Chewy Cranberry Cookies

Chewy Cranberry Cookies


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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I think a person prefers either chewy cookies or crispy cookies. I happen to LOVE chewy cookies and these cookies hit the festive spot without a lot of work.

  • 1 Cup Sugar
  • 1 Cup Brown Sugar
  • 1 Cup Butter (Softened)
  • 2 Eggs (Room Temperature)
  • 1/2 Cup Sour Cream
  • 3 1/2 Cups Unbleached Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Ground Cloves
  • 2 Cups Dried Cranberries
  1. Preheat oven to 350 degrees.
  2. Line baking sheets with parchment paper. Set aside.
  3. In large-size bowl cream butter and sugars until light and fluffy. Add eggs and sour cream. Mix until creamy.
  4. In medium-size bowl combine unbleached flour, baking soda, baking powder, kosher salt, cinnamon, nutmeg, and cloves.
  5. Gradually add flour mixture to wet mixture. Mix until well combined. Stir in cranberries.
  6. Drop by rounded teaspoonfuls onto prepared cookie sheets.
  7. Place in oven and bake 8 to 10 minutes until lightly browned.
  8. Remove from oven and let sit on cookie sheet 4 minutes before transferring to cooling racks. Let cool completely.
  9. Makes about 5 dozen cookies.
  10. Prep Time: 20 Minutes Cook Time: 10 Minutes
  11. "Work With What You Got!"
  12. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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