These cookies combine the tangy flavor of cranberries with the nutty crunch of almonds, creating a delightful treat perfect for any occasion.
Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the granulated sugar, brown sugar, and butter until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the egg and milk to the creamed mixture and mix until well combined.
Mix just until combined to avoid overmixing.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Whisking the dry ingredients ensures even distribution of leavening agents.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Mix on low speed to prevent flour from spilling out of the bowl.
Fold in the dried cranberries and sliced almonds.
Gently fold to avoid breaking the cranberries and almonds.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 8-12 minutes, or until the edges are lightly golden.
Keep an eye on the cookies to prevent overbaking.
Remove the cookies from the oven and let them cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Cooling on the baking sheet helps the cookies set before transferring.
Serve the cookies on a plate and enjoy with your favorite beverage.
Pair with a warm drink for a cozy treat.
Continue in our app for the best experience
