These cookies smell like cozy Christmas mornings with a hint of cherry sweetness and a satisfying nutty crunch. The Christmas Cherry Nut Cookies Recipe is a delightful traditional treat that's both festive and comforting — perfect for enjoying with a warm cup of tea or sharing as a gift.
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Why You'll Love This Recipe
I stumbled upon this charming classic hidden in an old recipe tin and instantly fell in love. It’s an easy, no-fuss cookie with vibrant candied cherries and toasty nuts that give you that perfect festive crunch in every bite.
- Festive Flavor: The bright cherries and toasted nuts make these cookies taste like Christmas in every mouthful.
- Simple Ingredients: You probably have most of these ingredients in your pantry – no need for fancy shopping trips.
- Perfectly Textured: Not too crisp, not too soft – just that lovely chewiness paired with crunch.
- Easy Prep: The dough chills in logs you slice when ready, so it’s great for making ahead of time or quick baking spurts.
Ingredients & Why They Work
Each ingredient in this Christmas Cherry Nut Cookies Recipe plays a starring role to create a cookie that’s soft and slightly crumbly, bursting with color and flavor. Let’s break down why these items come together so nicely.
- Butter: Unsalted butter gives richness and tender crumb; make sure it’s softened for easier creaming.
- Powdered sugar: I love using powdered sugar here because it blends so smoothly, making the cookies melt in your mouth.
- Egg: Acts as a binder and adds moisture, helping the cookies stay soft but structured.
- Vanilla extract: Adds warmth and rounds out the flavors; a teaspoon is just enough to enhance without overpowering.
- All-purpose flour: Provides structure; I always sift mine for easier mixing and lighter texture.
- Chopped nuts: Walnuts or pecans work beautifully for added texture and slight earthiness; toast them lightly for an extra flavor boost.
- Candied cherries: These are the stars — their sweet-tart punch and gorgeous red flecks bring so much festive joy.
Make It Your Way
I love making small tweaks to the Christmas Cherry Nut Cookies Recipe depending on the occasion. Don’t hesitate to personalize it — that’s how it becomes truly yours.
- Variation: I once swapped out candied cherries for dried cranberries and chopped crystallized ginger, which gave the cookies a zesty, slightly spicy twist that my family adored.
- Gluten-free option: Try using a gluten-free baking blend in place of all-purpose flour for friends with dietary restrictions. Just chill the dough well before slicing to keep shape.
- Nut-free adaptation: If nuts aren’t your thing, toasted coconut flakes add amazing crunch and flavor instead.
Step-by-Step: How I Make Christmas Cherry Nut Cookies Recipe
Step 1: Creaming the butter and sugar
Start by softening your butter to room temperature — this makes creaming it with the powdered sugar so much easier and smoother. Beat them together until it’s fluffy and light in color; this is key for tender cookies. Scrape down the sides of your bowl to make sure everything's well mixed.
Step 2: Adding the egg and vanilla
Mix in the egg and vanilla extract thoroughly. This adds moisture and a subtle depth of flavor. The batter will look glossy and come together nicely.
Step 3: Incorporating flour, nuts, and cherries
Switch to low speed and gradually mix in the flour along with your chopped nuts and candied cherries. Be gentle — you want everything combined without overworking the dough, which can make the cookies tough.
Step 4: Rolling and chilling the dough
Form the dough into two logs about 2 inches in diameter. Wrap them tightly in plastic wrap and chill for at least one hour. This step firms up the dough, making it easier to slice thin rounds without cracking.
Step 5: Baking your cookies to golden perfection
Preheat your oven to 325°F. Slice the dough logs into rounds about ¼ inch thick and space them evenly on a baking sheet lined with parchment. Bake for 13-15 minutes, until the edges are set and just beginning to turn golden. Let them cool a bit — they firm up as they rest, which makes handling easier.
Top Tip
After making these cookies a handful of times, I’ve learned a few tricks that really make a difference in texture and flavor — all easy to do but totally worth it!
- Chill the dough well: This helps the cookies keep shape and slice evenly, avoiding those crumbly edges.
- Lightly toast the nuts: Toasting releases oils and deepens the flavor, bringing out a rich nuttiness that complements the sweet cherries.
- Slice thinly for delicate cookies: Thinner slices mean tender, almost melt-in-your-mouth texture; thicker slices make them chewier but still delicious.
- Watch the bake time carefully: Take them out just as edges start to turn gold — they’ll finish setting on the tray while cooling, avoiding overbaking.
How to Serve Christmas Cherry Nut Cookies Recipe
Garnishes
I usually dust the cookies with a light sprinkle of powdered sugar just before serving — it adds a snow-kissed look that’s perfect for holiday gatherings. For a festive twist, a small drizzle of white chocolate over the top gives an extra touch of decadence.
Side Dishes
These cookies are fabulous with a hot cup of spiced chai or a classic peppermint tea. I also often set them alongside a plate of fresh fruit and cheeses for an easy holiday dessert spread.
Creative Ways to Present
For gift-giving, I like arranging them in a decorative tin layered with parchment, tied up with a festive ribbon. Another fun idea is stacking them into small cookie towers held together with a thin ribbon for charming party favors.
Make Ahead and Storage
Storing Leftovers
Leftover Christmas Cherry Nut Cookies keep beautifully in an airtight container at room temperature for up to a week. I always layer them between sheets of parchment so they don’t stick or break apart.
Freezing
Once baked and cooled, these cookies freeze well. I place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe container. They thaw quickly when left out for 30-60 minutes — perfect for prepping ahead of parties.
Reheating
If you want that just-baked warmth, pop a cookie or two in a 300°F oven for 3-5 minutes. This brings back softness and enhances that freshly baked aroma wonderfully.
Frequently Asked Questions:
Candied cherries bring concentrated sweetness and vibrant color, which fresh or dried cherries don’t replicate exactly. You can use dried cranberries or dried cherries as a substitute if you prefer, but fresh cherries will add too much moisture and change the dough consistency. If swapping, make sure to chop dried fruit finely to evenly distribute.
Chilling the dough logs thoroughly before slicing is key to preventing excessive spread. The cold dough holds its shape better during baking. Also, avoid using overly soft butter at mixing stage, as that can cause the cookies to spread wider and lose their shape.
Absolutely! One of the great features of this Christmas Cherry Nut Cookies Recipe is that you can prepare the logs in advance and keep them in the fridge for up to 3 days before slicing and baking. This makes it a perfect make-ahead holiday treat.
I’ve used both walnuts and pecans with excellent results. Walnuts offer a slightly earthy flavor and soft crunch, while pecans bring a buttery sweetness. Feel free to toast them lightly to enhance their flavor and adapt based on what you have on hand.
Final Thoughts
This Christmas Cherry Nut Cookies Recipe has become a festive favorite in my kitchen — it’s the perfect balance of nostalgic and delightful, with a straightforward method that anyone can follow. I hope you find as much joy baking and sharing them as I do. Trust me, once you taste these, they’ll become your holiday staple!
Print
Christmas Cherry Nut Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Ann Roger's Christmas Cookies are buttery, nutty, and studded with vibrant candied cherries, making them a festive and delicious holiday treat. These crisp, slightly golden cookies are perfect for sharing during the holidays or enjoying with a cup of tea.
Ingredients
Cookie Dough
- 1 cup (2 sticks) butter
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla
- 2 ¼ cups all-purpose flour
- 1 cup chopped nuts
- 2 cups candied cherries
Instructions
- Cream Butter and Sugar: Cream together the butter and powdered sugar until light and fluffy to create the base of your dough.
- Add Egg and Vanilla: Mix in the egg and vanilla thoroughly to incorporate moisture and flavor into the dough.
- Combine Dry Ingredients: On low speed, gradually mix in the all-purpose flour, chopped nuts, and candied cherries until just combined, being careful not to overmix to maintain a tender texture.
- Chill Dough: Roll the dough into two logs, wrap each tightly in plastic wrap, and chill in the refrigerator for 1 hour to firm up for easier slicing.
- Preheat Oven: When ready to bake, preheat your oven to 325°F (163°C) to ensure even baking.
- Slice and Bake: Slice the chilled dough logs into rounds about ¼-inch thick, place them on a baking sheet spaced evenly, and bake for 15 minutes or until the edges are set and the cookies are just barely golden.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your festive Christmas cookies!
Notes
- Ensure butter is softened but not melted for best creaming results.
- Chilling the dough logs is essential for clean, uniform slices.
- You can substitute walnuts or pecans for the chopped nuts if preferred.
- Be careful not to overbake; cookies should be just golden at the edges for a perfect texture.
- Store cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
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