Cranberry Apple Cookies
Submitted by dboritt
Lighter cranberry apple cookies made with egg whites and skim milk, loaded with fresh fruit, cinnamon, and orange zest. A guilt-free holiday cookie that yields 2 dozen.
YIELD
24 servingsPREP
20 minCOOK
15 minREADY
35 minHoliday cookies that won’t weigh you down? Yes, they exist, and they’re right here.
This lighter take on cranberry apple cookies swaps whole eggs for whipped egg whites and uses skim milk, keeping things tender without the extra fat.
Chopped fresh cranberries and apples stud every cookie, while cinnamon and orange zest bring warm, festive flavor that screams Thanksgiving and Christmas.
Mix the wet, mix the dry, combine just until moistened, and drop them onto the baking sheet. That’s it.
Pro Tips
- Mix wet and dry ingredients just until combined; overmixing develops gluten and makes the cookies tough instead of tender
- Whipping the egg white before adding it helps keep the cookies light and airy
- These make a thoughtful homemade gift for the holidays. Stack them in a tin with parchment between layers
Ingredients
Directions
Preheat oven at 375℉ (190℃).
Prepare a baking sheet with cooking spray.
In a mixing bowl, combine margarine, sugars, egg white, and milk.
In another mixing bowl, combine flour, baking powder, cinnamon, salt, orange peel, apples, and cranberries.
Mix wet ingredients with dry ingredients just until moistened.
Arrange by tablespoons on prepared baking sheet, 2 inches apart.
Bake for 12 to 15 minutes.
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