This almond cranberry cookies is a very simple recipe that takes only about 20 minutes to prepare. These cookies are packed with the warm flavors of the winter holidays, featuring earthy spices, roasted almonds, and the natural sweetness from the dates.
Christmas is only a few days away, if you are not done with your holiday cookies make sure to check this easy and quick recipe.
For other cookies try ghraybeh, and Rock Cookies or vegan options anise date cookies, za'atar cookies. And for Christmas try my gingerbread cookies.
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Why You'll Love This Recipe?
- These cookies come together with minimal effort, making them perfect for a last-minute treat.
- Their rustic, homemade charm and nostalgic flavor make them a cozy snack for any occasion.
- You can swap out cranberry for chocolate chips, nuts, or other dried fruits to suit your taste.
- A delightful combination of crumbly edges and a soft, tender center.
- Made with pantry staples like flour, butter, and cranberry, they feel simple yet satisfying.
- These cookies are great with tea or coffee, as a lunchbox treat, or even as an on-the-go snack.
- Their lightly sweet, spiced flavor appeals to kids and adults alike.
- They carry the essence of traditional baked goods, connecting you to generations of simple, homemade delights.
Equipment
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- Large Bowl - For mixing the flour, water, and yeast mixture to make the dough.
- Baking Sheets - For baking cookies.
Ingredients
- All-purpose Flour - Provides the structure of the cake.
- Spices: Cinamon; Nutmeg; and Clove - The spices give the cookies an earthy, sweet, nutty flavor.
- Unsalted Butter - Provides richness to the cookies.
- Baking Powder - Helps the cookies to rise.
- Granulated Sugar - To sweeten the cookies.
- Medium-Sized Eggs (room temperature): Using room temperature eggs helps bind the ingredients together and also adds moisture to the dough, keeping the cookies tender and preventing them from becoming too dry.
- Milk - Helps bind the dough together, you can use water instead.
- Vanilla - It adds extra flavor to baked goods.
- Dried Cranberry - Or any other type can work. Cranberries bring natural tart-sweetness and add a soft chewy texture.
- Almonds (toasted)- Provides a nutty crunchy texture to the cake. Toasted gives the nuts an extra flavor versus raw.
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, cinnamon, clove, nutmeg, and baking powder. Stir in the dried cranberries and chopped almonds.
Step 2 | Add wet ingredients: Pour in the melted butter, eggs, and vanilla extract. With your hand mix thoroughly. Gradually add water or milk while mixing, until the mixture forms a sticky dough.
Step 3 | Scoop the cookies: Using a tablespoon, scoop out small portions of the dough, flatten each with your palms and place them as rounded shapes onto a lightly greased baking sheet.
Step 4 | Continue until the baking sheet is full, spacing the cookies slightly apart.
Step 5 | Place the baking sheet in a preheated 370 degrees oven and bake for 20-25 minutes, or until the cookies are golden brown.
Storage and Expert Tips
- Allow the cookies to cool completely before storing them. You can keep them in an airtight container for up to one week or freeze them in a zip-top bag for up to three months.
- Make sure to toast the almonds under the broiler for 10-12 minutes, keep stirring to avoid burning.
- Roughly chop the almonds before adding them to the mixture.
- If you like the cookies to be a bit crunchy bake them for an extra 3-5 minutes.
- The purpose of using milk or water is to help bring the dough together. Add it gradually, adjusting the amount as needed until you achieve a sticky, workable dough.
Variations and Substitutions
- You can use raisins or chopped dried apricots.
- You can use pecans or walnuts.
- To mix the dough you can use tap water instead of milk.
Frequently Asked Questions
Replace 1 egg with ¼ cup unsweetened applesauce.
OR Mix 1 tablespoon chia seeds with 2.5 tablespoons water. Let it sit for 5-10 minutes until gel-like.
Yes! Use plant-based butter, a flax egg, and non-dairy milk to create a vegan version of these cookies.
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More Delicious Cookies
Almond Cranberry Cookies
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 35-40 1x
- Category: Cookies
- Method: Baking
Description
This almond cranberry cookies is a very simple recipe that takes only about 20 minutes to prepare. These cookies are packed with the warm flavors of the winter holidays, featuring earthy spices, roasted almonds, and the natural sweetness from the dates.
Ingredients
- 3 ¼ cups all-purpose flour
- ¾-1 cup granulated of sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground clove
- 2 teaspoons baking powder
- ½ cup unsalted butter (melted)
- 3 eggs
- 1 teaspoon vanilla
- 2-3 tablespoons water or milk
- 1 cup dried cranberries
- 1 cup chopped roasted almonds
Instructions
- Preheat the oven to 370°F (190°C).
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, cinnamon, clove, nutmeg, and baking powder.
- Stir in the cranberries and chopped almonds.
- Add wet ingredients: Pour in the melted butter, eggs, and vanilla extract.
- With your hand mix thoroughly, gradually add milk while mixing, until the mixture forms a sticky dough.
- Scoop the cookies: Using a tablespoon, scoop out small portions of the dough, flatten with your palm and place them as rounded shapes onto a lightly greased baking sheet.
- Continue until the baking sheet is full, spacing the cookies slightly apart.
- Place the baking sheet in the oven and bake for 20-25 minutes, or until the cookies are golden brown.
Notes
- Allow the cookies to cool completely before storing them. You can keep them in an airtight container for up to one week or freeze them in a zip-top bag for up to three months.
- Make sure to toast the almonds under the broiler for 10-12 minutes, keep stirring to avoid burning.
- Roughly chop the almonds before adding them to the mixture.
- If you like the cookies to be a bit crunchy bake them for an extra 3-5 minutes.
- The purpose of using milk or water is to help bring the dough together. Add it gradually, adjusting the amount as needed until you achieve a sticky, workable dough.
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