Cranberry Hazelnut Holiday Cookies

5 from 1 vote

These cookies combine the tartness of cranberries with the nutty richness of hazelnuts, creating a perfect balance of flavors and textures.

Prep Time20

Total Bake Time30

Chill30

Total Time1 20

Course: Cookies, Holiday, Nuts

Cuisine: American

Difficulty: Medium

Servings: cookies

Calories: 115kcal

In a food processor, chop about half a bag of 12 oz. whole cranberries until they are small pieces. Zest and juice one lemon, reserving the lemon juice for the icing. Weigh or measure your sugar and set it aside. In another bowl, weigh or measure the flour, salt, baking powder, and baking soda, running a whisk through to blend.
In a stand or handheld mixer, add the cream cheese and butter to the bowl and blend on medium speed for a couple of minutes. Add the sugar and mix for another 3 minutes. Stop the mixer and scrape down the sides. Next, add the lemon zest, maple syrup, and vanilla extract and mix for about another minute. Turn the mixer to low, slowly add the flour mixture, and blend until incorporated. Stop the mixer, add the chopped cranberries and hazelnut pieces to the bowl, and mix.
Cover the cookie dough bowl with plastic wrap and refrigerate for half an hour. If you go longer let the dough sit on the counter for about 15 minutes to soften. Preheat your oven to 350°F (175°C or 180°C). Line your cookie pan with parchment paper, and place 12 scoops onto the cookie pan using a medium cookie scoop. Bake for 10-12 minutes; leave the cookies on the pan for about 1 minute before moving them to a cooling rack.

Add the butter into a mixer bowl and cream the butter for 2 minutes Add the maple syrup and lemon juice and the powdered sugar. Start on a very low mixer speed until the powdered sugar has been incorporated. Then increase the mixer speed to a medium-high and mix for 3 to 4 minutes. Make sure your cookies are cooled before you start icing them. I take a knife and spread the icing around the tops of the cookies.
After icing all the cookies I take the reserved ⅓ cup of the chopped cranberries and add a small amount to the top of the icing. I then add some of the White Shimmer Sugar on top of the chopped cranberries. To help keep the sparkling sugar and the chopped cranberries on top of the cookie, I take a small square of parchment paper, lay it on top of the cranberries, and lightly press down. This will push the chopped cranberries into the icing.