cranberry cookies
These delightful cranberry cookies are chewy, packed with tart cranberries, and perfect for any occasion. They offer a burst of flavor in every bite, making them a favorite treat during the holiday season or any time of year.
Equipment
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 baking sheet
- 1 parchment paper
- 1 electric mixer or whisk
- 1 cookie scoop or tablespoon
- 1 wire rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dried cranberries
- 1 cup white chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer or whisk until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the dried cranberries and white chocolate chips (if using) until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie as they will spread while baking.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden. The centers may look soft; that’s fine as they will continue to set while cooling.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a chewier cookie, slightly underbake them.
You can substitute the dried cranberries with other dried fruits such as cherries or raisins if desired.
These cookies can be stored in an airtight container at room temperature for up to a week. You can freeze the dough for up to 3 months; just thaw and bake when ready to enjoy.