Fluffy Cranberry Almond Cookies

If you love a light, fluffy cookie rich with almond and cranberry flavors, this is the recipe for you! This simple recipe comes together in minutes but tastes like you’ve slaved for hours. 

Almond Cookies

I don’t know about you but I’m crazy about almond flavor. I use it a lot in my White Cake mix. Honestly? I add almond to almost every wedding cake I make. 

I also use almond extract in my Cut-Out Sugar Cookies. I add it to both my dough and the royal icing. Almond is the perfect complement to sweets like these. 

Today I decided to take my simple Snickerdoodle recipe but skip the cinnamon, adding almond extract, instead. I decided to throw in a cup of chopped almonds and craisins, as well. 

The result? Well, I’ll tell you more about that, later. For now, let’s look at how I made these delicious fluffy cookies! 

Almond Cranberry Cookie Ingredients

• shortening
• sugar
• almond extract
• large eggs
• all purpose flour
• baking soda
• cream of tartar
• salt 
• chopped almonds
• Craisins (dried cranberries)

How to Make Almond Cranberry Cookies

These came together so easily!  You can make them in minutes. 

Preheat oven to 350 degrees Fahrenheit. 

Line a baking sheet with parchment paper. 

Place shortening in a large bowl or the bowl of a stand mixer. Cream until light and fluffy. 

Add sugar and continue to mix. Now add the almond extract and room temperature eggs. Whip until well incorporated. 

In a separate small bowl combine flour, baking soda, salt, and cream of tartar. 

Add dry ingredients to wet and mix well at low speed, but don’t over-mix or you will end up with tough cookies.

Fold in the almonds and Craisins. 

Using a cookie scoop, place balls of dough on prepared baking sheet. (I love large cookies, so I used generous scoops of dough!)

I use Nordic Ware pans, along with the perfect parchment sheets that are pre-cut to fit the half-sheet perfectly!

Place in preheated 350 degree oven and bake for 13 – 15 minutes or until set and slightly golden on bottom. 

Remove cookie sheet from oven and place tray on wire rack to cool. 

Serve and enjoy! 

Store in an airtight container at room temperature up to four days. 

Leftover dough can be rolled into a tube-shape and frozen up to two months. Slice and bake at a later date, if you like. 

What to Expect from this Beautiful Cookie

They’re light, they’re fluffy, and they’re loaded with texture and flavor. These simple cookies are pure delight! 

I was looking for a recipe that would come together quickly with very few ingredients, and boy oh boy did I find it! 

I’m so happy with this recipe and can’t wait to slice up that leftover dough I placed in my freezer. My kids and grandkids are going to love this one. 

Variations on these Cranberry-Almond Cookies

I love these recipe but I’m already thinking of ways to make it better. Here are a few ideas: 

White chocolate chips: Next time I might stir in half a cup of white chocolate chips. I think the smooth richness of white chocolate would be perfect. 

Dip in almond bark: Melt white almond bark and dip half of the cookie in the liquid bark. Allow it to set before serving. 

Dark chocolate: You could dip in dark chocolate for an added depth of flavor. 

Brown sugar in place of white: For added depth of flavor, add brown sugar in place of granulated.

Other Almond Favorites from Out of the Box Baking

Easy Cherry Almond Bars: If you love the flavor of a traditional cherry pie but prefer the simplicity of a cookie bar, then this is the recipe for you! This luscious sweet treat has a shortbread base, cherry preserves in the center, and sliced almonds on top. Best of all, it’s incredibly easy to bake!

Almond Tea Cakes: These tea cakes are rich in almond flavor with the crunch of slivered almonds on top. They’re so easy to make because they start with a simple white cake mix. They’re perfect for an afternoon tea party or any time of day!

Orange Cranberry Slice and Bake Cookies: This is a delicious slice-and-bake cookie dough that can be made in advance and frozen. Just like those tubes of cookie dough you buy at the store, this one is convenient. But it’s cheaper and healthier, too!

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That’s it for this post, friends! I hope you enjoyed this delicious recipe. 

See this recipe at

Full Plate Thursday 

Weekend Potluck

Busy Monday

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.