Buy Now →Almond Cranberry Cookies
- Prep Time: 15
- Chill Time: 30
- Cook Time: 11
- Total Time: 56 minutes
- Yield: 18 cookies 1x
- Category: Dessert, winter
- Method: Oven
Ingredients
Scale
Dry:
2 1/2 cups (350g) white flour, I use non-GMO & unbleached by Sunrise Flour Mill
1 tsp baking soda (make sure it’s fresh!)
1 tsp salt
Wet:
1 1/3 cup coconut sugar (225g) – sub half of it with raw cane sugar for a more gooey cookie!*
1 1/2 sticks salted butter (170g), softened/room temperature NOT melted
2 Tbsp maple syrup (32g), room temperature
1 tsp pure almond extract
1 tsp pure vanilla extract
2 large eggs, room temperature
Extra:
1 1/3 cups fresh cranberries, roughly chopped
Instructions
- In a small bowl, combine the flour, baking soda, and salt.
- In a large mixing bowl, beat the coconut sugar (and cane sugar if using), softened butter, almond extract, vanilla extract, and maple syrup until creamy and lightened in color, about 2 minutes. Use an electric mixer. Add one egg and beat well. Add the remaining egg and beat well again. Gradually beat in the flour mixture, 1/2 cup at a time.
- Fold in the chopped cranberries.
- Transfer to the refrigerator and cool for 30-60 minutes, or up to 2 days if you want to prep ahead of time (make sure it’s covered well if storing for more than 30-60 mins).
- Preheat the oven to 350ºF.
- Roll the dough into balls, about 2 Tbsp (40g by weight) for each cookie. I used a #40 cookie scoop and did rounded scoops. Put them directly on the pan. Do not use parchment paper.
- Bake 10-13 minutes until slightly browned on the bottom edges.
- Let the cookies cool on the baking sheet for 10 minutes before enjoying. It’s well worth the wait because the cookies have time to set!
- Repeat for the leftover dough, or you can freeze the dough. Read through the post to see instructions for freezing the dough (and also for freezing cookies). Enjoy!
- Please leave a review and a comment if you made this recipe! It helps my website more than you know and I truly appreciate it!
Notes
*I find that coconut sugar has a tendency to create more of a fluffy texture in cookies. If you are wanting a more gooey cookie with crispy edges, then you can sub half the coconut sugar for raw cane sugar.
Find it online: https://homecookedliving.com/almond-cranberry-cookies/
