Christmas Cookies – Cranberry Coconut and Scottish Shortbread Cookies
Hey, folks! Christmas is coming, and if there’s one thing you need to have on Christmas and that’s some cookies because you don’t want to leave Santa or your family hanging! We’re sharing two of our all-time favorite Christmas cookies: a cranberry coconut cookie and an old-fashioned traditional Scottish shortbread cookie.
Before we jump in, check out the recipes below for all the details and if you’re interested in cooking these fellers outside in a Dutch oven, we’ve got a tutorial video below. We also had a very special surprise guest join us in camp so be sure to check that video out!
Cranberry Coconut Cookies
These cookies are perfect for the holidays with the addition of cranberry. The tartness of the cranberry mixed with the traditional sweetness of sugar creates a perfect blend.
Coconut is also an important ingredient. Now, some of you may not be a coconut fan, but stick with us because the coconut is not overpowering. We also add a little orange zest for a twist of citrus and almond extract for a unique flavor.
Tips:
- Don’t get too critical when chopping your cranberries. We like to use a rough chop with some pieces larger than others.
- Flour your hands lightly before pinching these off into balls to prevent them from being too sticky. We like to pinch them off in roughly the size of golf balls.
- Once you place the cookies on your baking sheet, give them a light mash down to flatten them just slightly.
- You can space these out about 1-inch apart on the sheet, they won’t grow very much when cooking.
- Cookie these fellers until the bottoms are light golden brown. You’ll notice they’ll crack slightly when cooking. Immediately transfer to a wire rack to cool to warm before eating. These cook up with a firmer outside but have a softer center.
Press the cookies down slightly before baking.
Old-fashioned Traditional Scottish Shortbread Cookie
Y’all- this is one of our favorites because it so easy and has a that classic buttery flavor of a shortbread cookie. This recipe was given to us by a Scottish friend of ours and it was her grandmother’s recipe. It doesn’t get any more traditional than that!
These cookies only have 4 ingredients. Easy right? They bake into a slightly crumbled but soft cookie that is rich and a classic to leave out for Santa!
Tips:
- Add in the cornstarch! This calls for 1/2 cup cornstarch… yes we got that right. Cornstarch is what gives these cookies their unique texture.
- Once you have all the ingredients mixed together, start kneading together with your hands. As you work the dough, more moisture will come out and absorb any loose flour. You want the dough to stick together in a ball.
- Pat the dough out to about 1/2-inch thick. We’ve found the best cookie cutter to be a tomato paste can! For a larger cookie use a green chili can.
- When baking- you only want to bake these until the bottoms are a very light golden brown. The tops will not brown. Do not over bake these fellers!
- Transfer immediately to a wire rack until cooled. Eat as is, or dunk in a little chocolate for a richer cookie (see recipe below).
These both make the perfect addition to your holiday traditions. Don’t forget to check out the video recipe below and share it with your neighbors, friends, and Santa when he comes… we just hope you’ve been good this year.
From our camp to yours Merry Christmas and Happy New Year!
Cranberry Coconut Cookies - Cowboy Kent Rollins
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 stick butter softened
- 1 cup sugar
- 3/4 cup chopped fresh cranberries
- 1/2 heaping cup shredded sweetened coconut
- 1 large egg
- 1 tablespoon grated orange zest
- 1/2 teaspoon almond extract
Instructions
- Preheat the oven to 350 degrees F. with the oven rack in the middle.
- In a medium mixing bowl, mix together the flour and baking powder.
- In a large bowl, using an electric mixer, cream together the butter and the sugar until light and fluffy. Whisk in the cranberries, coconut, egg, orange zest, and almond extract.
- Slowly mix the flour mixture into the wet mixture until combined.
- Lightly flour your hands and form the dough into the size of golf balls. Place on an un-greased baking sheet about 1 inch apart and press down lightly in the middle of each ball to flatten slightly.
- Bake for 12 to 15 minutes, or until the bottoms are light golden brown. Be careful not to over bake to keep the cookies soft. Remove from the sheet and let cool slightly on a wire rack before serving
Traditional Shortbread Cookie - Cowboy Kent Rollins
Ingredients
- 1 stick plus 2 tablespoons unsalted butter softened
- 1/4 cup sugar
- 1/2 cup cornstarch
- 1 cup all-purpose flour
- 3 1.55 oz bars Hershey’s milk chocolate bars optional
Instructions
- Preheat the oven to 350 degree F. with a rack in the middle. Lightly butter a cookie sheet.
- In a medium bowl, cream together the butter and sugar. Add the cornstarch and beat until smooth.
- Slowly mix in the flour until combined, but crumbly. With your hands, form the dough into a ball.
- Turn the dough out onto a lightly floured surface and pat the dough out to about 1⁄2-inch thick. Cut the cookies out with a 2 1⁄4-inch cutter (we use a tomato paste can).
- Place the cookies on the sheet and bake for about 12 to 15 minutes or until the bottoms turn a very light golden brown, be sure not to over bake. Immediately transfer the cookies to a wire rack to cool to room temperature.
- Meanwhile, fill a small saucepan halfway with water and bring to a boil over high heat. Place a glass bowl (or heat safe bowl) over the saucepan. Break the chocolate into pieces and place in the top bowl. Stir occasionally as the chocolate begins to melt until smooth.
- When the cookies have cooled dip them halfway in the chocolate and place on waxed paper. Allow the chocolate to set up before serving.
