If you’re searching for a treat that perfectly balances sweet, tart, and nutty flavors with a buttery, melt-in-your-mouth texture, you’ve just found it. This Delicious Cranberry Almond Shortbread Cookies Recipe is an absolute favorite for cozy afternoons, holiday gatherings, or anytime you want to share a little love baked in cookie form. The tender crumb of the shortbread pairs beautifully with the vibrant chewiness of dried cranberries and the satisfying crunch of slivered almonds, creating a cookie that’s as delightful to eat as it is to make. Trust me, once you try these, they’ll quickly become a staple in your baking repertoire.
Ingredients You’ll Need
Every ingredient in this recipe plays a key role — from the rich creaminess of butter to the zesty burst of dried cranberries and the nutty crunch from almonds. These simple yet essential components combine to deliver that iconic shortbread texture that’s buttery, tender, and perfectly crumbly.
- 1 cup unsalted butter, softened: Provides the rich, tender base that makes shortbread so irresistible.
- ½ cup granulated sugar: Adds just the right amount of sweetness without overpowering.
- 1 teaspoon almond extract: Infuses the dough with a warm, nutty aroma that enhances the almonds.
- A pinch of salt: Balances the sweetness and highlights all the flavors.
- 2 cups all-purpose flour: The structure of the cookie, creating that delicate crumb.
- 1 cup dried cranberries: Brings chewy tartness that contrasts the buttery dough beautifully.
- ½ cup slivered almonds: Adds a satisfying crunchy texture to every bite.
How to Make Delicious Cranberry Almond Shortbread Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep things mess-free and to ensure your cookies don’t stick. This simple prep step sets you up for success right from the start.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This is where the magic begins — incorporating air now helps give your shortbread a tender, melt-in-your-mouth texture.
Step 3: Add Flavor and Balance
Stir in the almond extract along with a pinch of salt. If you prefer a milder aroma, you can substitute with vanilla extract. The almond extract brings a subtle boost that complements both the nuts and cranberries wonderfully.
Step 4: Incorporate the Flour
Gradually add the all-purpose flour, mixing just until it’s combined. Resist the urge to overwork the dough here — keeping it tender and crumbly is key for that classic shortbread feel.
Step 5: Fold in Cranberries and Almonds
Gently fold in the dried cranberries and slivered almonds. This step fills your dough with pops of flavor and texture, making each cookie a delightful bite of sweet, tart, and crunchy goodness.
Step 6: Shape the Cookies
With your hands, form the dough into small balls about 1 inch in diameter. Place them on your prepared baking sheet, spacing them about 2 inches apart to allow for gentle spreading.
Step 7: Flatten Each Cookie
Press each dough ball down gently with the back of a fork or your palm to slightly flatten them. This helps ensure even baking and gives your cookies that classic shortbread look.
Step 8: Bake to Golden Perfection
Bake the cookies for 12 to 15 minutes or until the edges turn a soft golden color. Keep a close eye during the last few minutes because ovens can vary, and you want to catch them just as they turn perfectly baked.
Step 9: Cool Before Enjoying
Once out of the oven, let your cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This step helps them set up nicely so they hold their shape and crunch without crumbling apart.
How to Serve Delicious Cranberry Almond Shortbread Cookies Recipe
Garnishes
For an extra festive touch, sprinkle a little powdered sugar over the cookies before serving. You can also drizzle some melted white chocolate to add a creamy sweetness that pairs beautifully with cranberry and almond flavors.
Side Dishes
These shortbread cookies are perfect alongside a cup of hot tea or coffee for a cozy treat. They also pair wonderfully with creamy desserts like vanilla ice cream or a simple panna cotta to balance their buttery crumb.
Creative Ways to Present
Try arranging the cookies on a decorative platter accented with fresh cranberries and almond sprigs for holiday gatherings. Wrapping a few cookies in a transparent bag tied with a ribbon makes a fantastic homemade gift, sharing the joy of this Delicious Cranberry Almond Shortbread Cookies Recipe with loved ones.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to one week. This helps maintain their delicate texture and flavor without them drying out.
Freezing
If you want to save some for later, these cookies freeze beautifully. Place them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe container. They’ll stay fresh up to three months and thaw quickly when you’re ready to enjoy.
Reheating
To revive any cookies that have lost a bit of their freshness, warm them gently in a 300°F oven for 5 minutes. This will refresh their buttery aroma and crispness, making them taste freshly baked again.
FAQs
Can I substitute the almonds with another nut?
Absolutely! Pecans or walnuts work well if you want a different kind of nutty crunch. Just keep the quantity the same to maintain the texture balance.
Are dried cranberries the best choice for this recipe?
Dried cranberries offer the perfect tartness and chewiness balance here, but dried cherries or raisins could also be delicious alternatives if you want to switch things up.
Can these cookies be made gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend designed for baking, but be mindful that texture might vary slightly depending on the blend you use.
Is it okay to use salted butter instead of unsalted?
It’s best to use unsalted butter so you can control the salt content precisely. If using salted butter, omit or reduce the added pinch of salt in the recipe.
How long will these cookies stay fresh?
Stored properly in an airtight container, these shortbread cookies stay fresh for up to one week, but they are so tasty, they rarely last that long!
Final Thoughts
Every bite of this Delicious Cranberry Almond Shortbread Cookies Recipe feels like a warm hug with just the right balance of flavors and textures. Whether you’re baking for yourself, friends, or special occasions, these cookies deliver comfort and joy every single time. Give this recipe a try—you might just find your new favorite cookie to bake again and again.
Print
Delicious Cranberry Almond Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Delicious Cranberry Almond Shortbread Cookies are a perfect blend of buttery richness and fruity tang from dried cranberries, complemented by crunchy slivered almonds. Easy to make and perfect for gifting or enjoying with tea.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon almond extract
- a pinch of salt
- 2 cups all-purpose flour
- 1 cup dried cranberries
- ½ cup slivered almonds
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Beat Butter and Sugar: In a large mixing bowl, beat together 1 cup of softened unsalted butter and ½ cup of granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Extract and Salt: Mix in 1 teaspoon of almond extract and a pinch of salt to enhance the cookie’s flavor. If preferred, substitute almond extract with 1 teaspoon of vanilla extract.
- Incorporate Flour: Gradually add 2 cups of all-purpose flour, mixing until just combined. Avoid over-mixing to keep the cookies tender rather than tough.
- Fold in Cranberries and Almonds: Gently fold in 1 cup of dried cranberries and ½ cup of slivered almonds to add texture and flavor richness; the dough will be thick and slightly crumbly.
- Shape Cookies: Using your hands, form the dough into small balls about 1 inch in diameter, then place them on the prepared baking sheet with about 2 inches spacing to allow spreading.
- Flatten Dough Balls: Gently press each dough ball to flatten it slightly with the back of a fork or your palm to form the traditional shortbread cookie shape.
- Bake: Bake in the preheated oven for 12-15 minutes until the edges turn lightly golden; monitor closely as oven temperatures may vary.
- Cool Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- Ensure butter is softened to room temperature for easy mixing.
- Do not over-mix the dough to maintain a tender crumb.
- You can substitute almond extract with vanilla extract for a different flavor twist.
- Cookies will firm up as they cool, so avoid over-baking to keep them tender.
- Store cookies in an airtight container at room temperature for up to a week.
