Cranberry Cream Cheese Sugar Cookies

Is it too early to bring in the sugar cookie? I was a bit worried when I started planning this recipe, but Joy of Baking put my mind at ease,

They are an American favorite and although they were once made primarily during the Christmas season, they are now a year round favorite.

Notice the year round piece there. FYI – It’s totally normal to bake a batch of sugar cookies in September.

As for the nanaimo bars I made in May, we’ll just let that one go, okay?

I can’t just bake a classic recipe, there always has to be an edge to it. Noodles in meatloaf for example. Weird right? You say that now until you try it. Thankfully, there are no noodles in these cookies but there is a bit of goat cream cheese!

Don’t let the ‘goat’ in the cream cheese weird you out. I swear, they’re good. I dropped off a couple of these cookies at the neighbors house (you know, to make new friends by bribing them with my baking) and when I said they were made with goat dairy, they were a little set back. The trick to encouraging people to try new things is to make them smell and look really, really yummy. Within moments, our neighbor and her children were all up in that cookie business. And, to their surprise, the whole goat cream cheese thing went over really well.

Baked in a cookie like this, you wont taste a major difference between goat dairy and cow dairy, but if there’s a lactose sensitivity in your home, everyone’s tummies will thank you for making the switch!

My tummy is a testament to this. Smile from side to side… just saying.

This recipe was developed for Happy Days Goat Dairy.

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Cranberry Cream Cheese Sugar Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
Sweet and tender sugar cookies with wonderfully crisp edges, filled with Happy Days Goat Cheese Spread, cranberries and almonds.
Ingredients
Wet
Dry
Add-ins
  • ⅓ cup dried cranberries
  • ¼ cup roughly chopped almonds
Cream cheese icing
Instructions
  1. Preheat the oven to 350F and line a baking sheet with parchment paper or silicon baking mat. Set aside.
  2. Cream oil, cream cheese and sugar in a large bowl.
  3. Mix in egg and vanilla, set aside.
  4. Sift all dry ingredients.
  5. Add the dry ingredients to the wet ingredients and mix to combine.
  6. Add dried cranberries and chopped almonds.
  7. Then, spoon mixture onto the prepared baking sheet one heaping tablespoon at a time. Be sure to leave at least 1.5-inches between each cookie to allow room to grow.
  8. Bake in the preheated oven for 12-14 minutes, until the edges are golden. Remove from the oven, allow to sit for 1 minute, then transfer to a wire rack to cool.
  9. While the cookies are cooling, prepare the frosting by mixing all frosting ingredients in a medium-sized bowl. Add frosting to a piping bag and pipe over the cookies once their completely cooled.
[url:10]View nutrition info[/url]
    Notes
    Coconut oil or other baking oils like butter can be used in place of grape seed oil. For the brown sugar, coconut sugar or demerara sugar can be used as a replacement if you’re watching your sugar intake and fructose rating of sugar. For a healthier powdered sugar, grind demerara or coconut sugar in your coffee grinder and use it as you would powdered white sugar.

    Begin by mixing the oil, cream cheese and sugar together until it’s creamed.

    Mix in egg and vanilla. Set aside.

    Sift all dry ingredients.

    Add the dry ingredients to the wet ingredients and mix to combine.

    Add dried cranberries and chopped almonds.

    Then, spoon mixture onto the prepared baking sheet one heaping tablespoon at a time. Be sure to leave at least 1 tablespoon between each cookie to allow room to grow.

    Bake in the preheated oven for 12-14 minutes, until the edges are beginning to brown. Remove from the oven, allow to sit for 1 minute, then transfer to wire rack to cool.

    While the cookies are cooling, prepare the frosting by mixing all ingredients in a medium-sized bowl. Add frosting to a piping bag and pipe the frosting over the cookies once their completely cooled.

    Enjoy!

    The opinions expressed herein are those of Healthful Pursuit and are not indicative of the opinions or positions of Happy Days Dairies.
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    Comments | Leave Your Comment

    1. These pictures are mouth watering! I have never made a cookie with cranberries in them but that will have to change this year!

      I’m totally okay with getting a 3 month jump start on Holiday Baking :)

      • Hey, they freeze well! Just make them, eat half and freeze the rest. That’s my trick to having an assortment of different treats come December. Everyone will be amazed at the selection and only you will know that it’s been 3 months in progress!

    2. Ok, I’ll admit that I don’t actually LOVE the taste of sugar cookies since they’re a little plain compared to the traditional Christmas cookie recipe that we’ve made for years in my house, but I DO love to decorate them! With cranberries though… now you may be on to something! I think I’ll need to give these a try. Oh, and you’ve totally opened my eyes up to the world of goat dairy… I had no idea there were so many different products! PS. Email coming your way tonight!

    3. In the notes, you wrote: For the brown sugar, palm sugar or demerara sugar can be used as a replacement if you’re watching your sugar intake and fructose rating of sugar.

      Does this mean that demerara sugar has a lower sugar/fructose/gi level than white/brown sugar?

      I’m confused

    4. Yum these look incredible. I also really want to get my hands on some of that goat cream cheese, it sounds so amazing. I’ve been haing small amounts of goat cheese here and there recently,nit doesn’t upset my tummy too much as long as it is in small quantities. Yay!

    5. Cranberry Cream Cheese sounds incredible! I love that you worked it into cookies and as always, I am so impressed with your baking, and doing it all GF. Not an easy task, espi with something like a sugar cookie!

    6. I love that you’re bribing your new neighbors! I don’t even need to make these to know I’m going to love them! Cream cheese and cranberries = instantly a Christmas tradition. But screw that because I plan on having these year round. Can’t wait to make these! YUMMY!!! Thanks for the recipe!

      • I’m with you, to heck with the tradition! Cream cheese and cranberry for everyone!!

      • Hi Amanda! I’m happy that you found me, thanks for taking the time to leave a comment and introduce yourself! :)

    7. At my catering company, we make ricotta-cranberry cookies that are very similar to this… only not gluten free! If these taste anything like the ones we make, they must be great! They certainly look yummy!

    8. I made these for a party today and everyone raved about them. I stashed a few for my boyfriend and I and he just informed me that they are the best cookie he has ever had…ever….

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