Spiced Cranberry Cookies Recipe

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15 min


15 min

Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%


  • 85g (3½oz) light muscovado sugar
  • 85g (3½oz) golden caster sugar
  • 225g (8oz) self-raising flour, sifted
  • 1tsp allspice
  • 85g (3½oz) sultanas
  • 85g (3½oz) dried cranberries
  • 1 large free-range egg, beaten
  • 250g (9oz) unsalted butter, softened
  • you will need
  • 2 baking sheets, lightly oiled


  • Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Put all the dry ingredients into a large bowl. Add the beaten egg then the butter and mix together with a wooden spoon.

  • Place balls of cookie dough the size of a large conker on 
to the baking sheets, leaving space in-between each one as the cookies will spread in the oven. Flatten them down slightly to form thick discs.

  • Bake for 12 to 15 minutes until slightly firm and golden around the edge. Leave to cool and harden briefly on the baking sheets before placing the cookies on a wire rack to cool completely.

Top Tip

To give as a gift weigh the dry ingredients into a Kilner jar then just add a little card with instructions on how much butter and egg to add and at what temperature to bake the cookies.

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