Cranberry Macadamia Cookies a delightful treat that combines the tartness of cranberries with the nuttiness of macadamia nuts. These white chocolate macadamia cookies are perfect for any occasion, whether it's a holiday gathering, a potluck, or just a sweet snack to enjoy at home.
Prep Time10 minutesmins
Cook Time12 minutesmins
Total Time22 minutesmins
Course: Cookies, Dessert, treat
Cuisine: American
Keyword: cranberry cookies, Cranberry Macadamia Cookies
Prep: Combine dried cranberries and orange juice ingredients in small bowl. Let stand for 30 minutes, stirring occasionally. Drain.
Once that step is complete, get the oven preheating to 375°F and line two baking sheets with parchment paper.
Cookie dough: Combine flour, brown sugar, white chocolate chips, chopped macadamia nuts, baking powder and salt in large bowl. Stir, then make a well in the center.
Beat remaining 4 ingredients (egg, buttermilk, melted butter and orange zest) with whisk in separate small bowl. Pour into well. Add cranberries. Stir until just combined.
Bake: Use a medium cookie scoop to portion about 1 1/2 TBSP dough, about 2 inches apart onto parchment lined cookie sheets.
Bake in 375°F oven for 10 to 12 minutes until golden. Let stand on cookie sheets for 5 minutes before transferring to wire racks to cool. Serve and enjoy!
Notes
Cranberry Macadamia Nut cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.To freeze, place the cookies in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.