Holiday Wassail Cookies

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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 1 dozen
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1 black tea bag

1 chai tea bag

1/2 cup dried cranberries

1/2 cup golden raisins 

1 stick (8 tablespoons) unsalted butter, at room temperature 

1/2 cup sugar

1 large egg, at room temperature

1 1/2 cups all-purpose flour (see Cook's Note)

1 tablespoon apple cider mix

1 teaspoon ground cinnamon 

1/2 teaspoon ground allspice 

1/2 teaspoon baking soda 

1/2 teaspoon kosher salt  

1/4 teaspoon ground coriander

1/4 teaspoon ground ginger


  1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  2. Put the teabags into a mug. Pour 1 cup of boiling water into the mug. Add the cranberries and raisins into the tea and set aside to steep and rehydrate. 
  3. Meanwhile, put the butter and sugar in a stand mixer fitted with a paddle attachment. Beat until fluffy, about 2 minutes. Add in the egg and beat until just combined. Scrape with a spatula if needed.
  4. Whisk together the flour, apple cider mix, cinnamon, allspice, baking soda, salt, coriander and ginger in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining dry ingredients until a thick dough comes together. Strain the cranberries and raisins and discard the tea. Add the cranberries and raisins to the dough and beat just until evenly distributed. 
  5. With a 3-tablespoon scoop, make mounds of dough and put onto the prepared baking sheets, leaving about 1 1/2 inches of space between each cookie. 
  6. Bake until golden brown, 12 to 14 minutes. Serve warm. 

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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