Swiss Cranberry Cookies: Crisp, Tangy Treats for Tea-Time
Easy Recipes

Swiss Cranberry Cookies: Crisp, Tangy Treats for Tea-Time

May 5, 2026•By Tech Us Daily•2 min read

Ingredients

Dough Ingredients
  • 250 g quark Can substitute with Greek yogurt or cream cheese.
  • 80 g butter, softened Use unsalted butter for better control.
  • 1 large egg
  • 100 g sugar Adjust based on sweetness preference.
  • 1 teaspoon vanilla sugar Or use vanilla extract.
  • 100 g dried cranberries
  • 300 g all-purpose flour
  • 1.5 teaspoons baking powder
  • Milk for greasing
  • Icing sugar for dusting

Method

Preparation
  1. In a mixing bowl, combine the quark, softened butter, egg, sugar, and vanilla sugar. Mix until well blended and creamy.
  2. Add the dried cranberries, flour, and baking powder to the mixture. Mix with a spatula, then knead the dough by hand until smooth, about 2-3 minutes.
  3. Dust a clean surface with flour and roll out the dough into a rectangle about 1 cm thick.
  4. Cut the dough into individual cookie shapes using a sharp knife or cookie cutter.
Baking
  1. Place the cookies on a baking sheet lined with parchment paper. Brush the surface lightly with milk.
  2. Preheat the oven to 180°C (350°F) and bake for 20 minutes or until golden brown, checking towards the end to prevent over-baking.
Finishing Touch
  1. Let the cookies cool slightly, then dust with icing sugar before serving.
  2. Enjoy the cookies warm or at room temperature.

Notes

Chill the dough for 30 minutes if it feels soft. You can add a pinch of cinnamon or nutmeg for extra warmth. Store leftover cookies in an airtight container for up to a week.
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