Cranberry White Chocolate Macadamia Cookies with Orange Glaze

Bright, chunky, and divine, these cookies are loaded with dried cranberries, white chocolate chips, toasted macadamia nuts, orange zest, and topped with an almond and orange glaze drizzle. I bet you can’t have just one ;)

Ingredients

• 3/4 cup butter, softened

• 1/2 cup sugar

• 1 cup brown sugar, packed

• 1 egg

• 1 tsp almond extract

• 1 tbsp. orange zest

• 2 tbsp. orange juice

• 2-1/2 cups flour

• 1/2 tsp baking soda

• 1/4 tsp baking powder

• 1/2 tsp salt

• 1/2 cup dried cranberries

• 1/2 cup white chocolate chips

• 1/2 cup toasted macadamia nuts, chopped

For the glaze:

• 1 tsp orange zest

• 1/2 tsp almond extract

• 1/2 tbsp. milk

• 2 tbsp. orange juice

• 1-1/2 cups powdered sugar

Instructions

• Preheat oven to 350F.

• Cream together butter and sugars until smooth. Add egg and almond extract until well blended.

• Add orange zest and juice.

• In a separate bowl, combine flour, baking soda, baking powder, and salt. Gradually add to creamed mixture until combined.

• Stir in cranberries, chocolate chips, and toasted macadamia nuts.

• Use a large heaping 2 tablespoons of dough per cookie. Now, the most important part of the recipe—pile the dough up TALL and place each cookie about 2 inches apart on a parchment paper lined cookie sheet (I usually fit 8 cookies per sheet).

  • Note: Piling the dough up tall rather than rolling it into a ball makes the cookie chunky, soft on the inside, and a slight crisp on the outside—as the dough melts down into the base of the cookie instead of melting into a flat pancake-like cookie. This is the special trick for the perfect cookie.

• Bake for 8-10 mins or until edges start to turn golden brown.

• Let cool for at least 20 mins before adding the glaze.

For the glaze:

• Add all ingredients to a small bowl and whisk together until smooth. Add more milk if too thick / add more powdered sugar if too runny.

• Drizzle glaze over the cookies.

Print

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Cranberry White Chocolate Macadamia Nut Cookies with Orange Glaze

Yield: 18

Author: Crystal Magiera

Prep time: 15 MCook time: 10 MTotal time: 25 M

Ingredients:

• 3/4 cup butter, softened
• 1/2 cup sugar
• 1 cup brown sugar, packed
• 1 egg
• 1 tsp almond extract
• 1 tbsp. orange zest
• 2 tbsp. orange juice
• 2-1/2 cups flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup dried cranberries
• 1/2 cup white chocolate chips
• 1/2 cup toasted macadamia nuts, chopped

For the glaze

• 1 tsp orange zest
• 1/2 tsp almond extract
• 1/2 tbsp. milk
• 2 tbsp. orange juice
• 1-1/2 cups powdered sugar

Instructions:

1. Preheat oven to 350F.
2. Cream together butter and sugars until smooth. Add egg and almond extract until well blended.
3. Add orange zest and juice.
4. In a separate bowl, combine flour, baking soda, baking powder, and salt. Gradually add to creamed mixture until combined.
5. Stir in cranberries, chocolate chips, and toasted macadamia nuts.
6. Use a large heaping 2 tablespoons of dough per cookie. Now, the most important part of the recipe—pile the dough up TALL and place each cookie about 2 inches apart on a parchment paper lined cookie sheet (I usually fit 8 cookies per sheet).
7. Note: Piling the dough up tall rather than rolling it into a ball makes the cookie chunky, soft on the inside, and a slight crisp on the outside—as the dough melts down into the base of the cookie instead of melting into a flat pancake-like cookie. This is the special trick for the perfect cookie.
8. Bake for 8-10 mins or until edges start to turn golden brown.
9. Let cool for at least 20 mins before adding the glaze.

For the glaze

1. Add all ingredients to a small bowl and whisk together until smooth. Add more milk if too thick / add more powdered sugar if too runny.
2. Drizzle glaze over the cookies.

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