Cranberry Quick Cookies
Sweet, chewy, and bursting with festive flavor, Cranberry Quick Cookies are a delightful treat that’s as simple to make as they are delicious to eat. Perfectly blending tart dried cranberries with the rich sweetness of brown sugar and the buttery crunch of optional walnuts or pecans, these cookies are an irresistible combination of textures and tastes. Ready in under 30 minutes with just one bowl for wet ingredients and a quick fold of the dry mix, they’re ideal for holiday baking or any time you crave an easy homemade dessert. The recipe’s soft center and golden edges make these cookies a crowd-pleasing favorite, while their make-ahead versatility ensures they’ll stay fresh for days—or freeze beautifully for later enjoyment. Don’t miss this quick and easy recipe for a sweet snack that’s perfect for gifting, entertaining, or treating yourself!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Dried cranberries
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and creamy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl and mix until fully incorporated.
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.
Fold in the dried cranberries and, if using, the chopped walnuts or pecans.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden. Avoid overbaking for soft, chewy cookies.
Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
3110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.6 g | 187% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1400 mg | 61% | |
| Total Carbohydrate | 426.0 g | 155% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 272.3 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 165 mg | 13% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 668 mg | 14% | |
*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.
