Soft and chewy cookies filled with tart cranberries and a hint of vanilla—perfect for holiday baking or as a delightful treat year-round.
Ingredients: 🍪
¾ cup unsalted butter, softened 🧈
1 cup granulated sugar
½ cup brown sugar
1 large egg 🥚
1 tsp vanilla extract 🌿
2 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt 🧂
1 cup dried cranberries 🍇
Directions: 👩🍳
Prepare the Dough:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. 🧈
Add the egg and vanilla extract, beating until well combined. 🥚🌿
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. 🧂
Gradually add the dry ingredients to the wet mixture, mixing until combined.
Fold in the dried cranberries. 🍇
Chill the Dough (optional):
If the dough is too soft, refrigerate it for 30 minutes to firm up.
Bake the Cookies:
Scoop the dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheet.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
Cool and Serve:
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these chewy cranberry cookies with a cup of tea or coffee! 😋
Prep Time: 15 minutes (plus chilling) | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 180 kcal per serving | Servings: 24 cookies