If you’re on the hunt for a cookie that perfectly balances rich, buttery goodness with the tangy zing of cranberries and the satisfying crunch of almonds, then you absolutely must try this Buttery Cranberry Almond Shortbread Cookies Recipe. These cookies are tender, crumbly little bites of heaven that melt in your mouth, making them an irresistible treat for any occasion. The marriage of flavors and textures makes this recipe a keeper in my cookbook, and I’m beyond excited to share it with you.
Ingredients You’ll Need
These ingredients might be simple, but each one plays a crucial role in creating the delightful texture and flavor that define this Buttery Cranberry Almond Shortbread Cookies Recipe. From the creamy richness of the butter to the bright notes of almond extract, every element contributes to a truly special bite.
- 1 cup unsalted butter, softened: The foundation of that irresistible buttery texture, soften it just right for easy mixing.
- 1/2 cup powdered sugar: Adds sweetness and helps keep the cookies tender and delicate.
- 2 cups all-purpose flour: Provides structure to your cookies, making sure they hold their shape but stay crumbly.
- 1/2 tsp almond extract: This little splash gives the cookies their signature nutty aroma and flavor.
- 1/2 cup dried cranberries, chopped: Bursts of tartness woven throughout bring a lovely contrast to the rich dough.
- 1/2 cup slivered almonds, toasted: Adds a perfect crunch and toasty depth of flavor.
- Pinch of salt: Enhances all the other flavors and keeps things balanced.
How to Make Buttery Cranberry Almond Shortbread Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line your baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick. Having this ready upfront makes the rest of the process smoother—trust me, it’s worth the little prep!
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and powdered sugar until the mixture looks light and fluffy. This step is key to a tender crumb—it’s all about incorporating air into the dough which gives these cookies their delicate texture.
Step 3: Add Flavor and Seasoning
Mix in the almond extract along with a pinch of salt. The almond extract will infuse the dough with a warm, nutty essence, while the salt acts like a flavor enhancer, rounding out all the sweet and tart notes perfectly.
Step 4: Incorporate the Flour
Gradually add your all-purpose flour, folding it gently into the butter mixture until it forms a soft dough. Don’t overmix here—you want just enough to bring everything together while keeping the dough tender and soft.
Step 5: Fold in Cranberries and Almonds
Now, the fun part! Gently fold in the chopped dried cranberries and toasted slivered almonds. These little bursts of flavor and texture make every bite exciting and delicious.
Step 6: Chill the Dough
Roll your dough into a log shape and wrap it tightly with plastic wrap. Pop it in the fridge for at least 30 minutes. Chilling firm ups the dough, making slicing easier and helping your cookies keep their shape while baking.
Step 7: Slice and Bake
After chilling, slice the dough into 1/4-inch thick rounds and place them spaced apart on your baking sheet. Bake for 12 to 15 minutes until the edges just start to turn a lovely golden color. This hints that your cookies are perfectly baked—crumbly yet sturdy.
Step 8: Cool Completely
Once out of the oven, transfer your cookies to a wire rack to cool completely. Cooling not only lets them set beautifully but also helps the flavors develop fully.
How to Serve Buttery Cranberry Almond Shortbread Cookies Recipe
Garnishes
To take your Buttery Cranberry Almond Shortbread Cookies Recipe to the next level, consider sprinkling a touch of powdered sugar on top for a snowy, festive look. You can also drizzle melted white or dark chocolate for a gorgeous finishing touch that adds a silky sweetness.
Side Dishes
These shortbread cookies pair wonderfully with a cup of hot tea or freshly brewed coffee, enhancing both the cookie’s flavor and your beverage. For a special occasion, serve alongside a creamy vanilla ice cream or a dollop of lightly whipped cream to create a delightful dessert plate.
Creative Ways to Present
Presentation can be as charming as the cookies themselves. Try arranging them in a rustic wood box lined with parchment paper for gifting, or stack them on a pretty cake stand dusted with bits of crushed toasted almonds. Individual cookie bags tied with festive ribbon make for perfect party favors too.
Make Ahead and Storage
Storing Leftovers
Once your Buttery Cranberry Almond Shortbread Cookies Recipe has been baked and cooled, store leftovers in an airtight container. They’ll stay fresh at room temperature for up to a week, maintaining that buttery texture with just the right amount of crunch.
Freezing
If you want to enjoy these cookies later, freezing the dough or the baked cookies works like a charm. Wrap the dough log tightly in plastic wrap or freeze cookies in a single layer on a baking sheet before transferring to a freezer bag. Thaw at room temperature before serving for fresh-from-the-oven flavor any time.
Reheating
To bring back that freshly baked warmth, pop cookies in a preheated oven at 300°F (150°C) for 5 minutes. This little trick revives the aroma and softens the cookie just enough without losing their delightful crumbly texture.
FAQs
Can I substitute fresh cranberries for dried in this recipe?
Fresh cranberries add extra moisture, which can change the texture of your shortbread. It’s best to stick with dried cranberries unless you want a chewier, more tart cookie and adjust the flour accordingly to balance moisture.
Why do I need to chill the dough before baking?
Chilling firms the dough, which makes it easier to slice into neat rounds. It also prevents cookies from spreading too much while baking, ensuring that lovely shortbread texture stays intact.
Can I use almond flour instead of slivered almonds?
You can substitute almond flour for a different texture, but toasted slivered almonds give a more noticeable crunch. If you prefer almond flour, reduce the overall flour slightly to maintain the dough consistency.
Are these cookies gluten-free?
This recipe uses all-purpose flour, so it’s not gluten-free as written. You can try swapping in a 1-to-1 gluten-free flour blend, but results may vary, and the texture might change a bit.
How long do these cookies stay fresh?
Stored properly in an airtight container at room temperature, these cookies stay fresh for up to a week. For longer storage, freezing is your best bet.
Final Thoughts
There’s something so comforting about the classic combo of buttery shortbread, tart cranberries, and crunchy almonds, and this Buttery Cranberry Almond Shortbread Cookies Recipe captures that magic perfectly. Whether you’re baking for the holidays, gifting to a friend, or simply indulging yourself, you’re in for a truly delightful treat that’s just as lovely to make as it is to savor. Go ahead and give it a try—you’ll be so glad you did!
Print
Buttery Cranberry Almond Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes plus 30 minutes chilling
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Buttery Cranberry Almond Shortbread Cookies, a perfect balance of rich butter, sweet cranberries, and crunchy toasted almonds. These tender, crumbly cookies are easy to make and ideal for holiday treats or anytime you crave a buttery, nutty snack with a hint of almond flavor.
Ingredients
Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 tsp almond extract
- 1/2 cup dried cranberries, chopped
- 1/2 cup slivered almonds, toasted
- Pinch of salt
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, cream together the softened butter and powdered sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Flavorings: Mix in the almond extract and a pinch of salt thoroughly to evenly distribute the flavor throughout the dough.
- Add Flour: Gradually add the all-purpose flour to the mixture, stirring gently until a soft, cohesive dough forms.
- Fold in Add-ins: Gently fold the chopped dried cranberries and toasted slivered almonds into the dough, ensuring they are evenly incorporated without breaking the mixture.
- Chill Dough: Roll the dough into a log shape, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm it up for slicing.
- Slice and Bake: Remove the chilled dough from the refrigerator and slice into 1/4-inch thick rounds. Place the slices on the prepared baking sheet and bake for 12-15 minutes until the edges turn lightly golden.
- Cool Cookies: Transfer the baked cookies to a wire rack and allow them to cool completely before serving to set their shape and texture.
Notes
- For best results, use unsalted butter and soften it to room temperature before mixing.
- To toast almonds, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant and lightly browned.
- The dough can be refrigerated for up to 24 hours if you want to bake cookies fresh later.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- You can substitute dried cherries for the cranberries if preferred.
