Almond Cranberry Cookies

Almond Cranberry Cookies are delightful treats combining buttery, tender cookie dough with bursts of tart cranberries and crunchy toasted almonds. These cookies blend the nutty aroma of almond extract with the sweet and tangy flavor of fresh cranberries for a festive and delicious bite.

You’ll love these cookies because they have a balanced sweetness from granulated and brown sugars and a soft texture that holds the almond and cranberry mix well. The almond extract enhances the nutty flavor, while the toasted almonds add a satisfying crunch. Simple to make, they bake quickly into perfect little rounds.

Ingredients

• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• ½ teaspoon almond extract
• 2 large eggs
• 2¼ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups chopped fresh cranberries
• 1 cup toasted slivered almonds

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

2. In a large mixing bowl, beat butter with granulated and brown sugars at medium speed until creamy.

3. Add almond extract and eggs; beat until blended.

4. In a separate bowl, whisk together flour, baking powder, and salt.

5. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.

6. Fold in chopped cranberries and toasted almonds.

7. Drop rounded tablespoonfuls of dough onto prepared baking sheets.

8. Bake 9 to 11 minutes until edges are lightly golden and centers set.

9. Remove from oven and cool on wire racks.

My Best Tips for Success

• Use fresh cranberries for the best flavor and texture.

• Toast almonds to enhance their nutty flavor.

• Don’t overmix dough to keep cookies tender.

• Use room temperature butter and eggs for smooth mixing.

• Bake cookies spaced adequately to avoid sticking.

Delicious Variations to Try

• Substitute dried cranberries if fresh unavailable, soak slightly.

• Add orange zest to dough for citrus brightness.

• Use almond flour for a denser texture.

• Drizzle melted white chocolate over cooled cookies.

• Add cinnamon or nutmeg for extra warmth.

Frequently Asked Questions

Can I freeze the dough or baked cookies?

Yes, both freeze well; thaw dough before baking or cookies before serving.

How long do cookies stay fresh?

Store in airtight containers at room temperature for up to 5 days.

Can I substitute almond extract?

Vanilla extract can be used; almond extract delivers deeper nutty flavor.

Almond Cranberry Cookies

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• Author: Emma Hart
• Total Time: 30 minutes
• Yield: 30 cookies 1x
• Diet: Vegetarian

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Description

Buttery, soft cookies balanced with tart cranberries, toasted almonds, and almond extract. Chewy centers, crisp edges, nutty and fruity flavors perfect for holidays or everyday treats.

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Ingredients

Scale 1x2x3x

1 cup unsalted butter, softened

¾ cup granulated sugar

¾ cup packed light brown sugar

½ tsp almond extract

2 large eggs

2¼ cups all-purpose flour

1 tsp baking powder

1 tsp salt

2 cups chopped fresh cranberries

1 cup toasted slivered almonds

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Instructions

1. Preheat oven: Set to 375°F (190°C) and line baking sheets with parchment paper.

2. Cream butter and sugars: In a large bowl, beat butter with granulated and brown sugars at medium speed until creamy and fluffy.

3. Add wet ingredients: Mix in almond extract and eggs until fully combined.

4. Combine dry ingredients: In another bowl, whisk flour, baking powder, and salt. Gradually add to the wet mixture on low speed until just blended.

5. Add mix‑ins: Fold in chopped cranberries and toasted almonds evenly.

6. Shape cookies: Drop rounded tablespoonfuls of dough onto prepared sheets, spacing 2 inches apart.

7. Bake: Bake 9–11 minutes until edges turn light golden and centers are set.

8. Cool: Let cookies cool on the pan 2 minutes, then transfer to a wire rack to cool completely.

See also  4 ingredient peanut butter cookies​

Notes

Use fresh cranberries for best tartness and texture.

Toast almonds lightly for nuttier flavor.

Avoid overmixing for soft, tender cookies.

Chill dough briefly if sticky before baking.

Store airtight at room temp for 5 days or freeze for later.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (1/30 recipe)
• Calories: 165
• Sugar: 12 g
• Sodium: 105 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 4 g
• Carbohydrates: 21 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg

Keywords: almond cranberry cookies, cranberry almond sugar cookies, soft fruity cookies, toasted almond cookies, holiday baking recipes