New This Month

Cranberry Coins


Tangy coin cookies stack smoothly and ship easily, making them a suitable gift for faraway relatives. Get Packaging Ideas.

  • Yield: Makes about 4 dozen


  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup confectioners' sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour, sifted
  • 1/2 teaspoon salt
  • 1/2 cup chopped dried cranberries


  1. Beat butter, confectioners' sugar, and vanilla with a wooden spoon until smooth. Add flour and salt; stir just until combined. Stir in dried cranberries. Divide dough into quarters.

  2. On parchment, shape each portion into a log about 1 1/2 inches in diameter and 4 inches long. Wrap logs tightly in parchment or plastic. Chill 30 minutes or up to 1 day. (Dough can be wrapped tightly in plastic and frozen up to 1 month.)

  3. Preheat oven to 325 degrees. With a sharp knife, slice dough into 1/4-inch-thick rounds. Rotate log as you cut to keep it from flattening. Place rounds on parchment-lined baking sheets, 1 inch apart.

  4. Bake, rotating sheets halfway through, until edges just begin to turn golden, 20 to 22 minutes. Let cookies cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

Reviews Add a comment

  • Cooper
    24 MAR, 2013
    This is my new favorite cookie, it replaces a cream cheese, orange, chocolate chip cookie that I have made for years. The ends of the roll don't come out as nicely formed, but I use those as 'taste tasters' as soon as they come out of the oven.
  • MS11815661
    1 JAN, 2013
    Two more tips you might enjoy....I roll the dough rolls in pink or red sugar, or sprinkles before chilling or freezing. They look really festive when baked. This year I added 1/2 tsp of orange oil to the batter (creamed with butter and sugar). The orange-cranberry flavor was delicious!
  • MS11815661
    1 JAN, 2013
    These are absolutely awesome - first holiday cookies I made this year. Always a favorite! The cranberries are easier to chop (without getting mushy) when frozen first. I now keep a small bag in the freezer so I can make them anytime. The dough rolls keep well in the freezer for a last minute hostess gift or for coffee with friends.