We love all kinds of cookies, and this cranberry cookie recipe with almonds and white chocolate is absolutely delicious. Bonus: it’s super easy to make.
Cranberry cookies recipe
This cranberry cookies recipe combines dried cranberries, roasted almond flakes and white chocolate in a tender, fluffy cookie dough. The almond flakes add a pleasant crunch while the white chocolate gives a sweet, creamy contrast to the tart cranberries. You can substitute roasted almonds for raw ones or swap in other nuts you prefer. The recipe is forgiving and works well as a base for small ingredient changes.
More cookies you will love:
- Chocolate caramel cookies
- Italian chocolate salami
- Strawberry cream cookies
- Mini lemon tarts
White chocolate brings a different flavor profile than milk or dark chocolate and pairs nicely with cranberries and almonds. If you prefer, use white chocolate chips or chop a chocolate bar into chunks so each cookie has irregular shards of chocolate for texture and visual interest.
Can you bake with dried cranberries?
Yes. Dried cranberries hold up well during baking and give both flavor and color to the cookies. If you prefer, substitute raisins or other dried fruit, or add a tablespoon of shredded coconut for a different taste and texture.
How to personalize these cranberry cookies
Personalize the cookies by adjusting nuts, extracts and add-ins. Sprinkle a little salt on half the batch for those who like a salty contrast. A few drops of almond extract or a splash of almond liqueur will intensify the almond flavor—avoid alcohol if serving children. To make breakfast-style cookies, fold in oats, wheat germs or a spoonful of peanut butter. Freezing portioned dough makes it easy to bake fresh cookies on busy mornings.
I’d love to hear how your cranberry almond cookies turn out—share your results in the comments if you try them!
How to make cranberry cookies from scratch
This recipe uses common pantry ingredients: flour, baking powder, baking soda, butter, white and brown sugar, eggs, vanilla, white chocolate, dried cranberries and almond flakes.
Baking time depends on cookie size. For large cookies (about 3 tablespoons of dough) bake ~14 minutes. Smaller cookies need less time—around 11 minutes. Bake less for softer cookies and longer if you prefer crispier results. Remember cookies continue to set after leaving the oven, so removing them when the tops are just starting to brown helps retain a tender interior.
Ingredients (makes about 36 cookies)
- 2 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 8 tbsp (1 stick) butter, room temperature
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2/3 cup white chocolate chunks or chips
- 2/3 cup dried cranberries
- 2/3 cup roasted almond flakes
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Whisk together the flour, baking soda and baking powder in a bowl.
- In a stand mixer or with an electric mixer, beat the butter, eggs, vanilla and both sugars for 5–6 minutes until light and creamy.
- Add the flour mixture and mix on medium just until incorporated.
- Fold in the white chocolate, dried cranberries and almond flakes until evenly distributed.
- Drop dough by spoonfuls onto the prepared baking sheet, spacing them apart. Bake 8–10 minutes for medium cookies, or longer if you prefer them browned and crisp. For larger cookies, increase baking time accordingly.
- Allow cookies to cool completely on a wire rack before serving so they set properly.
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Notes
- Adjust baking time based on cookie size and desired texture.
- Swap nuts or chocolate types to suit taste.
- Cookies freeze well—freeze unbaked scoops for quick baking later, or freeze baked cookies for up to one month.
Nutrition (per cookie, approximate)
- Calories: 159 kcal
- Carbohydrates: 23 g
- Protein: 3 g
- Fat: 6 g
- Sugar: 15 g
Tried this recipe? Let us know how it was!