Soft-bake Vanilla Cookies With Freeze-Dried Cranberry Powder
There’s nothing quite like a freshly baked, soft and chewy cookie on a gray autumn day.
This recipe elevates a classic comfort food with a health-packed nutritional boost. We use freeze-dried cranberry powder to deliver an intense, bright flavor without adding any chemical additives or colorants.
This EU organic certified berry powder is rich in antioxidants, vitamin C, and bioactive compounds, providing strong support for your immune system, digestive health, and overall well-being. It perfectly embodies the pure, concentrated goodness of Nordic forest wild berry superfoods.
By incorporating our freeze-dried wild cranberry powder directly into the dough, we infuse every bite with a vibrant ruby color and a balanced tartness. This tang is the ideal counterpoint to the sugar base, creating a perfectly balanced, deeply satisfying sweet-tart cookie.
Here’s what you’ll need for one delicious batch of vanilla-cranberry cookies:
- 225 g room temperature butter
- 300 g sugar
- 1 tsp vanilla bean paste or vanilla extract
- 1 large egg, at room temperature
- 320 g flour
- 1 tsp salt
- ½ tsp baking soda
- 20 g freeze-dried cranberry powder
Let’s get started!
Step 1: Prepare the oven
Preheat the oven to 180°C. Line your baking tray(s) with parchment paper. Depending on the size of your oven and the number of baking trays available, you might need to do them in several batches.
Step 2: Make the dough
Bring out your mixer (and make sure it has the paddle attachment).
To begin, we mix butter and sugar in the bowl on high speed until light and fluffy (this step can also be done with an electric hand mixer). It’s important that the butter is room temperature, as it will help make the cookies soft and chewy.
Add the egg and vanilla extract to the mix. Finally, add the remaining (dry) ingredients – baking soda, flour, salt, and the freeze-dried cranberry powder.
Step 3: Put cookies on the tray
Use a small cookie scoop or just take a small handful of dough (if you want them to be even, measure each portion to 45 g). Roll each ball of dough between your hands to form a ball, and place it on the baking sheet.
Note! Don’t leave the cookies sitting on a tray for too long. Leave any mixture that you are not putting in the oven in the bowl and scoop just before baking.
Each pan can hold 6-8 cookies, as we want to ensure they don’t stick together. Make sure to do the first pan with 6, and then see if you have room to add on more.
Step 4: Bake!
Bake the cookies for 11-12 minutes, or until puffy and set around the edges. Remove from the oven and let them cool for 10 minutes. The cookies will deflate as they cool. If possible, transfer the cookies to a wire rack and allow them to cool completely.
Repeat the baking process with the remaining cookie dough.
Enjoy!