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
