Cranberry Almond Shortbread Cookies: 7 Sweet Reasons to Bake

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When the holiday season rolls around, there’s something about the mix of sweet, tart, and buttery that just hits different. Enter these Cranberry Almond Shortbread Cookies. Whether you’re busy decking the halls or just looking to indulge with a cozy treat, these cookies are the perfect blend of rich, crumbly shortbread and the festive flavors of cranberries and almonds.

Why You’ll Love These Cranberry Almond Shortbread Cookies

Let’s be real—holiday baking can sometimes feel like a bit of a marathon. But with these Cranberry Almond Shortbread Cookies, you’ll breeze through the kitchen with a smile on your face (and probably a few crumbs on your shirt, because they’re that good). They’re quick to make, require only a few simple ingredients, and best of all? They taste like they belong at a fancy holiday gathering, but without any of the stress.

So, whether you’re baking for a cookie exchange, a holiday party, or just because you deserve a treat (spoiler alert: you do), these cookies are going to be your new go-to.

Ingredients for Cranberry Almond Shortbread Cookies

Here’s everything you’ll need to make these cookies shine:

1 cup (226g) unsalted butter, at room temperature
¾ cup (143g) granulated sugar
1 teaspoon (5ml) almond extract (or vanilla extract if you prefer)
¼ teaspoon salt
2 cups (280g) all-purpose flour
1 cup (120g) sweetened dried cranberries, very finely chopped
6 ounces Ghirardelli vanilla melting wafers or white chocolate (or chips)

Step-by-Step Instructions for Perfect Cranberry Almond Shortbread Cookies

1. Cream the Butter and Sugar:

Start by tossing the butter, sugar, almond extract (or vanilla if you prefer), and salt into a stand mixer. Beat on medium speed until the mixture becomes light, fluffy, and fully combined. Scrape down the sides of the bowl as needed. This is where the magic begins—don’t rush this step! It’s what makes the shortbread extra tender.

2. Add the Flour:

Gradually add in the flour, ½ cup at a time, mixing on low speed. As you go, you’ll notice the dough starting to get a little crumbly—that’s exactly what you want! Keep mixing until the dough begins to come together into a ball.

3. Fold in the Cranberries:

Time to add those gorgeous dried cranberries! Once they’re mixed in, increase the mixer speed to medium-high, and beat just until the dough comes off the sides of the bowl and sticks together.

4. Shape and Chill the Dough:

Now, turn the dough out onto a piece of parchment paper. Divide it into two equal halves and shape each one into a log about 1 ½ inches thick and 6-7 inches long. Wrap each log tightly in plastic wrap and chill for at least 2 hours. Yes, you could skip this step, but trust me, chilling the dough helps the cookies hold their shape and gives them that perfect texture.

5. Preheat and Slice:

While you wait for the dough to chill, go ahead and preheat your oven to 375°F. Line a cookie sheet with parchment paper or a silicone baking mat. Once the dough is firm, unwrap it and slice into cookies about ¼ to 3/8 inches thick. Space them about 1 inch apart on the baking sheet.

6. Bake to Perfection:

Bake for 9-11 minutes, or until the edges of the cookies just start to turn golden. Be sure to keep an eye on them so they don’t overbake—they’re supposed to be slightly soft in the middle. After they come out of the oven, let them sit on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.

7. Optional Chocolate Dip:

For a little extra something (because why not?), melt half of your white chocolate wafers or chips. You can do this in the microwave in 30-second bursts at 50% power, stirring in between. Once melted, dip each cooled cookie into the chocolate, allowing any excess to drip off. Place the dipped cookies back on the baking sheet and let the chocolate set completely.

Stack of Cranberry Almond Shortbread Cookies with a bite taken out, showcasing their soft texture. — These soft and buttery Cranberry Almond Shortbread Cookies are bursting with flavor, topped with almonds and a sweet drizzle of icing—perfect for your holiday cookie tray.

Cooking Tips for Cranberry Almond Shortbread Cookies

Chill the Dough: I know, I know. Waiting is tough. But chilling the dough is essential for getting that crisp, melt-in-your-mouth texture. You could even make the dough the night before, then slice and bake the next day—talk about easy prep!
Customize the Flavors: If you’re more of a chocolate chip person, feel free to swap out the cranberries for chocolate chips. You can also use a mix of dried fruits if you’re feeling adventurous—apricots, raisins, or even cherries would work wonderfully.
Storage Tips: These cookies store beautifully in an airtight container for up to a week. Or, if you’re like me and can’t resist, freeze them for up to 2 months and enjoy them whenever you need a quick sweet fix.

FAQs About Cranberry Almond Shortbread Cookies

Can I substitute the almond extract for vanilla?

Yes, absolutely! If you’re not a fan of almond extract, vanilla extract will give the cookies a lovely, warm flavor too.

Can I make these cookies ahead of time?

Definitely! These cookies actually taste even better the next day as the flavors have more time to meld together. And, as I mentioned, you can freeze them for up to 2 months. Just make sure to wrap them tightly in plastic wrap or store them in a zip-top bag.

What should I do if I don’t have white chocolate for dipping?

No problem! You can skip the chocolate dip entirely, or use regular chocolate chips (dark or milk) if that’s what you have on hand. It’ll still be delicious, I promise.

Treat Yourself to a Batch of Cranberry Almond Shortbread Cookies

These Cranberry Almond Shortbread Cookies are the perfect balance of crunchy, buttery goodness with just the right amount of festive flair. Whether you’re baking them for a special occasion or just treating yourself to a cozy afternoon snack, you’re in for a real treat. Plus, with the optional chocolate dip, they’re elevated to a whole new level of yum.

So, the next time you’re looking to bake something that’ll wow your friends and family (or just indulge your sweet tooth), these cookies are the way to go. And trust me, the house will smell like a holiday dream while they’re baking—and that’s something worth celebrating!

More Cranberry-Inspired Treats to Try

If you’re loving these Cranberry Almond Shortbread Cookies, you’re in for even more deliciousness! Here are some more cranberry-filled recipes to keep your baking festive and sweet:

For a fruity and indulgent treat, try these Starbucks Cranberry Bliss Bars. They’re the perfect combination of tart cranberries and creamy frosting, ideal for any holiday gathering.
If you’re in the mood for something easy and homemade, this Cranberry Apple Jam makes a perfect spread for your cookies or toast.
Another great cranberry option is these Cranberry Bars. They’re light, sweet, and the perfect dessert to serve at brunch or as a snack.
For a decadent, creamy treat, don’t miss this No-Bake Cranberry Cream Pie, which offers a rich balance of tart cranberries and smooth, creamy filling.

And if you’re looking for another twist on cranberry shortbread, check out these Cranberry Almond Shortbread Cookies from Beyond Frosting. They’re just as delicious and perfect for the holidays!

These recipes are sure to bring even more cranberry goodness to your table this season. Enjoy!