Cranberry Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups dried cranberries
- 1 cup white chocolate chips
Directions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in eggs one at a time, then stir in the vanilla extract.
4. 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.
5. Fold in the dried cranberries and white chocolate chips evenly throughout the dough.
6. Drop rounded tablespoons of dough onto the prepared baking sheets about 2 inches apart.
7. Bake for 10–12 minutes, or until the edges are golden brown and the centers look set.
8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 180 kcal | Servings: 24 cookies
Tips:
Use fresh or frozen cranberries instead of dried for a tart and juicy variation.
Chill the dough for 30 minutes before baking to prevent spreading and achieve thicker cookies.