Cranberry Butter Cookies
Tender, buttery cookies studded with tart dried cranberries come together with minimal spread when chilled properly, offering a glossy top and golden edges.
Ingredients
Main
- 1 cup unsalted butter softened
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.5 teaspoon salt
- 1 cup dried cranberries chopped
Instructions
- Preheat oven to 350°F (175°C).
- Cream together butter and sugar until pale and fluffy, about 2 minutes.
- Beat in vanilla extract until combined.
- Sift in flour and salt, mixing until a soft dough forms.
- Fold in chopped dried cranberries evenly.
- Roll dough into 1-inch balls and place 2 inches apart on a parchment-lined baking sheet.
- Chill dough balls for 20 minutes to prevent excessive spreading.
- Bake for 12–14 minutes, or until edges are lightly golden.
- Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough helps the cookies hold their shape and develop a tender crumb.
Store fully cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to one month.
Nutrition
Serving: 30gCalories: 150kcalCarbohydrates: 18g
Tried this recipe?Let us know how it was!