Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated white sugar
- 3/4 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups dried cranberries
- Optional: 1 tablespoon orange zest for extra holiday zing
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking. In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together using a hand mixer or stand mixer. Continue mixing on medium-high speed for about 2-3 minutes until the mixture is light, fluffy, and pale in color. Add the egg and vanilla extract, then beat again until fully incorporated.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet butter mixture. Mix on low speed just until the flour streaks disappear. Be careful not to overmix the dough, as this can make the cookies tough. Use a spatula to gently fold in the dried cranberries (and orange zest if you are using it) until they are evenly distributed throughout the dough.
- Scoop rounded tablespoons of dough and place them on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are lightly golden brown but the centers still look slightly soft. Remove the sheets from the oven and let the cookies rest on the pan for 5 minutes. This allows them to firm up. Transfer the cookies to a wire rack to cool completely before serving or storing.
- Cook Time: 25 minutes