Cranberry Cookies
These delightful Cranberry Cookies are soft and bursting with tart cranberry flavor, perfect for the holiday season or an afternoon snack.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Dry Ingredients
- 3 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon baking soda
Wet Ingredients
- 0.5 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 large egg
- 0.25 cup milk
- 2 tablespoons lemon juice
Mix-ins
- 3 cups fresh cranberries, coarsely chopped
- 1 cup chopped nuts, toasted
Instructions
Preparation
- Preheat your oven to 375 degrees F (190 degrees C). Line your baking sheets with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda until well combined.
- In another bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Beat in the egg, then add the milk and lemon juice, mixing until everything is smooth.
- Gradually add the flour mixture to the wet ingredients, beating until just combined.
- Fold in the coarsely chopped cranberries and toasted nuts until evenly distributed throughout the dough.
Baking
- Drop tablespoons of the dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 12 to 13 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on wire racks before serving.
Notes
For variations, you can substitute nuts with chocolate chips or dried fruit. Consider adding spices like cinnamon or nutmeg for extra flavor.