Description
These Almond Cranberry Cookies are a delightful combination of sweet and tart flavors, perfect for any occasion. The buttery cookies are studded with chewy cranberries and crunchy almonds, creating a texture and taste sensation that is sure to please.
Ingredients
Scale
For the Cookies:
- 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: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream the softened butter with both sugars until light and fluffy.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined.
- Add Mix-Ins: Stir in the dried cranberries and slivered almonds.
- Scoop and Bake: 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.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg