Cranberry Cookie Cake
A dessert that has the texture of a delicious, chewy cookie with a tart-fresh cranberries, that can be baked into fun shapes.
Yield: 19
Calories: 213kcal
Materials
- 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
Dish sizes: use either a 13 x 9" baking dish, or use multiple baking dishes. As pictured in blog, I used 1-8.5", 1-6.5", and 2-5.5" baking dishes. This allowed me to give as gifts to multiple friends.
It is not recommended that this dough be baked as a mini loaf, but rather as a flat cake.
To sweeten this dessert, add a simple glaze made with powdered sugar and milk, or lightly dust with powdered sugar before serving.
Nutrition
Calories: 213kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 70mg | Potassium: 42mg | Fiber: 1g | Sugar: 22g | Vitamin A: 277IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg