Sour Cream Cranberry Cookies
Soft, chewy, and irresistibly rich — these Sour Cream Cranberry Cookies strike the perfect balance between creamy sweetness and tangy cranberry flavor. The sour cream keeps them moist for days, while the butter adds that classic melt-in-your-mouth texture. Perfect for teatime, holidays, or whenever you crave a comforting homemade treat.
Ingredients
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1 large egg
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¼ teaspoon salt
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1 teaspoon vanilla sugar (or vanilla extract)
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80 g sugar (about ⅓ cup + 1 tbsp)
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100 g sour cream (about ½ cup)
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100 g butter, softened (about 7 tbsp)
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330 g all-purpose flour (about 2¾ cups)
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1 teaspoon baking powder
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100 g dried cranberries or raisins (about ¾ cup)
Instructions
Step 1: Prep the oven
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Step 2: Cream the butter and sugar
In a large mixing bowl, beat the softened butter with sugar and vanilla sugar until light and fluffy.
Step 3: Add the wet ingredients
Beat in the egg until fully incorporated. Stir in the sour cream to create a smooth, creamy mixture.
Step 4: Combine dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Mix the dough
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined — don’t overmix.
Step 6: Add cranberries
Fold in the dried cranberries or raisins until evenly distributed.
Step 7: Shape and bake
Scoop small portions of dough onto the prepared baking sheet, leaving space between cookies.
Bake for 12–15 minutes, or until the edges are slightly golden but the centers are soft.
Step 8: Cool and serve
Transfer to a wire rack and let cool completely before serving. Enjoy with a cup of coffee or tea!
Nutrition (Per Cookie)
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Calories: ~160
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Carbohydrates: 22 g
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Protein: 2 g
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Fat: 7 g
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Fiber: 1 g
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Sugar: 11 g
Storage Tips
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Store cookies in an airtight container at room temperature for up to 5 days.
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To freeze, seal in a freezer bag and store for up to 2 months.
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Reheat in the microwave for 10–15 seconds to bring back softness.
Variations
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Lemon-Cranberry Twist: Add 1 tsp lemon zest for a citrusy flavor.
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Nutty Crunch: Mix in ¼ cup chopped walnuts or pecans.
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White Chocolate Cranberry: Fold in ¼ cup white chocolate chips.
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Raisin Swap: Replace cranberries with raisins or chopped dried apricots.
Why You’ll Love It
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Soft and chewy texture that stays fresh for days
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Tart cranberries balance the creamy dough beautifully
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Simple ingredients — no fancy tools or techniques needed
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Perfect for holidays, school snacks, or cozy evenings
Serving Ideas
Serve warm with:
☕ A mug of coffee or hot cocoa
🍵 Herbal tea
🥛 A glass of cold milk
They also look great on cookie platters or holiday dessert tables!
