If you’re craving a cookie that feels like a warm hug from the inside out, then you absolutely must try this Buttery Cranberry Almond Shortbread Cookies Recipe. These little delights combine the rich, melt-in-your-mouth texture of classic shortbread with bursts of tart dried cranberries and the satisfying crunch of toasted almonds. The subtle almond extract highlights the nutty flavors, making every bite a perfect balance of sweet, buttery, and fruity notes that will surely become your new favorite treat for afternoon tea, holiday gatherings, or just because.
Ingredients You’ll Need
The beauty of this Buttery Cranberry Almond Shortbread Cookies Recipe is in its simplicity. Each ingredient plays a vital role, not only building wonderful flavors but also delivering the perfect texture and color that make these cookies stand out.
- 1 cup unsalted butter, softened: Provides the luscious, creamy base that makes the shortbread tender and rich.
- 1/2 cup powdered sugar: Adds a delicate sweetness and smoothness that blends seamlessly into the dough.
- 2 cups all-purpose flour: The essential structure that holds the cookies together, creating that classic crumbly shortbread texture.
- 1/2 tsp almond extract: Infuses a warm, nutty aroma that enhances the almond notes throughout the cookie.
- 1/2 cup dried cranberries, chopped: Brings a pop of tangy color and flavor, perfectly balancing the buttery richness.
- 1/2 cup slivered almonds, toasted: Adds crunch and a toasty depth that complements the soft cookie beautifully.
- Pinch of salt: Intensifies all the flavors, ensuring the sweetness never feels one-dimensional.
How to Make Buttery Cranberry Almond Shortbread Cookies Recipe
Step 1: Preheat Your Oven and Prepare the Baking Sheet
Start by preheating your oven to a cozy 350°F (175°C). While it warms up, line your baking sheet with parchment paper to ensure an easy release and a neat, clean surface for your cookies to bake on.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened unsalted butter and powdered sugar. This step is key—mix until the mixture is light, fluffy, and pale in color, because that airiness is what gives your shortbread that tender, melt-in-the-mouth feel.
Step 3: Add Almond Extract and Salt
Next, stir in the almond extract and a pinch of salt. This combination not only balances the sweetness but also layers in that irresistible, subtle nutty flavor that ties the recipe together perfectly.
Step 4: Incorporate the Dry Ingredients
Gradually add the all-purpose flour to the buttery mixture, mixing gently but thoroughly until a soft dough forms. Be careful not to overwork the dough; you want it just combined to keep your cookies tender and crumbly.
Step 5: Fold in Cranberries and Almonds
Gently fold in the chopped dried cranberries and toasted slivered almonds. This step ensures every cookie ends up bursting with tart bites of cranberry and satisfying almond crunch, creating a delightful textural contrast.
Step 6: Chill the Dough
Shape the dough into a log, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 30 minutes. This quick chill firms up the dough so you can slice perfect rounds without squishing the cookies flat.
Step 7: Bake to Golden Perfection
Slice the chilled dough into 1/4-inch thick rounds, place them neatly on your prepared baking sheet, and bake for 12 to 15 minutes. Watch closely—once the edges turn a light golden color, your cookies are ready for their grand debut.
Step 8: Cool and Enjoy
Allow your cookies to cool completely on a wire rack. This final step lets them set up with just the right crumbly texture that defines the best shortbread. Now you’re ready to savor every buttery, almond-studded bite!
How to Serve Buttery Cranberry Almond Shortbread Cookies Recipe
Garnishes
Enhance your serving presentation by dusting a light sprinkle of powdered sugar over the cookies for added visual appeal and a touch of extra sweetness. You can also drizzle some melted white chocolate for a festive flair that pairs beautifully with the tart cranberries.
Side Dishes
These cookies pair wonderfully with a warm cup of tea, a fresh latte, or even a chilled glass of milk. The creamy beverage helps balance the rich butteriness while complementing the tart cranberry notes, making snack time truly indulgent.
Creative Ways to Present
Arrange the cookies in a charming tin lined with parchment paper for gifting, or stack them neatly on a festive platter surrounded by fresh cranberries and almond branches for a seasonal tablescape. You can even sandwich them with cream cheese frosting or jam for a delightful twist that feels like a mini dessert on its own.
Make Ahead and Storage
Storing Leftovers
Keep your Buttery Cranberry Almond Shortbread Cookies fresh by storing them in an airtight container at room temperature. They will stay crisp and delicious for up to one week, making them great for prepping in advance and enjoying over time.
Freezing
If you want to make these cookies ahead even further, freeze the sliced dough logs before baking, wrapped tightly in plastic and foil. When ready, simply thaw in the fridge overnight and bake as usual. Baked cookies can also be frozen in airtight containers for up to three months, perfect for unexpected guests or sweet cravings.
Reheating
To bring back that just-baked warmth and aroma, pop the cookies in a preheated oven at 300°F (150°C) for 5 minutes. Avoid microwaving as it might soften the crunch; a gentle oven reheating will make these cookies taste like they just came out of the oven.
FAQs
Can I substitute fresh cranberries for dried ones?
Fresh cranberries have a lot of moisture, which can affect the texture of the shortbread dough. It’s best to stick with dried cranberries for this recipe to maintain the cookie’s crumbly texture and prevent sogginess.
What can I do if I don’t have almond extract?
If almond extract isn’t on hand, vanilla extract is a decent substitute, though the unique nutty flavor will be milder. You might also try a small amount of almond butter blended into the dough for a natural nut hint.
Why do I need to chill the dough before baking?
Chilling the dough firms it up, making it easier to slice evenly and helping the cookies maintain their shape during baking. It also helps the flavors meld and intensifies the buttery taste.
Can I make these cookies gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend designed for baking, but be aware the texture may vary slightly. Adding a bit of xanthan gum helps mimic the original shortbread crumb.
How long do these cookies stay fresh?
Stored properly in an airtight container at room temperature, these cookies remain fresh and tasty for about one week. For longer storage, freezing is a great option without losing that perfect buttery flavor.
Final Thoughts
There’s something truly special about the Buttery Cranberry Almond Shortbread Cookies Recipe that makes it a standout in any cookie collection. Its blend of cozy butteriness, tangy cranberries, and crunchy toasted almonds creates a harmony of textures and flavors that’s hard to resist. Whether you’re baking for friends, family, or just a quiet moment with a cup of tea, these cookies will bring warm smiles and happy hearts. Give this recipe a try soon—you might just find your new signature treat!
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
Description
Delight in these Buttery Cranberry Almond Shortbread Cookies, a perfect blend of rich, melt-in-your-mouth shortbread with bursts of tart dried cranberries and crunchy toasted almonds. These cookies offer a delightful balance of buttery sweetness and nutty texture, making them an ideal treat for holidays, gifting, or any cozy snack time.
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 prepare for baking the cookies.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy. This process helps to incorporate air, making the cookies tender.
- Add Flavorings: Mix in the almond extract and a pinch of salt thoroughly to infuse the dough with flavor and balance the sweetness.
- Add Dry Ingredients: Gradually blend in the all-purpose flour into the butter mixture, stirring continuously until a soft, cohesive dough forms without overmixing to avoid toughness.
- Mix in Cranberries and Almonds: Gently fold the chopped dried cranberries and toasted slivered almonds into the dough, distributing them evenly for burst of flavor and crunch in every bite.
- Chill Dough: Form the dough into a log shape, then wrap 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 into 1/4-inch thick rounds and arrange them on the prepared baking sheet, spacing them slightly apart. Bake for 12-15 minutes or until the cookie edges turn lightly golden.
- Cool and Serve: Remove the cookies from the oven and allow them to cool completely on a wire rack. Cooling ensures they set properly and reach the perfect shortbread texture before serving.
Notes
- For extra crunch, you can lightly toast the slivered almonds yourself before adding them to the dough.
- Wrap and freeze the dough log to bake fresh cookies later.
- Store baked cookies in an airtight container at room temperature for up to one week.
- Use gluten-free flour blend to adapt recipe for gluten-free needs.
- Adjust almond extract quantity according to your flavor preference.
