Easy Apple Cranberry Cookies
A quick drop cookie that blends the fall flavors of apples and cranberries to create a moist and delightful cookie.
| Servings | Prep Time |
| 18cookies | 10 minutes |
| Cook Time |
| 12minutes |
|
|
Ingredients
- 1/2cup Splenda brown sugarRegular sugar can be used–just double the amount.
- 1/2cup butter, softened
- 1 1/2 cups all purpose flour
- 1 tsp ground nutmegI grate mine fresh from a whole nutmeg.
- 1/2tsp salt
- 1/2tsp baking soda
- 1 medium apple (1 cup)grated or finely chopped
- 1tsp roasted saigon cinnamon
- 1/2cup lightly sugared dried cranberries
Instructions
- 1. Heat oven to 375 degrees. Grease cookie sheet with spray oil. Beat brown sugar, butter and egg in a large mixing bowl with electric mixer on medium speed until mixture is light and fluffy. Sir in flour, nutmeg, salt, cinnamon, and baking soda. Once mixed, stir in apple and cranberries.
- 2. Drop dough by rounded teaspoons about 2 inches apart on greased cookie sheet.
- 3. Bake 10-12 minutes until light brown. Remove from oven and cool on a wire rack. Can be frosted if desired.
Recipe Notes
