Description

Sweet, buttery, and studded with tart cranberries, these cookies are soft in the center, lightly crisp on the edges, and perfect any day of the week. Simple to make, yet bakery-worthy every single time!

Ingredients

Scale

For the Cookies:

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
2½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1½ cups dried cranberries
Optional: ½ tsp cinnamon or 1 tbsp orange zest
Optional: ½ cup white chocolate chips or chopped nuts (pecans/walnuts)

Instructions

Step 1: Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

Step 2: Cream Butter & Sugars
Beat softened butter with granulated and brown sugar for 2–3 minutes until pale and fluffy.

Step 3: Add Eggs & Vanilla
Beat in eggs one at a time, then add vanilla, scraping the sides of the bowl.

Step 4: Combine Dry Ingredients
Whisk together flour, baking soda, salt, and optional cinnamon. Gradually mix into wet ingredients on low speed until just combined.

Step 5: Fold in Mix-Ins
Gently fold in cranberries and any optional add-ins (white chocolate, nuts, orange zest).

Step 6: Scoop & Bake
Drop 1.5-tablespoon portions onto prepared sheets, spacing 2 inches apart. Bake 10–12 minutes until edges are set and lightly golden. Centers will still look soft.

Step 7: Cool
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Dough spreads too much? Butter too soft or baking soda old—chill dough 30 min.
Too cakey? Don’t overmix after adding flour. Use more brown sugar for chewiness.
Fresh/frozen cranberries? Stick to dried to avoid soggy, spreading cookies.
Dough freezes beautifully: scoop, freeze, then bake straight from freezer (+1–2 min).