Jasmine Rice and Dried Cranberry Cookies
These Jasmine Rice and Dried Cranberry Cookies are made extra chewy with Minute® Instant Jasmine Rice. They’re also a great way to use up leftover cranberry sauce from the holidays.
(16 votes, average: 3.25 out of 5)
Ingredients
- 1/2 cup Minute® Jasmine Rice
- 1 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup cranberry sauce
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
Categories
Instructions
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.
Step 1
Preheat oven to 375°F. Prepare rice according to package directions; cool completely.
Step 2
Meanwhile, 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.
Step 3
Beat egg and vanilla into butter mixture. Stir in cranberry sauce. Stir flour mixture into wet mixture to combine. Fold in rice, cranberries and walnuts.
Step 4
Drop cookie dough by heaping tablespoonfuls onto parchment paper-lined baking sheets, spacing about 2-inches apart. Bake, in batches, for 10-12 minutes, or until tops are set and bottoms are golden brown.
Step 5
Cool on a baking sheet for 2 minutes; transfer to a wire rack to cool completely.
Recipe Tips
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.
Categories
Chomping at the Bit
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. Toss half the batch in the freezer, and you can enjoy them at a later date.
Reuse Leftovers
Have some leftover cranberry sauce on hand? Use up your leftover cranberry sauce in these delicious cookies or in our crowd-pleasing 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. Have a nut allergy? Simply omit the walnuts. Going gluten free? This recipe uses rice but you can also replace the all-purpose flour with your favorite gluten-free flour variety, such as almond, coconut or rice flour.
Someone ate all of the cranberry sauce? No problem! These cookies are also delicious with any flavor of jelly or jam, such as strawberry or grape. You can also swap in raisins for the dried cranberries, if desired.
Missing some extra sweetness? Add chocolate, vanilla or butterscotch chip morsels to this recipe for a sweeter cookie.
In search of a new dinner idea? Try our Cheesy Chicken and Rice Recipe with Broccoli.
