This Old-Fashioned Filled Cranberry Cookie has a tender cookie dough shell with a sweet cranberry fruit filling. A cranberry filled cookie that has been one of many Christmas cookies in our family for several generations.
My dad would always request this cookie every year. These cookies are always on our Christmas cookie charcuterie platter every year.
This cranberry filled cookies remind you of a grandma cookie which brings a smile to my face. On your next holiday baking binge, make sure to include these old-fashioned cranberry cookies that are soft and full of flavor.
If you’re a fan of Fig Newtons cookies, then you will love this cranberry filled cookie!
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How to Make Cranberry Filling for Cookies
In a small saucepan, add the chopped dried cranberries, water, and pitted, chopped dried dates. Tip: Use prepackaged chopped, pitted dates.
On a low burner, cook the cranberry/date mixture making sure to stir often to prevent burning. Once you have reached a paste like consistency, set aside, and let cool.
If you are adding walnuts to the filling, add it now.
Make the Cranberry Cookie Dough
Gather ingredients to make the cookie dough. Cream together the softened butter (I like salted butter) and sugar in a KitchenAid mixer fitted with a flat paddle.
Beat until the mixture is light, fluffy and a creamy consistency. Scrape the sides of the bowl and the beater at least once.
One at a time, add the egg yolks and then the vanilla. Continue mixing until the batter is fluffy, making sure to scrape the sides of the bowl before moving on to the next step.
Make sure not over beat the mixture. In a separate bowl, combine the dry ingredients together.
Between the dry ingredients and the wet ingredients, alternate adding to the mixture in the bowl. I do one third dry ingredients and half the milk at a time.
Start by adding the dry ingredients and end with the dry ingredients. Mix all together until ingredients are combined making sure to scrape the side of the bowl if needed.
Chill the Sugar Cookie Dough
To chill or not to chill the cookie dough? I have made this recipe both ways (several times) and have no problems either way.
I do not like to wait for the dough to chill, so I like to make the dough and then prepare the cookies right away. Just do what you are used to when working with a sugar cookie recipe.
If I make the dough up ahead of time, I will divide the dough and wrap in plastic wrap in a big flat dough patty. Chill the packages until ready to use.
How to Make Filled Cranberry Cookie
Preheat the oven to 325°F. Line the baking sheets with parchment paper, if desired. Gather your ingredients and supplies to make the cranberry filled cookies.
Roll Out the Cookie Dough
On a lightly floured countertop, place the piece of cookie dough on top. Sprinkle a little bit of flour on the top of the dough piece and on your rolling pin.
I use an angled rolling pin because it does not leave any lines in the dough. Roll the cookie dough to 1/8 to 1/4 inch thick making sure to have an even thickness throughout the whole piece of dough.
Make sure that the cookie dough does not stick to your flour countertop by sprinkling extra flour when needed.
How to Cut Out the Filled Cranberry Cookie
Place 1 tablespoon of the cranberry/date filling on top of each full circle making sure to leave an edge to seal the cookie. With a little bit of water on the tip of your finger, moisten the edge of the filling covered dough circle.
Take the doughnut cut dough circle and carefully place on top of the cranberry/date filled topped cookie. Gently press the edges together to seal the cookie.
Using a spatula, carefully put the assembled cookies on the parchment lined baking sheet pan.
How to Bake the Filled Cranberry Cookies
Place the baking sheet pan of unbaked cookies in the preheated oven. Bake the filled cranberry cookies until they are golden brown on the bottom and around the edges.
Bake the cookies about 15-17 minutes. Remove from the oven and let the baked cookies cool on a piece of freezer paper or on a baking rack.
How to Store Filled Cookie Recipe
Place all baked cranberry filled cookies in an airtight container. Store for up to one week. If desired, cookies can be frozen in an airtight container for up to 3 months.
Remove from freezer and let the cookies thaw and serve right away.
Other Christmas Recipes
- Caramel Peanut Clusters
- Boozy Hot Chocolate Bombs
- Kahlua Fudge with Nuts
- Date Cookies
- Wedding Hot Chocolate Bombs
- Cut Out Sugar Cookies
- Pecan Turtle Candy
- Cranberry Pinwheel Cookies
- Chocolate Sea Salt Caramel
- Filled Date Cookies
- White Chocolate Fudge
- Creamy Kahlua Chocolate Fudge
Filled Cranberry Cookies – FAQ
Yes, you can use frozen. You may have to cook them down longer but that’s ok. Make sure to chop them and add a little bit less water than the recipe calls for.
This recipe calls for pitted, chopped dates. Look in your local grocery store baking aisle or by the nuts section. If possible, try to get prepackaged chopped pitted dates. It will take you twice the time if you must pit and chop your dates for this recipe (believe me because I have done it several times because I have bought the wrong ones).
I like to make a dessert charcuterie board or a Christmas platter with all the baked goods that I have created for the holidays. Serve with a cold glass milk.
Filled Cranberry Cookie Recipe
- Cranberry/Date Filling
- Dates, Pitted, Chopped 2 cups (20 oz)
- Water 1 1/2 cups
- Cranberries, Dried, Chopped 1/2 cup
- Walnuts, Chopped (optional). 1/2 cup
- Cookie Dough
- Butter, Softened 1 cup (8 oz)
- Sugar, Granulated 1 cup
- Egg Yolk 3 yolks
- Vanilla 1 1/2 teaspoon
- Flour, All Purpose 3 1/2 cups
- Baking Soda 1/4 teaspoon
- Baking Powder 1 teaspoon
- Milk 1/2 cup
- Make the Cranberry/Date Filling
Add the chopped cranberries, pitted dates, and water in a small saucrpan. Tip: Use prepackaged pitted chopped dates.
- On a low burner, cook the cranberry mixture making sure to stir to prevent burning. Once you have reached a paste consistency, set aside, and let cool. If you are adding nuts to the cranberry filling, add it now.
- Make the Cranberry Cookie Dough
Gather ingredients to make the sugar cookie dough.
- Cream together the softened butter and sugar in a KitchenAid mixer fitted with a flat paddle. Beat until the cookie mixture is light and fluffy. Scrape the sides of the bowl often and the beater.
- A couple yolks at a time, add to the mixture along with the vanilla. Beat together until fluffy, making sure to scrape the inside of the bowl before moving on to the next step.
- Do not over beat the dough mixture.
- In another bowl, combine the flour, baking soda, and baking powder.
- Alternating between the dry ingredients and the milk, add to the dough mixture in the bowl. I do three parts dry ingredients and two-parts milk. Start with the dry ingredients and end with the dry ingredients. Beat until all ingredients are combined making sure to scrape the side of the bowl if needed.
- Chill the Cranberry Cookie Dough
To chill or not to chill the cranberry cookie dough? I have done this recipe both ways and have no problems either way. Do what you are used to when working with a sugar cookie dough recipe. If I make the cranberry dough up ahead of time, I will chill it until ready to use. Most of the time I make the cookie dough and prepare the cookies up right away.
- How to Make Filled Cranberry Cookies
Preheat the oven to 325°F.
- Line the baking sheets with parchment paper to help make baking easier.
- Gather the cranberry filling, cookie dough, rolling pin, round cutter, doughnut cutter, spatula, and parchment lined baking sheet pans.
- Roll the Dough
On a lightly floured countertop, place the piece of cookie dough on top.
- Sprinkle flour on the top of the dough piece and on your rolling pin. Roll out the cranberry cookie dough to about 1/8 to ¼ inch thick making sure to have an even thickness with the whole piece of dough. Make sure that the dough does not stick to your surface by sprinkling extra flour when needed while rolling out.
- Cut Out the cranberry Date Cookies
With a 3-inch round cookie cutter, cut 24 circles for the bottom part of the cookie. Then use a 3-inch doughnut cutter and cut matching circles for the top.
- Place 1 tablespoon of the cranberry filling on top of the full circle making sure to leave an edge.
- With a little bit of water on the tip of your finger, moisten the edge of the dough circle.
- Take the cookie dough circle with the hole and carefully place on top of the cranberry filled topped cookie.
- Gently press the edges to seal the cookie together.
- Put the assembled filled cookies on the parchment lined baking sheet pan.
- In a preheated oven, bake the filled cookie recipe until they are golden brown on the bottom and around the edges. Bake about 15-17 minutes but cooking times will vary.
- Let the filled cookies cool on a piece of freezer paper or on a baking rack.
- Store cranberry cookies in an airtight container for up to 7 days. Freeze for up to 2 months if desired.
Use fresh chopped cranberies in place of the dried cranberries.
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
French Rolling Pin (17 Inches) –WoodenRoll Pin for Fondant, Pie Crust, Cookie, Pastry, Dough –Tapered Design & Smooth Construction - Essential Kitchen Utensil
Mrs. Anderson’s Baking Donut Cutter with Handle, Stainless Steel, 3-Inches x 3-Inches
Ann Clark Cookie Cutters Circle/Biscuit Cookie Cutter, 3"
California Chopped Dates (Pack of 2)
Amount Per Serving Calories 249Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 52mgSodium 104mgCarbohydrates 37gFiber 2gSugar 20gProtein 3g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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