A Festive Favorite with Homemade Cranberry Butter
There’s something uniquely special about the combination of tart cranberries and sweet, buttery cookies. When the holidays roll around, or even when you’re just craving something a little different, these Cranberry Sandwich Cookies bring the perfect blend of comfort and sophistication. Made with a fragrant crock pot cranberry butter and tender vanilla sugar cookies, this recipe is a celebration of seasonal flavor, nostalgia, and simple baking bliss.
Whether you’re planning a holiday cookie exchange, looking for a thoughtful edible gift, or just want to spoil your family with something homemade and heartfelt, these cookies are a must-bake. They’re beautiful, impressive, and surprisingly easy to make!
Who This Recipe Is For
This recipe is for the home baker who loves to go the extra mile, especially around the holidays. It’s for the creative soul who finds joy in kneading dough, watching cranberries bubble away into something magical, and building cookies that look like they belong in a bakery window.
It’s also ideal for those who love a good twist on a classic. Instead of jam or chocolate filling, these sandwich cookies get a zingy, spiced makeover with slow-cooked cranberry butter that tastes like Christmas in a jar. If you love seasonal ingredients, rustic baking, and cookies with both crunch and zing, this is the recipe for you.
Why You’ll Love These Cranberry Sandwich Cookies
- Festive & Unique: Cranberry butter is a delightful alternative to the usual fillings. It’s rich, tart, sweet, and deeply spiced with cinnamon and apple cider.
- Simple Ingredients, Big Flavor: Pantry staples come together in a magical way. No hard-to-find ingredients here.
- Perfect Texture: Soft, buttery cookies with a touch of crispness sandwich a luscious cranberry filling. It’s cookie perfection.
- Make-Ahead Friendly: Both the cookies and the cranberry butter can be made in advance, making it ideal for busy baking days.
Ingredients You’ll Need
For the Cranberry Butter:
- 2 (12 oz) bags of fresh cranberries, rinsed
- 1 cup light brown sugar
- 2 whole cinnamon sticks
- 1 cup apple cider
For the Cookie Dough:
- 1 cup unsalted sweet cream butter, softened
- 1½ cups powdered sugar
- 1 tsp vanilla extract
- 1 large egg
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
Equipment Needed
To make these cookies with ease, here’s what you’ll need:
- Crock pot (slow cooker)
- Food processor or blender
- Fine mesh strainer
- Standing mixer (or hand mixer)
- Large mixing bowls
- Measuring cups and spoons
- Rolling pin
- Cookie cutters (round, 2-3 inch recommended)
- Parchment paper
- Two large baking sheets
- Rubber spatula
- Cooling rack
How to Make Cranberry Butter (Slow Cooker Method)
The cranberry butter is what makes these sandwich cookies truly stand out. It’s sweet, tart, and infused with warm holiday spices.
Step-by-Step:
- Combine the Ingredients: In a crock pot, mix the cranberries, brown sugar, cinnamon sticks, and apple cider.
- Cook: Set the crock pot to high and let it cook for about 2 hours, or until the cranberries are softened and starting to break down.
- Blend: Remove the cinnamon sticks, then transfer the mixture to a food processor or blender. Puree until smooth.
- Strain: Use a fine mesh strainer and a rubber spatula to push the puree through, discarding the solids.
- Thicken: Return the strained mixture to the crock pot and cook on low for another hour to let it thicken into a rich, spreadable cranberry butter.
Pro Tip: Make the cranberry butter a day ahead. It stores beautifully and the flavors deepen overnight.
How to Make the Cookies
These sugar cookies are buttery and tender with just enough structure to hold the filling without crumbling.
Step-by-Step:
- Preheat Oven to 350°F: Line two baking sheets with parchment paper.
- Cream the Wet Ingredients: In a stand mixer, beat the butter, powdered sugar, vanilla, and egg until light and fluffy.
- Combine the Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and cream of tartar.
- Mix Together: Gradually add dry ingredients to the wet mixture on low speed until fully incorporated.
- Knead and Roll: Lightly flour a surface, knead the dough a few times, then roll it out to about ½ inch thickness.
- Cut and Bake: Cut out 48 rounds. Place 12–15 on each baking sheet. Bake for 8 minutes or until lightly golden around the edges.
- Cool Completely: Transfer to a cooling rack and let the cookies cool completely before assembling.
Assemble the Sandwich Cookies
Once the cookies and cranberry butter are completely cooled and ready:
- Pair the Cookies: Match them into even pairs based on size.
- Spread the Filling: Use a spoon to place a generous dollop of cranberry butter on the flat side of one cookie.
- Sandwich: Press the second cookie on top, flat side down, gently squeezing to spread the filling.
Optional Add-On: Lightly dust the top of each cookie sandwich with powdered sugar for a snowy, festive finish.
Storage Tips
- Room Temperature: Store the assembled cookies in an airtight container at room temperature for up to 3 days.
- Refrigerator: For longer freshness (up to a week), refrigerate the cookies. Let them come to room temp before serving.
- Freezing: Freeze unfilled cookies for up to 2 months. Freeze cranberry butter separately and thaw both before assembling.
Variations and Swaps
- Cranberry-Orange Butter: Add a tablespoon of fresh orange zest to the cranberry butter for a citrusy twist.
- Spiced Cookies: Add ½ tsp ground cinnamon or ginger to the cookie dough for a more festive flavor.
- Vegan Option: Swap butter for plant-based butter and use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).
- Alternative Fillings: Try with raspberry jam, lemon curd, or chocolate ganache if cranberries aren’t in season.
Food & Drink Pairings
Pair these cookies with:
- Warm Drinks: Chai tea, spiced cider, or a cinnamon latte.
- Dessert Wines: A glass of port or mulled wine complements the cranberries beautifully.
- Cheese Board: Yes, really! Cranberry sandwich cookies offer a surprising sweet contrast to aged cheeses like sharp cheddar or brie.
FAQ: Cranberry Sandwich Cookies
Can I use canned cranberry sauce instead of homemade cranberry butter?
You could, but it won’t have the same rich, thick, and spiced profile. Homemade cranberry butter is worth the time!
What if I don’t have a crock pot?
You can simmer the cranberry mixture on the stovetop over medium heat, stirring often to avoid scorching, until thickened.
How thick should I roll out the cookie dough?
Aim for about ½ inch thick for a sturdy cookie that holds the filling without breaking.
Can I make the dough ahead of time?
Yes! Wrap it tightly in plastic wrap and refrigerate for up to 2 days. Let it come to room temp before rolling.
Can I make the cookies gluten-free?
Yes, substitute a 1:1 gluten-free baking flour blend and ensure all other ingredients are certified gluten-free.
Share the Joy
There’s something magical about creating a cookie that’s as beautiful as it is delicious. These Cranberry Sandwich Cookies are guaranteed to impress, from their spiced cranberry heart to their buttery cookie shell. They make a lovely addition to any dessert tray, a thoughtful homemade gift, or just a cozy baking day treat.
If you make this recipe, be sure to share it with your friends and subscribe to the blog for more seasonal baking ideas, holiday inspiration, and irresistible desserts all year long. Happy baking!
