Name: Cranberry Almond Shortbread Cookies
Prep time: 20 min
Cook time: 18 min
Total time: 1 h
Yield: 24 servings
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; ¾ cup powdered sugar, sifted; ½ teaspoon almond extract; 2 cups all-purpose flour; ¼ teaspoon fine sea salt; ⅔ cup dried cranberries, coarsely chopped; ½ cup sliced almonds, lightly toasted; Optional: extra powdered sugar for dusting

If you're searching for the ultimate buttery treat, these Cranberry Almond Shortbread Cookies are absolutely irresistible! Each bite brings together melt-in-your-mouth texture, toasty almonds, and bursts of tart dried cranberries-all wrapped in rich, buttery shortbread.

They're a must-try for holiday cookie trays or whenever you crave a sweet, nutty pick-me-up. What makes these cookies special? They're ridiculously easy, slice-and-bake (no rolling pins!), and have a gorgeous festive look.

This recipe has been a family favorite for years, making every winter gathering extra cozy. Trust me: once you bake a batch, you'll want to make them again and again!

Cranberry Almond Shortbread Cookies look as good as they taste-golden, buttery, and studded with cranberries and almonds.

Why You'll Love This Recipe

Perfectly Buttery Texture: Each cookie melts in your mouth with classic shortbread richness.
Festive Flavors: Tart cranberries and toasted almonds add pops of flavor and crunch.
Simple, Foolproof Method: Slice-and-bake dough makes these cookies quick and stress-free.
Make-Ahead Friendly: The dough can be made in advance and frozen for easy holiday planning.

Key Ingredients for Cranberry Almond Shortbread Cookies

See recipe card below for full list of measurements, ingredients, and instructions.

Unsalted Butter

Butter is the heart and soul of any shortbread, giving these cookies their signature tender, rich crumb. Start with room-temperature, unsalted butter for the best texture and flavor control. If you only have salted butter, reduce the added salt slightly.

Dried Cranberries

Dried cranberries bring a sweet-tart punch that balances the buttery dough. Chop them coarsely for even distribution. If you prefer, you can substitute dried cherries or chopped dried apricots for a twist.

Sliced Almonds

Almonds offer a lovely, nutty crunch and pair beautifully with cranberries. Toasting them lightly before adding to the dough enhances their flavor. Slivered almonds work too, or swap in pecans or pistachios for variety.

Almond Extract

A dash of almond extract boosts the nutty aroma and makes the flavors pop. If you don't have almond extract, vanilla extract is a fine substitute, but the almond note is really what makes these special.

Powdered Sugar

Powdered sugar yields a melt-in-your-mouth texture you won't get with granulated sugar. Sift before measuring for ultra-tender cookies. If you need to, you can use superfine sugar, but the texture may change slightly.

Cranberry Almond Shortbread Cookies cooking process

Instructions for Cranberry Almond Shortbread Cookies

See recipe card below for full list of measurements, ingredients, and instructions.

Cream the Butter and Sugar

Start by beating the room-temperature butter and powdered sugar together until light and fluffy-about 2-3 minutes. This step ensures a tender, melt-in-your-mouth texture. Add the almond extract and mix until combined.

Mix in the Dry Ingredients

Gradually mix in the flour and salt until just combined. Avoid over-mixing to keep the cookies delicate. The dough will look crumbly at first-keep mixing until it comes together.

Add Cranberries and Almonds

Fold in the chopped dried cranberries and toasted sliced almonds. Make sure they're distributed evenly throughout the dough for perfect bites every time.

Shape and Chill the Dough

Divide the dough in half and shape each half into a 1.5-inch diameter log. Wrap tightly in plastic wrap and chill for at least 30 minutes (up to overnight). Chilling helps the cookies keep their shape and makes slicing easier.

Slice and Bake

Preheat your oven to 350°F (175°C). Slice the chilled dough into ¼-inch thick rounds and place them on a parchment-lined baking sheet, spacing about 1 inch apart. Bake for 16-18 minutes, or until the edges are lightly golden.

Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with extra powdered sugar, if desired, before serving. Enjoy with a cup of tea, coffee, or festive hot chocolate!

Recipe Variations

Gluten-Free Version

Swap the all-purpose flour for a high-quality 1:1 gluten-free flour blend. The texture may be slightly more delicate, but you'll still get that buttery shortbread taste-perfect for gluten-free guests.

Make It Vegan

Substitute the butter with a vegan baking stick or high-quality plant-based butter. Choose a dairy-free powdered sugar if needed. The cookies will be just as rich and delicious!

Citrus Twist

Add 1 teaspoon of finely grated orange or lemon zest to the dough for a subtle, bright note that pairs wonderfully with cranberries. Try lime zest for a fun variation.

Chocolate Dipped

Once cookies have cooled, dip half of each in melted white or dark chocolate and sprinkle with chopped almonds or more cranberries. Let set on parchment-elegant for gifts or parties!

Nut-Free Option

Simply leave out the almonds for a nut-free version. You can add extra cranberries or substitute with sunflower seeds or pumpkin seeds for some extra crunch.

Serving Suggestions

Serve Cranberry Almond Shortbread Cookies with a hot cup of black tea, a festive mulled wine, or even alongside a scoop of vanilla ice cream for dessert. For a beautiful holiday platter, pair them with homemade hot chocolate or a selection of other cookies like classic Linzer cookies. Garnish with a dusting of powdered sugar or a drizzle of melted white chocolate for extra flair.

Storage and Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies in layers separated by parchment for up to 2 months. Thaw at room temperature before serving-no reheating needed! If you prefer warm cookies, a quick 5 seconds in the microwave will bring back a touch of fresh-baked magic. Dough logs can also be frozen for 2-3 months; simply thaw in the fridge before slicing and baking.

Frequently Asked Questions About Cranberry Almond Shortbread Cookies (FAQ)

Q: Can I use fresh cranberries instead of dried?

A: Dried cranberries are best for this recipe since fresh ones add too much moisture. If you want to experiment, chop the fresh cranberries finely and pat dry, but expect a slightly softer cookie.

Q: Can I make the dough ahead of time?

A: Absolutely! You can prepare and chill (or freeze) the dough logs several days in advance. Slice and bake straight from the fridge for easy, fresh cookies anytime.

Q: Do I have to toast the almonds?

A: Toasting brings out the almonds' flavor and adds crunch, but you can skip this step if short on time. Raw sliced almonds will still taste great.

Q: Can I ship these cookies as gifts?

A: Yes! These cookies are sturdy and hold up well in transit, making them perfect for mailing in festive tins or boxes during the holidays.

These Cranberry Almond Shortbread Cookies are the perfect blend of buttery, nutty, and tart-sure to become a holiday and anytime favorite. I can't wait for you to try them! If you bake a batch, let me know how they turn out in the comments or leave a rating below. Happy baking!

★★★★★ 4.80 from 184 ratings