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Maple Shortbread Cookies with Cranberry Sugar

With an edge of tartness, thanks to the cranberries, these cookies aren’t just for dessert. They’re the perfect tea time snack and coffee dunker. Enjoy with breakfast, lunch and while rocking around the Christmas tree!

Serves

16 TO 18 COOKIES

Prep time

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Cook time

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INGREDIENTS

  • 2 sticks unsalted butter, room temperature​
  • 1/2 cup maple sugar​
  • 1/4 cup light brown sugar, packed​
  • 1 teaspoon maple syrup​
  • 2 1/4 cups all-purpose flour​
  • 1/4 teaspoon salt​
  • 1 small egg, beaten, for the egg wash​
  • 1/2 cup turbinado sugar​
  • 1/4 cup cranberries​

INSTRUCTIONS

  1. In a stand mixer fitted with the paddle attachment, cream the butter and two sugars together until light and fluffy, about 5 minutes on medium speed.
  2. Lower the speed to medium-low and add the maple syrup, flour and salt, mixing until it becomes incorporated.
  3. Once the dough has come together, it’ll crumble first, but come together in about 1 minute.
  4. Knead it a few times with your hands until it’s smooth.
  5. Roll the dough into a log, about 2 1/2″ in diameter. Cut in half and wrap in parchment paper. Allow the dough to chill in the refrigerator for at least an hour and a half.
  6. In the last 20 minutes of chilling, preheat the oven to 350°F. Fit a rimmed baking sheet with parchment paper.
  7. In a food processor, pulse together the sugar and cranberries, about 6-7 times until the cranberries break up. The sugar should be rough and sandy, not mush!
  8. Brush the logs with the beaten egg. Roll the logs in the cranberry sugar. If the log doesn’t immediately pick up the sugar, sprinkle it over and gently press into the logs.
  9. Slice the logs into cookies, about 16, and bake for 15-19 minutes.

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