Grandma’s Cranberry Cookies
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.