Thanksgiving Cinnamon Cranberry Cookies
Bake these Thanksgiving Cinnamon Cranberry Cookies for a cozy holiday treat! They're chewy, spiced, and full of sweet cranberry flavor!
Servings 18 Cookies
Calories 149kcal
Ingredients
Wet Ingredients
- 113 Grams Unsalted Butter 1/2 cup, at room temperature
- 107 Grams Dark Brown Sugar 1/2 cup
- 50 Grams Granulated Sugar 1/4 cup
- 1 Tsp Vanilla Bean Paste or Extract
- 1 Egg at room temperature
Dry Ingredients
- 180 Grams All-Purpose Flour 1 1/2 cups
- 1/2 Tsp Salt
- 1/2 Tsp Baking Soda
- 1 Tsp Cinnamon
- 50 Grams Cranberries 1/3 cup
- 26 Grams Pecan Halves 1/4 cup
- 57 Grams Mini Chocolate Chips 1/3 cup
Instructions
- In a stand mixer or in a mixing bowl using a hand mixer, on medium-high speed, cream together the room-temperature butter and both sugars until fluffy, about 3-4 minutes.
- Then, scrape down the sides of the bowl. Add in the vanilla bean paste/extract and egg, and mix again until fully combined, about 1 minute.
- In a separate bowl, sift together the flour, salt, baking soda, and cinnamon and mix until evenly combined.
- Pour the dry mixture into the wet mixture, and GENTLY stir together, either by hand or on the lowest possible speed, until the cookie dough is just combined. Do not overmix!
- Using a spatula or spoon, fold in the dried cranberries, pecans, and mini chocolate chips.
- Cover the bowl of cookie dough, and place it in the refrigerator for 30 minutes to chill.
- When ready to bake, preheat the oven to 350 degrees F.
- Using a standard 1 and 1/2 inch cookie scoop, scoop out the cookie dough into balls. With your hands, roll the cookie dough into spheres.
- Space out about 6-8 cookie dough balls on a baking sheet lined with parchment paper. Bake in the oven for 10-11 minutes, until the edges are just starting to brown slightly. When you take them out they will be VERY soft and fragile - let them cool on the baking sheet, they will continue to cook as they do!
- Continue to bake the cookies in batches. Be sure to use a fresh, room-temperature tray to cook the next batch. Do NOT put unbaked cookies on a hot tray!
- Once the cookies are cooled, serve and enjoy!
Notes
- The amount of cookies this will yield varies depending on what size cookie size scoop you use. Be sure to keep an eye on the cookies in the oven to ensure the right baking time!
- The cookie dough balls can be frozen up to 1 month. You may need to slightly increase the baking time if baking from frozen.
Nutrition
Calories: 149kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 101mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 174IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 1mg
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