Cranberry Cinnamon Cookies

Recipe View In a medium bowl, whisk together the flour and cinnamon until well combined. (2 minutes)

Recipe View In a large bowl, cream together the softened butter and sugar until light and fluffy. (5 minutes)

Recipe View Beat in one egg until fully incorporated, then beat in the second egg until the mixture is smooth. (3 minutes)

Recipe View Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix. (5 minutes)

Recipe View Gently fold in the dried cranberries until evenly distributed throughout the dough. (2 minutes)

Recipe View Turn the dough out onto a lightly floured surface and shape it into a log approximately 1 1/2 inches in diameter. (5 minutes)

Recipe View Wrap the log tightly in plastic wrap and freeze for at least 1 hour, or up to 3 hours, to allow the dough to firm up. (60+ minutes)

Recipe View Preheat your oven to 350 degrees F (175 degrees C). (10 minutes)

Recipe View Remove the cookie dough from the freezer and unwrap it. Using a sharp knife, slice the dough into 1/2-inch-thick rounds. (5 minutes)

Recipe View Arrange the cookie slices on a large, ungreased baking sheet, leaving a little space between each cookie. (3 minutes)

Recipe View Bake in the preheated oven until the edges are lightly golden brown, approximately 10-12 minutes. (10-12 minutes)

Recipe View Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)