If you are looking for a charming, melt-in-your-mouth treat that combines rich, buttery goodness with the delightful chew of cranberries and the satisfying crunch of almonds, you have to try this Buttery Cranberry Almond Shortbread Cookies Recipe. These cookies are a perfect balance of sweet and nutty, simple yet incredibly satisfying, and ideal for any occasion whether it’s a cozy afternoon tea or a festive holiday gathering. From the moment you take a bite, you’ll be captivated by their tender crumb and the bursts of tart cranberry that dance alongside toasty almonds, making this recipe a true kitchen favorite.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in creating the perfect texture, flavor, and visual appeal of your Buttery Cranberry Almond Shortbread Cookies Recipe. From the rich base of butter to the bright pop of dried cranberries, these simple staples come together to craft a delicious masterpiece.
- 1 cup unsalted butter (softened): Provides the rich, creamy base essential for tender, flaky shortbread.
- â…” cup powdered sugar: Adds just the right touch of sweetness while ensuring a smooth texture.
- 1 teaspoon vanilla extract: Enhances the buttery flavor with a warm, fragrant note.
- 2 cups all-purpose flour: The structure that gives your cookies their classic shortbread crumb.
- ¼ teaspoon salt: Balances the sweetness and highlights the almond and cranberry flavors.
- ½ cup dried cranberries (chopped): Introduces tart bursts of fruity flavor and a chewy texture contrast.
- ½ cup sliced or chopped almonds (toasted if desired): Adds delightful crunch and a nutty aroma for depth.
- Optional: extra sugar for sprinkling: For a pretty, sparkling finish and a touch of extra sweetness.
How to Make Buttery Cranberry Almond Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by creaming the softened butter with powdered sugar in a large bowl until the mixture is smooth and fluffy. This usually takes about 2 to 3 minutes and is crucial because it creates air pockets in the dough that yield that tender, melt-in-your-mouth texture we’re after.
Step 2: Add Vanilla Extract
Next, stir in the vanilla extract. This little addition might seem small, but it brings such a warm, inviting aroma and rounds out the overall flavor beautifully.
Step 3: Mix Flour and Salt
Whisk together the flour and salt in a separate bowl, then gradually add this dry mix to your butter and sugar batter. Mix just until combined — avoid overworking the dough here to keep the cookies light and tender.
Step 4: Fold in Cranberries and Almonds
Gently fold in your chopped dried cranberries and almonds. This step adds the delightful bursts of tartness and crunch that make these cookies so special. Toasting the almonds beforehand is optional but highly recommended for enhanced flavor.
Step 5: Shape and Chill
Divide the dough in half, shaping each into a log about 1 ½ inches in diameter. Wrapping the logs tightly in plastic wrap and refrigerating for at least 2 hours is key for the perfect slice-and-bake texture and helps the flavors meld together.
Step 6: Bake to Perfection
Preheat the oven to 350°F (175°C). Slice the chilled dough into thin ¼-inch rounds and arrange them on a parchment-lined baking sheet with a little space between. If desired, sprinkle with a bit of extra sugar for sparkle. Bake for 12 to 14 minutes until the edges turn a delicate golden brown. Then, transfer the cookies to a wire rack to cool completely and enjoy the heavenly aroma filling your kitchen.
How to Serve Buttery Cranberry Almond Shortbread Cookies Recipe
Garnishes
For an extra touch of elegance, try dipping half of each cookie in melted white chocolate and letting it set. You can also add a sprinkle of flaky sea salt or a dusting of powdered sugar just before serving to elevate these beauties even further.
Side Dishes
These cookies pair wonderfully with a warm cup of tea, a rich coffee, or even a hearty hot chocolate. For a festive brunch, serve them alongside fresh fruit or whipped cream for a sweet and refreshing contrast.
Creative Ways to Present
Stack these cookies in a rustic tin tied with a ribbon for a lovely gift. Or arrange them on a festive platter interspersed with fresh cranberries and almonds to highlight their key ingredients visually, making your dessert table both inviting and impressive.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Buttery Cranberry Almond Shortbread Cookies Recipe in an airtight container at room temperature for up to one week. The cookies will maintain their tender, buttery texture while staying fresh and delicious.
Freezing
You can freeze the shaped dough logs for up to two months before baking, which is perfect for planning ahead and enjoying fresh-baked shortbread anytime. Alternatively, freeze fully baked cookies by placing them in an airtight container with layers of parchment paper to avoid sticking.
Reheating
To warm up the cookies, pop them in a preheated oven at 300°F for just a few minutes. This gently revives their soft texture without overbaking. Avoid microwaving as it can make them too soft or chewy.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries have a lot more moisture, which can affect the dough’s texture and bake time. It’s best to stick with dried cranberries to maintain the cookie’s perfect crumb and avoid sogginess.
What can I substitute for almond if I have allergies?
Feel free to use other nuts such as chopped pecans or walnuts, or simply omit nuts altogether. You might also consider adding extra dried fruit or seeds to keep the texture interesting.
How do I know when the cookies are done baking?
Look for lightly golden edges while the centers remain pale. The cookies will firm up as they cool, so it’s important not to overbake them to keep that tender shortbread texture.
Is it necessary to chill the dough?
Yes! Chilling the dough firms it up, making it easier to slice thinly without crumbling, and it helps develop the flavors. This step is key for achieving the classic shortbread texture.
Can I make these cookies gluten-free?
While this recipe calls for all-purpose flour, you can experiment with a gluten-free blend suited for baking. Just note it may slightly change the texture, so test with a small batch first.
Final Thoughts
If you want to bring a bit of cozy warmth and buttery bliss into your kitchen, I highly recommend giving the Buttery Cranberry Almond Shortbread Cookies Recipe a try. With simple yet thoughtful ingredients and a straightforward process, these cookies are a true joy to bake and share. They’ll quickly become a beloved staple in your cookie collection, perfect for any time of the year!
Print
Buttery Cranberry Almond Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 2 hours 29 minutes (including chilling)
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Buttery Cranberry Almond Shortbread Cookies are delicate, melt-in-your-mouth treats perfect for holiday celebrations or any time you crave a sweet, nutty snack. Made with soft unsalted butter, powdered sugar, dried cranberries, and toasted almonds, these slice-and-bake cookies combine a tender crumb with subtle cranberry tartness and rich almond flavor. Easy to prepare and bake, they are ideal for gifting or serving with tea or coffee.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- â…” cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup dried cranberries (chopped)
- ½ cup sliced or chopped almonds (toasted if desired)
- Optional: extra sugar for sprinkling
Instructions
- Cream Butter and Sugar: In a large bowl, cream the softened butter and powdered sugar together until smooth and fluffy, about 2 to 3 minutes using a hand mixer or stand mixer. This step helps incorporate air to create a light texture. Then mix in the vanilla extract until combined.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry flour mixture to the butter mixture, mixing just until combined to avoid overworking the dough.
- Add Cranberries and Almonds: Gently fold in the chopped dried cranberries and toasted almonds to evenly distribute them throughout the dough.
- Shape and Chill Dough: Divide the dough into two equal portions. Shape each half into a log about 1½ inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm enough to slice.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Slice and Arrange Cookies: Remove the chilled dough logs from the refrigerator, unwrap, and slice into ¼-inch thick rounds. Place the slices about 1 inch apart on the prepared baking sheet. Optionally, sprinkle the tops with a little extra sugar for added sweetness and a slight crunch.
- Bake Cookies: Bake the cookies for 12 to 14 minutes or until the edges are just starting to turn golden. Keep a close eye to prevent overbaking for a tender texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely before serving or storing.
Notes
- For a festive touch, dip half of each cooled cookie in melted white chocolate and allow it to set completely before serving.
- Store cookies in an airtight container at room temperature for up to 1 week to keep them fresh.
- You can freeze unbaked cookie logs wrapped in plastic wrap for up to 2 months; slice and bake directly from frozen, adding a couple of extra minutes to baking time.
