How is December already here? Well, you know what that means?! It is time for the holidays and baking of course. I’ve partnered up with Annie’s Homegrown for their first annual “Great Bunny Bake Off”. It is an Instagram competition, celebrating holiday treats and I chose to make a spin-off of sugar cookies with some tasty Cranberry Cookies. These are perfect for the holidays since they are festive and have that yummy zip of cranberry.

I love Annie’s because they have certified organic products and they even have refrigerated dough, making cookie-baking time a breeze. Annie’s baking products are created with all sorts of goodness. They use unbleached flour, non-hydrogenated oils and don’t use high-fructose corn syrup.

These cranberry cookies are so tasty and simple to make. I picked up some of Annie’s vanilla sugar cookie dough in the refrigerated section at the grocery store and all my ingredients for a tasty cranberry sauce. Simply, take out each cookie and push a thumbprint into each cookie. After the cranberry sauce has cooled, add a ½ teaspoon into the raw dough and bake for 14 minutes. I used a cookie cutter to get the cute ridges on the edges after baking. You can add additional cranberry sauce and top with coconut too. View full recipe below.

Cranberry Cookies

Ingredients

1 Package of Annie’s Vanilla Sugar Cookie Dough
1 Cup Sugar
1 Cup Water
1 Bag of Cranberries
½ Cup of Raspberries
1 Tablespoon Lemon Zest

Instructions

Cranberry Sauce
Add Sugar and Water to a Sauce Pan and Simmer till Combined
Add Cranberries and Raspberries
Simmer for 10-15 Minutes
Add Lemon Zest and Stir
Refrigerate for 15 minutes
Cookies
Preheat Oven to 350
Place Cookies on an Ungreased Cookie Sheet and Press a Thumbprint to the Center of Each
Add ½ Teaspoon of Cranberry Sauce to Center of Each Cookie
Bake for 14 Minutes
Press Circle Cookie Cutter Around Each Cookie
Top with Additional Cranberry Sauce and Coconut Flakes

These cookies are great for a last minute cookie party as they add a bit of color and don’t take too long to make. I love the combination of the sweet cookie with the tartness of the cranberry sauce. The coconut ties it all together well for a sweet finish.