Description
These almond cranberry cookies are soft in the center, crisp on the edges, and bursting with the tart-sweet flavor of cranberries and the nutty crunch of almonds. Perfect for holidays or any cozy afternoon craving.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 3/4 cup slivered almonds
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the softened butter with both sugars in a large bowl until light and fluffy.
- Add eggs and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined.
- Stir in the dried cranberries and slivered almonds.
- Scoop dough onto the baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are golden and centers are still soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Chill the dough for 20 minutes if your kitchen is warm.
- For extra crunch, toast the almonds before adding them to the dough.
- Store cookies in an airtight container to maintain freshness.