sauce and brighten up your day with their citrusy aroma. They’re ideal for anyone looking to transform leftovers into a delicious treat with a fresh twist. You can make them a bit healthier by swapping half the all-purpose flour for whole wheat flour or reducing the sugar slightly. If you prefer a softer center, pull them out of the oven just a touch early. Whether you frost them, dust them with powdered sugar, or enjoy them as-is, these cookies will quickly become a cozy family favorite!
