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These giant, soft cranberry biscuits have a texture and taste that resembles a fluffy scone.
It’s also a quick snack or breakfast item for my kids!

This is a super easy recipe for soft cranberry biscuits! Simply add the ingredients together into a dough, and then bake it! Since there is no butter used, we do not need to cream butter with sugar. So I find this quite easy and time saving!

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How Do We Make This?

For this soft cranberry biscuit recipe, we do not need to use butter; just oil for light and airy crumbs. Of course if you prefer a more buttery taste, you can try to use melted butter.

All you need to do is to simply mix the wet and dry ingredients together. The dough will be quite wet.

I like to make this when we need a quick snack, or if I don’t have time to prepare for breakfast the next day. This biscuit is quite light and fluffy, so it’s a great choice for breakfast too!

>> MORE COOKIE RECIPES:

See how fluffy it is!

How Does This Soft Cranberry Biscuit Taste Like?

It tastes like a scone, but fluffier! Adding ground almond also makes it more flavorful and fragrant.

If you don’t like dried cranberries, feel free to swap it with raisins or chocolate chips. These biscuits use quite a bit of baking powder to lift it up, especially because there is no creaming of butter for fluffiness. I use aluminum-free baking powder for a peace of mind, which does not impart a metallic taste into the biscuit as well.

Soft Cranberry Biscuits

Author: Cherie L.
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 20 Pcs Of Cookies 1x

Print Recipe

Scale

Ingredients

100 g caster sugar
2 eggs (about 55g-60g each, room temp)
Pinch of salt
60 g oil
1/2 tsp vanilla extract
200 g cake or top flour
80 g ground almond
2 tsp baking powder
105 g dried cranberries, (soak in warm water briefly, drained and pat dry)

Instructions

Preheat oven to 165C. Line baking tray with baking paper.
Place eggs into medium mixing bowl and whisk slightly. Add in salt and sugar. Mix well.
Whisk in oil and vanilla extract.
Sift in cake flour, ground almond and baking powder. Fold in using a spatula. Add in dried cranberries just before dough comes together. Mix well.
Scoop out cookie dough using a tablespoon measuring spoon. Drop dough onto prepared baking tray, leaving enough space in between.
Using a fork, dip slightly into a small bowl of water. Press onto the top of each cookie dough (till about 4mm thickness). If dough sticks to the back of fork, dip slightly into water again. You may also dip fingers slightly into water, and shape the dough slightly into rounds, if they go out of shape.
Bake in preheated oven at 165C for 15-18 mins, till evenly browned.

Notes

The size of the cookie after baked is about the size of an adult’s palm. If you prefer a smaller cookie, you can try half tablespoon dough, and adjust the timing accordingly.

Category: Cookie, Dessert
Method: Mixing