cranberry cookies
These delightful cranberry cookies are a perfect combination of sweet and tart, making them a great treat for any occasion. They are soft, chewy, and packed with the delicious flavor of dried cranberries. Enjoy them as a snack or dessert!
Equipment
- 1 mixing bowl
- 1 electric mixer or hand whisk
- 1 measuring cups and spoons
- 1 cookie sheet
- 1 parchment paper optional
- 1 cooling rack
Ingredients
- 1 cup unsalted butter (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
- ½ teaspoon salt
- 2 cups dried cranberries
- 1 cup white chocolate chips (optional) Optional ingredient.
Instructions
- Preheat the oven to 350°F (175°C) and line a cookie 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 a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until well combined.
- Gently fold in the dried cranberries and white chocolate chips (if using).
- Drop tablespoon-sized scoops of dough onto the prepared cookie sheet, leaving space between each cookie.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and let them cool on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.
- For a chewier cookie, do not overbake them; they should look slightly underbaked when you take them out.
Notes
For a chewier cookie, do not overbake them; they should look slightly underbaked when you take them out.
You can substitute dried cranberries with other dried fruits like cherries or raisins if desired.
Store the cookies in an airtight container at room temperature for up to one week.