These Cranberry Cookies are a delightful treat, perfect for any occasion. With a soft, chewy texture and a burst of tartness from the dried cranberries, they offer the ideal balance of sweet and savory flavors. The addition of white chocolate chips adds a creamy richness, while a sprinkle of nuts brings a satisfying crunch.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup dried cranberries
- 1/2 cup white chocolate chips (optional)
- 1/2 cup chopped pecans or walnuts (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream the butter and sugar: In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla: Beat in the egg and vanilla extract until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in cranberries and extras: Gently fold in the dried cranberries, white chocolate chips, and nuts (if using).
- Scoop the dough: Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.