Easy butter cranberry cookies

With my first and previous posts of simple butter cookies, I thought of giving it a twist with my remaining ingredient from oats cranberry bars.

Cranberries form a great flavor for all your recipes from freshly extracted cranberry juices, to cookies, pies, and bread.

The ingredients and recipe for this are so simple, some might have the ready-made ingredients at your kitchen cabinets already.


  • 1+1/2 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp of salt
  • 1/2 cup of butter softened
  • 1/2 cup dried or fresh cranberries
  • 1/3 cup of brown sugar
  • 1/3 cup of refined sugar
  • 1 egg
  • 1 tbsp orange or lemon zest – optional
  • 1 tsp vanilla


  • Soften the butter and both sugars in a bowl until incorporated well
  • add in the egg, orange zest and vanilla essence, give it a good mix to form a paste
  • add in the dry ingredients ( flour, baking soda, salt, and cranberries )
  • Fold in the mixture well with the wet ingredients and keep it aside
  • preheat the oven to 90 degree Celsius for 10 minutes
  • butter the baking tray or use parchment paper and scoop the cookie batter into equal portions on your cooking tray.
  • Bake it for 10 to 20 minutes or until golden brown.

Note: this one is said to be more of spongy and cake cookie and not of crispy type, still you can increase your baking time to 30 minutes for a good roasted and quite a crispy one.

  • allow the cookies to be cooled well before removing it from the tray
  • store it in an airtight container as it tends to get more soft if left open

Note: you can use fresh sweet cranberries or dried berries which are quite soaring, dried berries can be tossed in a tsp of sugar and flour to reduce the sourness

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