Have you ever bitten into a cookie that feels like a warm hug from Italy? These Italian Butter Cookies with Sprinkles and Cranberries are exactly that rich, buttery, and dotted with festive bursts of color and tartness. From the moment I first made this recipe, the focus keyword Italian Butter Cookies with Sprinkles and Cranberries danced through my mind as I savored every crumb.
If you love buttery shortbread with a charming twist of festive sprinkles and surprised by the tang of dried cranberries, this cookie will quickly become a staple in your kitchen. Let me share everything you need to make these irresistible treats.
Why I Can’t Stop Making These Cookies
- They bake quickly, making them an easy go-to when you want a sweet treat fast.
- The combination of buttery dough, bright sprinkles, and tart cranberries keeps flavors fresh and interesting.
- Pantry staples like butter, flour, and dried cranberries are easy to keep on hand anytime.
- Kids adore the colorful sprinkles, so they’re perfect for baking together or school lunches.
- Perfect for holiday gifting or cozy with a cup of coffee any time of year.
What Type of Cranberries Should I Use?
For this recipe, dried cranberries with some chewiness are ideal because fresh cranberries can be too tart and watery, potentially changing the dough consistency. If you prefer fresh cranberries, roast them lightly to soften and drain thoroughly to avoid soggy dough. Frozen cranberries must be fully thawed and patted dry before folding in to keep the dough from becoming too wet.
Choose sweetened dried cranberries for that perfect balance, but unsweetened works if you want less sweetness and plan to add a bit more sugar to the dough. Whichever you pick, treat them gently to keep their shape and texture intact in your cookies.
Options for Ingredient Alternatives
- Butter: swap with chilled coconut oil but be sure to chill dough for 30 minutes longer to firm up.
- Sprinkles: use colored sugar crystals or chopped nuts for crunch instead.
- White chocolate chips: replace with milk or dark chocolate chips for a richer flavor.
- Milk: dairy or any plant-based milk (almond, oat) works to adjust dough moisture.
- Vanilla extract: try almond or orange extract for a subtle flavor twist.
- Dried fruit: swap cranberries for cherries, blueberries, or finely chopped apricots for variety.
The Biggest Challenges While Baking
- Adding sprinkles and cranberries too early can weigh down dough; fold in delicately last.
- Use softened but not melted butter to get the perfect dough texture.
- Avoid overmixing the dough to keep cookies tender, mix just until combined.
- If the dough feels dry or crumbly, add 1 tablespoon of milk at a time until it holds together.
- Chill the dough for at least 30 minutes for easier handling and better shape retention while baking.
Storage & Freezing Instructions
Store cooled cookies at room temperature in an airtight container for up to 5 days or in the fridge for 2 weeks. For longer storage, freeze fully baked cookies layered between parchment paper in freezer bags for up to 3 months. Thaw at room temperature before serving.
You can also freeze raw dough balls on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw dough overnight in the refrigerator, then bake as usual.
Estimated Nutrition
- Whole batch: approximately 1600 calories, 90g fat, 180g carbohydrates, 20g protein depending on exact ingredients.
- Per cookie (assuming 24 cookies): about 70 calories, 4g fat, 8g carbs, 1g protein.
Ingredients
- 1 cup unsalted butter, softened (225 g)
- 3/4 cup granulated sugar (150 g)
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour (300 g)
- 1/2 teaspoon baking powder
- 1/2 cup dried cranberries, chopped if large (60 g)
- 1/4 cup rainbow sprinkles (40 g)
- 1/2 cup white chocolate chips (85 g)
- 1–2 tablespoons milk, only if dough is dry (optional)
Step-by-Step Instructions
- Preheat your oven to 350 degrees F (175 C). Line two baking sheets with parchment paper.
- In a large bowl, cream the softened butter and sugar together with a hand mixer until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk the flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture, mixing on low speed just until combined. Avoid overmixing.
- Gently fold in the dried cranberries, sprinkles, and white chocolate chips last to keep them evenly distributed.
- If dough feels crumbly, add milk 1 tablespoon at a time until a soft dough forms. Chill dough in the fridge for 30 minutes for easier handling.
- Scoop tablespoon-sized dough balls 2 inches apart on baking sheets. Bake for 10–12 minutes, until edges are just golden but centers remain soft. Cool on trays for 5 minutes before transferring to wire racks.
Tips, Variations & Serving Ideas
- Try adding a pinch of almond extract for a nutty depth alongside vanilla.
- Roll dough balls in extra sprinkles before baking for an extra festive look.
- Underbake by a minute for gooey centers that melt in your mouth.
- Store extras in an airtight container layered with parchment to avoid sticking.
- Dust cooled cookies with powdered sugar for a snowy holiday effect.
- Mix in chopped nuts like pistachios or almonds for a tasty crunch.
- Serve alongside a cup of espresso or hot cocoa for an indulgent treat.
FAQs
Q: Can I use salted butter instead of unsalted?
A: Yes, but reduce added salt by half to avoid over-seasoning.
Q: How do I prevent sprinkles from bleeding colors?
A: Use sturdy jimmies or sugar crystals instead of rainbow nonpareils that can melt and run.
Q: Can I make these cookies gluten-free?
A: Substitute all-purpose flour with a 1:1 gluten-free baking blend and slightly adjust baking time.
Save This for Later (Pinterest)
If you’re obsessed with buttery, festive, and flavorful treats, be sure to save this recipe for Italian Butter Cookies with Sprinkles and Cranberries on Pinterest. Your future self (and cookie cravings) will thank you!
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