Ingredients and Weight:
- Cranberry sauce: 1 cup
- Butter (unsalted): 1 cup, softened
- Granulated sugar: 1 cup
- Brown sugar: 1/2 cup
- Egg: 1 large
- Vanilla extract: 1 teaspoon
- All-purpose flour: 2 1/4 cups
- Baking soda: 1 teaspoon
- Salt: 1 teaspoon
Preparation Time:
20 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
2 (Beginner-friendly)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together cranberry sauce, butter, granulated sugar, brown sugar, egg, and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Using a 1-inch ice cream scoop or two tablespoons, drop dough by rounded tablespoons onto parchment paper-lined baking sheets, spacing cookies about 2 inches apart.
- Bake for 10-12 minutes, or until edges are golden brown and centers are set.
- Let cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutritional Information:
- Calories per cookie (approximately): 200
- Fat: 10g
- Carbohydrates: 25g
- Protein: 3g
Dish Characteristics:
- Soft and chewy
- Sweet and tart with a burst of cranberry flavor
- Red, white, and blue-themed for Independence Day
User Comments:
- "These cookies are delicious! The cranberry sauce adds a unique and flavorful twist."
- "The cookies turned out perfectly golden brown and had a yummy gooey center."
- "I made these for a 4th of July party and they were a huge hit!"
Special Precautions and Tips:
- Do not overmix the cookie dough, as this can make the cookies tough.
- If the dough is too sticky, add more flour 1 tablespoon at a time.
- For a crispier cookie, bake for 12-14 minutes.
- Let the cookies cool completely before serving to prevent them from crumbling.
