Ingredients
Scale
- 1 cup fresh cranberries, chopped
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons orange zest
- 2 tablespoons fresh orange juice
- Optional: chopped nuts or white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the egg, vanilla extract, orange zest, and orange juice to the butter mixture, mixing well.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined.
- Fold in the chopped cranberries and optional ingredients.
- Using a tablespoon or cookie scoop, form dough balls and place them onto the prepared baking sheets, spacing about 2 inches apart.
- Slightly flatten each cookie with a fork or fingers.
- Bake for 12-15 minutes, until edges are golden brown.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For softer cookies, do not overmix the dough.
- Dried cranberries can be used as a substitute; rehydrate them in orange juice for better flavor.
- Store cookies in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg