Description
Delightfully chewy cookies filled with dried cranberries and crunchy walnuts, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour (or gluten-free flour)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (or coconut oil for dairy-free)
- 1 large egg (or flax egg for vegan)
- 1 cup dried cranberries
- 1 cup chopped walnuts (or pecans)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add in one egg at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture to the wet mixture, combining until just incorporated.
- Fold in the dried cranberries and chopped walnuts.
- Drop generous amounts of dough onto the lined baking sheet, spacing them apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For an extra special touch, drizzle icing made from powdered sugar, milk, and vanilla over the cooled cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: cookies, cranberry, walnuts, fall recipes, holiday baking