Soft,
buttery, and lightly tangy with bursts of cranberry, these cookies are perfect
for a cozy treat or a surprise guest.
Ingredients:
- 1/4 cup (55g) unsalted butter, softened
- 1 oz. (28g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup (50g) dried cranberries (or your favorite dried fruit)
- Directions:
1.
Preparing the Wet Ingredients:
·
In a large bowl,
beat the butter, cream cheese, and sugar with an electric mixer until light and
fluffy (about 2-3 minutes).
·
Add the egg and
vanilla, then continue beating until well combined.
2.
Combining the Dry Ingredients:
·
Sift the flour,
baking powder, and salt in a separate bowl.
3.
Mixing the Dough:
·
Gradually add the
dry ingredients to the wet mixture, mixing at low speed until combined.
·
Fold in the
cranberries.
4.
Shaping the Cookies:
·
Line a baking
sheet with parchment paper.
·
Use a teaspoon or
small cookie scoop to drop dough onto the prepared baking sheet, spacing them
about 2 inches apart.
5.
Baking:
·
Preheat your oven
to 350°F (175°C).
·
Bake the cookies
for 10-12 minutes or until the edges are lightly golden.
6.
Cooling and Enjoying:
·
Let the cookies
cool on the baking sheet for a few minutes before transferring them to a wire
rack to cool completely.
Tips:
You can make a lemon glaze on top of each cookie
Lemon
Glaze:
- 1/2 cup (60g) powdered sugar
- 1-2 tbsp freshly squeezed lemon juice
- 1/2 tsp lemon zest (optional, for a more intense
lemon flavor)
Directions:
- In a small bowl, whisk together the powdered
sugar, lemon juice, and zest (if using) until smooth. Adjust the consistency by adding more
lemon juice for a pourable glaze, if needed.
1.
Glazing and Serving:
·
Once the cookies
have cooled completely, drizzle the lemon glaze over the tops. Allow the glaze to set before serving.
The lemon glaze will add a bright, tangy contrast to
the buttery cookies, making them even more irresistible.
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