Sparkling Hibiscus Cranberry Cookies
Soft, floral sugar cookies infused with hibiscus and cranberries, finished with a sparkling sugar coating.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tbsp dried hibiscus petals finely ground
- 0.5 cup unsalted butter softened
- 0.75 cup granulated sugar
- 0.25 cup brown sugar packed
- 1 egg large
- 1 tsp vanilla extract
- 0.75 cup dried cranberries chopped
Coating
- 0.5 cup sparkling sugar for rolling
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, salt, and ground hibiscus in a bowl.
- Cream butter and sugars until light and fluffy. Add egg and vanilla, mixing well.
- Gradually mix in dry ingredients until dough forms.
- Fold in chopped dried cranberries.
- Roll dough into balls, coat in sparkling sugar, and place on baking sheets.
- Bake 12–15 minutes until set with lightly cracked tops.
- Cool on wire racks before serving or storing.
Notes
Grind hibiscus finely for best texture and flavor.