Ready in: 30 minutes · Serves: 24 cookies · Technique: Baking · Storage: Up to 1 week at room temperature.Quick Answer
For comforting holiday vibes, bake these White Chocolate Cranberry Macadamia Cookies that blend creamy, crunchy, and tart flavors into a joyful treat.The holiday season is upon us, and living in New York City, I can feel the excitement in the air. The streets are filled with twinkling lights, festive music, and the delightful scent of baked goods wafting from cozy cafes. I've always cherished this time of year, especially when it comes to filling my kitchen with treats that spread warmth and joy. One recipe I can't resist making is White Chocolate Cranberry Macadamia Cookies. These cookies are not only indulgent but also a perfect blend of flavors that encapsulate the essence of the season.
A Cozy Holiday Treat
These cookies are like a hug on a plate. The crunchy, buttery texture of roasted macadamia nuts pairs beautifully with tart cranberries and creamy white chocolate chips. Each bite is a delightful experience, with the sweet and tangy balance dancing on your palate. Plus, the bright red flecks of cranberry tied into the buttery, golden cookie dough add a festive touch, making them ideal for holiday gatherings and family get-togethers.
Why You'll Love This Recipe
- Perfect balance of sweet and tangy flavors with white chocolate, cranberries, and macadamia nuts.
- Crunchy texture combined with a soft, chewy cookie base creates a delightful eating experience.
- Visually stunning with bright red cranberries and golden cookie dough, ideal for holiday gatherings.
- Simple and quick to make, perfect for baking with family and friends during the festive season.
- Stores well, allowing you to enjoy these treats long after they are baked!
Ingredients
Here's everything you'll need to whip up a batch of these delightful cookies.
Wet Ingredients
- 1 cup unsalted butter, soft but not melted
- 1 cup brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-Ins
- 1 cup white chocolate chips
- 1 cup dried cranberries
- 1 cup macadamia nuts, roughly chopped
How to Make White Chocolate Cranberry Macadamia Cookies (Step-by-Step)
Get ready to bake some festive cookies that will fill your home with warmth and cheer!
Step 1: Prep Your Oven
Preheat your oven to 350°F (175°C). This is a crucial step to ensure your cookies bake evenly and achieve that perfect golden edge.
Step 2: Beat the Butters and Sugars
In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar. Using an electric mixer, beat until the mixture is light and fluffy-around 3 minutes. The aroma of butter and sugar will fill your kitchen and lift your spirits!
Step 3: Add Eggs and Vanilla
Crack two large eggs into the mixture, along with the vanilla extract. Beat again until everything is incorporated smoothly. You want the mixture to be glossy and slightly thick.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing just until everything is combined. Be cautious not to overmix; we want soft, tender cookies!
Step 5: Stir in the Goodies
Gently fold in the white chocolate chips, dried cranberries, and roughly chopped macadamia nuts. The sight of the colors swirling together in the festive dough is a joy!
Step 6: Scoop onto Baking Sheet
Using a cookie scoop or a tablespoon, drop rounded mounds of dough onto a baking sheet lined with parchment paper. Leave some space between each cookie, as they will spread a bit while baking.
Step 7: Bake to Perfection
Place the baking sheet in the preheated oven and bake for 10-12 minutes. Look for a subtle golden color at the edges while keeping the center slightly underbaked. They will firm up as they cool, filling your kitchen with an amazing aroma.
Step 8: Cool
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They are especially delightful while still slightly warm and gooey!
Common Mistakes to Avoid
- Overmixing the dough can lead to tough cookies instead of soft and chewy ones.
- Baking at the wrong temperature can result in cookies that are burnt on the outside and raw in the middle.
- Not chilling the dough (if desired) can affect the flavors and the cookies' shape.
Tips and Tricks for Success
- Use fresh ingredients to ensure the best rise and texture.
- Experiment with add-ins like different nuts or chocolates based on your family's preferences.
- Store your cookies in an airtight container at room temperature for up to a week or freeze for lasting enjoyment.
Variations
- Swap macadamia nuts for pecans or walnuts.
- Use dark chocolate or milk chocolate chips instead of white chocolate.
- Incorporate orange zest for a citrusy twist.
- Substitute dried cherries or raisins for cranberries.
How to Serve
- Serve warm with a glass of milk or eggnog for a festive touch.
- Pair with coffee or tea for an afternoon treat.
- Include them on a holiday cookie platter for parties and gatherings.
- Garnish with a sprinkle of sea salt for an extra flavor kick.
Make Ahead and Storage
- Make Ahead: You can prepare the cookie dough in advance and refrigerate it for up to 3 days.
- Storage: Store cookies in an airtight container at room temperature for up to a week.
- Reheating: Warm cookies in the microwave for a few seconds for a fresh-baked taste.
- Freezing: Freeze cookies for up to three months, layered with parchment paper to prevent sticking.
Recipe Notes / What I Learned
Baking these cookies always reminds me of the joy of sharing treats with loved ones during the holidays. The combination of flavors evokes cherished memories around the kitchen table. Plus, this recipe is simple enough to involve kids or friends in the mixing and measuring, making it a festive family affair.
Yield and Serving Size
Yield: 24 cookies · Serving Size: 1 cookie
Nutrition Snapshot
Estimated Nutrition Per Serving: ~200 calories · 2g protein · 30g carbs · 9g fat
Recipe by:
Delicious White Chocolate Cranberry Macadamia Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs and vanilla extract to the mixture, and beat until everything is incorporated smoothly.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing just until combined.
- Gently fold in the white chocolate chips, dried cranberries, and roughly chopped macadamia nuts.
- Using a cookie scoop or a tablespoon, drop rounded mounds of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes until the edges are golden and the centers are slightly underbaked.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
FAQs
Can I use other types of nuts in this recipe?
Yes! Feel free to substitute macadamia nuts with walnuts, pecans, or even almonds based on your preference.
How can I make the cookies chewier?
To achieve a chewier texture, try adding an extra egg yolk or replacing some of the granulated sugar with more brown sugar.
Can I freeze the cookie dough?
Absolutely! You can scoop the dough onto a baking sheet and freeze the mounds. Once frozen, transfer them to a freezer bag and bake them straight from the freezer, adjusting the baking time as needed.
What can I use instead of white chocolate chips?
If you prefer, you can use dark chocolate or milk chocolate chips as an alternative to white chocolate chips.
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them for longer, freeze them with parchment paper between layers.
