Cranberry Cinnamon Caramelized Walnut Cookies
These cookies are packed with cranberries, nuts, and flavor. You can buy or make your own caramelized walnuts, but it adds a special taste to these cookies either way.
Servings: 24 cookies
Calories: 149kcal
Ingredients
COOKIES
- ½ cup (113.5 g) Butter unsalted room temperature
- 4 ounces (4 oz) Cream Cheese room temperature
- 1 cup (120 g) Powdered sugar
- ¼ cup (50 g) Sugar white
- ¼ cup (55 g) Dark Brown Sugar
- 1 (1) Egg
- 1 Tablespoon (1 Tablespoon) Orange zest
- 1 Tablespoon (1 Tablespoon) Orange juice
- 1 ¾ cups (218.75 g) All-purpose flour
- 1 teaspoon (1 teaspoon) Baking powder
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
- ¼ teaspoon (0.25 teaspoon) Ground cinnamon
- 1 cup (121.21 g) Dried cranberries
- ½ cup (118.29 g) Cinnamon Chips
- 1 cup (236 g) Caramelized walnuts
CARAMELIZED WALNUTS
- 1 cup Walnuts
- ¼ cup Sugar white
- 1 Tablespoon Butter unsalted
Instructions
- If you are making your own caramelized walnuts add the walnuts, sugar and butter to a nonstick frying pan. Heat over a medium heat so that the sugar melts with the butter. Stir continuously until the sugar butter is thick enough to coat the walnuts. This takes about 6 minutes. Then lay them out on parchment paper and separate them. Let them cool for about 10 minutes. Now you can chop them into the size you want for the cookie. I make them about the size of a dried cranberry.
- Zest and juice 1 orange into 2 separate bowls. In another bowl, weigh or measure the powdered, white, and dark brown sugars, then setting the bowl aside. In another bowl, weigh or measure the flour, salt, ground cinnamon, baking powder and run a whisk through to blend.
- Cube the butter and add the cream cheese to a mixer bowl. Blend for a minute or two. Add the sugars to the butter cream cheese mixture and blend on a medium mixer speed for 3 minutes. Scrap the sides down and add the orange zest and juice. Crack the egg into a small bowl first to make sure there are not any eggshells then add it to the mixing bowl. Blend until the egg and orange juice and zest are incorporated.
- Turn the mixer down to low and add about ⅓ of the flour mixture at a time until the flour is incorporated. At this point, I turn the mixer off and scrape down the sides and across the bottom. Turn the mixer on for another 20 seconds until all the flour is absorbed. Turn the mixer off and add the cranberries, caramelized walnuts, and the cinnamon chips mix until incorporated about 10 seconds. Cover lightly and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C or 180°C). Taking a medium cookie scoop, I scooped 12 mounds onto a parchment-lined cookie sheet pan. Bake for 11-13 minutes. After pulling the cookies from the oven, leave them on the pan for a minute before moving them to a cooling rack. The tops will be soft, but that is good; they become more solid as they cool.
Nutrition
Calories: 149kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 96mg | Potassium: 19mg | Fiber: 1g | Sugar: 17g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg