Description
These soft Christmas macadamia nut cookies are buttery, rich, and perfect for the holidays. Make the dough ahead and freeze it for easy holiday baking. They look elegant without fussy decorating, making them a go-to fancy cookie.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups macadamia nuts, roughly chopped
- 1 cup white chocolate chips (optional)
Instructions
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chopped macadamia nuts and white chocolate chips, if using, to create your soft Christmas macadamia nut cookie dough.
- Cover the dough and chill for at least 30 minutes. This helps achieve the desired soft Christmas macadamia nut cookie texture.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of the chilled dough onto the prepared baking sheets, leaving about 2 inches between cookies. For extra soft Christmas macadamia nut cookies, do not flatten the dough balls.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still soft. Avoid overbaking to maintain the chewy center of your Christmas macadamia nut cookies.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. These festive soft macadamia nut cookies are best enjoyed when slightly warm or at room temperature.
Notes
- For best results, use high-quality macadamia nuts.
- The dough for these soft Christmas macadamia nut cookies can be made up to 2 days in advance and stored in the refrigerator, or frozen for up to 3 months.
- If you prefer a chewier Christmas macadamia nut cookie, reduce the baking time slightly.
- These cookies can be made gluten-free by using a gluten-free all-purpose flour blend.
- For vegan soft Christmas macadamia nut cookies, substitute vegan butter and flax eggs.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 180-220
- Sugar: Approximately 15-20g
- Sodium: Approximately 50-70mg
- Fat: Approximately 12-15g
- Saturated Fat: Approximately 7-9g
- Unsaturated Fat: Approximately 5-7g
- Trans Fat: 0g
- Carbohydrates: Approximately 18-22g
- Fiber: Approximately 1g
- Protein: Approximately 2-3g
- Cholesterol: Approximately 30-40mg
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