Ingredients and Weight:
- All-purpose Flour: 13 ounces (3 cups)
- Baking Soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Lemon Zest: 1 tablespoon
- Dried Cranberries: 1 cup (4 ounces)
- Sugar: 3/4 cup (6 ounces)
- Brown Sugar: 1/3 cup (3 ounces)
- Unsalted Butter, Softened: 1 cup (8 ounces)
- Large Egg: 1
- Vanilla Extract: 1 tablespoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together butter, sugar, and brown sugar until light and fluffy.
- Beat in egg and vanilla extract until well combined.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in cranberries and lemon zest.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-14 minutes, or until the edges are golden brown and the centers are set.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per cookie (1/8 of recipe):
- Calories: 180
- Fat: 9 grams
- Protein: 2 grams
- Carbohydrates: 28 grams
- Sugar: 15 grams
Dish Characteristics:
- Chewy and tender with a burst of citrusy lemon flavor.
- Sweetened with a hint of sourness from the cranberries.
- Perfect for breakfast, snacks, or dessert.
User Comments:
- "These cookies are the perfect combination of tangy and sweet."
- "I love the chewy texture and the vibrant color from the cranberries."
- "They're so easy to make, and they always come out perfect."
- "My kids love these cookies so much, they always ask for them."
- "I've made these cookies several times, and they're always a hit."
Special Precautions and Tips:
- If you don't have lemon zest, you can use 1/2 teaspoon of lemon extract instead.
- If you don't have dried cranberries, you can substitute with raisins or chopped dried cherries.
- Let the cookies cool completely before storing them in an airtight container. They will keep for up to 3 days at room temperature.
