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Sparkling Hibiscus Cranberry Cookies

Buttery, tender shortbread cookies naturally colored pink with hibiscus powder and studded with chewy cranberries.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fusion
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 0.5 cup confectioners sugar
  • 2 cups all-purpose flour
  • 2 tbsp hibiscus powder finely ground dried hibiscus
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 0.5 cup dried cranberries chopped
Coating
  • 0.5 cup granulated sugar for rolling

Equipment

  • Baking sheets
  • Spice grinder (optional)
  • Stand mixer or hand mixer
  • Wire rack

Method
 

  1. If using whole dried hibiscus, grind to a fine powder and sift. You need 2 tablespoons of powder.
  2. Cream softened butter and confectioners sugar until smooth. Add vanilla.
  3. Whisk flour, salt, and hibiscus powder in a separate bowl. Add to butter mixture and mix until dough forms.
  4. Fold in chopped dried cranberries.
  5. Scoop dough into balls, roll in granulated sugar, and flatten slightly on a baking sheet.
  6. Chill the shaped cookies in the refrigerator for 30 minutes.
  7. Preheat oven to 350°F (175°C).
  8. Bake for 12-14 minutes until set but not browned. Cool on wire racks.

Notes

Do not overbake to maintain the pink color.