Cranberry Coconut Sugar Cookies

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.

Cranberry Coconut Cookie Makings
Cranberry Coconut Cookie Makings

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.

Cranberry Coconut Cookie Dough!
Cranberry Coconut Cookie Dough!

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.

Ready to Bake
Ready to Bake

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.

Cranberry Coconut Sugar Cookies
Cranberry Coconut Sugar Cookies


  • 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

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

7 thoughts on “Cranberry Coconut Sugar Cookies”

What do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s