Cranberry Almond Snickerdoodles

Delight in a unique twist on the classic snickerdoodle with our Cranberry Almond Snickerdoodles. These cookies are loaded with tart dried cranberries and crunchy almonds, making them a festive treat perfect for holiday gatherings. Easy to make and even easier to enjoy, these cookies will quickly become a family favorite.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 24

Ingredients

2 3/4 cups all-purpose flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 cup dried cranberries

1/2 cup sliced almonds

3 tablespoons granulated sugar

2 teaspoons ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.

3. In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy.

4. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts.

5. Gradually blend in the dry ingredients, then fold in the dried cranberries and sliced almonds.

6. In a small bowl, mix the remaining 3 tablespoons of sugar with the cinnamon.

7. Roll the dough into walnut-sized balls, then roll the balls in the cinnamon-sugar mixture.

8. Place the cookies 2 inches apart onto prepared baking sheets and flatten slightly with the bottom of a glass.

9. Bake for 8 to 10 minutes, or until the edges are golden.

10. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Storage

Store the cookies in an airtight container at room temperature for up to one week.

Reheating

Reheat in a microwave for 10-15 seconds to enjoy them warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.