I make these cranberry cream soft cloud cookies when I want something gentle, cozy, and universally loved. The texture stays light and creamy, and the cranberries soften as they bake, giving each bite a mellow tartness. I enjoy how these cookies feel comforting without needing frosting or decoration.
Why You’ll Love This Recipe
I love this recipe because it’s simple, dependable, and perfect for sharing. The dough comes together quickly, the cookies bake up soft instead of crisp, and the flavor is balanced without being overly sweet. I also like that they stay tender for days, which makes them ideal for family visits or casual gatherings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1 cup dried cranberries
1 teaspoon vanilla extract
1/4 teaspoon salt
Directions
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large bowl, I cream the butter and sugar together until the mixture looks pale and fluffy. I mix in the egg and vanilla extract until everything is smooth.
In a separate bowl, I whisk together the flour, baking powder, and salt. I gradually add the dry ingredients to the wet mixture, stirring just until combined. I then fold in the dried cranberries, making sure they’re evenly distributed through the dough.
I scoop spoonfuls of dough onto the prepared baking sheet, leaving a little space between each cookie. I bake them for about 10 to 12 minutes, just until the edges are set and the tops still look soft. I let the cookies cool on the pan for a few minutes before transferring them to a rack.
Servings And Timing
I usually get about 24 cookies from this recipe. Preparation takes around 15 minutes, and baking time is about 10 to 12 minutes per batch. From start to finish, I plan on roughly 30 minutes total.
Variations
I sometimes swap the dried cranberries for dried cherries or blueberries when I want a different flavor. For extra richness, I like adding white chocolate chips. When I want a warmer taste, I mix in a pinch of cinnamon or orange zest.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I refrigerate them for up to a week. To refresh them, I warm a cookie in the microwave for about 10 seconds to bring back the soft texture.
FAQs
Can I use fresh cranberries instead of dried?
I don’t recommend fresh cranberries because they release too much moisture and can make the cookies dense and sour.
Why are my cookies not fluffy?
When this happens to me, it’s usually because the butter wasn’t creamed long enough or the dough was overmixed.
Can I freeze the cookie dough?
I like freezing the dough in scoops. I freeze them solid, then store them in a bag for up to 2 months.
Do these cookies spread a lot?
In my experience, they spread only slightly and keep a soft, rounded shape.
Can I reduce the sugar?
I’ve reduced the sugar slightly before, but cutting too much affects both texture and softness.
Conclusion
I keep coming back to these cranberry cream soft cloud cookies because they’re easy, soft, and comforting. They’re the kind of cookies I enjoy baking when I want something reliable that makes people feel at home, and they never last long once they’re out of the oven.
These Cranberry Cream Soft Cloud Cookies are light, tender, and gently sweet with tart dried cranberries. They’re easy to make and stay soft for days, making them a comforting favorite for any occasion.
Ingredients
1 cup butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup dried cranberries
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter and sugar in a large bowl until pale and fluffy.
Mix in the egg and vanilla extract until smooth.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to wet mixture, mixing until just combined.
Fold in dried cranberries until evenly distributed.
Scoop spoonfuls of dough onto prepared baking sheet, spacing them slightly apart.
Bake for 10–12 minutes, until edges are set and tops remain soft.
Let cookies cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Substitute dried cranberries with dried cherries or blueberries for variation.
Add white chocolate chips for extra richness.
Mix in a pinch of cinnamon or orange zest for a warm, citrusy note.
Freeze dough in scoops for convenient baking later.
Warm cookies briefly in the microwave to restore softness.
