There’s something undeniably magical about the combination of tart cranberries and crunchy almonds in a buttery, melt-in-your-mouth cookie. These Cranberry Almond Cookies are the perfect balance of sweet and tangy, with a delightful crunch that keeps you coming back for more.
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Whether you’re baking for the holidays, preparing a thoughtful homemade gift, or just craving a treat to go with your afternoon coffee, these cookies are guaranteed to hit the spot. Plus, they’re ridiculously easy to make—so trust me, you’ll want to keep this recipe handy!
Why You’ll Love Cranberry Almond Cookies
Easy to Make: Simple steps, minimal ingredients, and no complicated techniques required.
Perfectly Balanced: Sweet, tart, crunchy, and buttery all in one bite.
Versatile: Great for holiday cookie trays, lunchbox treats, or afternoon snacks.
Make-Ahead Friendly: These cookies store beautifully and even freeze well.
Crowd-Pleaser: Loved by kids and adults alike—no one can resist their charm!
Ingredients in Cranberry Almond Cookies
Butter: The key to a rich, tender cookie with a slightly crisp edge.
Sugar: Adds sweetness and helps create the perfect texture.
Egg: Binds everything together while keeping the cookies soft.
Vanilla Extract: Enhances the flavors and adds a warm aroma.
Flour: The foundation of the cookies, giving them structure.
Baking Powder: A little lift to keep the cookies light and soft.
Salt: Balances the sweetness and enhances all the flavors.
Dried Cranberries: Adds a tart, chewy contrast to the buttery cookie.
Sliced Almonds: Brings a delicate crunch and nutty flavor.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat Your Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the Butter and Sugar: In a large bowl, beat butter and sugar together until light and fluffy. This step ensures soft, melt-in-your-mouth cookies.
Add the Wet Ingredients: Mix in the egg and vanilla extract until well combined.
Combine the Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this to the wet mixture, stirring until just combined.
Fold in the Mix-Ins: Gently fold in the dried cranberries and sliced almonds, making sure they’re evenly distributed.
Scoop and Shape: Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each for spreading.
Bake to Perfection: Bake for 10-12 minutes or until the edges are golden brown.
Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Then, dig in!
Nutrition Facts
- Servings: [Number of servings]
- Calories per serving: [Calorie count per serving]
Preparation Time
- Prep Time: [Time to prepare ingredients]
- Cook Time: [Time to bake]
- Total Time: [Total time needed]
How to Serve Cranberry Almond Cookies
With a Hot Drink: Perfect with coffee, tea, or a glass of milk.
Dipped in Chocolate: Drizzle or dip them in melted white or dark chocolate for an extra treat.
As a Gift: Package them in a cute tin or jar for a thoughtful homemade present.
Crumbled Over Ice Cream: Turn them into a crunchy topping for vanilla or caramel ice cream.
Straight from the Jar: Because honestly, who can resist?
Additional Tips
Make-Ahead Dough: You can refrigerate the dough for up to 48 hours before baking.
Freezing: Freeze unbaked cookie dough balls and bake straight from the freezer—just add an extra minute or two to the baking time.
Gluten-Free Option: Swap the flour for a gluten-free blend to make them GF-friendly.
Extra Flavor Boost: Add a pinch of cinnamon or orange zest for a festive twist.
FAQ Section
Q1: Can I use fresh cranberries instead of dried?
A1: Dried cranberries work best, but you can use fresh ones—just chop them finely and add a bit more sugar.
Q2: Can I make these cookies without nuts?
A2: Absolutely! Just leave out the almonds or replace them with white chocolate chips.
Q3: How do I store these cookies?
A3: Keep them in an airtight container at room temperature for up to a week.
Q4: Can I freeze baked cookies?
A4: Yes! Store them in a freezer-safe bag for up to 3 months and thaw at room temperature.
Q5: What’s the best way to make them extra crispy?
A5: Bake them for an extra minute or two and let them cool completely before storing.
Q6: Can I double the recipe?
A6: Definitely! These cookies disappear fast, so doubling is always a good idea.
Q7: Can I use almond flour instead of all-purpose flour?
A7: Almond flour will change the texture, but you can try using a mix of almond and all-purpose flour.
Q8: What if I don’t have vanilla extract?
A8: Almond extract is a great alternative for extra nutty flavor!
Q9: Can I make these cookies vegan?
A9: Yes! Swap the butter for plant-based butter and use a flax egg instead of a regular egg.
Q10: Why did my cookies spread too much?
A10: Make sure your butter isn’t too soft, and chill the dough for 30 minutes before baking.
Final Thoughts
There’s just something special about homemade cookies, and these Cranberry Almond Cookies are no exception. With their buttery texture, tart cranberry bursts, and crunchy almond goodness, they’re a treat you’ll want to bake over and over again.
Print
Cranberry Almond Cookies
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 26 small cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These soft and chewy almond flour cookies are naturally gluten-free, sweetened with maple syrup, and packed with fiber and protein. Perfect for a wholesome treat!
Ingredients
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2 cups blanched almond flour
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1/2 teaspoon salt
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1 teaspoon baking soda
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1/3 cup butter (melted)
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1/3 cup maple syrup
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1 teaspoon vanilla extract
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1 large egg
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1 cup dried cranberries (or substitute with diced dried pineapple or mango)
Instructions
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Preheat Oven
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Set oven to 350°F (175°C).
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Line two baking sheets with parchment paper.
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Mix Dry Ingredients
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In a medium bowl, whisk together almond flour, baking soda, and salt.
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Mix Wet Ingredients
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In another bowl, whisk melted butter and maple syrup.
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Add egg and vanilla extract, whisking until smooth.
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Combine & Add Mix-Ins
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Stir dry ingredients into wet mixture until fully combined.
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Fold in dried cranberries (or other dried fruit of choice).
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Shape the Cookies
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Scoop 1 tablespoon of dough per cookie onto the baking sheet.
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Gently flatten to about ⅜-inch thick.
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Bake & Cool
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Bake for 9-14 minutes until edges are slightly golden.
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Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
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Notes
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Swap butter for coconut oil for a dairy-free version.
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Add chopped nuts or dark chocolate chips for extra texture.
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Store in an airtight container for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 4g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 10mg