Chewy Spiced Cranberry Cookies

These chewy spiced cranberry cookies with walnuts bring together warm holiday flavors and irresistible chewiness, making them a perfect treat for any time of the year. The combination of tart dried cranberries, crunchy walnuts, and aromatic spices creates a treat that's not only flavorful but also festive.

I remember baking these cookies for the first time as a way to use up leftover cranberries, and now they are an annual tradition in my kitchen during the holidays.

• Unsalted butter: softened for creamy richness and a perfect cookie texture.
• Brown sugar: packed for deep caramelized sweetness.
• Granulated sugar: provides balance and a slight crispness to the edges.
• Large eggs: help bind the ingredients and add moisture.
• Vanilla extract: enhances the depth of the spices and sweetness.
• All-purpose flour: is the foundation of the dough ensuring the right texture.
• Baking soda: gives the perfect soft and chewy rise.
• Ground cinnamon: infuses warmth and comfort into each bite.
• Ground nutmeg: adds a subtle nutty aroma for a refined flavor.
• Ground cloves: bring a touch of bold spice that rounds out the sweetness.
• Salt: balances the sweetness and enhances all the flavors.
• Dried cranberries: add delightful tart bursts balancing the rich dough.
• Chopped walnuts: provide crunch and a nutty contrast to the chewy cookies.

How To Make Chewy Spiced Cranberry Cookies with Walnuts

Preheat the Oven:

Set your oven to 350°F (175°C) and prepare two baking sheets with parchment paper to ensure easy removal of the cookies.

Cream the Butter and Sugars:

In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar for 3 to 4 minutes on medium speed until the mixture becomes light and fluffy.

Incorporate the Wet Ingredients:

Add the eggs one at a time to the butter mixture, mixing thoroughly after each addition. Then blend in the vanilla extract to enhance the flavor profile.

Combine the Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt until evenly distributed. This step ensures the spices are well incorporated for consistent flavor.

Mix the Dough:

Gradually add the dry ingredients to the creamed mixture, mixing just until the dough comes together. Avoid overmixing, which can lead to tougher cookies.

Fold in Mix-Ins:

Gently fold in the dried cranberries and chopped walnuts, making sure they are evenly distributed. These ingredients add texture and bursts of flavor.

Scoop and Shape the Cookies:

Using a cookie scoop or tablespoon, drop heaping portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.

Bake to Perfection:

Bake the cookies in the preheated oven for 10 to 12 minutes. Remove them once the edges are golden and the centers are set but still soft to ensure the ideal chewy texture.

Cool and Enjoy:

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This prevents breaking and retains their shape.

Dried cranberries have been my go-to for years in holiday recipes. Their tartness balances the warm spices in this cookie wonderfully, giving them that holiday charm.

Tips for Storing

Store the cookies in an airtight container at room temperature for up to one week. To extend freshness, freeze them for up to three months, letting them thaw at room temperature before serving.

Ingredient Substitutions

If you’re out of walnuts, pecans are a fantastic alternative, adding a buttery texture. For a nut-free version, replace the walnuts with additional cranberries or dark chocolate chips for a sweeter twist.

Serving Suggestions

These cookies pair perfectly with a warm cup of chai or spiced tea. Serve them as an afternoon snack, on a holiday dessert platter, or even crumbled over vanilla bean ice cream.

These cookies bring warmth and a sense of celebration with every bite – perfect to share with loved ones or enjoy on your own.

Recipe FAQs

→ How do I keep cookies soft and chewy?

To keep cookies soft and chewy, avoid overbaking. Remove them from the oven when the edges are set, and the centers still look slightly underdone. This ensures they remain moist as they cool.

→ Can I substitute dried cranberries with other ingredients?

Yes, you can substitute dried cranberries with raisins, chopped dried cherries, or even chopped dried apricots for a different flavor profile.

→ What type of walnuts should I use?

Use raw or lightly toasted chopped walnuts for the best flavor. If you prefer a milder nutty taste, you can opt to skip toasting altogether.

→ How should these cookies be stored?

Store the cookies in an airtight container at room temperature for up to a week. Adding a slice of bread to the container can help maintain their softness.

→ Can I freeze the cookie dough?

Yes, you can freeze the cookie dough. Scoop it into balls, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 2-3 extra minutes to the baking time.