These are definitely the hit of the season, according to my loved ones! I also ate four for breakfast. Don’t judge.
1 cup sugar
1/2 cup softened butter
1 tsp vanilla extract
2 1/4 cups flour
1/2 tsp baking powder
1/4 teaspoon salt
1-1.5 cups roughly chopped fresh cranberries
1 cup Crunch Caramel Sugar
Preheat oven to 350. Line 1 or 2 cookie sheets with parchment paper
Cream butter and sugar with electric mixer
Add vanilla and egg, mix on medium until smooth
Separately, combine dry ingredients
Gradually add dry ingredients to wet until combined
Add cranberries, mix until your dough turns pink!
On a floured surface, bring dough together and form into a disk. Wrap in plastic wrap and chill for 30 minutes.
Roll dough (with plenty of flour) to 1/4 inch thick (there’s a lot of dough, so I tend to do it in batches)
Use a 2 inch cookie cutter to cut shapes
Place 1/2 inch apart on cookie sheets.
Sprinkle each cookie generously with Crunchy Caramel Sugar
Bake for 10-12 minutes, until caramel is melted and cookies are JUST getting slightly golden on the bottom (I like to poke on on the edge. If it’s mostly firm, it’s done)!
Remove from oven, transfer to cooling rack or plate and sprinkle again with caramel sugar (not as much as before they baked. Just enough to give a bit of texture).
Makes approx. 45 cookies