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