If you adore cookies that marry delicate textures with rich flavors, then you are going to fall head over heels for this Buttery Cranberry Almond Shortbread Cookies Recipe. These cookies offer the perfect balance of rich, velvety butter, with the festive tang of dried cranberries and the satisfying crunch of toasted almonds. Every bite melts in your mouth with a delightful crumbly texture, making them an irresistible treat for cozy afternoons or holiday gatherings. The elegant almond aroma combined with the tart cranberries truly makes this recipe a standout, inviting you to bake them again and again.
Ingredients You’ll Need
These simple but essential ingredients come together to create the perfect harmony of flavor and texture. Each component plays a key role — from the creamy butter that gives richness to the dough, to the dried cranberries that add bursts of tangy sweetness, and the toasted almonds that provide a fantastic crunch and nutty aroma.
- Unsalted butter (1 cup, softened): The foundation of the cookie’s tender, melt-in-your-mouth texture.
- Powdered sugar (1/2 cup): For a fine sweetness that blends smoothly without graininess.
- All-purpose flour (2 cups): Provides structure while keeping the cookie tender.
- Almond extract (1/2 teaspoon): Adds a lovely fragrant note that enhances the nuts and cookies alike.
- Dried cranberries (1/2 cup, chopped): For that tart pop of color and flavor in every bite.
- Slivered almonds (1/2 cup, toasted): Toasting them brings out their deeper nutty flavor and crunch.
- Pinch of salt: Balances the sweetness and intensifies the overall taste.
How to Make Buttery Cranberry Almond Shortbread Cookies Recipe
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to keep those buttery cookies from sticking and to ensure even baking. This little preparation step sets you up for success right from the start.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until the mixture becomes light, fluffy, and pale in color. This is where the magic begins, as the creaming process incorporates air that will help create that signature tender crumb.
Step 3: Add Flavorings
Next, stir in the almond extract and a pinch of salt. These ingredients might seem small, but they really lift the flavor, making every bite taste richer and more balanced.
Step 4: Add Dry Ingredients
Gradually add the all-purpose flour to your butter-sugar mixture. Mix gently but thoroughly until a soft dough forms. Avoid overmixing here to keep the cookies tender and crumbly, just as shortbread should be.
Step 5: Mix in Cranberries and Almonds
Now it’s time to fold in the chopped dried cranberries and toasted slivered almonds. This is the step that adds wonderful texture and bursts of flavor, making each cookie uniquely delightful.
Step 6: Chill Dough
Roll your dough into a log shape and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes to let it firm up — chilling is crucial for clean slicing and prevents cookies from spreading too much during baking.
Step 7: Bake Cookies
Slice the chilled dough into 1/4-inch thick rounds and arrange them on your prepared baking sheet. Bake for 12 to 15 minutes or until the edges just begin to turn a delicate golden hue. This precise timing yields that dreamy buttery texture without overbaking.
Step 8: Cool and Serve
Transfer your cookies to a wire rack and cool completely before serving. Cooling lets the cookies set perfectly, allowing you to experience that signature shortbread melt with each bite.
How to Serve Buttery Cranberry Almond Shortbread Cookies Recipe
Garnishes
For an extra touch of elegance, sprinkle a light dusting of powdered sugar on top of cooled cookies or dip half of each cookie in melted white or dark chocolate for a beautiful presentation. Toasted almond slivers can also be pressed gently onto the cookies right after baking for added visual appeal.
Side Dishes
These Buttery Cranberry Almond Shortbread Cookies pair wonderfully with a hot cup of tea or a creamy latte. Or serve them alongside a light fruit compote or whipped cream for a more indulgent dessert spread during gatherings.
Creative Ways to Present
Arrange these cookies in a festive cookie jar, layer them in a decorative tin with parchment paper for gift-giving, or create a charming cookie platter with alternating arrangements of almond and cranberry-themed desserts. These little details make sharing your homemade cookies even more special.
Make Ahead and Storage
Storing Leftovers
Place any leftover cookies in an airtight container at room temperature. They’ll stay fresh and perfectly delicious for up to a week, retaining their buttery texture and wonderful crunch.
Freezing
You can freeze the cookie dough log wrapped tightly in plastic wrap for up to 3 months. When you’re ready to bake, simply thaw it in the refrigerator overnight, slice, and bake as usual. Baked cookies can also be frozen in airtight containers for up to 2 months.
Reheating
If you prefer your cookies warm, pop them in a preheated 300°F oven for 5 minutes to gently reheat without drying them out. Avoid microwaving as it can make the texture soft and less enjoyable.
FAQs
Can I substitute fresh cranberries for dried cranberries?
Fresh cranberries are quite tart and contain more moisture, which can affect the dough’s texture. It’s best to stick with dried cranberries for this Buttery Cranberry Almond Shortbread Cookies Recipe to keep that perfect crumbly texture.
Do I have to toast the almonds?
Toasting the almonds is highly recommended as it brings out their nutty flavor and adds a pleasant crunch. However, if you’re short on time, you can use them raw, but the flavor won’t be as pronounced.
What can I do if my dough is too soft to slice?
Simply chill the dough longer in the refrigerator until firm enough to slice cleanly. You can also pop it in the freezer for short bursts of 10-15 minutes to firm it up quickly.
Are these cookies gluten-free?
This recipe uses all-purpose flour, so it contains gluten. For a gluten-free version, try substituting with a gluten-free flour blend, but keep in mind the texture may vary slightly.
Can I make these cookies vegan?
To make a vegan version, swap the unsalted butter for a vegan butter alternative and ensure the powdered sugar is vegan-friendly. Flavor and texture will be similar but with a slightly different richness.
Final Thoughts
I can’t recommend this Buttery Cranberry Almond Shortbread Cookies Recipe enough if you want a treat that feels both classic and special. The blend of buttery richness, tart cranberry, and crunchy almond combines into the kind of cookie that everyone will ask you to bake again. So grab your ingredients, crack on with the steps, and prepare to enjoy some seriously memorable cookies with friends and family.
Print
Buttery Cranberry Almond Shortbread Cookies Recipe
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Buttery Cranberry Almond Shortbread Cookies offer a delightful combination of rich, tender crumb infused with almond extract and studded with tart dried cranberries and toasted almonds. Perfectly crisp on the edges and melt-in-your-mouth soft inside, these cookies make an elegant treat for holiday gatherings or everyday indulgence.
Ingredients
Shortbread 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
Mix-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, beat together the softened unsalted butter and powdered sugar until the mixture is light, fluffy, and creamy, which helps create a tender texture for the cookies.
- Add Flavorings: Stir in the almond extract and a pinch of salt into the creamed mixture to enhance the flavor depth and balance the sweetness.
- Add Dry Ingredients: Gradually incorporate the all-purpose flour into the wet ingredients, mixing gently until a soft, cohesive dough forms, being careful to avoid overmixing.
- Mix in Cranberries and Almonds: Fold in the chopped dried cranberries and toasted slivered almonds evenly throughout the dough to give delicious bursts of texture and flavor in every bite.
- Chill Dough: Shape the dough into a log, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling firms the dough, making it easier to slice and helping the cookies maintain their shape during baking.
- Bake Cookies: Slice the chilled dough log into 1/4-inch thick rounds and space them on the prepared baking sheet. Bake for 12-15 minutes until the cookie edges are lightly golden, indicating they are perfectly baked through.
- Cool and Serve: Transfer the cookies to a wire rack and allow them to cool completely to set their texture before serving or storing.
Notes
- For best results, use room temperature butter to ensure smooth creaming with the sugar.
- To toast almonds, place slivered almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant—about 3-5 minutes.
- Store cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
- Feel free to substitute dried cherries or raisins if cranberries are unavailable.
- Do not overbake; the cookies will firm up as they cool for the perfect shortbread texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
