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CRANBERRY SOFT COOKIES

2 1/2 All-Purpose Flour 4 oz (113g) Unsalted Butter 1 Cup Pumpkin Puree 1 Cup Dried Cranberries 8 oz (227g) Brown Sugar 1 Egg 1 Tsp Vanilla Extract 1 Tsp Baking Powder 1 Tsp Baking Soda 1 Orange Zest 1/2 Tsp Salt 1/2 Tsp Ground Nutmeg 1/2 Tsp Ground Cinnamon PREPARATIONS: 1- Leave the butter in room temperature for 10 minutes to soften. DIRECTIONS: 1- Whisk together butter, brown sugar, and one egg. 2- Stir in orange zest and pumpkin puree and continue whisking until well combined. 3- In a separate large bowl, mix flour, baking powder, baking soda, salt, ground nutmeg and cinnamon. 4- Gradually, add the flour mixture to the butter mixture while whisking. 5- Whisk for 5 minutes. 6- Fold/stir in dried cranberries. 7- Cover a cookie pan with parchment paper and using a scoop or spoon drop cookie dough onto the cookie pan (about 2 inches apart). 8- Preheat oven to 350º F (177º C), bake the cookies for 20 minutes.

CRANBERRY COOKIES CALORIES & NUTRITION VALUES

Cranberry soft cookie is softer than your everyday cookie. In addition to the taste, dried cranberries bring some benefit to cookie as well. But don't think of cranberry cookies as a rich source of antioxidant or vitamins nevertheless it contains a good amount of vitamin A. One serving of Cranberry soft cookies has 283 calories (84 calories from fat), 9.3g total fat (5.7g saturated fat), 38mg cholesterol, 301mg sodium, 181mg potassium, 46.3g total carbohydrates (2g dietary fiber, 21.8g sugars), and 3.9g protein.