Cozy Chocolate Dipped Cranberry Cookies Recipe

These cookies combine that tart fruitiness with a hint of fresh orange zest for a flavor profile that feels bright and cozy all at once.

I realized recently that dipping them in chocolate turns a standard drop cookie into something that looks like it came from a bakery. The contrast between the soft, chewy center and the snap of the chocolate shell is completely addictive.

Why You’ll Love This Chocolate Dipped Cranberry Cookies

The texture here is incredible thanks to the cream of tartar, which keeps every bite soft and tender for days. You get a lovely chewiness that pairs perfectly with the slight crunch of the chocolate coating.

I also appreciate how the orange zest cuts through the sweetness of the dough and the richness of the chocolate. It creates a sophisticated flavor trio that appeals to both kids and adults.

These cookies look impressive on a dessert platter but require very little actual decorating skill. You simply bake, cool, and dip for a professional finish without needing piping bags or royal icing.

If you enjoyed this festive treat, you should definitely try my Cozy Soft Sugar Cookies Recipe for another holiday staple. For a different flavor profile that is just as satisfying, the Savory Peanut Butter Cookies Recipe is another favorite in my kitchen.

Ingredients for Chocolate Dipped Cranberry Cookies

Here is the shopping list you will need to bake this batch:

• Unsalted butter: I use about 225g softened nicely so it creams easily with the sugar.
• Granulated sugar: You need 1 1/4 cups to provide the right amount of sweetness and spread.
• Orange zest: One teaspoon of freshly grated zest brings a bright aroma that lifts the heavy chocolate notes.
• Large egg plus one yolk: Using an extra yolk adds richness and helps create a chewier texture.
• Vanilla extract: One teaspoon rounds out the flavors; use alcohol-free vanilla if you prefer.
• Red food coloring: A few drops are optional but give the dough a lovely pink hue.
• All-purpose flour: About 2 1/3 cups serves as the sturdy base for these cookies.
• Baking soda: This helps the cookies rise and spread just enough in the oven.
• Cream of tartar: A half teaspoon is the secret ingredient for that classic soft cookie tang and texture.
• Salt: Just a half teaspoon balances the sugar and enhances the chocolate flavor.
• Dried cranberries: I use 1 1/3 cups of cherry-flavored or regular dried cranberries, chopped into small bits.
• Semi-sweet chocolate: You will need about 12 ounces chopped or chips for melting and dipping.
• Walnuts: A half cup of chopped nuts is optional but adds a nice crunch to the topping.

My Method for Chocolate Dipped Cranberry Cookies

Let’s get baking with these simple steps:

1. Start by preheating your oven to 350 degrees Fahrenheit. Prepare your baking sheets by lining them with parchment paper or silicone mats to prevent sticking. In a medium bowl, whisk together the flour, baking soda, salt, and cream of tartar for about 30 seconds to ensure the leavening agents are evenly distributed throughout the dry mixture.
2. In the bowl of a stand mixer fitted with a paddle attachment, combine the softened butter, granulated sugar, and fresh orange zest. Beat these on medium speed until the mixture looks pale, fluffy, and creamy, which usually takes about 3 to 4 minutes. Scrape down the sides of the bowl, then mix in the whole egg, the extra egg yolk, the vanilla extract, and the red food coloring if you are using it.
3. Lower the mixer speed and gradually add the flour mixture, mixing just until streaks of flour disappear. Add the chopped dried cranberries and mix briefly until they are evenly distributed throughout the pink-hued dough. Use a cookie scoop to portion out 2-tablespoon sized balls of dough and place them on the baking sheets, spacing them about 2 inches apart to allow for spreading.
4. Gently flatten the tops of the cookie balls with your hand or the bottom of a glass. Bake the trays one at a time in the center of the oven for 9 to 11 minutes. The cookies should look set around the edges but may still appear slightly soft in the centers; they will firm up as they cool.
5. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. While they cool, melt the semi-sweet chocolate in a microwave-safe bowl in 20-second intervals, stirring constantly between each burst until smooth.
6. Once the cookies are fully cool, dip half of each cookie into the melted chocolate, letting the excess drip off back into the bowl. Place the dipped cookies onto a parchment-lined sheet and sprinkle immediately with chopped walnuts if you are using them. Place the tray in the refrigerator for about 15 minutes to let the chocolate set firmly before serving.

Chocolate Dipped Cranberry Cookies Tips

Chopping the dried cranberries into smaller bits is crucial for getting the perfect distribution of fruit in every bite. If you leave them whole, you might get large chunks that disrupt the soft texture of the cookie.

Make sure your butter is softened but still slightly cool to the touch before creaming. If the butter is too warm or oily, the cookies will spread too much and lose that thick, bakery-style lift.

When melting the chocolate, go slowly and stir frequently to avoid scorching it. If you want the chocolate to have a nice snap and shine, you can add a teaspoon of coconut oil or shortening to the melting bowl.

I highly recommend using the cream of tartar listed in the ingredients rather than skipping it. It provides a unique stability and chewiness that baking soda alone cannot achieve.

Serving Chocolate Dipped Cranberry Cookies

These cookies look beautiful stacked on a white platter for holiday parties or wrapped in clear bags for gifts. The red cranberry flecks and dark chocolate dip make them naturally festive without needing extra decoration.

I personally enjoy serving these with a hot cup of coffee or a glass of cold milk. The warmth of the coffee melts the chocolate coating slightly, creating a luxurious tasting experience.

I love seeing what you make, so come follow me on Pinterest to stay connected!

Chocolate Dipped Cranberry Cookies

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• Author: Amelia Bryan
• Total Time: 1 hr
• Yield: 26 cookies
• Diet: Vegetarian

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Description

Soft and chewy cookies packed with dried cranberries and orange zest, then dipped in rich semi-sweet chocolate for a festive finish.

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Ingredients

• 1 1/4 cups (250g) granulated sugar
• 1 tsp orange zest
• 1 cup (225g) unsalted butter, softened
• 1 large egg
• 1 large egg yolk
• 1 tsp vanilla extract
• 12–15 drops red food coloring (optional)
• 2 1/4 cups plus 2 tbsp (approx 335g) all-purpose flour
• 1/2 tsp salt
• 3/4 tsp baking soda
• 1/2 tsp cream of tartar
• 1 1/3 cups dried cranberries (cherry flavored preferred), chopped
• 12 oz semi-sweet chocolate, chopped
• 1/2 cup chopped walnuts (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cream of tartar until well combined.
3. In the bowl of a stand mixer, cream together the sugar, softened butter, and orange zest until light and fluffy, about 3-4 minutes.
4. Add the egg, egg yolk, vanilla extract, and food coloring (if using), mixing until fully incorporated.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
6. Fold in the chopped dried cranberries until evenly distributed throughout the dough.
7. Scoop the dough into 2-tablespoon balls and place them 2 inches apart on the prepared baking sheets. Flatten slightly with your hand.
8. Bake for 9-11 minutes, or until the edges are set but centers still look slightly soft. Allow to cool on the pan for 5 minutes before transferring to a wire rack.
9. Melt the semi-sweet chocolate in the microwave in 20-second bursts, stirring until smooth.
10. Dip half of each cooled cookie into the melted chocolate, shake off excess, and place on parchment paper. Sprinkle with walnuts if desired.
11. Refrigerate for 15 minutes to set the chocolate before serving.

Notes

If you cannot find cherry-flavored cranberries, regular dried cranberries work perfectly well. Ensure the chocolate is not too hot when dipping to prevent the butter in the cookies from melting.

• Prep Time: 35 min
• Chilling Time: 15 min
• Cook Time: 25 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 260
• Sugar: 18g
• Sodium: 86mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 33mg

Keywords: chocolate dipped cranberry cookies, holiday cookies, cranberry orange cookies, easy christmas baking, dipped cookies