Cranberry Cookie Cake
It tastes like a cookie, but looks like a cake…must be a Cranberry Cookie Cake. The texture is like a thick, buttery cookie, chewy and delicious with a pop of fresh, tart cranberry. Then, bake it into bars, or have fun baking it in a number of shapes and sizes.
This recipe is fun if you have pretty little baking dishes you don’t usually use. I bought some cute 5 1/2″ Christmas dishes that were perfect. I also used a disposable foil dish. They made great gifts to give to friends and family filled with the Cranberry Cookie Cake.
It’s also a great recipe for making into bars. Bake the dough in a 13 x 9″ baking dish, then cut into bars and serve. Your co-workers will love you for it.
Making a Cranberry Cookie Cake
I like to start by buttering my baking dish or dishes. We’ll get more into that in a bit.
Next, you’ll need an electric mixer, either a stand or hand-held beaters. This is because you need to beat the eggs and sugar together for about five minutes, This step cannot be skipped as the eggs work as your leavening agent in this recipe.
In other words, there is no baking soda. Beating the eggs for five minutes traps air bubbles, which helps to give it shape and structure.
As you beat the eggs and sugar together, a few things happen. The color lightens, it gets thicker, and the amount increases. When you remove the beaters, it should leave a peak behind. If it sloshes down flat, it hasn’t been beaten enough, keep at it.
Once the eggs and sugar have thickened, stir in the softened butter and vanilla.
Next, reduce the speed to low and mix in the flour. Don’t over mix it, just stir until it’s all combined. Over mixing it can make the dough tough, and that’s not yummy.
What size baking dish to use.
Now it’s time to decide what size dish or dishes you want to bake it in. The easy way is to use a 13 x 9″ dish and call it a day.
Or, you can use different smaller sizes and have fun with it. I used three different sizes and four different dishes. Yes, they each took a different time in the oven, but it’s really easy to tell when this one is ready to come out of the oven.
Or, you could split the dough in half and put each half into a pie plate or 8 x 8″ dish, or buy some cute baking dishes you’re going to give as part of the gift along with the dessert.
So, butter or grease your baking dish(es) and spread the dough into it/them. The dough shouldn’t be too thick, around 1 1/2″ is all. A little more or less won’t make much difference. This recipe is easy to work with.
Bake the cookie cake for 40 – 50 minutes. You’ll know it’s done when the top is a light golden brown.
Additionally, you can insert a toothpick into the center, which should come out clean when done. The only problem with this test on this dessert is if you hit a cranberry. Ha! That toothpick will come out red, and you’ll have to poke it again. You might get lucky, though, and hit a spot with no cranberry.
Let the cookie cake cool on a wire rack, then you can leave as is, or cut into bars.
This dessert also freezes well. Let it cool completely before wrapping and sealing in something air tight, then freeze it for a few months. Let it defrost on the counter when you take it out.
If you want it a little sweeter…
If you prefer to sweeten this dessert, you can sprinkle a little “snow” on top, (A.K.A. powdered sugar) right before you serve.
I made a Small Batch Whipped Cream with some Candied Cranberries to go on top.
Also, you can make a quick and easy glaze out of powdered sugar, milk, and pretty much any flavoring you can think of. I used a little frozen orange juice concentrate in mine. Delish!
Holiday Dessert Recipes:
- Christmas M&M Cookies
- Layered Cranberry Cheesecake Dessert
- Cranberry Sauce Coffee Cake
- Mini Gingerbread Cheesecakes
- Brown Sugar Hot Cocoa
- Black Russian Pie
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Cranberry Cookie Cake
Ingredients
- 3 large eggs
- 2 cups granulated sugar
- 3/4 cup salted butter, softened
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 12 oz. fresh cranberries
Instructions
- Preheat oven to 350° and butter baking dish or dishes. See Notes below for more info.
- Using an electric mixer, beat the eggs and sugar together until light in color and slightly thickened. The amount will also increase in size. This process takes about 5 minutes and cannot be skipped. The mixture should leave a peak when beaters are removed.
- Stir in the butter and vanilla. Reduce speed to low and stir in the flour just until combined. Do not over mix. Fold in cranberries.
- Spread into prepared baking dish(es). Bake for 40 – 50 minutes, or until the top is a light golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool on wire rack. Enjoy!
Notes
Nutrition
Cranberry Cookie Cake
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