Cranberry Cookies

Soft and tender cranberry cookies bursting with tart-sweet dried cranberries and a buttery base. These chewy cookies balance sweetness with bright cranberry flavor, making them perfect for holidays, tea time, or everyday baking.

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Course: Dessert

Cuisine: American

Keyword: chewy cranberry cookies, cranberry cookies, dried cranberry dessert, holiday cookies, soft cookies

Prep Time: 15

Cook Time: 14

Chilling Time: 30

Total Time: 29

Servings: cookies

Calories: 145kcal

Author: Lila benett

Cost: 8

Equipment

mixing bowls
electric mixer
measuring cups and spoons
rubber spatula
baking sheets
parchment paper
wire cooling rack
cookie scoop

Ingredients

1 cup unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 large egg
2 tsp vanilla extract
2 tbsp cranberry juice
2 1/4 cups all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1/2 tsp fine sea salt
1 1/2 cups dried cranberries
1 tbsp orange zest (optional)
1/2 cup white chocolate chips (optional)

Instructions

Gather all ingredients and measure flour correctly by spooning it into a measuring cup and leveling it with a knife.
Let butter soften at room temperature for 20–30 minutes until slightly soft but not greasy.
Whisk together the egg, vanilla extract, and cranberry juice in a small bowl.
Toss dried cranberries with 1 tablespoon of flour to prevent sinking during baking.
Beat softened butter with granulated sugar and brown sugar for 3–4 minutes until light and fluffy.
Add the egg mixture slowly into the creamed butter mixture and beat until smooth.
Whisk together flour, cornstarch, baking powder, and salt in a separate bowl.
Add dry ingredients to the wet mixture in three additions and mix until just combined.
Fold in dried cranberries and optional white chocolate chips gently with a spatula.
Cover the dough and refrigerate for at least 30 minutes or up to 24 hours.
Preheat oven to 325°F and line baking sheets with parchment paper.
Scoop dough portions onto prepared baking sheets, spacing them 2 inches apart.
Bake for 12–14 minutes until edges are light golden brown and centers are slightly soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cool completely before serving or storing in an airtight container.

Notes

For deeper flavor, brown the butter before mixing the dough. Chill dough for at least 30 minutes to prevent spreading and create chewy centers. Optional add-ins include orange zest, white chocolate chips, toasted pecans, or dark chocolate chips.

Nutrition