• 120g Salted Butter (softened)
  • 35g Icing Sugar
  • 150g Potato Starch
  • 70g Low Protein Flour
  • 50g Dried Cranberries (chopped)


  1. Preheat the Oven: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.

  2. Cream Butter and Sugar: In a mixing bowl, cream together the softened salted butter and icing sugar until light and fluffy.

  3. Add Dry Ingredients: Sift in the potato starch and low protein flour into the butter and sugar mixture. Mix until well combined. The dough should be soft and slightly crumbly.

  4. Fold in Cranberries: Gently fold in the chopped cranberries into the cookie dough. Ensure that the cranberries are evenly distributed.

  5. Shape the Cookies: Take portions of the dough and shape them into small balls or any desired shape. Place them on the prepared baking sheet, leaving some space between each cookie.

  6. Flatten with a Fork (Optional): You can use a fork to gently flatten the cookies if you prefer a flatter shape.

  7. Bake: Bake in the preheated oven for about 12-15 minutes or until the edges of the cookies are lightly golden. Keep an eye on them to prevent over-baking.

  8. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

  9. Serve and Enjoy: Once the cookies are completely cooled, they are ready to be served. Enjoy these delicious Cranberry German Cookies with a cup of tea or coffee!

  10. Store: Store the cookies in an airtight container to maintain their freshness.

These cookies should have a delightful combination of buttery goodness and the sweet-tart flavor of cranberries. Enjoy your baking!

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