Indulge in a taste of nostalgia with Grandma’s Cranberry Cookies. These timeless treats are infused with love and memories, making each bite a journey back to Grandma’s warm kitchen. The perfect balance of sweetness and tanginess from the dried cranberries makes them a delightful and comforting snack. With a simple yet flavorful recipe, these cookies are bound to become a cherished favorite in your home. Let’s dive into the recipe and uncover the secrets behind this classic delight.
Why You’ll Love This Recipe
What makes Grandma’s Cranberry Cookies so special is the perfect balance of textures and flavors. The rich, buttery dough combined with the slight tartness of dried cranberries creates an irresistible bite. The addition of optional chopped nuts gives a pleasant crunch that contrasts beautifully with the soft cookie. The simplicity of the ingredients means these cookies come together quickly, yet they deliver a taste that feels like a comforting hug. They’re perfect for any occasion—whether it’s a cozy afternoon snack or a treat to share with family and friends.
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dried cranberries
1/2 cup chopped nuts (optional)
Instructions:
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup and to prevent sticking.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This creates the smooth and creamy base for the cookies.
Beat in the eggs, one at a time, followed by the vanilla extract. Make sure to mix thoroughly for an even distribution of flavors.
In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agents and salt throughout the dry ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix to avoid making the cookies tough.
Gently fold in the dried cranberries and chopped nuts (if using), adding delightful bursts of flavor and texture to the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to give the cookies room to spread.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. Keep an eye on them to avoid over-baking.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. This helps them set and ensures they maintain a chewy texture.
Servings and Timing
This recipe yields about 24 cookies, depending on the size of your dough drops. The preparation time is around 10 minutes, and the baking time is 10-12 minutes. Overall, you can expect the process to take about 30-40 minutes from start to finish.
Variations
Add Chocolate Chips: For a richer flavor, you can mix in some semi-sweet or white chocolate chips along with the dried cranberries.
Use Walnuts or Pecans: If you prefer a different nut, walnuts or pecans are a great option for a change in texture and taste.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free all-purpose flour blend to make this recipe gluten-free.
Dried Fruit Mix: In place of cranberries, try using a dried fruit mix with raisins, dried cherries, or dried blueberries for a different twist on flavor.
Storage/Reheating
To store these cookies, place them in an airtight container at room temperature. They will stay fresh for up to a week. If you want to keep them for a longer period, you can store them in the freezer for up to 3 months. To reheat, simply place them in a 300°F (150°C) oven for about 5 minutes to restore their soft, chewy texture.
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FAQs:
How can I make sure my cookies are soft and chewy?
To keep your cookies soft and chewy, make sure not to overmix the dough and avoid over-baking them. Allow them to cool on the baking sheet for a few minutes before transferring them to wire racks to set properly.
Can I use margarine instead of butter?
While butter is preferred for the best flavor and texture, you can use margarine if you need a dairy-free option. However, the taste and texture might vary slightly.
How can I tell when the cookies are done?
The cookies are done when the edges are lightly golden brown, but the centers are still soft. They will firm up as they cool, so be sure to take them out of the oven when they have a light golden color.
Can I freeze the dough?
Yes! You can freeze the cookie dough for up to 3 months. Just scoop the dough into balls and freeze them on a baking sheet before transferring to a freezer bag. When you’re ready to bake, place them directly on a baking sheet and bake as usual (you may need to add a minute or two to the baking time).
Can I make these cookies without nuts?
Absolutely! If you’re not a fan of nuts or prefer a nut-free version, simply leave them out. The cookies will still be delicious with just the cranberries.
Conclusion
Grandma’s Cranberry Cookies bring warmth, sweetness, and nostalgia in every bite. Whether you’re baking them to share with friends and family or enjoying them solo with a cup of tea, these cookies offer comfort and joy. I love how simple ingredients can come together to create such a timeless treat, and I’m sure you will, too!
📖 Recipe:
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Grandma’s Cranberry Cookies
- Total Time: 30-40 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Grandma’s Cranberry Cookies offer a perfect blend of sweetness and tanginess from dried cranberries, making them a delightful and comforting snack, filled with love and memories.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dried cranberries
1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the dried cranberries and chopped nuts (if using).
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden brown.
- Allow cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
This recipe yields about 24 cookies.
If you want a richer flavor, try adding chocolate chips.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Cookies can be stored in an airtight container at room temperature for up to a week or frozen for up to 3 months.
For a different twist, try a dried fruit mix instead of cranberries.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
