Snickerdoodle Cookies with Cranberries
Steps
- Preheat oven to 350°F / 175°C.
- In a large mixing bowl, cream 225g of butter with the grated zest of 1 orange and 300g of sugar for 4-5 minutes until light and fluffy.
- Add 2 eggs and 2 teaspoons of vanilla extract. Cream for 1-2 minutes longer.
- In another bowl, combine together 400g of all-purpose flour, ½ cup of dried cranberries, 2 teaspoons of baking powder, and 1 teaspoon of salt.
- Slowly add the flour mixture to the sugar/butter and mix until combined.
- If time allows, wrap the dough and let refrigerate for 20-30 minutes.
- Roll into small balls until round and smooth.
- With the palm of your hand, press them down to a hockey puck shape.
- Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes.
- Let cool for several minutes on baking sheet before removing from the pan.