Holiday Glow Cranberry Cookies

Last December, I pulled a tray of these cookies from the oven just as my sister walked in and stopped mid-sentence. The cranberry swirl had baked into these gorgeous ruby spirals, and the buttery almond scent filled the whole kitchen. She grabbed one before they cooled, burned her fingers, and declared them better than any sugar-loaded holiday cookie she'd ever had.

I made my first batch for a cookie swap where I was the only one watching carbs. I almost didn't bring them, worried they'd sit untouched while everyone went for the frosted sugar bombs. Instead, they vanished first, and three people asked for the recipe before I'd even finished my coffee.

Ingredients

• Almond flour: The base that gives these cookies their tender crumb. Use blanched almond flour, not almond meal, or the texture turns gritty.
• Coconut flour: Just enough to bind everything without making the dough dry. Don't swap it for more almond flour or they'll spread too thin.
• Powdered erythritol: Regular granulated sweetener won't dissolve right and you'll get a grainy bite. I learned that the hard way on batch number two.
• Baking powder: A small amount gives just enough lift without puffing them into cakey rounds.
• Sea salt: Balances the sweetness and makes the cranberry tang pop.
• Unsalted butter: Let it sit on the counter until it's truly soft. Cold butter won't mix and melted butter makes the dough too loose.
• Egg: Holds everything together. Room temperature blends better than fridge-cold.
• Vanilla extract: Use the real stuff. The fake kind tastes like regret in a bottle.
• Orange zest: Optional, but it makes the whole cookie smell like a holiday morning.
• Fresh or frozen cranberries: Either works. Frozen ones take an extra minute to break down but taste just as bright.
• Water: Helps the cranberries cook down into a jammy swirl without scorching.

Instructions

Get the oven ready:

Preheat to 350°F and line your baking sheet with parchment. Skipping the parchment means scraping cookies off with a spatula and a prayer.

Make the cranberry swirl:

Combine cranberries, erythritol, water, and orange zest in a small saucepan over medium heat. Let them bubble and burst for 5 to 8 minutes until the mixture thickens and smells tart and sweet. Mash slightly with a fork, then set aside to cool completely.

Mix the dry ingredients:

Whisk together almond flour, coconut flour, powdered erythritol, baking powder, and salt in a large bowl. Break up any lumps so the dough stays smooth.

Add the wet ingredients:

Toss in the softened butter, egg, vanilla, and orange zest if using. Mix until a soft, slightly sticky dough forms.

Roll out the dough:

Divide the dough in half and roll each piece between two sheets of parchment into a rectangle about 1/4 inch thick. Don't skip the parchment or you'll spend the next ten minutes peeling dough off the counter.

Spread the cranberry filling:

Smear half the cooled cranberry mixture over each rectangle, leaving a small border. Go edge to edge and the filling will ooze out when you slice.

Roll and chill:

Carefully roll up each rectangle like a jelly roll, then pop them in the freezer for 15 minutes. This firms up the dough so the slices stay clean and the swirls stay pretty.

Slice and bake:

Cut each roll into 1/2-inch thick cookies and place them on the prepared baking sheet. Bake for 12 to 15 minutes until the edges turn lightly golden. Let them cool completely before you try to move them or they'll crumble.

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The year I brought these to my in-laws, my mother-in-law—who once told me keto baking was a waste of good ingredients—ate four in one sitting. She didn't say a word, just kept reaching for the plate. That silence was the best compliment I've ever gotten in a kitchen.

Storing and Freezing

These keep in an airtight container at room temperature for up to five days, though they've never lasted that long in my house. If you want to freeze them, stack them between layers of parchment and seal them in a freezer bag for up to three months. Thaw on the counter for about twenty minutes and they taste just-baked.

Swaps and Variations

If cranberries aren't your thing, raspberries work beautifully and give you a deeper pink swirl. You can also drizzle these with melted sugar-free white chocolate once they've cooled, which makes them look bakery-fancy. I've tried adding chopped pecans to the dough and that was a happy accident worth repeating.

What to Serve Alongside

These shine on a holiday cookie platter next to something chocolate and something nutty. I like pairing them with a hot mug of chai or a strong black coffee that cuts through the sweetness.

• They're sturdy enough to pack in a tin and mail to someone who deserves a little edible kindness.
• Serve them warm with a scoop of keto vanilla ice cream for an over-the-top dessert.
• Leave a few out for Santa. He's probably tired of the same old thing.

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These cookies have become my quiet rebellion against the idea that holiday treats have to wreck your goals. Bake them once and you'll understand why they've earned a permanent spot on my December counter.

Recipe Questions & Answers

→ What ingredients create the cranberry swirl?

The swirl is a cooked mixture of fresh or frozen cranberries, powdered erythritol, water, and a hint of orange zest to balance tartness.

→ Which flours are used for these cookies?

Almond flour and coconut flour combine for a tender, low-carb base with a pleasant texture.

→ Can these cookies be made ahead of time?

Yes, they can be chilled before slicing and baked later, and stored in an airtight container for up to 5 days.

→ How does the orange zest affect the flavor?

Orange zest adds a subtle citrus aroma and brightness that enhances the cranberry's tartness and cookie sweetness.

→ Are these cookies suitable for gluten-free diets?

Yes, the use of almond and coconut flours makes them naturally gluten-free and keto-friendly.

→ What texture can be expected from these cookies?

They are tender with a slight crisp edge and moist interior, highlighted by the juicy cranberry swirl.