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Cranberry Almond Bakery Cookies

Cranberry Almond Bakery Cookies

  • Author: Marty Boyd


  • 1/2 cup butter, room temperature
  • 3/4 cup almond butter
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 3/4 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 1 tablespoon milk
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups flour
  • 2/3 cup dried cranberries
  • 1 cup sliced almonds
  • Dried cranberries, sliced almonds and turbinado sugar for garnish, if desired


  1. Cream butter, almond butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 2-3 minutes.
  2. Add egg, vanilla, almond extract, milk, baking soda, and salt and mix until well combined.
  3. Add flour and mix until dough just comes together. Stir dried cranberries and sliced almonds.
  4. Using an ice cream scoop (your choice of size) scoop cookie dough onto baking sheets lined with parchment paper.
  5. Press each scoop down slightly and top with dried cranberries, almonds and a sprinkle of turbinado sugar if desired.
  6. Place cookie sheet in the refrigerator and chill the dough 2- 4 hours.
  7. Preheat oven to 350 degrees. Bake 11-14 minutes. I baked mine a little longer as they were fairly thick. Cool about 5 minutes and then remove from cookie sheets.
  8. Store in an airtight container. They may also be frozen.


Number of cookies depends on the size of scoop you use.