There are cookies… and then there are cookies. You know, the kind you bite into and instantly get hit with buttery richness, chewy edges, tart bursts of cranberry, and the perfect nutty crunch? Yeah. That’s what these cranberry walnut cookies are all about.
I’ve baked a lot of cookies over the years, but this recipe? It’s the one that friends ask for every single time. It’s the one that makes the kitchen smell like toasted sugar and warm spices. It’s the one that disappears faster than you can say “just one more.”
Whether you’re looking for a standout holiday cookie, a unique twist on the classic chocolate chip, or just an excuse to use those dried cranberries hiding in your pantry — these cranberry walnut cookies are your new go-to.
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The Best Cranberry Walnut Cookies You’ll Ever Bake
These Cranberry Walnut Cookies are soft, chewy, and bursting with flavor. They bring together tart dried cranberries, crunchy toasted walnuts, and buttery cookie dough for a treat that’s perfect for cozy mornings, festive gatherings, or anytime you’re craving something sweet and satisfying.
- Total Time: 27 minutes
- Yield: 18 cookies 1x
Ingredients
1 cup (2 sticks) unsalted butter, softened
¾ cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 ½ teaspoons vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon (optional but recommended)
1 cup dried cranberries
1 cup chopped walnuts (toasted)
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Add eggs one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Fold in the cranberries and toasted walnuts evenly.
Use a cookie scoop or spoon to drop dough onto the prepared baking sheets, spacing them 2 inches apart.
Optional: Sprinkle a tiny pinch of flaky sea salt on top of each dough ball for contrast.
Bake for 10–12 minutes, or until edges are lightly golden and centers look slightly underdone.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Toast walnuts in a dry skillet or oven at 350°F for 5–7 minutes for deeper flavor.
These cookies freeze well both before and after baking.
You can substitute half the flour for oats if you want an oatmeal variation.
Add white chocolate chips or orange zest for a fun twist.
Store in an airtight container for up to 5 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 15g
- Sodium: 105g
- Fat: 2g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Why These Are the Best Cranberry Walnut Cookies
There are plenty of cranberry walnut cookie recipes out there, but here’s why this one stands out:
– Soft & chewy texture with perfectly crisp golden edges
– Toasted walnuts for extra depth and buttery crunch
– Sweet-tart cranberries in every single bite
– Brown sugar base for richer flavor and moisture
– No chilling required — just mix, scoop, and bake
– They freeze beautifully and stay soft for days
Oh — and let’s talk flavor layering. A little vanilla, a whisper of cinnamon, and just the right balance of sweet and tart. These aren’t just cookies. They’re a vibe.
What Makes These Cranberry Walnut Cookies So Damn Good
The secret lies in the ingredient balance and technique.
We start with a base of mostly brown sugar, which gives these cookies their signature chewiness and that deep, caramel-like sweetness. A touch of cinnamon brings warmth that pairs insanely well with the tart dried cranberries. And the walnuts? Toasted. Always toasted. Because raw walnuts in cookies? Nah, we don’t do that here.
Want to push it over the top? Brown half the butter before mixing. That nutty, toffee-like flavor complements the walnuts and cranberries like they were meant to be together.
The dough is also designed to spread just enough, so you end up with bakery-style cookies that look as good as they taste.
Pro Tips for Perfect Cranberry Walnut Cookies
1. Toast your walnuts
Just 5–7 minutes in a 350°F oven makes them more flavorful and way less bitter. Let them cool before adding to the dough.
2. Use room temp butter
Cold butter won’t cream properly. You want that smooth, fluffy texture to trap air and make perfect cookies.
3. Chop cranberries if they’re big
This ensures every bite is balanced and not overwhelmed by a single chewy fruit bomb.
4. Don’t overmix
Once the flour’s in, stir gently. Overworking the dough = tough cookies, and no one wants that. And if you’re into cookies that are rich, chewy, and super simple, check out my No-Bake Chocolate Peanut Butter Cookies — no oven, no stress, just pure peanut buttery goodness.
5. Sprinkle with sea salt before baking
This tiny finishing touch makes the flavors pop like crazy. Sweet, salty, crunchy perfection.
Cranberry Walnut Cookie Variations Worth Trying
White Chocolate Cranberry Walnut Cookies
Add ½ cup of white chocolate chips to the dough. It brings a creamy sweetness that balances the tart cranberries like a dream.
Oatmeal Cranberry Walnut Cookies
Replace ⅓ of the flour with rolled oats. Now you’ve got a heartier, chewy version that still hits all the right notes — and it kinda feels like breakfast, right?
Orange Cranberry Walnut Cookies
Zest one whole orange into the batter. The citrus adds a fresh, bright note that turns these into the ultimate holiday cookie.
Craving something even more indulgent? This Crumbl Chocolate Chip Cookie from Pinterest is ridiculously big, chewy, and totally worth a try if you’re in full cookie mode.
When to Bake These Cookies (Hint: Always)
– Holiday trays and cookie swaps
– Gifting in mason jars with twine (homemade always wins)
– With coffee on chilly mornings
– Afternoon snack while working at your desk
– Just because you’re craving a cookie that actually tastes like something
These cookies are timeless. They’re festive enough for December, comforting enough for January, and crave-worthy all year long.
Final Thoughts: Your New Favorite Cookie
Once you try these cranberry walnut cookies, you’ll understand why I keep calling them the best. They’re simple but layered, cozy but not heavy, classic but just different enough to feel exciting.
They’re the kind of cookie that people eat in silence because they’re too good to talk through. The kind that makes you feel like a better baker than you are. The kind that ends up in your regular rotation without you even realizing it.
So yeah, go ahead — bake a batch. Just be ready to make more tomorrow. Because these cookies disappear fast.
