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A front photo of a Cranberry Cinnamon Caramelized Wanut Cookie on a small plate.
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5 from 2 votes
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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.
Prep Time20 minutes
Total Bake Time22 minutes
Chill30 minutes
Total Time1 hour 12 minutes
Course: Cookies, Holiday, Nuts
Cuisine: American
Difficulty: Easy
Servings: 24 cookies
Calories: 149kcal
Author: Barbara Hall

Ingredients

COOKIES

  • ½ cup (113.5 g) Butter unsalted room temperature
  • 4 ounces Cream Cheese room temperature
  • 1 cup (120 g) Powdered sugar
  • ¼ cup (50 g) Sugar white
  • ¼ cup (55 g) Dark Brown Sugar
  • 1 Egg
  • 1 Tablespoon Orange zest
  • 1 Tablespoon Orange juice
  • 1 ¾ cups (218.75 g) All-purpose flour
  • 1 teaspoon Baking powder
  • ¼ teaspoon Kosher Salt
  • ¼ 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 (50 g) Sugar white
  • 1 Tablespoon Butter unsalted

Instructions

Caramelized Walnuts

  • Add the walnuts, sugar, and butter to a nonstick skillet over medium heat. Stir continuously for about 5–6 minutes, until the sugar melts and coats the walnuts.
  • Spread the walnuts on parchment paper and separate them. Let cool for about 10 minutes, then chop into pieces about the size of dried cranberries.

Prep

  • Measure the powdered sugar, granulated sugar, and dark brown sugar into one bowl. In a separate bowl, whisk together the flour, baking powder, kosher salt, and ground cinnamon.
  • Zest and juice the orange, keeping the zest and juice in separate small bowls.

Mix the Dough

  • Cut the room-temperature butter into cubes and add it to the mixer bowl with the cream cheese. Mix on medium speed for about 1 minute, until blended and forming soft peaks.
  • Add the powdered sugar, granulated sugar, and dark brown sugar. Start on low speed, then increase to medium and mix for about 3 minutes, until smooth and creamy.
  • Add the orange zest and juice. Crack the egg into a small bowl to check for shells, then add it to the mixer. Mix on medium speed for about 1 minute.
  • Scrape down the bowl. With the mixer on low speed, add the flour mixture in three portions, mixing just until incorporated. Scrape down the sides and bottom again.
  • Add the dried cranberries, cinnamon chips, and caramelized walnuts. Mix on low for about 10 seconds, then finish mixing with a sturdy spatula to distribute everything evenly.

Chill the Dough

  • Lightly cover the bowl and refrigerate the dough for 30 minutes.

Scoop and Bake

  • Preheat the oven to 350°F (175°C or 180°C). Line two cookie sheet pans with parchment paper. Use a medium cookie scoop (1½ tablespoons) to portion 12 mounds onto one prepared pan, leaving room between cookies.
  • Bake for 11–13 minutes. Let the cookies rest on the sheet pan for about 1 minute before transferring them to a cooling rack.
  • Let the cookies cool completely. They will be soft at first and firm up 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