These macadamia butter cookies are wonderfully nutty, perfectly sweet, and filled with tart cranberries. If you’re looking for something a little different but absolutely irresistible, these cookies are it!
There’s something uniquely wonderful about these macadamia butter cookies. Imagine the creamy richness of macadamia nuts blended into the dough, giving every bite an irresistible nutty flavor. Add a little sweetness from brown sugar and a hint of tartness from dried cranberries, and you’ve got a cookie that stands out from the crowd. Whether you’re a long-time macadamia nut lover or just in the mood to try something new, these cookies are sure to hit the spot.
Why You’ll Love These Macadamia Butter Cookies
- Unique flavor. These cookies are a delicious twist on a classic peanut butter cookie, using macadamia nuts instead of peanuts for a richer, creamier taste.
- Perfectly balanced sweetness. The sweetness from both granulated and brown sugar pairs wonderfully with the tartness of dried cranberries.
- Delightful texture. They have a soft, slightly chewy center with a touch of crunch from the sugared tops.
- A little bit fancy. Macadamia nuts have a luxurious quality that makes these cookies feel a bit special without a lot of extra effort.
What You’ll Need
- All-purpose flour, baking soda, salt, nutmeg – These pantry staples form the base of the cookie dough, with a touch of nutmeg for warmth.
- Macadamia nuts – The star ingredient, ground into a creamy consistency that gives these cookies their unique flavor and texture.
- Granulated sugar and light brown sugar – A combination that provides sweetness and depth of flavor.
- Vanilla extract and egg – For added flavor and structure.
- Sweetened dried cranberries – These add a bit of chewiness and a touch of tartness that balances out the rich nuttiness.
How to Make Macadamia Butter Cookies
- Mix the dry ingredients. Start by whisking together the flour, baking soda, salt, and nutmeg. This step ensures everything is evenly distributed.
- Make the macadamia butter. Use a food processor to blend the macadamia nuts until smooth. This will take about 2 minutes, and the result will be a creamy mixture similar to nut butter.
- Combine the ingredients. Beat the macadamia butter with the sugars until well blended. Then add the vanilla and egg, mixing until smooth. Gradually mix in the dry ingredients, and finally stir in the chopped cranberries.
- Shape and bake. After a quick chill in the refrigerator, roll the dough into balls, press them in sugar, and gently flatten with a fork to get that classic crisscross pattern. Bake until golden and enjoy!
Tips for Success
- Chill the dough. Chilling the dough for 10 minutes helps make it easier to work with and ensures the cookies hold their shape in the oven.
- Use fresh macadamia nuts. Fresh nuts will make a big difference in the flavor. If your nuts taste a bit stale, it will carry over into the cookies.
- Prevent stickiness. Dip your fork in water before pressing the cookies to prevent the dough from sticking.
How to Store
- Room temperature: Store the cookies in an airtight container at room temperature for up to a week.
- Freezer: You can also freeze the cookie dough balls before baking. Just add an extra minute or two to the baking time if baking from frozen.
More Macadamia Cookie Recipes
Get the Recipe:
Macadamia Butter Cookies with Dried Cranberries
Yield
about 30 cookies
Prep Time
25 minutes
Cook Time
11 minutes
Additional Time
10 minutes
Total Time
46 minutes
These macadamia butter cookies are a nutty, sweet treat with a hint of tartness from dried cranberries. They're easy to make and sure to be a new favorite!
Ingredients
- 1 & 1/4 cups (150g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 2/3 cup (100g) macadamia nuts
- 1/2 cup (100g) granulated sugar, plus 1 tablespoon for coating the cookies
- 1/2 cup (100g) firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup (57g) sweetened dried cranberries, chopped
Instructions
- Whisk together the flour, baking soda, salt, and nutmeg. Set aside.
- Place the macadamia nuts in a food processor. Process until smooth, about 2 minutes.
- In a large bowl, combine the processed macadamia nuts, 1/2 cup granulated sugar, and the brown sugar using an electric mixer at medium speed. Add the vanilla extract and egg, and beat well.
- Gradually add the flour mixture to the sugar mixture, beating at low speed just until combined. The dough will be thick. Stir in the cranberries.
- Chill the dough for 10 minutes.
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper or silicone liners.
- Place 1 tablespoon granulated sugar in a small bowl. Using a tablespoonful of dough at a time, roll the dough into balls about 1-inch in diameter. Lightly press each ball into sugar. Place the cookie balls, sugar side up, on the prepared baking sheets. Gently press the top of each cookie with a fork twice to form a crisscross pattern. Dip the fork in water as needed to keep it from sticking to cookies.
- Bake the cookies (1 baking sheet at a time) for 9-11 minutes, or until golden.
- Cool the cookies on the pans for 5 minutes. Then remove the cookies from the pans onto wire racks to cool.
Notes
Recipe slightly adapted from Cooking Light.
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7 Comments on “Macadamia Butter Cookies with Dried Cranberries”
Oh these look wonderful! 🙂 I love macadamia nuts, and these cookies do look very festive!
I love butter cookies! they are the best, so soft and delicious
i have been recently addicted to butter cookies.i would have made this one.pity we don’t get cranberries here.
Just last night my Kitchen OCD took over and I almost threw away the last of some dried cranberries I had used on a Wild Boar, Goat Cheese and Cranberry pizza. Why did I want to throw them out when they were still perfectly good? Because I was annoyed by having to look at the cheap plastic container they came in! Why didn’t I just take them out of there and put them in a more appealing container? Hey, whose comment is this – yours or mine??
Anyway, I DID NOT throw them out, and it was apparently God’s will because now I have the perfect recipe for them!
Hi, first time in here and love it. The cookies cut my attention and eager to make them. One question and apologize for my ignorance but I dont see any butter in the recipe.
Welcome, Silvio! The cookies are actually made from macadamia butter, which is similar to peanut butter. It’s made by grinding up the macadamias in a food processor.
Thank you so much!! I made a batch and they are already gone, they are absolutely Fab!Love them :-).