I’m trying to be extra good and use up all the baking bits and bobs that I’ve accumulated before I buy new ingredients. I had a bunch of leftover dried cranberries and a plethora of chocolate sprinkles.
These sugar cookies are pretty flexible. You could add any leftover sprinkles, nuts or dried fruit to the batter. The chocolate and cranberry make an excellent Christmas and Thanksgiving flavor.
Chocolate & Cranberry Sugar Cookies
adapted from Baked in America (makes 8 extra large cookies)
600g plain flour
1 tsp baking soda
1/2 tsp salt
340g unsalted butter
120 ml vegetable oil
200g icing sugar
4 tsp vanilla
1 cup dried cranberries
chocolate sprinkles, for rolling
1. Preheat the oven to 180 C and line 2 baking sheets with parchment paper. In a large bowl cream the butter and sugar on medium speed. With the mixer on low slowly add the oil and then the sugars, eggs and vanilla.
2. Slowly add the flour in four additions. Mixing well after each. Stir in the cranberries. Refrigerate minimum 1 hour or overnight.
3. Make balls of dough approximately 150-175g each. Gently flatten each ball with your palm and roll in the chocolate sprinkles.
4. Bake for 15-20 minutes until the edges turn slightly brown. Transfer to wire racks to cool.