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    Home » Recipes » Cookies

    Vegan Cranberry Cookies With Almond Extract

    Published: Jan 25, 2022 · Modified: Oct 2, 2023 by Jen Cardenas

    Jump to Recipe - Print Recipe

    These vegan cranberry cookies with almond extract are our family's absolute favorite cookie! They are sweet, tart and melt in your mouth. Plus, the kitchen smells amazing as they cook.

    Plate of cranberry cookies.

    While these are wonderful to eat any time of year, I especially love them around the holidays. The cranberries give the cookies a festive look and are perfect to serve for Thanksgiving, Christmas or any other fall/winter holiday.

    Raisins are tasty, but dried cranberries are amazing in cookies and muffins. If you're looking to make some more recipes with them, check out these vegan blondies with cranberries and Grape Nuts muffins with cranberries.

    Jump to:
    • Why You'll Love These Vegan Cranberry Cookies
    • Ingredient Notes
    • How To Make Vegan Cranberry Cookies
    • Expert Tips
    • Vegan Cranberry Cookie Recipe and Storage FAQs
    • More Vegan Cookie Recipes
    • Recipe
    • Comments

    Why You'll Love These Vegan Cranberry Cookies

    • Sweet and tart - Some cookies are just too sweet. These are well balanced with the tart cranberries.
    • Unique - This is a unique flavor combination of cranberry and almond extract and my absolute favorite!
    • Can't tell they're vegan - No one has guessed that these cookies are vegan. They melt in your mouth!
    • Festive - They are perfect for your holiday display with the vibrant cranberries.

    Other cookies and desserts to try for your holiday table include these chocolate peppermint cookies, candy cane sugar cookies and Oreo truffles.

    Ingredient Notes

    Ingredients: Vegan butter, cornstarch, almond extract, dried cranberries, almond milk, baking powder, salt, sugar, flour.
    • Vegan butter - My favorite brands are Country Crock Plant Butter and Earth Balance which come in both tub and stick form.
    • Almond milk - You can substitute for your favorite non-dairy milk. I often use unsweetened soy milk.
    • Craisins - Craisins are simply dried, sweetened cranberries.

    Please see the recipe card below for the full list of ingredients and amounts needed.

    How To Make Vegan Cranberry Cookies

    Step 1: Preheat the oven to 350 degrees and line a baking sheet with parchment paper. No need to spray the parchment paper with non-stick spray.

    Bowl with creamed butter and sugar.

    Step 2: Using a stand mixer (or a hand mixer with a large mixing bowl), beat together the sugar and the softened butter until creamy.

    Bowl with mixed dough.

    Step 3: Add the almond milk, cornstarch and almond extract and mix well. Add in the flour, baking powder, and salt and mix until well combined. The dough will be fairly stiff.

    Mixing bowl with dough batter and dried cranberries.

    Step 4: Mix in the Craisins with a wooden spoon or spatula.

    Cranberry cookies on baking sheet.

    Step 5: Drop heaping tablespoons of dough onto the prepared baking sheet. These cookies don't spread much so you don't need to worry about them running into each other. You may want to slightly flatten the dough balls before baking them.

    Cranberry cookies cooling on wire rack.

    Step 6: Bake the cookies for about 12 minutes or so. Let the cookies rest on the baking sheet for about 3 minutes before moving them to a wire rack as they will need to firm up a bit before you move them.

    Plate of cranberry cookies.

    Cool completely, plate and enjoy!

    Expert Tips

    • Don't skip resting the cookies. They will be very soft when they come out of the oven and need a few minutes to firm up.
    • If you can find them, using vegan butter sticks makes measuring easier.

    Vegan Cranberry Cookie Recipe and Storage FAQs

    What's the best way to store these cookies?

    Store any leftover cookies in an airtight container at room temperature for up to 4 days.

    Can these vegan cranberry cookies be frozen?

    Once cool you can store the cookies in a freezer safe container in the freezer for up to 3 months. Thaw overnight in the fridge or on the counter at room temperature for about 20 minutes.

    Can I substitute vanilla extract for almond extract?

    You can use vanilla extract but then you are losing the amazing flavor of almond extract. The cookies will definitely have a different flavor but I think they'll still be tasty.

    What's the easiest way to soften vegan butter?

    The easiest way is just to leave it out at room temperature for about 15-20 minutes. If you don't have time, you can also microwave it for no more than 15 seconds. If you accidentally melt the vegan butter, just put it in the fridge or freezer until it firms up a bit.

    More Vegan Cookie Recipes

    • Plate of oatmeal chocolate chip cookies.
      Vegan Oatmeal Chocolate Chip Cookies
    • Plate of pumpkin chocolate chip cookies.
      Vegan Pumpkin Chocolate Chip Cookies (Soft & Chewy)
    • trail mix cookie in half.
      Hearty Vegan Trail Mix Cookies Without Oats
    • Plate of lemon cookies.
      Chewy Vegan Lemon Crinkle Cookies

    If you tried this Vegan Cranberry Cookie Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!

    Recipe

    Plate of vegan cranberry cookies with almond extract.

    Vegan Cranberry Cookies With Almond Extract

    These cookies are sweet, tart and melt in your mouth!
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 27 minutes minutes
    Servings: 28 cookies
    Calories: 96kcal
    Author: Jen Cardenas

    Equipment

    • Cookie sheet
    • cooling rack

    Ingredients

    • ¾ cup vegan butter, softened
    • ¾ cup white sugar
    • 2 tablespoon almond milk, or any non-dairy milk
    • 1 tablespoon cornstarch
    • 1 tablespoon almond extract
    • 2 cups all purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup Craisins
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.
    • Using a stand mixer or a hand mixer, cream the butter and the sugar together.
    • Add the milk, cornstarch and the almond extract and mix for 1 - 2 minutes.
    • Add the flour, baking powder and salt and mix until well combined.  The dough will be stiff.
    • Stir in the craisins.
    • Drop heaping tablespoons of dough onto the baking sheet.
    • Bake in the preheated oven for 12 minutes.
    • Let cookies rest on the cookie sheet for 3 min.  Remove to wire rack to cook completely.

    Notes

    • If you can find them, using vegan butter sticks makes measuring easier. My favorite brands to use are Earth Balance and Country Crock Plant Butter.
    • Don't skip resting the cookies. They will be very soft when they come out of the oven and need a few minutes to firm up.
    • Store cooled cookies at room temperature in an airtight container for up to 3-5 days.

    Nutrition

    Calories: 96kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 89mg | Potassium: 12mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 0.2IU | Vitamin C: 0.004mg | Calcium: 11mg | Iron: 0.4mg
    Tried our recipe?Let us know how it was!

    Reader Interactions

    Comments

    1. Jen says

      February 07, 2022 at 11:25 am

      5 stars
      The whole family adores these cookies! It’s nice to have something different. We love the combination of cranberries and almond.

      Reply
    5 from 3 votes (2 ratings without comment)

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    Hi, I'm Jen! I love all things vegan, especially baking. I'm a food blogger, recipe developer, and mom of three. My goal is to show how delicious vegan baking can be.

    More about me →

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