sugar cookie

Cranberry Caramel Sugar Cookies by Rosie Berger

cranberry caramel cookies.jpg

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 egg

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


  1. Preheat oven to 350. Line 1 or 2 cookie sheets with parchment paper

  2. Cream butter and sugar with electric mixer

  3. Add vanilla and egg, mix on medium until smooth

  4. Separately, combine dry ingredients

  5. Gradually add dry ingredients to wet until combined

  6. Add cranberries, mix until your dough turns pink!

  7. On a floured surface, bring dough together and form into a disk. Wrap in plastic wrap and chill for 30 minutes.

  8. 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)

  9. Use a 2 inch cookie cutter to cut shapes

  10. Place 1/2 inch apart on cookie sheets.

  11. Sprinkle each cookie generously with Crunchy Caramel Sugar

  12. 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)!

  13. 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