Cranberry Almond Snickerdoodles offer a delightful twist on a classic cookie. These cookies blend the familiar warmth of snickerdoodles with the tartness of cranberries and the nutty crunch of almonds. Perfect for holiday gatherings or cozy afternoons at home!
All-purpose flour forms the structure of the cookies, providing the necessary base to hold everything together. Cream of tartar helps to give the cookies their characteristic tangy flavor and chewy texture by activating with baking soda. Baking soda works as a leavening agent, helping the cookies rise and become light. Salt enhances all the flavors without making the cookies taste salty.
Butter adds richness and a melt-in-your-mouth quality to the cookies. Granulated sugar sweetens the dough and contributes to the cookies' crisp edges. Eggs provide moisture and act as a binder for the ingredients, while vanilla extract and almond extract add depth and aromatic flavors. Dried cranberries bring a tart bite and chewy texture, and sliced almonds add a delightful crunch. Finally, the combination of sugar and ground cinnamon creates a classic snickerdoodle coating that’s hard to resist.
These cookies pair beautifully with a warm cup of spiced apple cider or a rich, creamy hot chocolate. For a more sophisticated touch, serve them alongside a selection of fine teas during an afternoon gathering. They also make a charming addition to holiday cookie trays, adding variety and color.
Start by preheating your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking. Next, grab a medium-sized bowl and whisk together the flour, cream of tartar, baking soda, and salt. This dry mix will be added later, so set it aside for now.
In a large mixing bowl, cream the softened butter and 1 1/2 cups of sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Once you've got the right consistency, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla and almond extracts to infuse the dough with those lovely flavors.
Gradually blend the dry ingredients into the wet mixture until everything is well combined. Be careful not to overmix. Now, gently fold in the dried cranberries and sliced almonds, distributing them evenly throughout the dough. You’ll want each bite to have a bit of everything.
In a small bowl, combine the remaining 3 tablespoons of sugar with the ground cinnamon. Roll the cookie dough into walnut-sized balls and give them a good roll in the cinnamon-sugar mixture until they are fully coated.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Use the bottom of a glass to flatten them slightly. Bake the cookies for 8 to 10 minutes, or until the edges are just turning golden. Let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
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