Graham Cracker Cranberry Cookies

Why You’ll Love This Recipe

These cookies are unique, flavorful, and incredibly easy to make. The crushed graham crackers add a warm, toasty note, while the dried cranberries bring a pleasant tartness that balances the sweetness. No chilling is needed, so you can have warm, fresh cookies ready in under 30 minutes. They also pack and store well, making them ideal for gifting or potlucks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs
• All-purpose flour
• Baking soda
• Salt
• Unsalted butter (softened)
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Dried cranberries

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together graham cracker crumbs, flour, baking soda, and salt.
3. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the dried cranberries.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10–12 minutes, or until the edges are lightly golden.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies.
Preparation time: 15 minutes
Baking time: 12 minutes
Total time: 27 minutes

Variations

• Add Nuts: Stir in chopped walnuts or pecans for extra crunch.
• White Chocolate Cranberry: Add white chocolate chips for a richer, sweeter flavor combination.
• Citrus Zest: Mix in a teaspoon of orange or lemon zest to brighten the flavor.
• Gluten-Free: Use gluten-free graham crackers and flour to make the recipe gluten-free.
• Oatmeal Blend: Add a half cup of rolled oats for a heartier texture.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a zip-top bag or freezer-safe container for up to 2 months. To enjoy frozen cookies, let them thaw at room temperature or warm them in a 300°F oven for a few minutes to refresh their texture.

FAQs

Can I use fresh cranberries instead of dried?

Dried cranberries are recommended for the right texture and sweetness, but you can use fresh ones chopped finely. The flavor will be more tart, and you may need to slightly adjust the sugar.

Do I need to chill the dough?

No, the dough does not require chilling. You can bake it right after mixing.

Can I use graham cracker sheets instead of crumbs?

Yes, just crush the sheets in a food processor or in a sealed bag with a rolling pin until finely ground.

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread, which helps maintain moisture.

Can I freeze the dough?

Yes, portion the dough into balls and freeze them on a baking sheet. Once frozen, store in a freezer bag. Bake straight from frozen, adding 1–2 minutes to the baking time.

What kind of graham crackers should I use?

Use plain honey graham crackers for a classic flavor. Avoid cinnamon or chocolate unless you want a flavored variation.

Are these cookies overly sweet?

No, the tartness of the cranberries balances the sweetness, creating a well-rounded flavor.

Can I substitute the butter with margarine or oil?

Butter is recommended for flavor and texture, but margarine can be used. Avoid oil, as it will change the texture.

How do I make them more festive?

Add white chocolate chips and a sprinkle of coarse sugar on top before baking for a holiday-ready touch.

Why did my cookies turn out flat?

Flat cookies could be due to overly soft butter or too little flour. Make sure to measure correctly and avoid overmixing the dough.

Conclusion

Graham Cracker Cranberry Cookies bring a unique twist to classic cookie recipes, offering a warm, toasty flavor with the perfect burst of tartness from dried cranberries. Quick to make and full of texture, they’re sure to become a favorite in your cookie rotation. Whether for holidays or just because, these cookies never disappoint.

Graham Cracker Cranberry Cookies

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Graham Cracker Cranberry Cookies combine the warm, nutty flavor of graham crackers with the tart sweetness of dried cranberries in a soft, chewy cookie. They’re quick to make, perfect for holidays, snacks, or gifting.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup graham cracker crumbs
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup dried cranberries

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Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together graham cracker crumbs, flour, baking soda, and salt.
3. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the dried cranberries.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10–12 minutes, or until the edges are lightly golden.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

• Add white chocolate chips or nuts for variety.
• Store with a slice of bread to keep cookies soft.
• Freeze dough balls for up to 2 months and bake from frozen.
• Use honey graham crackers for best flavor.
• No need to chill the dough before baking.

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 9g
• Sodium: 85mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 20mg