These Jasmine Rice and Dried Cranberry Cookies are made extra chewy by adding Minute® Instant Jasmine Rice to the mix. They’re also a great way to use up leftover cranberry sauce from the holidays.
With fragrant Minute® Instant Jasmine Rice, tart cranberries and rich walnuts these drop cookies are soft and chewy with just the right amount of warm spices.
Preheat oven to 375°F. Prepare rice according to package directions; cool completely. In a large bowl, whisk together flour, cornstarch, baking soda, cinnamon, ginger, nutmeg and salt until blended. In another bowl, with electric beaters, beat together butter, brown sugar and sugar until light and fluffy. Beat in egg and vanilla.
Stir in cranberry sauce. Stir flour mixture into wet mixture to combine. Fold in rice, cranberries and walnuts.
Drop cookie dough by heaping tablespoonfuls onto parchment paper-lined baking sheets, spacing about 2-inches apart. Bake, in batches, for 10 to 12 minutes, or until tops are set and bottoms are golden brown.
Cool on a baking sheet for 2 minutes; transfer to a wire rack to cool completely.
If you don’t have walnuts on hand or just prefer other nuts, substitute them with pecans or almonds.
For a hint of zingy, citrus flavor, add 2 teaspoons of lemon or orange zest to the cookie dough in Step 2.
Need a delicious dessert and fast? In under 30 minutes you can put these chewy, buttery and nutty cookies together for something delicious to share!
When you need a treat as soon as possible, that’s when this delicious cookie recipe comes to the rescue! Check your pantry because you’ve probably already got all of the ingredients you need to bake up a batch. If you’ve never added rice to your cookies before, you’ve been missing out! The fluffy texture of the jasmine rice makes these cookies extra chewy and soft when baked.
Since it’s hard to not eat too many of these in one sitting, we’ve got two words for you — freezer-friendly. That’s right, toss half in the freezer for later!
Have some leftover cranberry sauce on hand? Use up your sauce by making these delicious cookies. Share them with your family over the weekend as a dessert after some Leftover Turkey and Rice Enchiladas.
This recipe may appear to have everything but the kitchen sink, but feel free to make them your own by adding or subtracting any ingredients:
Nut allergy? Simply omit the walnuts.
Gluten Free? This recipe already uses rice so feel free to swap in your favorite gluten-free flour variety like almond, coconut or rice flour.
Someone ate all of the cranberry sauce? No problem, use any jelly or jam you’ve got on hand like strawberry or grape and swap in raisins for the dried cranberries, if desired.
Missing some extra sweetness? No problem! Add chocolate, vanilla or butterscotch chip morsels for a sweeter cookie.