White Chocolate Cranberry Almond Cookies
Almond cookies are so delicious. These cookies are filled with white chocolate chips, dried cranberries and a little almond extract.
These are soft, buttery cookies that melt in the mouth. If you’re wanting to try something different than your traditional chocolate chip or shortbread cookies, you will love these!
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Tips for the Best Cookies!
- Let your butter go to room temperature: The consistency of the cookies is different when you melt butter to when you let it go to room temperature. It’s so much better! Don’t skip this step!
- Allow the cookie mixture to set in the fridge for an hour or up to 3 days before shaping and baking. This makes it easier to handle and also allows the flavour to develop.
- Don’t overbake the cookies. Take them out while they are still a little soft, they will harden a bit more as they cool down.
What You Need
Ingredients
- 3 cups flour: I use white spelt flour, but any white flour will do! I do love spelt as it’s an ancient grain and has more flavour.
- cup butter: Let your butter go to room temperature. This gives the cookies the best consistency!
- 3/4 cup sweetener: I use honey which is a natural sweetener. You can also use maple syrup. If using sugar, you probably won’t need as much flour in the recipe.
- 1 tsp almond extract: I love the taste of almond extract it is so delicious!
- 1 tsp vanilla extract
- 1 tsp salt: I use sea salt. Try and use a natural salt like sea salt or Himalayan salt.
- 2 eggs
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup white chocolate chips
- 1/2 cup dried cranberries
Supplies Needed
Bowl For mixing all the ingredients into. These glass ones are great as they also have a lid.
Baking paper or a silicone Mat: I love my silicone mats, they are nonstick and you can keep reusing them!
Measuring cups and spoons: stainless steel ones like these are great and can virtually last a lifetime!
Cooling rack: To allow cookies too cool on top of.
How to Make White Chocolate Almond Cookies (Step by Step)
- Mix all your wet ingredients into a bowl. Softened butter, honey, almond extract, vanilla extract and eggs.
- Then add your dry ingredients. Salt, flour, baking soda and baking powder.
- I then mix through the white chocolate chips and cranberries.
4. Your cookie batter will still be soft at this point. Place the batter with a cover in the fridge for 1 hour up to 3 days.
5. Preheat oven to 190C/ 375F.
6. Take out the batter from the fridge and form them into balls and flatten slightly.
7. Place them onto baking paper or a silicone mat that’s on top of a tray for sturdiness.
8. Place into preheated oven and bake for about 10-12 minutes
9. Take out of the oven and allow it to cool on a cooling rack.
10. Enjoy cookies and store the rest in an airtight container!
If you try and love these cookies don’t forget to come back and leave a 5-star review!
White Chocolate Cranberry Cookie
These white chocolate cranberry almond cookies are soft, buttery and so delicious. A simple flavourful cookie everyone will love.
Ingredients
- 3 cups white flour: I use white spelt flour
- 1 cup room temperature butter
- 3/4 cup sweetener
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 tsp sea salt
- 2 eggs
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup white chocolate chips
- 1/2 cup dried cranberries
Instructions
- Mix all your wet ingredients into a bowl. Softened butter, honey, almond extract, vanilla extract and eggs.
- Then add your dry ingredients. Salt, flour, baking soda and baking powder.
- I then mix through the white chocolate chips and cranberries.
- Your cookie batter will still be soft at this point. Place the batter with a cover in the fridge for 1 hour up to 3 days.
- Preheat oven to 190C/ 375F.
- Take out the batter from the fridge and form them into balls and flatten slightly.
- Place them onto baking paper or a silicone mat that's on top of a tray for sturdiness.
- Place into preheated oven and bake for about 10-12 minutes
- Take out of the oven and allow it to cool on a cooling rack.
- Enjoy cookies and store the rest in an airtight container!
Notes
How to Store Unbaked Cookies
- You can store your batter covered in the fridge for up to 3 days before they need to be baked.
- you can shape your cookies, flash freeze and then store the cookies in a ziploc freezer bag in the freezer for up to 3 months! Just place in a preheated oven when ready for baking and allow an extra 2 minutes or so baking time.
How to Store Baked Cookies
- Store the cooled baked cookies in an airtight container. Store away from direct sunlight on the counter for up to 5 days.
- Store the cooled baked cookies in an airtight container in the fridge. They will last about a week in the fridge.
Tips for the Best Cookies
- Let your butter go to room temperature: The consistency of the cookies is different when you melt butter to when you let it go to room temperature. It's so much better! Don't skip this step!
- Allow the cookie mixture to set in the fridge for an hour or up to 3 days before shaping and baking. This makes it easier to handle and also allows the flavour to develop.
- Don't overbake the cookies. Take them out while they are still a little soft, they will harden a bit more as they cool down.
How to Store Almond Cookies
Unbaked Cookies
- You can store your batter covered in the fridge for up to 3 days before they need to be baked.
- you can shape your cookies, flash freeze and then store the cookies in a ziploc freezer bag in the freezer for up to 3 months! Just place in a preheated oven when ready for baking and allow an extra 2 minutes or so baking time.
Baked Cookies
- Store the cooled baked cookies in an airtight container. Store away from direct sunlight on the counter for up to 5 days.
- Store the cooled baked cookies in an airtight container in the fridge. They will last about a week in the fridge.
