Cranberry White Chocolate Macadamia Nut Cookies are crisp around the edges, soft in the center, and packed with sweet white chocolate, tart dried cranberries, and buttery macadamia nuts. These bakery-style cookies come together easily and bake up perfectly every time, making them ideal for holidays, cookie exchanges, or anytime you want a standout cookie.
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Why You'll Love This Recipe
- Crispy edges with soft centers produce a classic bakery-style texture.
- Balanced flavor from sweet white chocolate, tart cranberries, and rich macadamia nuts.
- Consistent results thanks to reliable measurements, mixing, and shaping methods.
- Perfect for gifting, cookie exchanges, and holiday baking.
Ingredients - Here's What You'll Need
Making the Cookies: Step-by-Step
- Butter and Sugars: Start by creaming the butter. Then add the granulated sugar and brown sugar. Beat on high until smooth and creamy.
- Egg and Cognac: Next, add the egg and cognac. Beat the mixture on high until it's light and fluffy.
- Baking Soda, Salt, and Flour: Add the baking soda and salt, then beat the mixture until combined. Then add the flour and beat the mixture on low just until it starts to come together. Finish with a wooden spoon, stirring the mixture until the flour is well incorporated.
- Craisins, White Chocolate Chips, and Macadamia Nuts: Finally, add the Craisins, white chocolate chips, and macadamia nuts. Stir the cookie dough with a wooden spoon to incorporate the ingredients.
- Portion the dough: Use a 1 ¾-inch ice cream scoop to portion the cookie dough onto a parchment-lined half-sheet pan. Roll the cookie dough into balls.
- Flatten: To ensure a perfect spread, flatten the cookie dough lightly with damp hands.
- Bake and Cool: Bake the cookies in a preheated 375°F oven for 10 minutes, until they are golden brown. Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
These Cranberry White Chocolate Macadamia Nut Cookies are a reminder that sometimes the classics really are best. They're easy to make, consistently delicious, and versatile enough for everyday baking or special occasions.
If you're looking for a cookie that delivers both flavor and texture without fuss, this one deserves a place in your rotation. Yum!
Chula's Test Kitchen Tips
- Using damp hands to flatten the cookies keeps the dough from sticking to your fingers.
- Use room-temperature butter and eggs for better incorporation into the cookie dough.
- I like using Cognac in this recipe for its subtle flavor enhancement. However, vanilla extract also works well if that's your preference.
- Don't be tempted to overbake the cookies. They will continue to set as they cool.
- For the most consistent results, weigh your ingredients.
Frequently Asked Questions
Toasting is optional, and I generally don't bother. However, lightly toasting the macadamia nuts adds extra depth.
Store the cookies in an airtight container at room temperature for up to 3 days, or freeze baked cookies for longer storage.
Yes. The dough can be refrigerated for up to 24 hours before baking. Let it sit at room temperature for about 10 minutes before scooping.
Other Treats with Dried Cranberries
If you're a fan of using dried cranberries in your treats, you should check out these recipes:
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Cranberry White Chocolate Macadamia Nut Cookies
Equipment
- Large Bowl
- Electric Mixer
- half-sheet pan lined with parchment paper
- 1 ¾-inch cookie scoop
- wire cooling rack
Ingredients
- ½ cup (4 ounces, 113 grams) unsalted butter, room temperature
- ¼ cup (1.75 ounces, 50 grams) granulated sugar
- ½ cup (3.75 ounces, 105 grams) light brown sugar, packed
- 1 large egg, room temperature
- 1 Tablespoon Cognac or Brandy (See Tip 1)
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups (7.5 ounces, 213 grams) all-purpose flour
- 1 cup (4 ounces, 113 grams) dried cranberries (See Tip 2)
- ¾ cup (4 ounces, 113 grams) white chocolate chips
- ¾ cup (4 ounces, 113 grams) Macadamia Nuts, chopped
Instructions
- Preheat oven to 375°F. Line a half-sheet baking pan with parchment paper or a silicone mat. Set aside.
- Beat butter with electric mixer on high until creamy. Add granulated sugar and brown sugar; continue beating until creamy. Add egg and Cognac; beat on high until light and fluffy. Add salt and baking soda; continue beating until fully incorporated.
- Add flour; beat on low until incorporated. Switch to wooden spoon; stir until flour is fully incorporated. Add dried cranberries, white chocolate chips, and macadamia nuts. Stir to combine.
- Using a 1-¾-inch ice cream scoop, drop cookies onto the prepared baking sheet. Flatten to about ½-inch with a damp hand.
- Bake in the preheated 375°F oven for 9 to 10 minutes or until golden brown.
- Let sit on the baking sheet for 5 minutes; transfer to a wire rack to cool completely.
- Yield: 2 dozen cookies.
Tips/Notes
- May use vanilla extract in place of the Cognac or Brandy.
- I used Craisins for the dried cranberries.
Eleonora says
What a decadent ingredients combination... Something I must try!
c2king says
They're really good - one of my husband's favorite cookies.