cranberry cookies
These delightful cranberry cookies are soft, chewy, and bursting with tangy-sweet flavor. A perfect treat for the holidays or any time of year!
Equipment
- 1 mixing bowl
- 1 electric mixer (or whisk)
- 1 baking sheet
- 1 parchment paper (optional)
- 1 cookie scoop (or tablespoon)
- 1 wire rack
Ingredients
- 1 cup unsalted butter 2 sticks, softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups 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 if desired.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Slowly incorporate the dry ingredients into the wet mixture until just combined.
- Gently fold in the dried cranberries and white chocolate chips, if using.
- Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Feel free to adjust the amount of cranberries and/or white chocolate chips to suit your taste.
Store cookies in an airtight container to maintain freshness for up to a week.
For a festive touch, consider adding orange zest to the batter for added flavor.