Description
Delight in these chewy cranberry cookies, perfect for the holiday season or as a sweet treat any time of year.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup dried cranberries (or fresh)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, granulated sugar, and brown sugar until fluffy.
- Beat in the egg and vanilla extract until well combined.
- Whisk together flour, baking soda, salt, and cinnamon in a separate bowl.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Stir in the dried cranberries and optional nuts.
- Scoop tablespoons of dough onto a baking sheet lined with parchment, spacing them apart.
- Bake for 12-15 minutes until lightly golden around the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For a dairy-free option, substitute coconut oil for butter. For gluten-free, use a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg