Cranberry Cookies
These cranberry cookies feature a perfect blend of tart and sweet flavors, with a soft, chewy texture that is ideal for any occasion.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Dry Ingredients
- 1.5 cups 1 and 1/2 cups all-purpose flour
- 1 pinch A pinch of salt
Wet Ingredients
- 150 g 150 g unsalted butter, softened Unsalted butter is ideal for controlling the saltiness.
- 0.5 cups 1/2 cup caster sugar Caster sugar can be substituted with granulated sugar.
- 1 large 1 large egg
- 0.5 cups 1/2 cup fresh or dried cranberries Fresh cranberries offer the best tartness.
- 1 teaspoon 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and prepare two large baking sheets by lining them with parchment paper or lightly greasing them.
- In a mixing bowl, sift together the all-purpose flour and a pinch of salt, then set this mixture aside.
- In a stand mixer or large bowl, beat the softened butter and caster sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture, continuing to mix until everything is well combined.
- Gradually incorporate the sifted flour into the wet ingredients, mixing until just combined. Take care not to overmix.
- Gently fold in the cranberries using a spatula until evenly distributed throughout the dough.
Baking
- Using an ice cream scoop or spoon, drop rounded portions of dough onto the prepared baking sheets, leaving sufficient space between each cookie.
- Bake in the preheated oven for 15 to 20 minutes, or until the edges are lightly golden and the centers appear set.
- Once baked, transfer the cookies to a wire rack to cool completely before serving.
Notes
Make sure your butter is at room temperature for better incorporation. Consider adding a teaspoon of orange zest for extra flavor. Chill the cookie dough for 30 minutes before baking for a thicker, chewier cookie.