Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cranberries, fresh or dried
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy (about 5 minutes).
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually combine the dry ingredients with the wet mixture until just mixed. Don’t overmix!
- Fold in the cranberries and orange zest gently.
- Drop dough onto a baking sheet lined with parchment paper, spacing them 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden but the centers remain soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For chewier cookies, chill the dough for 30 minutes before baking. Store in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian