Coconut Cranberry Cookies
These chewy, buttery cookies are packed with coconut and tangy cranberries—perfect for any occasion!
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Ingredients:
- 1 ½ cups (190g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup (60g) shredded coconut
- ¾ cup (90g) dried cranberries
Instructions:
1. Prepare the Dough
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In another bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- Gradually mix in the dry ingredients, then fold in shredded coconut and dried cranberries.
2. Shape and Bake
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Storage Tips:
- Store in an airtight container at room temperature for up to 5 days.
- Freeze for up to 3 months.
Enjoy your Coconut Cranberry Cookies with a cup of tea or coffee! 🍪☕
