Soft And Chewy Cranberry Walnut Cookies – a delicious recipe with butter, sugar, vanilla, baking powder, salt, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F. and line two baking sheets with parchment paper.
2
Using a stand mixer, beat together the butter, sugar, tangerine zest, vanilla, baking powder, and salt.
3
Beat in the egg. The mixture may look slightly curdled which is fine. Add the flour and dried cranberries and nuts, stirring until well combined.
4
Drop the dough by heaping teaspoons onto the baking sheets. Using the flat bottom of a glass dipped in sugar or a spoon, flatten each cookie slightly.
5
Bake the cookies for 7-10 minutes, or until they're barely set and a light golden brown around the edges. Make sure not to over bake your cookies or they will not be soft and chewy once they are cool.
6
Remove cookies from the oven and transfer to a wire rack to cool completely.
600
kcal
Calories
31
g
Fat
74
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup butter, 3/4 cup sugar, 1 tangerine medium to large, 1 teaspoon vanilla extract, and more.
Yes, Soft And Chewy Cranberry Walnut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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