These little cookies are a great variation on the regular sugar cookie people eat around this time of year, with the festive red of the cranberries and the extra texture of the coconut. Plus, they’re chewy and rich.
Preheat the oven to 350.
Beat 1 1/2 cups room temperature butter, 2 cups sugar, a tbsp orange zest and 2 tsp vanilla extract until smooth.
Stir together 3 1/4 cups flour, 1 tsp baking opwder, 1/4 tsp salt. Add this to the butter mixture and beat on low speed until the dough comes together, about 5 minutes. Stir in 1 1/2 cups dried cranberries and 1 1/2 cups sweet flaked dried coconut.
Shape and Bake Shape the dough into 1 inch balls and place about 2 inches apart on a cookie sheet. Bake 8 to 11 minutes (less for chewier cookies, more for crispy). Cool on pans for 5 minutes, then cool on a cookie rack.
- 1 1/2 cups butter, room temp
- 2 cups sugar
- 1 tbsp orange zest
- 2 tsp vanilla extract
- 3 1/4 cups flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 1/2 cups dried cranberries
- 1 1/2 cups sweetened flaked dried coconut
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