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Almond Cranberry Shortbread Cookies

Super easy beginner-friendly gluten-free almond cranberry shortbread cookies. Hands-on time is literally in minutes, and you can try other variations too.

If you are starting on a journey to bake gluten-free cookies, then this almond cranberry shortbread cookies recipe is a great choice to help you get your feet wet. By the way, these cookies are egg-free too! The dough is one of the easiest, you can simply stir everything together, and you will end up with a batch of tender and buttery cookies. These are great not only during the holiday season but when they are this easy to bake, you may end up baking these all year round. :)

Ingredients for almond cranberry shortbread cookies: almond flour, confectioners' sugar, dried cranberries, unsalted butter, vanilla, and salt.

Ingredients for almond cranberry shortbread cookies: almond flour, confectioners' sugar, dried cranberries, unsalted butter, vanilla, and salt.

Ingredients for almond cranberry shortbread cookies

For about 18-24 cookies, you will need:

  • 1 cup (100 gram) almond flour
  • 3 tablespoon (45 gram) unsalted butter, soft at room temperature
  • 3 tablespoon (20 gram) confectioners’ sugar
  • 14 teaspoon salt
  • 12 teaspoon vanilla
  • 14 cup dried cranberries

If your dried cranberries look really dry, you can do a quick soak in a microwave. Combine dried cranberries with 14 cup water (or orange juice), and microwave for 30 seconds. Then set aside for 2 minutes, and drain really really well.

Cookie dough for almond cranberry shortbread cookies.

Cookie dough for almond cranberry shortbread cookies.

  1. Beat together everything in a mixing bowl with an electric mixer into a cohesive and workable dough. You can even simply stir everything together by hand for a couple of minutes.
  2. Transfer cookie dough onto a piece of plastic saran/parchment paper, and wrap into a log of about 8” long.
  3. Chill the cookie log in the fridge for at least 2 hours to firm it up.
Almond cranberry shortbread cookies, shaped, cut, arranged, and ready to be baked.

Almond cranberry shortbread cookies, shaped, cut, arranged, and ready to be baked.

Baking the cookies

  1. Preheat oven to 350 Fahrenheit. Line a baking sheet with parchment paper and set aside.
  2. Remove chilled cookie dough from the fridge, it should be very firm by now. Unwrap, and use a very sharp knife to cut the cookies into 18-24 slices.
  3. Arrange cookies on the prepared baking sheet, and bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
  4. Remove cookies from the oven. Cool cookies on the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Almond cranberry shortbread cookies, just out from the oven.

Almond cranberry shortbread cookies, just out from the oven.

Try other flavors with the same basic recipe

This basic gluten-free almond shortbread cookies recipe is easy to customize.

  1. Cranberry orange. This combo is always a hit during Christmas. Simply add 1 teaspoon of freshly grated orange zest to the cookie dough.
  2. Cardamom pistachio. Add 14 cup finely chopped pistachio instead of 14 cup dried cranberries. And instead of vanilla extract, use 12 teaspoon almond extract, and 12 teaspoon ground cardamom.
  3. Chocolate and nuts. Remove 2 tablespoons of almond flour, add 2 tablespoons of unsweetened cocoa powder and 14 teaspoon instant espresso powder. Then stir in 14 cup of finely chopped nuts (any nut of your choice) instead of 14 cup dried cranberries.

You may even come up with your own favorite flavor combo and share them with me. :)

Almond cranberry shortbread cookies. These cookies are gluten-free and egg-free.

Almond cranberry shortbread cookies. These cookies are gluten-free and egg-free.

Storing the cookies

Once the cookies are completely cool, you can store these in an air-tight container at room temperature for up to 1 week. This recipe yields at most 2 dozens cookies, so I highly doubt they will last even one week. :)

Almond Cranberry Shortbread Cookies

5.0 from 5 reviews

Author: Anita Jacobson

Courses:

Cuisine:

Ingredients:

Diets:

Prep Time: 15 mins

Cook Time: 12 mins

Total Time: 27 mins

Serves: 18-24 cookies

Print Recipe

Ingredients

  • 1 cup (100 gram) almond flour
  • 3 tablespoon (45 gram) unsalted butter, soft at room temperature
  • 3 tablespoon (20 gram) confectioners’ sugar
  • 1⁄4 teaspoon salt
  • 1⁄2 teaspoon vanilla
  • 1⁄4 cup dried cranberries (Note 1)

Instructions

  1. Prepare dough. Beat together everything in a mixing bowl with an electric mixer into a cohesive and workable dough. You can even simply stir everything together by hand for a couple of minutes.
  2. Transfer cookie dough onto a piece of plastic saran/parchment paper, and wrap into a log of about 8” long. Chill the cookie log in the fridge for at least 2 hours to firm it up.
  3. Baking the cookies. Preheat oven to 350 Fahrenheit. Line a baking sheet with parchment paper and set aside.
  4. Remove chilled cookie dough from the fridge, it should be very firm by now. Unwrap, and use a very sharp knife to cut the cookies into 18-24 slices.
  5. Arrange cookies on the prepared baking sheet, and bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
  6. Remove cookies from the oven. Cool cookies on the pan for 10 minutes, then transfer them to a wire rack to cool completely.
  7. Storing the cookies. Once the cookies are completely cool, you can store them in an air-tight container at room temperature for up to 1 week.

Notes

  • (1) If your dried cranberries look really dry, you can do a quick soak in a microwave. Combine dried cranberries with 1⁄4 cup water (or orange juice), and microwave for 30 seconds. Then set aside for 2 minutes, and drain really really well.
  • (2) For cranberry-orange flavor. Add 1 teaspoon of freshly grated orange zest to the cookie dough.
  • (3) For cardamom pistachio flavor. Add 1⁄4 cup finely chopped pistachio instead of 1⁄4 cup dried cranberries. And instead of vanilla extract, use 1⁄2 teaspoon almond extract, and 1⁄2 teaspoon ground cardamom.
  • (4) For chocolate and nuts flavor. Remove 2 tablespoons of almond flour, add 2 tablespoons of unsweetened cocoa powder and 1⁄4 teaspoon instant espresso powder. Then stir in 1⁄4 cup of finely chopped nuts (any nut of your choice) instead of 1⁄4 cup dried cranberries.

Comments

  • Jo Jo says:

    I'm a huge fan of shortbread and it's such a great idea to use almond flour for gluten-free option. Love the combination with cranberries, absolutely delicious!

  • Chris Collins Chris Collins says:

    I could snack on these all day! They seriously look so moreish!!

  • Irina Irina says:

    I love your shortbread cookies, especially their gluten-free version! Full of flavors and taste, they will please taste buds. This is for sure!

  • Traci Traci says:

    Whoah! I just found my new favorite recipe for shortbread cookies...boom! Love the variations too...thank you! :)

  • Sara Welch Sara Welch says:

    What a decadent treat! Exactly what I was looking for to cure my sweet tooth! Delicious!

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