Buttery Chewy Cranberry Cookies (Printable Format)

Buttery and chewy, these cranberry-studded treats offer a perfect balance of tartness and sweetness.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1/2 cup packed light brown sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract

→ Add-ins

09 - 1 cup dried cranberries
10 - 1/2 cup chopped walnuts or pecans (optional)

# How-To Steps:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together the all-purpose flour, baking soda, and salt in a medium bowl.
03 - Using an electric mixer or whisk, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
04 - Beat in the eggs one at a time, then mix in the vanilla extract until fully incorporated.
05 - Gradually add the dry mixture to the wet ingredients, stirring until just combined.
06 - Fold in the dried cranberries and nuts, if using, ensuring even distribution.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 10 to 12 minutes, or until the edges turn lightly golden.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The cranberries stay chewy inside while the edges get that golden, crispy texture that's almost addictive.
  • They're simple enough to throw together on a random Tuesday but impressive enough to bring to someone's house.
  • The vanilla and brown sugar keep everything warm and comforting while the tartness keeps them from feeling heavy.
02 -
  • Baking time is deceptive—pull them out when they still look slightly soft in the center, because they continue cooking on the hot pan and harden as they cool.
  • Room temperature butter and eggs make a real difference; cold ingredients don't blend smoothly and you'll end up with small lumps in your dough.
  • If your cranberries are really dry and hard, soak them in warm water for 10 minutes before folding them in so they stay chewy in the finished cookie.
03 -
  • If your dough seems too soft to scoop, chill it for 15 minutes—this makes scooping cleaner and helps cookies bake more evenly.
  • Use a small cookie scoop if you have one; it ensures every cookie is the same size so they all finish baking at the same moment.

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