Soft and Chewy Cranberry Macadamia Nut Cookies
These cranberry macadamia nut cookies are a comforting, cozy fruit-and-nut treat, perfect if you need a chocolate-free Christmas cookie recipe for your holiday dessert table.
Ingredients
- 3/4 cup Sweetened dried cranberries
- 3/4 cup Macadamia nuts coarsely chopped
- 3/4 cup Granulated white sugar
- 3/4 cup Brown sugar
- 1 cup Softened butter or a plant-based substitute
- 2 Eggs or a plant-based alternative
- 1 tsp Vanilla extract
- 2 1/2 cups All-purpose flour
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1 cup Icing sugar for the glaze
- 1 tsp Vanilla extract for the glaze
- 2-3 tsp Milk or a non-dairy alternative
Instructions
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Preheat the oven to 350°. Combine the flour, baking soda, and salt in a medium bowl and set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and white sugar. Add the first amount of vanilla extract and the eggs and continue mixing until you have a smooth, uniform mixture.
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With the mixer running on low, slowly add the dry ingredients to the creamed mixture a little at a time. Continue stirring until an even cookie dough forms. Add the macadamia nuts and the dried cranberries and continue mixing until everything is evenly distributed.
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With a medium cookie scoop, scoop the dough out on a parchment-lined baking sheet or a cookie sheet lined with a Silpat baking mat. Bake for 16 minutes, turning halfway through the baking time.
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Allow the cookies to cool completely on a wire cooling rack. Once they're cooled, mix together the icing sugar, milk, and the second amount of vanilla to form a smooth glaze. Drizzle over the cookies and allow to set for about 20-30 minutes before serving, storing in an airtight container, or freezing.