cranberry walnut cookie recipe

Written BySheba G Updated On
cranberry walnut cookie recipe
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I’ve been making these cranberry walnut cookies for years, and they’re always a hit with my family and friends. They’re perfect for a quick snack or as part of a holiday cookie exchange.

The combination of sweet and tart flavors, along with the crunch of walnuts, makes them a standout in my book. I love that they’re relatively easy to make, too – just mix together some butter, sugar, eggs, flour, and spices, add in some dried cranberries and chopped walnuts, and you’re good to go.

The result is a deliciously chewy cookie that’s perfect for munching on while watching the kids play outside or as a sweet treat after dinner. Plus, the fact that they’re packed with dried fruit and nuts makes them a great option for those looking for a slightly healthier cookie option.

I’ve even made them for my kids’ school bake sales – they’re always a favorite among the parents and kids alike! My kids love helping me make them too – it’s a fun activity we can do together while chatting about our day.

And let’s be real – who doesn’t love cookies? They’re just one of those things that never fail to put a smile on my face.

Whether you’re making them for a special occasion or just because, I guarantee you’ll be thrilled with how these cranberry walnut cookies turn out. They’re truly one of my favorite recipes to date.

Cranberry Walnut Cookies

Cranberry Walnut Cookies

4.6 from 1779 votes

These cranberry walnut cookies are a delightful blend of tart and sweet, with a crunchy walnut topping. Perfect for the holiday season or anytime you crave a festive treat.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 12Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Dough

1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract

For the Add-ins

1 cup fresh cranberries
1 cup walnuts, chopped

👨‍🍳Directions

1Preheat your oven to 350°F.
2Line a baking sheet with parchment paper.
3In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer.
4Mix until the mixture is light and fluffy, about 2-3 minutes.
5Beat in the egg and vanilla extract until well combined.
6The mixture should be smooth and creamy.
7In a separate bowl, combine the flour, baking soda, and salt.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9Be careful not to overmix.
10Fold in the fresh cranberries and chopped walnuts.
11The dough should be thick and slightly sticky.
12Using a spoon or a small ice cream scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
13The cookies should be slightly rounded and about 1-2 inches in diameter.
14Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden.
15The centers may still look soft, but that is okay as they will firm up as they cool.
16Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
17They will be soft when they first come out of the oven, but they will firm up as they cool.

🔧Equipment

Mixing bowl
Electric mixer
Baking sheet
Parchment paper
Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 15g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 100mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 15g🥩Protein: 3g

📝Notes

Tips: For a chewier cookie, you can substitute the fresh cranberries with dried cranberries. You can also add a bit of orange zest to the dough for an extra burst of flavor.

Watch Video Of How Cranberry Walnut Cookies Works

I’m so glad you asked for this recipe because it’s truly one of my favorites – not only is it easy to make but it’s also packed with nutrients from the dried fruit and nuts. And let’s be real – who doesn’t love cookies?

They’re just one of those things that never fail to put a smile on your face. Whether you’re making them for a special occasion or just because, I guarantee you’ll be thrilled with how these cranberry walnut cookies turn out.

❓ Frequently Asked Questions About Cranberry Walnut Cookies

Q: What type of flour should I use?

For this recipe, I recommend using all-purpose flour as it will give your cookies the best texture and structure. You can also use whole wheat flour if you prefer a nuttier flavor, but keep in mind that it may affect the overall taste.

Q: Can I substitute other types of nuts?

Sure! While walnuts are my personal favorite in this recipe, you can definitely substitute other types of nuts like almonds or pecans if you prefer their flavor.

Q: How do I store leftover cookies?

You can store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, consider freezing them – simply place them in an airtight container or freezer bag and store in the freezer for up to 2 months.

Q: Can I make these cookies dairy-free?

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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