This recipe is inspired by my favorite cookie from Ruby Snap bakery. If you’re in Salt Lake you seriously have to try these cookies! I don’t know what kind of sorcery my friends at at Ruby Snap are practicing, but their cookies are legitimately the best I have ever found. They are soft, chewy, and chilled to perfection, plus they have the most creative flavor combinations–they just really speak my language. Okay, so let’s get back to the inspiration for this recipe, the Audrey cookie. It’s an almond dough speckled with white chocolate and cranberries, and it tastes like pure magic!
Of course this recipe isn’t an exact duplicate of the Audrey, but these cookies are dense, chewy, and full of almond flavor. I’m used to eating cookies warm, but these are especially good chilled. They definitely hit the spot when I was craving Ruby Snap the other day! Plus they are super quick and easy to make.
If you’ve tried Ruby Snap, let me know in the comments what your favorite flavor is!
Chewy Cranberry Almond Cookies
Best served chilled, these almond dough cookies are chewy, sweet, and super simple to make.
- 1 1/2 cups flour
- 2 Tbsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg, room temp
- 1/2 tsp almond extract
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
- Sift dry ingredients together in a medium sized bowl.
- In a separate bowl, cream butter and sugars together. Mix in egg and almond extract until fully incorporated. Stir in dry ingredients until just combined, then add cranberries and white chocolate chips.
- Bake cookies at 375 degrees for 8-10 minutes. They are best served chilled.