Delicious Macadamia Butter Cookies for Your Cravings

Do you crave for something sweet and nutty that you can dunk into a glass of milk? If yes, then you’re in for a treat! I’m excited to share with you my recipe for Macadamia Butter Cookies with Dried Cranberries. Trust me; these cookies will satisfy your sweet tooth and fill your home with the warm aroma of freshly baked goods.

In creating this recipe, I aimed to offer a unique twist on the classic butter cookie by incorporating macadamia nuts and dried cranberries. These ingredients add a subtle crunch and fruity burst to each bite, making them perfect for the holidays or any time you need a delicious pick-me-up.

I know what you’re thinking – making cookies from scratch can be intimidating. But trust me, with this recipe, even the most novice baker can whip up a batch in no time. The straightforward instructions and affordable ingredient list make this recipe accessible for everyone.

So let’s get started and dive into the world of baking our own homemade Macadamia Butter Cookies with Dried Cranberries. Preheat your oven, grab your mixing bowls, and let’s bake break (pun intended)!

Why You’ll Love This Recipe

Macadamia Butter Cookies With Dried Cranberries
Macadamia Butter Cookies With Dried Cranberries

Dear fellow cookie enthusiasts,

I could write an entire essay on why you will love these Macadamia Butter Cookies with Dried Cranberries, but I’ll keep it simple.

Firstly, let’s talk texture. These cookies have a perfect balance of crispy edges and chewy centers. The addition of dried sweetened cranberries gives them a delightful burst of tartness that complements the buttery macadamia nut flavor. Did I mention they’re also low carb? Yes, you heard that right – guilt-free pleasure!

Furthermore, this recipe is incredibly versatile. You can easily make substitutions or variations based on your taste preference. Want to add white chocolate chips instead of dried cranberries? Go for it! Feeling like a chocolate fix? Just toss some chocolate chips in there too. Trust me, this recipe is an easy canvas to work with and can cater to your every whim.

Did I mention they’re also great for gift-giving occasions or as Christmas treats? These cookies are the perfect balance of sophisticated and casual, so they’re sure to leave a great impression on anyone who takes a bite.

So whether you’re in the mood for something sweet or you’re simply craving a warm homemade treat, don’t hesitate to try these Macadamia Butter Cookies with Dried Cranberries. Your taste buds (and maybe even your health-conscious self) will thank you.

Ingredient List

 Gooey macadamia butter goodness dripping off these cookies!
Gooey macadamia butter goodness dripping off these cookies!

Here are the ingredients you will need for this Macadamia Butter Cookies with Dried Cranberries recipe:

  • ½ cup of granulated sugar
  • ½ cup of packed light brown sugar
  • 1 large egg
  • ⅔ cup of macadamia butter (you can make this at home by processing macadamia nuts in a food processor until smooth)
  • 1 teaspoon of vanilla extract
  • 1 and ⅔ cups of all-purpose flour
  • ½ teaspoon of baking soda
  • ¼ teaspoon of salt
  • 1 cup of dried sweetened cranberries
  • ¾ cup of white chocolate chips

Substitutions:

  • Instead of macadamia butter, you can also use peanut butter or almond butter.
  • If you don’t have dried sweetened cranberries, you can rehydrate cranberries by soaking them in warm water for about 10 minutes before adding them to the mix.

The Recipe How-To

 One bite of these cookies and you'll be in a state of pure bliss
One bite of these cookies and you’ll be in a state of pure bliss

Now let’s get down to business – the recipe itself. Here’s how you can make Macadamia Butter Cookies with Dried Cranberries from scratch.

Ingredients Needed:

  • 1 and 1/2 cups of all-purpose flour
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1/8 teaspoon of ground nutmeg
  • 3/4 cup of macadamia butter
  • 1/2 cup of granulated sugar
  • 1/2 cup of packed light brown sugar
  • 1 egg
  • 1 teaspoon of vanilla extract
  • 3/4 cup of dried sweetened cranberries

Step-by-Step Guide:

  1. First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Set it aside.

  2. Use a large mixing bowl, cream the macadamia butter, granulated sugar, and light brown sugar for roughly 2 minutes until the mixture is light and fluffy.

  3. Add in one large egg and one teaspoon vanilla extract into the mixing bowl with the creamed butter and sugar batter. Mix well.

  4. In a separate medium-size bowl, whisk together the all-purpose flour, salt, baking soda, and ground nutmeg.

  5. Gradually mix in the dry ingredients from step four into the mixing bowl containing the wet ingredients from step three until just blended together.

  6. Lastly, fold in the dried cranberries until evenly distributed throughout the cookie dough mixture.

  7. Use a cookie scoop or spoon to drop dough by heaping tablespoons onto prepared baking sheet(s), spacing cookies two inches apart between each other.

  8. Bake for 12 to 14 minutes, turning halfway through until lightly golden brown on top.

  9. Once done, remove cookies immediately from oven to avoid burning or over-baking them. Let them cool on baking sheets or wire racks for about five minutes, then transfer them directly onto wire racks to cool completely.

Now you have freshly baked, delicious Macadamia Butter Cookies with Dried Cranberries ready to enjoy!

Substitutions and Variations

 Cranberries mixed with macadamia butter is a heavenly combination
Cranberries mixed with macadamia butter is a heavenly combination

Now, I know what it’s like to want a recipe but not have all the ingredients. While I do suggest following the ingredient list as closely as possible for the best results, there are some substitutions and variations you can consider.

First, let’s talk about nuts. If you cannot find macadamia nuts or simply prefer something else, you can use any nut butter of your choice. Peanut butter or almond butter would make great substitutes. You can even choose to use whole nuts rather than a nut butter, such as chopped pecans or walnuts.

For those who don’t enjoy cranberries, feel free to swap them out for raisins or chopped dates. These will still lend a sweet and chewy quality to the cookies without overpowering the other flavors.

If you want to get creative and try different flavor combinations, adding white chocolate chips or dark chocolate chunks will definitely amp up these cookies’ sweetness levels. Additionally, mixing oatmeal into the dough before baking can add a little texture and warm nuttiness to the finished product.

Lastly, if you’re looking for a lower-carb option, try using almond flour instead of all-purpose flour. It will provide a more subtle flavor than traditional flour but makes the cookies denser and more filling.

There are many ways to adjust this recipe depending on your preferences and what ingredients you have on hand. So feel free to experiment with different variations until you find what works best for you!

Serving and Pairing

 Perfectly baked cookies that will melt in your mouth!
Perfectly baked cookies that will melt in your mouth!

When it comes to serving and pairing these Macadamia Butter Cookies with Dried Cranberries, the possibilities are endless. One classic way to serve these cookies is to accompany them with a glass of cold milk or hot coffee. The sweetness of the dried cranberries and the nutty goodness of the macadamia butter blend well with the bitterness of coffee. Another great option is to serve them as an after-dinner dessert with a scoop of vanilla ice cream.

These cookies also make a perfect addition to any festive occasion. With their red and white speckled appearance, they are an ideal treat to add to any Christmas dessert table. You can wrap them up in clear cellophane bags tied with a festive ribbon and offer them as a sweet edible gift to your loved ones during the holiday season.

For those who want to enjoy these cookies as a healthy snack, you can pair them with fresh fruits, such as strawberries or bananas. This combination creates balance by complementing the sweetness of the cookies with a little bit of tartness from the fruits. Additionally, you can serve these cookies alongside raw veggies and hummus for a savory snack that will balance out their sweetness.

In summary, these Macadamia Butter Cookies with Dried Cranberries go perfectly well with anything from milk, coffee, and ice cream to fruits, veggies, and hummus. They are versatile enough to be served on special occasions or enjoyed as a wholesome snack. So pick your favorite pairing and indulge in this delectable treat!

Make-Ahead, Storing and Reheating

 The aroma of freshly baked cookies will fill your home
The aroma of freshly baked cookies will fill your home

One of the best things about these Macadamia Butter Cookies with Dried Cranberries is that they can be made ahead of time, stored and reheated with ease. This makes them a perfect option for those who want to prepare in advance or have leftover cookies that need to be stored.

To make the most out of this cookie recipe, I suggest baking them up to three days in advance. Once baked and cooled, store them in an airtight container at room temperature. These cookies can also be stored in the freezer for up to six months.

If you’re looking to reheat stored cookies, simply preheat your oven to 350°F and bake them for 3-5 minutes until warm. They will come out as fresh and delicious as they were on the day they were baked!

To keep these cookies fresher for longer, try separating them with parchment paper or foil inside the airtight container when storing. Not only will this help prevent sticking, but it will also help maintain their texture and flavor.

Another great idea is to dip them into melted white or dark chocolate before storing. It will add that extra layer of sweetness and create a barrier that enhances the moisture retention in the cookie. This is an easy step that will make all the difference when it comes to keeping them fresh.

Overall, Macadamia Butter Cookies with Dried Cranberries are perfect for those who love low carb options or enjoy making batches ahead of time for parties or snack cravings. The make-ahead, storing and reheating tips provided here will help you get the most out of this amazing recipe!

Tips for Perfect Results

 Satisfy your taste buds with the perfect balance of sweetness from the macadamia butter and tartness from the cranberries
Satisfy your taste buds with the perfect balance of sweetness from the macadamia butter and tartness from the cranberries

Now that we have gone through the ingredients and steps to make Macadamia Butter Cookies with Dried Cranberries, it is time to focus on some useful tips that will ensure your cookies come out just perfect every time.

Firstly, ensure that you use softened butter. Room temperature butter should be soft enough to indent with a finger when pressed, but not melted. If the butter is too cold, it won’t cream well with the sugars, making the resulting cookies dense and less uniform.

Secondly, do not overmix the cookie dough. After adding flour to the mixture, use a spatula instead of a mixer or whisk to blend. Overmixing can lead to dense and tough cookies. Mix everything until all ingredients are well incorporated and no flour pockets remain visible.

Thirdly, sealing your dough during shaping ensures tender and moist cookies. If you press directly onto the cookie dough to shape it or use the usual fork press technique common for Peanut Butter Cookies, you’ll end up creating cracks in the dough, which dry out while baking. Instead, shape the dough into balls or use a mini scooper without pressing it down then chill in the fridge before baking for 10 minutes minimum.

Fourthly, if you desire a more decadent version of this recipe, add white chocolate chips instead of using dried cranberries. This addition will give your Macadamia Butter Cookies an excellent balance of nutty sweetness with a twist of chocolate goodness.

Lastly, take care not to over-bake the cookies as they’ll become hard and crunchy. Remember that cookies continue cooking even after you remove them from the oven due to residual heat in them. Hence, go ahead and remove them once they are slightly golden around their ends while still relatively soft to touch.

By following these tips above closely, you’re guaranteed perfect results every time you are making these Macadamia Butter Cookies with Dried Cranberries!

FAQ

As we wrap up this article, it’s time to address some of the most common questions that readers may have about these Macadamia Butter Cookies with Dried Cranberries. From ingredient substitutions to baking hacks and beyond, let’s go over everything you need to know so that you can make these cookies perfectly every time. So, without further ado, let’s dive into our frequently asked questions section!

Why do my peanut butter cookies get hard?

Possible output:

If your peanut butter cookies turn out hard and crunchy, chances are you overbaked them. Typically, you want to bake peanut butter cookies for no more than 8 to 9 minutes, depending on the size and thickness of the dough balls. This allows the cookies to set and brown without drying out or losing their soft and chewy texture. However, if you bake them for too long, the moisture in the dough evaporates, and the proteins and sugars caramelize and harden, resulting in a brittle and crumbly cookie that lacks tenderness and flavor.

To prevent your peanut butter cookies from ending up hard and dry, you may want to check them a few minutes before the suggested baking time to see if they have attained a golden color around the edges and a slightly domed shape in the center. You can use a toothpick or a fork to gently lift one cookie from the sheet and observe its consistency. The cookie should be firm but still yield to pressure, and the inside should be cooked but not dense or grainy. If the cookie looks pale, flat, or greasy, you may need to bake it for a little longer, but no more than a minute or two.

Another way to keep your peanut butter cookies soft and moist is to use high-quality ingredients that contain enough fat and binders to hold moisture and structure. For example, you could use natural or creamy peanut butter instead of a low-fat or crunchy version, as the former has more oil and less solids, which makes the dough more pliable and tender. You could also use brown sugar instead of granulated sugar, as the molasses in the brown sugar adds moisture and flavor to the cookies. Moreover, you can add an extra egg yolk to the recipe to increase the richness and tenderness of the dough, or replace some of the flour with oats, which provide fiber and chewiness.

Lastly, you may want to store your peanut butter cookies properly to prevent them from becoming stale or hard. You can place them in an airtight container or a ziplock bag with a piece of bread or a slice of apple, which can release moisture and keep the cookies fresh for longer. You can also freeze the unbaked dough balls and bake them later, as this allows you to control the baking time and yield fresh and warm cookies anytime you want. By following these tips and techniques, you can make sure your peanut butter cookies are soft, chewy, and full of delicious peanut butter flavor, and avoid the disappointment of biting into a hard and crunchy cookie.

Should I rehydrate cranberries for cookies?

When it comes to baking cookies with cranberries, there is some confusion regarding whether or not to rehydrate them before using them in the recipe. Some recipes call for fresh cranberries, which will require rehydration by soaking them in water before adding them to the mix. However, if the recipe does not specify fresh cranberries, there is no need to rehydrate them.

Can I use dried cranberries for baking?

When it comes to incorporating cranberries into your baked goods, sweetened dried cranberries can prove to be a valuable ingredient. However, it’s important to note that there is a slight variation in the required measurement. For every one cup of fresh or frozen cranberries that a recipe calls for, you should use ¾ cup of sweetened dried cranberries. It’s also worth mentioning that sweetened dried cranberries may not be suitable for cooked sauces.

How long does macadamia nut butter last?

Let’s make some delicious macadamia butter! First, grab your food processor and add in your macadamia nuts. Blend them up until they’re completely smooth and creamy, which should take around 2 minutes. Make sure to periodically scrape down the sides and bottom of the bowl to ensure everything is mixed evenly. Don’t worry if the mixture clumps up at first, just keep blending until it becomes creamy. For an extra burst of flavor, add a pinch of salt to taste. Once finished, store your macadamia butter in an airtight container in the fridge where it can keep for up to 3 weeks.

Bottom Line

In conclusion, these Macadamia Butter Cookies with Dried Cranberries are a must-try for any baking lover. They are easy to make, and the result is an indulgent treat that will take your taste buds on a ride. The combination of macadamia nuts and dried cranberries brings a unique flavor to the cookies that you won’t find in any other recipe. The addition of white chocolate chips and ground nutmeg adds to the overall sweetness of the cookie, without being too overpowering.

Moreover, if you are someone who loves experimenting with different ingredients, then this recipe is perfect for you. You can make substitutes and variations to the original recipe listed here to create new twists and flavors. You can also pair these cookies with milk, coffee, or tea for a delightful snack anytime.

Finally, these cookies can also be made ahead of time, allowing you to have them fresh whenever you want. They store really well and can be reheated in the oven whenever you need them. These cookies are perfect for serving at parties, gatherings or even as a special treat for your family.

So why not give these Macadamia Butter Cookies with Dried Cranberries a try? With this recipe, you’ll impress all your friends and family with your baking skills while satisfying your sweet tooth at the same time. Happy Baking!

Macadamia Butter Cookies With Dried Cranberries

Macadamia Butter Cookies With Dried Cranberries Recipe

I just tried this recipe from Cooking Light. This is one of my favourite cookies, Yumm. The macadamia butter makes it really rich and delicious. I chilled the dough in the freezer for 10 minutes before baking
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Course: Dessert
Cuisine: American
Keyword: < 30 Mins, Cookie and Brownie, Dessert, For Large Groups
Prep Time: 15 minutes
Cook Time: 10 minutes
Calories: 77.8kcal

Ingredients

  • 2/3 cup macadamia nuts
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup dried sweetened cranberries, chopped
  • 1 tablespoon granulated sugar

Instructions

  • Preheat oven to 375°F.
  • Process nuts in a food processor until it forms a smooth buttery paste (2-3 minutes). Combine macadamia butter, granulated sugar, brown sugar, beat with a mixer at medium speed. Add vanilla and egg; beat well.
  • Combine flour, baking soda, salt and nutmeg; stir with a whisk. Beat slowly at low speed until just combined (mixture will be very thick).
  • Stir in cranberries.
  • Chill dough for 10 minutes.
  • Divide chilled dough into 30 equal portion, roll into a ball. Press each ball into sugar; place each ball, sugar side up, on baking sheet.
  • Gently press each cookie with fork, forming a criss-cross pattern.
  • Bake cookies for 9-12 minutes. Remove from pan and cool on a wire rack.

Your Own Notes

Nutrition

Serving: 19g | Calories: 77.8kcal | Carbohydrates: 13.4g | Protein: 1g | Fat: 2.5g | Saturated Fat: 0.4g | Cholesterol: 7mg | Sodium: 44.5mg | Fiber: 0.5g | Sugar: 8.8g

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