Cranberry Nut Cookies
Indulge in the perfect balance of sweet and nutty with these irresistibly chewy Cranberry Nut Cookies! Bursting with tangy dried cranberries and crunchy chopped nuts, every bite offers a delightful blend of textures and flavors. Made with a buttery base and a touch of vanilla, these cookies are a holiday baking favorite or a year-round treat that's easy to whip up in just under 30 minutes. The recipe is beginner-friendly, featuring simple pantry staples like brown sugar, all-purpose flour, and baking soda, while allowing you to customize the nut mix to your preference—pecans or walnuts work beautifully. Perfect as a midday snack or an elegant addition to a dessert platter, these cookies stay fresh for days, making them ideal for gifting or sharing. Try this quick, crowd-pleasing recipe, and watch them disappear faster than you can bake them!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 0.75 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup dried cranberries
- 1 cup chopped nuts (such as pecans or walnuts)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the dried cranberries and chopped nuts until evenly distributed throughout the dough.
Use a tablespoon or cookie scoop to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden, but the centers remain soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 16.7 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 49 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
