This was an unplanned bake, the kind that happens when you’re tired but still craving something comforting. Using a few pantry ingredients I had on hand, these cookies came together quietly and simply. They’re buttery, lightly crumbly, and just sweet enough, with little pops of cranberry tartness balanced by sliced almonds.
Perfect with a cup of tea and a slow moment.
Ingredients:
- 115 g unsalted butter, softened
- 60–75 g granulated sugar (¼–⅓ cup, depending on preference)
- 1 cup all-purpose flour
- Pinch of salt
- ½ teaspoon vanilla extract (optional)
- ⅓ cup dried cranberries, roughly chopped
- ⅓ cup sliced almonds, plus extra for topping (optional)
Method:
- In a mixing bowl, cream the butter and sugar together until just combined. Do not overmix.
- Stir in the vanilla extract (if using) and salt.
- Add the flour and gently mix until a soft dough forms.
- Fold in the cranberries and sliced almonds.
- If the dough feels crumbly, add 1–2 teaspoons of milk or water to help it bind.
- Chill the dough for 20–30 minutes.
- Using a cookie scoop or tablespoon, portion the dough onto a lined baking tray.
- Gently press each portion together and lightly flatten.
- Bake in a preheated oven at 170°C / 340°F for 12–15 minutes, until the edges are lightly golden.
Allow the cookies to cool on the tray for 5–10 minutes before transferring to a wire rack to cool completely
Notes
- These cookies are intentionally not overly sweet, just enough to balance the tart cranberries.
- Texture settles into a tender, shortbread-style bite once cooled.
- Best enjoyed fresh, but they keep well in an airtight container for a few days.
CocoaGirlinToronto 