Five-spice cranberry mooncake: A fusion of flavors!

Indulgence in decadent bites every once in a while is a must for any dessert lover. And if you are one, then this recipe is undoubtedly for you. Introducing the Five-Spice Cranberry Mooncake Cookies from The Cookie Book recipe: A recipe book that features an exquisite range of desserts that can cater to every occasion all year round.

The cookies are the perfect balance of tart and sweet flavors, making them an irresistible treat. These cookies take inspiration from both traditional Chinese Mooncakes and American cookies; hence you get to experience the best of both worlds. The jam-like filling made with cranberries and five-spice powder set on a crumbly cookie that melts in your mouth will leave you wanting more with every bite.

Rebecca Firth, the author of The Cookie Book, has put together a distinctive set of recipes that pushes the boundaries of baking. Her innovative ideas combined with conventional dessert-making techniques provide us with one-of-a-kind indulgences suitable for all occasions. So, gear up your baking skills, and let’s kick-start our dessert pilgrimage with these Spice Cranberry Mooncake Cookies from The Cookie Book!

Why You’ll Love This Recipe


Every baker knows that the secret to a great recipe is in the flavor. And if you’re looking for a recipe that’s packed with exciting flavors, then look no further than the Five-Spice Cranberry Mooncake Cookies from The Cookie Book by Rebecca Firth.

As an experienced baker, I can confidently say that these cookies are game-changers. The combination of five-spice powder and cranberry create an explosion of flavors in your mouth – a perfect balance of the sweet and savory. These cookies will transport your tastebuds to another dimension entirely.

But it’s not just about the flavor. These decadent bites are also incredibly versatile – perfect for any occasion. Whether you’re looking for a dessert to serve at a dinner party or just want a sweet snack to indulge in at home, these cookies have got you covered.

And let’s talk about how easy they are to make! With just a few simple ingredients and steps, anyone can whip up a batch of these mouth-watering cookies. Plus, they keep well in an airtight container – so you can enjoy them for days after baking.

In short, if you’re looking for a unique and delicious baking experience, then give these Five-Spice Cranberry Mooncake Cookies a try. They’re sure to become your new favorite recipe!

Ingredient List

 These cranberry mooncake cookies deliver an explosion of flavor in every bite!
These cranberry mooncake cookies deliver an explosion of flavor in every bite!

Here are the ingredients you will need to make these delicious five-spice cranberry mooncake cookies:

Dry Ingredients:

  • 1 cup all-purpose flour
  • 1 cup bread flour
  • 1 1/2 tablespoons five-spice powder
  • 1/2 teaspoon sea salt

Wet Ingredients and Flavorings:

  • 2 large eggs
  • 1/2 cup granulated sugar
  • 3/4 cup unsalted butter (at room temperature)
  • 1 tablespoon real vanilla extract

Filling Ingredients:

  • 1/4 cup fresh or frozen cranberries (chopped)
  • 1/4 cup dried tart cherry (chopped)
  • 2 tablespoons packed light brown sugar
  • 3 tablespoons water
  • Pinch of sea salt

Toppings and Garnish:

  • 1/4 cup finely chopped mixed nuts (such as walnuts, pistachios, and pecans)
  • Melted white chocolate (for drizzling)

Make sure you have all of these items on hand to ensure the best results in making these five-spice cranberry mooncake cookies!

The Recipe How-To

Now, let’s dive into the Five-Spice Cranberry Mooncake Cookies recipe. These cookies are the perfect depiction of East meets West, with their Chinese mooncake base and American fruit filling. Follow these simple instructions to make your own at home.


  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces and chilled
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon sea salt
  • 1 3/4 cups all-purpose flour
  • 1/4 cup bread flour
  • 1 teaspoon five-spice powder
  • 1 teaspoon real vanilla extract
  • 2 large eggs, beaten lightly
  • 1 cup diced dried cranberries or cherries
  • 1/4 cup water
  • 2 tablespoons light brown sugar, packed


Step One: Making the Dough

  1. In a large mixing bowl, whisk together flours, sugar, salt and five-spice powder.

  2. Using a pastry cutter or your fingers, work butter into the flour mixture until it becomes sandy in texture.

  3. Add vanilla extract and eggs to combine.

  4. Knead dough until it comes together into a smooth ball.

  5. Flatten the dough ball into a disk, wrap it in plastic wrap and refrigerate for at least one hour or overnight.

Step Two: Preparing the Filling

  1. In a saucepan, combine dried cranberries or cherries, water and brown sugar.

  2. Cook over medium-high heat for about 10 minutes or until the mixture becomes thick and jam-like.

  3. Remove from heat and let cool completely.

Step Three: Assembly

  1. Preheat oven to 375°F (190°C).

  2. Lightly dust a clean work surface with flour, then roll out the dough to about ⅛-inch (3 mm) thickness.

  3. Cut out circles using a cookie cutter or biscuit cutter, around four inches in diameter.

  4. Use a tablespoon measure to place a dollop of cooled jam in the center of each circle.

  5. Bring up the sides of the circles to enclose filling, pinching the seams together firmly to prevent any spillage during baking.

  6. Gently press filled balls into mooncake molds, flattening them slightly but making sure they retain their shape.

  7. Tap out onto prepared baking sheets lined with parchment paper

  8. Bake cookies for about 20 minutes until golden brown.

  9. Let cookies cool on baking sheet before moving them so that they do not break apart when warm.

These delicate yet flavorful Five-Spice Cranberry Mooncake Cookies will not only satisfy your sweet cravings but also add an exotic touch to any dessert platter!

Substitutions and Variations

 The combination of tangy cranberries and warm, aromatic five-spice powder is irresistible.
The combination of tangy cranberries and warm, aromatic five-spice powder is irresistible.

The Five-Spice Cranberry Mooncake Cookies recipe offers a lot of room for creativity and customization. Whether you are looking to experiment with new flavors or need to adjust ingredients based on dietary restrictions, there are many options available to suit your needs.

One substitution you may consider is using different types of nuts in the recipe. Instead of using walnuts, pistachios, and pecans, you could try almonds, hazelnuts, or macadamia nuts. You can also opt to leave the nuts out entirely if you prefer a nut-free version.

For those who are gluten intolerant or following a gluten-free diet, you can replace the all-purpose flour and bread flour with gluten-free flour blends. This will ensure that everyone can enjoy these decadent bites every occasion.

If you want to add some extra sweetness to the cookies, you could include some chocolate chips into the batter or drizzle melted white chocolate over them before serving. Alternatively, if you want to dial back the sweet flavor a bit, you can reduce the amount of sugar used in the recipe.

Finally, for those who wish to try a different twist on this recipe, you can experiment with flavors like cardamom or cinnamon instead of five-spice powder. You can also try swapping out cranberries for fresh raspberries or blackberries to make delicious variations of these cookies that will have customers raving about them!

Serving and Pairing

These five-spice cranberry mooncake cookies from the Cookie Book are a decadent treat that can be enjoyed for any occasion. A perfectly crafted cookie that’s soft and chewy with a hint of spice cranberry flavor is guaranteed to delight your taste buds.

Serve these cookies with a tall glass of milk or hot tea to balance out the sweetness of the cookie. The creamy texture of white chocolate pairs well with these cookies, making it a perfect choice for anyone who loves chocolate but wants something lighter.

The nuts in this recipe – walnuts, pistachios, and pecans – add that delicious nutty flavor and bring a crunch to the texture. These cookies are perfect for pairing with your favorite dessert wine or coffee. Try them with an Americano for an indulgent mid-day snack.

If you’re looking for an elegant dessert to serve at a holiday gathering or special occasion, these spice cranberry mooncake cookies will be a hit! Serve them alongside other desserts such as spritz cookies or almond cookies for an assortment of sweets. You can also make them smaller by using cookie molds around year-round and indulge yourself and guests with bite-sized treats.

Whether you are serving guests, having an afternoon pick-me-up, or just enjoying a quiet evening at home, these cookie book decadent bites every occasion are sure to satisfy your sweet tooth.

Make-Ahead, Storing and Reheating

 Even if you've never tried mooncakes before, these cookies are a great way to ease into this traditional Chinese treat.
Even if you’ve never tried mooncakes before, these cookies are a great way to ease into this traditional Chinese treat.

These decadent Five-Spice Cranberry Mooncake Cookies can be made ahead of time and stored for later. To prepare them in advance, simply follow the recipe instructions up to the baking step, then cover and chill the dough for up to 24 hours. When ready to bake, simply allow the dough to come to room temperature for 15-20 minutes before shaping and baking as directed.

Once baked, these cookies will store well at room temperature in an airtight container for several days. For longer storage, wrap the cookies tightly in plastic wrap and refrigerate for up to a week or freeze for up to three months. To reheat refrigerated or frozen cookies, simply place them on a baking sheet and warm them in a preheated 350-degree oven for 5-10 minutes until they are heated through.

It’s worth noting that while these cookies can be stored for later enjoyment, they are best eaten fresh out of the oven. The combination of warm spices and gooey cranberry jam is hard to resist!

Tips for Perfect Results

Baking is an art and science where even the slightest variation in quantity can make a significant difference in the final outcome. In this section, I will share some tips that will ensure that you produce the perfect five-spice cranberry mooncake cookies from The Cookie Book recipe every time you bake them.

Firstly, ensure your ingredients are of high quality, fresh, and at room temperature. The flavor and texture of your five-spice cranberry mooncake cookies highly depend on the quality of your ingredient. Therefore, use real vanilla extract instead of artificial flavoring, fresh eggs instead of old ones, fresh cranberries instead of canned ones, fresh spices as opposed to stale or expired ones.

Secondly, allow enough time for the butter to come to room temperature if you are using cold butter, which should be unsalted butter. This step is crucial because cold butter might not mix well with powdered sugar, which might lead to lumps in your dough. Additionally, mixing it for too long can also cause temperatures to rise further leading to unwanted results.

Thirdly, pay attention to measurements and ratios when mixing ingredients; slight variation can affect the cookie’s outcome. For instance, adding too much flour compared to the other ingredients can result in dry cookies rather than being soft and chewy. Similarly, too much moisture can cause them to become too thin and spread out while baking.

Fourthly, do not overwork your dough; it should be firm yet pliable before refrigeration. Overworking your dough may develop gluten proteins that will lead to a dense texture rather than light and airy consistency. Once refrigerated ensure it’s chilled enough before shaping into balls for forming into a mold or cut cookies.

Fifthly, try experimenting with different variations or combinations; this recipe allows for diverse flavors or textures depending on personal preferences—examples Variation include using different nuts such as walnuts or pecans along with cranberries.

In conclusion, these tips will help you achieve perfect results with the five-spice cranberry mooncake cookie recipe from The Cookie Book. Remember that baking requires patience and attention to detail; so if things don’t go right the first time around try again until satisfied with the results by trying out different options suggested here or adjusting quantities based on personal experience.

Bottom Line


In conclusion, the five-spice cranberry mooncake cookies from The Cookie Book Recipe are a must-try for anyone with a sweet tooth. The recipe is easy to follow and the end result is decadent bites fit for every occasion. These cookies are the perfect balance of soft, chewy, and crispy, and you’ll love the combination of tart cranberries and warm spice.

Whether you’re an experienced baker or just starting out, these cookies are sure to impress anyone who tries them. So why not give them a try? You won’t regret it! Plus, with the various substitutions and variations available, you can customize the recipe to your liking.

The Cookie Book Recipe’s five-spice cranberry mooncake cookies are truly a gem in the world of dessert recipes. Rebecca Firth has done an excellent job in creating a cookie cookbook that is both accessible and versatile. So pick up a copy of this book today and start baking some delicious cookies!



Reprinted with permission from The Cookie Book by Rebecca Firth, Page Street Publishing Co. 2018. Photo credit: Rebecca Firth. "I’m so obsessed with the way mooncakes look. Here I use my sturdy sugar cookie recipe, a favorite flavor combination (cranberries and five-spice powder) and add in some white chocolate, nuts and a citrus glaze." - Rebecca Firth
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Course: Dessert
Cuisine: Chinese
Keyword: < 60 Mins, Cookie and Brownie, Dessert
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 23 cookies
Calories: 313.1kcal



  • 3/4 cup cranberries, fresh or frozen
  • 1/4 cup dried tart cherry
  • 3 tablespoons light brown sugar, packed
  • 3 tablespoons water
  • 1/2 teaspoon five-spice powder
  • 1/2 1/2 cup pecans or 1/2 cup pistachios, coarsely chopped
  • 1/2 cup white chocolate, coarsely chopped


  • 24 tablespoons unsalted butter, cut into 24 pieces, room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons real vanilla extract
  • 2 cups bread flour
  • 2 cups all-purpose flour
  • 1 teaspoon sea salt


  • 1 cup powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon fresh orange juice


  • To make the Five-Spice Filling, in a medium heavy-bottomed saucepan, add the cranberries, cherries, brown sugar, water and five-spice powder and bring to a boil. Reduce to a simmer, stirring frequently for about 6 minutes, or until the cranberries have popped and most of the liquid has evaporated. Set aside to cool completely.
  • In a food processor fitted with the blade, add the walnuts and run the machine until they are finely chopped. Add in the chocolate and pulse several times until the chocolate is finely chopped and the mixture is blended. Finally add in the cooled cranberry mixture and pulse the machine to combine. Place the mixture in the fridge to firm up some more while you make your cookie.
  • To make the cookies, in an electric stand mixer fitted with the paddle attachment, add the butter and sugar and mix on medium until light and fluffy, about 4 minutes. Scrape down the sides and bottom of the bowl and add in the eggs and egg yolk, one at a time, making sure to completely blend the first before adding the next. Add in the vanilla and blend for 1 minute more, again scraping down the sides and bottom.
  • In a large bowl, whisk together the bread flour, all-purpose flour and sea salt. Add to the butter mixture and run the machine for 1 minute more or until just blended. Separate the dough into 23, roughly 3-tablespoon-sized (42-g) balls. It’s messy. Sorry.
  • To assemble, cover a baking sheet with parchment paper. Press your thumb in the center of the cookie dough ball and make enough space for the filling. Put about 1 teaspoon of filling in there and then press the dough over to enclose it. It’s ok if the dough gets stained from the cranberries, it looks pretty once baked and I actually found myself purposely making it happen. Just make sure the actual filling is encapsulated by the dough.
  • Lightly flour a clean surface as well as the dough ball and the mooncake mold. Press a 5 3/4 x 2 1/2–inch (14.5 x 6.5–cm) mold, or cookie stamp, down on the dough ball until it meets some resistance. Gently tap the mold on the counter to release the mooncake cookie and place on the prepared baking sheet leaving 11/2 inches (3.7 cm) between cookies. Freeze the cookies for 1 hour or refrigerate for 2 hours.
  • Preheat the oven to 350 degrees F (177 degrees C). Bake one sheet at a time in the center of the oven for 17 to 18 minutes. Let the cookies cool completely on the baking sheet.
  • To make the glaze, once the cookies are cool, in a small bowl whisk together the powdered sugar, milk and orange juice. Invert the mooncakes into the glaze, letting the excess drip back into the bowl. Scrape the side of your finger over the surface of the mooncake to remove any excess glaze.
  • Buy the book!
  • Buy the mooncake mold!

Your Own Notes


Serving: 1795g | Calories: 313.1kcal | Carbohydrates: 40g | Protein: 3.7g | Fat: 15.8g | Saturated Fat: 8.8g | Cholesterol: 57.1mg | Sodium: 115mg | Fiber: 0.9g | Sugar: 22.6g

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