If your taste buds are craving a delicate treat that feels like a warm hug, you have to try this Buttery Cranberry Almond Shortbread Cookies Recipe. These crisp yet melt-in-your-mouth cookies combine the richness of buttery shortbread with the perfect hint of toasted almonds and the sweet-tart zing of dried cranberries. This delightful balance makes every bite an irresistible celebration of flavors and textures, ideal for cozy afternoons, holiday gifting, or just because you deserve a little indulgence. Once you make these, they quickly become your go-to cookie for any occasion.
Ingredients You’ll Need
The ingredients for this recipe are simple but each one plays a crucial role in building that unforgettable flavor and texture profile. From the creamy butter that forms the base, to the almond extract that adds a fragrant lift, every component is thoughtfully chosen to create cookie magic.
- 1 cup unsalted butter, softened: This gives the cookies their signature rich, melt-in-your-mouth texture.
- 1/2 cup powdered sugar: Adds subtle sweetness and helps keep the shortbread tender and soft.
- 2 cups all-purpose flour: The structure-builder that ensures these cookies hold their shape while staying crumbly.
- 1/2 tsp almond extract: Provides a delicate nutty fragrance, enhancing the almond flavor without overpowering.
- 1/2 cup dried cranberries, chopped: Offers sweet and tart bursts that give the cookies a lovely chewy contrast.
- 1/2 cup slivered almonds, toasted: Adds crunch and a toasty aroma that perfectly complements the shortbread.
- Pinch of salt: Balances the sweetness and brings out the depth of all the other flavors.
How to Make Buttery Cranberry Almond Shortbread Cookies Recipe
Step 1: Preheat Your Oven and Prepare Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking. Setting up your workspace like this means your cookies will bake evenly and be easy to remove without breaking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and powdered sugar until the mixture is light, fluffy, and pale in color. This crucial step incorporates air into the dough, giving your cookies a tender, buttery crumb.
Step 3: Add Almond Extract and Salt
Next, mix in the almond extract and a pinch of salt thoroughly. The almond extract infuses the dough with a subtle, irresistible nutty aroma that works perfectly with the toasty almonds and tart cranberries. The salt enhances all the flavors, making your cookies taste more vibrant.
Step 4: Incorporate the Flour
Gradually add the all-purpose flour, folding it into the wet mixture until a soft dough forms. Be careful not to overmix here as you want your cookies to remain tender and crumbly, not tough.
Step 5: Fold in Cranberries and Almonds
Gently fold the chopped dried cranberries and toasted slivered almonds into the dough. This step ensures even distribution without breaking the cranberries or crushing the almonds, so each bite has a lovely balance of chewy sweetness and crunchy nuttiness.
Step 6: Chill the Dough
Shape the dough into a log and wrap it tightly with plastic wrap. Refrigerate for at least 30 minutes. Chilling firms up the dough, making it easier to slice and helping the cookies keep their shape during baking.
Step 7: Bake the Cookies
Slice the chilled dough into 1/4-inch thick rounds and arrange them spaced slightly apart on the prepared baking sheet. Bake for 12 to 15 minutes, until the edges turn a delicate golden color. The aroma filling your kitchen during this step is pure comfort.
Step 8: Cool Completely
Once baked, let the cookies cool on a wire rack before serving. Cooling allows the edges to set perfectly while maintaining a tender bite in the center, making these cookies as satisfying in texture as they are in flavor.
How to Serve Buttery Cranberry Almond Shortbread Cookies Recipe
Garnishes
You can sprinkle a little extra powdered sugar over the cookies to add a touch of festive elegance. Alternatively, a thin drizzle of white chocolate or a dusting of finely chopped toasted almonds adds a pretty, gourmet touch that will impress any guest.
Side Dishes
These shortbread cookies pair wonderfully with a warm cup of tea or coffee, making them perfect for afternoon snack time. They also compliment creamy hot chocolate or mulled wine beautifully, especially during chilly seasons.
Creative Ways to Present
For holiday gifting or parties, arrange the cookies in a decorative box lined with parchment, or stack them in a clear jar tied with a ribbon. You can even alternate layers with wax paper and bits of dried cranberries or almonds for an inviting look that screams homemade love.
Make Ahead and Storage
Storing Leftovers
Store leftover Buttery Cranberry Almond Shortbread Cookies in an airtight container at room temperature. They will stay fresh and delicious for up to one week, making them an easy treat to enjoy later without any fuss.
Freezing
If you want to keep these cookies longer, they freeze wonderfully. Place them in a freezer-safe container or bag, separating layers with parchment paper. They’ll stay tasty for up to three months and thaw quickly at room temperature.
Reheating
Since these are crisp shortbread cookies, you don’t really need to reheat them. But if you prefer a warm treat, pop a few in a low oven (about 300°F) for 5 minutes to refresh that buttery aroma and soften the cranberries slightly.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries contain more moisture so they might alter the texture of the dough, making it softer and possibly affecting the baking time. Dried cranberries are best to maintain the right chewiness and structure in these cookies.
What if I don’t have almond extract?
While almond extract adds a delightful aroma, you can substitute it with vanilla extract for a more classic flavor. The cookies will still be delicious but with a slightly different note.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup like regular flour. The texture might be a touch different, but they will still taste buttery and delicious.
How do I toast the almonds for the recipe?
Simply spread slivered almonds on a baking sheet and toast them in a 350°F oven for about 5-7 minutes, or until they are golden and fragrant. Keep an eye on them so they don’t burn!
Can I shape these cookies differently?
Yes! Instead of rolling the dough into a log and slicing, you could also scoop small rounds and gently flatten them before baking. Just keep them similar in size for even cooking.
Final Thoughts
There is something incredibly comforting about homemade cookies, and this Buttery Cranberry Almond Shortbread Cookies Recipe is a sure winner every time. The way the buttery dough embraces tart cranberries and crunchy almonds is pure joy in cookie form. I promise once you try these, they’ll become a treasured part of your baking repertoire, perfect for sharing and savoring on any day. So go ahead, whisk up this delightful batch and watch smiles appear around the table!
Print
Buttery Cranberry Almond Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Buttery Cranberry Almond Shortbread Cookies are delicate, melt-in-your-mouth treats bursting with the tartness of dried cranberries and the crunch of toasted almonds. These cookies combine the richness of unsalted butter with a hint of almond extract, creating a perfect balance of flavors. Easy to prepare and ideal for holiday gatherings or everyday indulgence, they require minimal ingredients and bake to a golden finish in just minutes.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 tsp almond extract
- Pinch of salt
Add-ins
- 1/2 cup dried cranberries, chopped
- 1/2 cup slivered almonds, toasted
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.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer or wooden spoon to cream together the softened unsalted butter and powdered sugar until the mixture becomes light, fluffy, and smooth, ensuring good incorporation for tender cookies.
- Add Flavorings: Stir in the almond extract and a pinch of salt to the creamed mixture, mixing thoroughly to distribute the flavors evenly throughout the dough.
- Add Dry Ingredients: Gradually add the all-purpose flour to the wet mixture, stirring continuously until a soft, cohesive dough forms that is easy to handle but not overly sticky.
- Mix in Cranberries and Almonds: Gently fold the chopped dried cranberries and toasted slivered almonds into the dough, ensuring they are evenly distributed without overworking the dough.
- Chill Dough: Shape the dough into a log about 2 inches in diameter, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up, which helps create neat, sliceable cookies.
- Bake Cookies: Remove the chilled dough from the refrigerator and slice into 1/4-inch thick rounds. Place the slices on the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 12-15 minutes or until the edges turn lightly golden brown.
- Cool and Serve: Transfer the baked cookies to a wire rack and allow them to cool completely before serving to ensure they set properly and develop their signature crumbly texture.
Notes
- For extra flavor, you can substitute the almond extract with vanilla extract if preferred.
- Be sure not to overbake the cookies to maintain their tender, buttery texture.
- Make sure the butter is softened but not melted to achieve the ideal cookie consistency.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a festive touch, drizzle melted white chocolate over cooled cookies before serving.
