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.
Ingredients
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
Instructions
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Preheat oven: Set to 375°F (190°C) and line baking sheets with parchment paper.
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Cream butter and sugars: In a large bowl, beat butter with granulated and brown sugars at medium speed until creamy and fluffy.
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Add wet ingredients: Mix in almond extract and eggs until fully combined.
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Combine dry ingredients: In another bowl, whisk flour, baking powder, and salt. Gradually add to the wet mixture on low speed until just blended.
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Add mix‑ins: Fold in chopped cranberries and toasted almonds evenly.
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Shape cookies: Drop rounded tablespoonfuls of dough onto prepared sheets, spacing 2 inches apart.
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Bake: Bake 9–11 minutes until edges turn light golden and centers are set.
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Cool: Let cookies cool on the pan 2 minutes, then transfer to a wire rack to cool completely.
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