Cranberry Walnut Cookies Recipe

Gluten-free flour: A flour blend that does not contain gluten, suitable for those with gluten sensitivities.

Unsalted butter: Provides richness and helps to create a tender texture in the cookies.

Brown sugar: Adds moisture and a deep, caramel-like sweetness.

Granulated sugar: Contributes to the sweetness and helps with the cookie's structure.

Large egg: Acts as a binder and adds moisture to the dough.

Vanilla extract: Enhances the flavor of the cookies with a sweet, aromatic note.

Baking soda: A leavening agent that helps the cookies rise and become fluffy.

Salt: Balances the sweetness and enhances the overall flavor.

Dried cranberries: Adds a tart, chewy texture and bursts of flavor.

Chopped walnuts: Provides a crunchy texture and a rich, nutty flavor.

When creaming together the butter and sugars, ensure the mixture becomes light and fluffy. This process incorporates air into the dough, which helps the cookies achieve a tender and slightly chewy texture. Use a stand mixer or hand mixer on medium speed for about 3-5 minutes, scraping down the sides of the bowl as needed.

• gluten-free flour - Substitute with almond flour: Almond flour provides a nutty flavor and is naturally gluten-free, making it a great alternative.

• unsalted butter - Substitute with coconut oil: Coconut oil is a dairy-free option that adds a subtle coconut flavor and maintains the moisture in the cookies.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and provides a caramel-like flavor similar to brown sugar.

• granulated sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that adds a rich flavor and can be used in place of granulated sugar.

• large egg - Substitute with flax egg: A flax egg is made by mixing ground flaxseed with water and is a vegan alternative that helps bind the ingredients.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor that pairs well with cranberries and walnuts.

• baking soda - Substitute with baking powder: Baking powder can be used in place of baking soda, but you may need to use a bit more to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the overall taste of the cookies.

• dried cranberries - Substitute with dried cherries: Dried cherries offer a similar tartness and chewy texture, making them a good alternative to cranberries.

• chopped walnuts - Substitute with chopped pecans: Pecans have a similar texture and flavor profile, making them an excellent substitute for walnuts.

• To keep your cranberry walnut cookies fresh and delightful, store them in an airtight container at room temperature. They will stay delicious for up to a week.

• For longer storage, you can freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a resealable plastic bag or an airtight container. They can be frozen for up to three months.

• If you prefer to freeze the cookie dough instead, scoop the dough into individual portions and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the dough balls to a resealable plastic bag or an airtight container. When you're ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a couple of extra minutes to the baking time.

• To enjoy your cranberry walnut cookies at their best, allow them to come to room temperature before serving. If you like your cookies warm, you can reheat them in a preheated oven at 300°F (150°C) for about 5 minutes or until warmed through.

• For an extra touch of indulgence, consider drizzling the cookies with a bit of melted white chocolate or dark chocolate before serving. This adds a delightful contrast to the tartness of the cranberries and the crunch of the walnuts.

• If you have a large batch of cookies, consider gifting them to friends and family. Package them in decorative tins or boxes lined with parchment paper for a homemade gift that’s sure to impress.

• Oven Method: Preheat your oven to 300°F (150°C). Place the cranberry walnut cookies on a baking sheet lined with parchment paper. Heat for about 5-7 minutes, or until they are warmed through. This method helps retain their crisp edges and chewy centers.

• Microwave Method: Place a few cranberry walnut cookies on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 10-15 seconds. Be cautious not to overheat, as this can make them rubbery.

• Toaster Oven Method: Set your toaster oven to 300°F (150°C). Arrange the cranberry walnut cookies on the toaster oven tray. Heat for about 5 minutes, checking frequently to ensure they don't overcook. This method is great for achieving a slightly crispy texture.

• Stovetop Skillet Method: Preheat a non-stick skillet over low heat. Place the cranberry walnut cookies in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method can give the cookies a slightly toasted flavor.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the cranberry walnut cookies in the air fryer basket in a single layer. Heat for 3-4 minutes, checking halfway through to ensure they are warming evenly. This method can help maintain their crispiness.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: Essential for combining the wet and dry ingredients separately.

• Electric mixer: Helpful for creaming together the butter and sugars until light and fluffy.

• Whisk: Used to whisk together the gluten-free flour, baking soda, and salt.

• Spatula: Handy for folding in the dried cranberries and chopped walnuts into the dough.

• Baking sheet: Needed to place the cookie dough on for baking.

• Parchment paper: Lines the baking sheet to prevent the cookies from sticking.

• Measuring cups: Used to measure out the ingredients accurately.

• Measuring spoons: Necessary for measuring smaller quantities like baking soda, salt, and vanilla extract.

• Cooling rack: Allows the cookies to cool completely after baking.

• Spoon: Useful for dropping spoonfuls of dough onto the baking sheet.

Pre-measure ingredients: Measure out all ingredients before you start baking to streamline the process.

Use a stand mixer: A stand mixer can quickly and efficiently cream the butter and sugars together.

Batch baking: Prepare multiple baking sheets so you can bake one batch while prepping the next.

Chill the dough: If you have time, chill the cookie dough for 30 minutes to make it easier to handle and shape.

Preheat oven early: Start preheating your oven as soon as you begin mixing ingredients to save time.