Cranberry Almond Shortbread Cookies – Buttery, Delicate & Perfectly Festive

🎉 Introduction

These Cranberry Almond Shortbread Cookies are the definition of delicate holiday elegance — buttery, tender, lightly sweet, and studded with chewy dried cranberries and nutty almond flavor in every bite. They melt in your mouth the way true shortbread should, with a perfect balance of richness, texture, and festive flair.

With only a handful of simple ingredients and zero eggs, these cookies come together effortlessly and bake into beautifully crisp-edged rounds that look stunning on Christmas cookie platters. Their light almond aroma, buttery crumb, and pops of red cranberry make them both visually charming and insanely delicious.

Perfect for holiday gifting, cookie exchanges, or pairing with hot tea on a cozy winter night.

🧰 Equipment Needed

• Mixing bowl
• Hand or stand mixer
• Baking sheet
• Parchment paper
• Sharp knife (for slicing logs)
• Plastic wrap

🛒 Ingredients

Shortbread Dough

• 1 cup unsalted butter, softened
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp almond extract
• 2 cups all-purpose flour
• ½ tsp salt
• ¾ cup dried cranberries, finely chopped
• ½ cup sliced almonds, toasted & chopped

Optional for Rolling

• ¼ cup coarse sanding sugar
• ¼ cup finely chopped almonds

👩‍🍳 Directions

Step 1: Cream the Butter & Sugar

Beat butter and powdered sugar for 2–3 minutes until creamy and smooth.

Mix in:

• vanilla
• almond extract

Step 2: Add Dry Ingredients

Stir in:

• flour
• salt

Mix until dough forms a soft, crumbly mass that comes together when pressed.

Step 3: Add Cranberries & Almonds

Fold in:

• chopped dried cranberries
• chopped toasted almonds

Knead lightly with hands until evenly distributed.

Step 4: Shape Into Logs

Divide dough in two portions.

Roll each into a 10-inch log (or square log for square cookies).

Optional: roll logs in:

• chopped almonds or
• coarse sugar

Wrap tightly in plastic wrap and chill 2 hours (or freeze 20 minutes).

Step 5: Slice & Bake

Preheat oven to 350°F (175°C).

Slice logs into ½-inch rounds and place 1 inch apart on lined baking sheets.

Bake 10–12 minutes, until edges are lightly golden.

Cool completely on a rack — shortbread firms as it cools.

🍽️ Servings & Timing

• Makes: 22–26 cookies
• Prep Time: 10 minutes
• Chill Time: 2 hours
• Bake Time: 10–12 minutes
• Total Time: ~2 hours 20 minutes

🧊 Storage & Freezing

Room Temp: 1–2 weeks in airtight tin
Freeze baked cookies: 2 months
Freeze dough logs: up to 3 months

Slice and bake directly from frozen (add +1 minute).

🥄 Variations

1. White Chocolate Drizzle
   Drizzle with melted white chocolate.
2. Orange Cranberry Shortbread
   Add 1 tbsp orange zest.
3. Chocolate-Dipped Almond Shortbread
   Dip in dark chocolate and sprinkle almonds.
4. Pistachio Cranberry Shortbread
   Swap almonds for chopped pistachios.
5. Brown Butter Shortbread
   Brown the butter first for a nutty depth.
6. Cranberry Pecan Shortbread
   Swap almonds for toasted pecans.
7. Gluten-Free Version
   Use 1:1 GF baking flour.
8. Vegan Shortbread
   Use vegan butter.
9. Almond Swirl Shortbread
   Add a streak of almond paste.
10. Sugar-Coated Edges
    Roll log in red & green sugar for a festive finish.

❓ 10 FAQs

1. Why is my dough crumbly?
   Shortbread is naturally crumbly — keep pressing until it comes together.
2. Can I use fresh cranberries?
   No — moisture will break the dough.
3. Why chill the dough?
   Keeps cookies from spreading and improves texture.
4. Can I make them without almond extract?
   Yes, add more vanilla.
5. Can I add chocolate chips?
   Absolutely — mini white chocolate chips are great.
6. Why toast the almonds?
   Enhances nutty flavor and crunch.
7. Can I add more cranberries?
   Yes, but too many can cause spreading.
8. Can I use food processor?
   For chopping nuts & cranberries, yes.
9. Can I roll dough flat and use cookie cutters?
   Yes — chill dough first.
10. How do I keep them soft?
    Store with a slice of apple for mild humidity (remove next day).

🏁 Conclusion

These Cranberry Almond Shortbread Cookies are buttery, delicate, festive, and absolutely irresistible. Filled with sweet cranberries and toasted almonds, they strike the perfect balance between richness, texture, and holiday cheer.

Elegant enough for gifting, simple enough for everyday baking, and delicious enough to become a yearly Christmas tradition.

Cranberry Almond Shortbread Cookies – Buttery, Delicate & Perfectly Festive

These Cranberry Almond Shortbread Cookies are the definition of delicate holiday elegance — buttery, tender, lightly sweet, and studded with chewy dried cranberries and nutty almond flavor in every bite. They melt in your mouth the way true shortbread should, with a perfect balance of richness, texture, and festive flair. With only a handful of simple ingredients and zero eggs, these cookies come together effortlessly and bake into beautifully crisp-edged rounds that look stunning on Christmas cookie platters. Their light almond aroma, buttery crumb, and pops of red cranberry make them both visually charming and insanely delicious. Perfect for holiday gifting, cookie exchanges, or pairing with hot tea on a cozy winter night.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Servings: 22 Cookies

Ingredients Equipment Method Notes

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Ingredients

  

Shortbread Dough

• 1 cup unsalted butter softened
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp almond extract
• 2 cups all-purpose flour
• ½ tsp salt
• ¾ cup dried cranberries finely chopped
• ½ cup sliced almonds toasted & chopped

Optional for Rolling

• ¼ cup coarse sanding sugar
• ¼ cup finely chopped almonds

Get Our Best App for Daily Great Recipes 🍽️

Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Mixing bowl
• Hand or stand mixer
• Baking sheet
• Parchment paper
• Sharp knife (for slicing logs)
• Plastic wrap

Method

 

Step 1: Cream the Butter & Sugar

1. Beat butter and powdered sugar for 2–3 minutes until creamy and smooth.
2. Mix in:
3. vanilla
4. almond extract

Step 2: Add Dry Ingredients

1. Stir in:
2. flour
3. salt
4. Mix until dough forms a soft, crumbly mass that comes together when pressed.

Step 3: Add Cranberries & Almonds

1. Fold in:
2. chopped dried cranberries
3. chopped toasted almonds
4. Knead lightly with hands until evenly distributed.

Step 4: Shape Into Logs

1. Divide dough in two portions.
2. Roll each into a 10-inch log (or square log for square cookies).
3. Optional: roll logs in:
4. chopped almonds or
5. coarse sugar
6. Wrap tightly in plastic wrap and chill 2 hours (or freeze 20 minutes).

Step 5: Slice & Bake

1. Preheat oven to 350°F (175°C).
2. Slice logs into ½-inch rounds and place 1 inch apart on lined baking sheets.
3. Bake 10–12 minutes, until edges are lightly golden.
4. Cool completely on a rack — shortbread firms as it cools.

Notes

🧊 Storage & Freezing

Room Temp: 1–2 weeks in airtight tin
Freeze baked cookies: 2 months
Freeze dough logs: up to 3 months

Slice and bake directly from frozen (add +1 minute).

🥄 Variations

White Chocolate Drizzle
Drizzle with melted white chocolate.

Orange Cranberry Shortbread
Add 1 tbsp orange zest.

Chocolate-Dipped Almond Shortbread
Dip in dark chocolate and sprinkle almonds.

Pistachio Cranberry Shortbread
Swap almonds for chopped pistachios.

Brown Butter Shortbread
Brown the butter first for a nutty depth.

Cranberry Pecan Shortbread
Swap almonds for toasted pecans.

Gluten-Free Version
Use 1:1 GF baking flour.

Vegan Shortbread
Use vegan butter.

Almond Swirl Shortbread
Add a streak of almond paste.

Sugar-Coated Edges
Roll log in red & green sugar for a festive finish.

❓ 10 FAQs

Why is my dough crumbly?
Shortbread is naturally crumbly — keep pressing until it comes together.

Can I use fresh cranberries?
No — moisture will break the dough.

Why chill the dough?
Keeps cookies from spreading and improves texture.

Can I make them without almond extract?
Yes, add more vanilla.

Can I add chocolate chips?
Absolutely — mini white chocolate chips are great.

Why toast the almonds?
Enhances nutty flavor and crunch.

Can I add more cranberries?
Yes, but too many can cause spreading.

Can I use food processor?
For chopping nuts & cranberries, yes.

Can I roll dough flat and use cookie cutters?
Yes — chill dough first.

How do I keep them soft?
Store with a slice of apple for mild humidity (remove next day).

🏁 Conclusion

These Cranberry Almond Shortbread Cookies are buttery, delicate, festive, and absolutely irresistible. Filled with sweet cranberries and toasted almonds, they strike the perfect balance between richness, texture, and holiday cheer.

Elegant enough for gifting, simple enough for everyday baking, and delicious enough to become a yearly Christmas tradition.