Name: Grandma’s Cranberry Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
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)

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Step into a world of warmth and nostalgia with Grandma’s Cranberry Cookies, a Nostalgic Cookie Treat that blends buttery, soft dough with the tangy sweetness of dried cranberries. These timeless cookies evoke memories of cozy family kitchens, offering a perfect balance of flavors in every bite. Whether for a holiday gathering or a quiet afternoon snack, Grandma’s Cranberry Cookies are sure to become a cherished favorite in your home!

Why You’ll Love Grandma’s Cranberry Cookies

I adore Grandma’s Cranberry Cookies because they’re a Nostalgic Cookie Treat that combines rich, buttery goodness with the tart pop of cranberries, creating an irresistible texture and flavor. The optional nuts add a delightful crunch, and the simple ingredients come together quickly for a treat that feels like a warm hug. Perfect for sharing or savoring solo, these cookies are ideal for any occasion, from festive celebrations to everyday indulgence!

Ingredients for Grandma’s Cranberry Cookies

Here’s what you’ll need for Grandma’s Cranberry Cookies (makes about 24 cookies):

1 cup unsalted butter, softened
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs
1 tsp vanilla extract
2½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup dried cranberries
½ cup chopped nuts (optional, walnuts or pecans recommended)

Equipment

Baking sheets
Parchment paper
Large mixing bowl
Medium mixing bowl
Electric mixer or whisk
Measuring cups and spoons
Cookie scoop or tablespoon
Wire cooling rack

Ingredient Tips

Butter: Softened unsalted butter ensures a creamy texture; let it sit at room temperature for 30 minutes.
Cranberries: Dried cranberries add tartness; chop slightly for smaller bursts of flavor.
Nuts: Walnuts or pecans add crunch; toast lightly for deeper flavor or omit for nut-free cookies.
Flour: Spoon and level flour to avoid dense cookies; gluten-free flour works for dietary needs.
Sugar: Brown sugar adds a caramel-like depth; light or dark both work well.

Directions for Grandma’s Cranberry Cookies

Let’s bake these heartwarming Grandma’s Cranberry Cookies!

Preheat and Prep

I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to ensure easy cleanup and prevent sticking.

Cream Butter and Sugars

In a large mixing bowl, I cream together 1 cup softened butter, 1 cup granulated sugar, and ½ cup packed brown sugar using an electric mixer or whisk until light and fluffy, about 2–3 minutes, creating a smooth base for Grandma’s Cranberry Cookies.

Add Eggs and Vanilla

I beat in 2 large eggs, one at a time, followed by 1 tsp vanilla extract, mixing thoroughly to blend the flavors evenly.

Combine Dry Ingredients

In a medium bowl, I whisk together 2½ cups flour, 1 tsp baking soda, and ½ tsp salt to ensure even distribution of leavening agents.

Mix Batter

I gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid tough cookies. I gently fold in 1 cup dried cranberries and ½ cup chopped nuts (if using) for bursts of flavor and texture.

Form Cookies

Using a cookie scoop or tablespoon, I drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.

Bake

I bake the Grandma’s Cranberry Cookies for 10–12 minutes, until the edges are lightly golden brown but the centers remain soft. I avoid over-baking to keep them chewy.

Cool and Serve

I let the cookies cool on the baking sheets for 3–5 minutes, then transfer them to a wire rack to cool completely, ensuring a perfect chewy texture.

Nutrition

Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–25 minutes
Servings: 24 cookies
Calories: ~140 kcal per serving (1 cookie, without nuts)
Macros per Serving: 20g carbs, 2g protein, 6g fat, 1g fiber

Variations for Grandma’s Cranberry Cookies

Try these twists on Grandma’s Cranberry Cookies:

Chocolate Chips: Add ½ cup semi-sweet or white chocolate chips for a sweeter Nostalgic Cookie Treat.
Nut Swap: Use almonds or hazelnuts instead of walnuts or pecans for a unique crunch.
Gluten-Free: Substitute with a 1:1 gluten-free flour blend for a gluten-free Nostalgic Cookie Treat.
Dried Fruit Mix: Replace cranberries with dried cherries, raisins, or blueberries for a different flavor.
Orange Zest: Add 1 tsp orange zest to the dough for a citrusy twist that pairs beautifully with cranberries.

Serving Ideas:

Pair with Layla Cooks’ Vegan Pumpkin Chocolate Chip Cookies for a festive cookie platter.
Serve with hot cocoa or chai tea to enhance the Nostalgic Cookie Treat vibe.
Offer at holiday gatherings with a scoop of vanilla ice cream for a decadent dessert.

Storage

I store Grandma’s Cranberry Cookies in an airtight container at room temperature for up to 1 week to keep them fresh. For longer storage, I freeze them in a freezer-safe container or bag, separated by parchment paper, for up to 3 months. To reheat, I place them in a 300°F oven for 5 minutes to restore their soft, chewy texture, or thaw at room temperature for immediate enjoyment.

Serving Tips

Presentation: Arrange Grandma’s Cranberry Cookies on a festive platter or in a vintage cookie tin for a nostalgic touch.
Garnish: Dust with powdered sugar or drizzle with melted chocolate for extra flair.
Pairing: Enjoy with tea, coffee, or milk to complement Grandma’s Cranberry Cookies.
Temperature: Serve at room temperature or slightly warmed for a cozy, fresh-baked feel.
Portion Size: One or two cookies per person for a delightful treat.

FAQs About Grandma’s Cranberry Cookies

Here are some of the most commonly asked questions about this Grandma’s Cranberry Cookies recipe:

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.

Can I make these cookies vegan?
Yes, substitute butter with vegan margarine or coconut oil, and replace eggs with ½ cup applesauce or 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, rested for 5 minutes) for a vegan version.

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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!