These Vegan Cranberry Cookies With Almond Extract are our favorite cookie! These vegan cookies are sweet, tart and melt in your mouth. Plus, the kitchen smells amazing as they cook. 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.
I was really in the mood for a cookie with almond extract. But I wanted to add something to it to have some more flavor and texture. I decided to give Craisins (sweetened dried cranberries) a try and see how they work out. It was a perfect match! I'm lucky I was able to get a photo of the finished cookies since we couldn't stop eating them.
How to Make the Cookies
These cookies come together really easily. Using a stand mixer (or a hand mixer with a large mixing bowl), beat together the sugar and the softened butter until creamy. If you can find it, use the vegan butter sticks. I use Earth Balance brand. There is a higher water content in the tub than in the sticks and it's just easier to measure with butter sticks.
Add the almond milk, cornstarch and almond extract and mix well. If you don't have almond milk, you can use any non-dairy milk. I have used soy milk and they turn out great.
Add in the flour, baking powder, and salt and mix until well combined. The dough will be fairly stiff. Mix in the Craisins. 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.
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. Cook completely and enjoy! Store any leftover cookies in an airtight container for up to three days.
I don't have any almond extract. Can I use vanilla extract instead?
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 the 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.
These Vegan Cranberry Almond Cookies are my number one favorite cookie. I love the combination of sweet and tart! These cookies are quick and easy to make and no one will know they're vegan. Make this festive cookies for your favorite holiday or any time at all!
Looking for other vegan cookie recipes? Check out:
- Easy Homemade Lemon Cookies (Vegan)
- Hearty Vegan Trail Mix Cookies Without Oats
- The Best Vegan Snickerdoodles
Vegan Cranberry Cookies With Almond Extract
- 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
- 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.