Cranberry cookies

Here’s a soft, chewy, and slightly tart Cranberry Cookie recipe — perfect for holidays, tea time, or anytime you want a sweet treat with a pop of fruit flavor. These cookies pair wonderfully with white chocolate, orange zest, or nuts if you want to get fancy!

🍪 Classic Cranberry Cookies

Buttery. Chewy. Tart & sweet with every bite.

✅ Ingredients (Makes ~24 cookies)

1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
1½ tsp vanilla extract
2½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1½ cups dried cranberries (like Craisins)
Optional:
- 1 cup white chocolate chips
- Zest of 1 orange
- ½ cup chopped pecans or walnuts

🥣 Instructions

1. Preheat Oven

Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.

2. Make the Dough

In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to the wet mixture, mixing until combined.

3. Add Mix-ins

Fold in cranberries, and if desired:
- White chocolate chips
- Orange zest
- Chopped nuts

4. Scoop & Bake

Drop dough by rounded tablespoons onto the prepared baking sheets, 2 inches apart.
Bake for 10–12 minutes, or until edges are lightly golden. Centers may look soft — that’s perfect!

5. Cool

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

🧊 Storage

Room Temp: Store in an airtight container for up to 1 week.
Freezer: Freeze baked cookies or dough balls for up to 2 months.

🔄 Variations

Swap dried cranberries for chopped fresh cranberries (add 2–3 tbsp extra sugar)
Add lemon or orange glaze on top for extra zing
Use white chocolate chunks for a bakery-style look
Make them gluten-free with a 1:1 GF flour substitute

Would you like a gluten-free version, a soft-baked bakery-style version, or a cranberry oatmeal cookie next?