Cranberry Cookies

Cranberry season never tasted so good! Freshly baked cookies made with wholesome ingredients from the Boise Co-op.

Ingredients:

• Wet Ingredients

  • ¾ cup unsalted butter, at room temperature (1 1/2 sticks)

  • ¼ cup cane sugar

  • ¾ cup packed brown sugar

  • 2 tsp vanilla extract

  • 1 large egg, room temperature

• Dry Ingredients

  • 2 cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp fine sea salt

• Mix-Ins

  • ¾ cup white chocolate chips

  • 1 cup dried cranberries or 1-2 cups fresh cranberries

Instructions:

• Prep the Oven & Pans

  • Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

• Cream Butter & Sugar

  • In a large bowl, using an electric mixer on medium-high speed, beat the butter, cane sugar, and brown sugar together for 2–3 minutes, until light and fluffy.

• Add Wet Ingredients

  • Mix in the egg and vanilla extract, beating until smooth and fully incorporated.

• Combine Dry Ingredients

  • In a separate bowl, whisk together the flour, baking powder, and sea salt. Gradually add this to the butter mixture, mixing on low just until the dough comes together — don’t overmix.

• Add Mix-Ins

  • Fold in the white chocolate chips and dried cranberries using a spatula until evenly distributed.

• Shape & Bake

  • Scoop the dough into 1-inch balls (a small cookie scoop works great) and place them about 2 inches apart on the prepared baking sheets. Bake for 11–13 minutes, or until the edges are lightly golden.

• Cool & Enjoy

  • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Recipe Courtesy of Munchkin Time Blog.