🍒 Cranberry Cookies
Makes: 24–30 cookies
Prep Time: 10 minutes
Bake Time: 10–12 minutes
🧈 Ingredients
-
½ cup (1 stick) unsalted butter, softened
-
½ cup brown sugar, packed
-
¼ cup granulated sugar
-
1 large egg
-
1 tsp vanilla extract
-
1 ½ cups all-purpose flour
-
½ tsp baking soda
-
¼ tsp salt
-
½ cup dried cranberries (like Craisins)
-
½ cup white chocolate chips (optional but recommended)
-
Optional: ½ cup chopped pecans or walnuts
🍪 Instructions
-
Preheat oven:
-
Set to 350°F (175°C). Line baking sheets with parchment paper.
-
-
Cream butter and sugars:
-
In a large bowl, beat butter, brown sugar, and granulated sugar until creamy and fluffy (about 2 minutes).
-
-
Add egg and vanilla:
-
Mix in egg and vanilla extract until combined.
-
-
Combine dry ingredients:
-
In another bowl, whisk together flour, baking soda, and salt.
-
Gradually add to the butter mixture, mixing just until combined.
-
-
Fold in mix-ins:
-
Stir in dried cranberries, white chocolate chips, and nuts (if using).
-
-
Shape and bake:
-
Drop tablespoon-sized scoops of dough onto baking sheets, spacing about 2 inches apart.
-
Bake for 10–12 minutes, or until edges are lightly golden. Centers will still look soft — they’ll firm up as they cool.
-
-
Cool and serve:
-
Let cool 5 minutes on the baking sheet, then transfer to a wire rack.
-
🌟 Tips & Variations
-
🍊 Cranberry-orange twist: Add 1 tsp orange zest or a splash of orange extract for a bright citrus note.
-
🍫 Healthier option: Use whole wheat pastry flour and cut sugar by ⅓ — the cranberries add natural sweetness.
-
❄️ Storage: Keep in an airtight container at room temp for up to 5 days or freeze up to 3 months.
Would you like a soft oatmeal cranberry cookie version — chewier, heartier, and a bit more wholesome?
