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What kind of recipe is it?
Macadamia Nut Christmas Cookies are a delightful treat perfect for the holiday season, merging the rich, buttery flavor of macadamia nuts with a soft, chewy cookie base.
These cookies are characterized by their sweet, indulgent taste and unique texture, making them a standout addition to any festive dessert platter.
They’re easy to prepare and are ideal for families, cookie exchanges, or holiday gatherings, inviting people of all ages to enjoy a deliciously festive bite during the most wonderful time of the year.
Ingredients
Ingredient | Quantity |
---|---|
All-purpose flour | 2 ½ cups (312g) |
Baking soda | 1 teaspoon |
Salt | ½ teaspoon |
Unsalted butter, softened | 1 cup (227g) |
Granulated sugar | ¾ cup (150g) |
Brown sugar, packed | ¾ cup (150g) |
Large eggs | 2 |
Vanilla extract | 2 teaspoons |
White chocolate chips | 1 cup (170g) |
Macadamia nuts, chopped | 1 cup (150g) |
Notes:
- Confirm the butter is softened to room temperature for easy mixing.
- Chopping the macadamia nuts into smaller pieces can help distribute them evenly throughout the cookies.
- You can use either milk or dark chocolate chips if you prefer a different flavor profile alongside the macadamia nuts.
Cooking Steps
- Preheat your oven to 180 °C (350 °F) and position the oven rack in the center. Line two baking sheets (approximately 30×40 cm / 12×16 inches) with parchment paper.
- In a medium mixing bowl, sift together 2 ½ cups (312 g) of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Set aside.
- In a large mixing bowl, using a hand mixer or stand mixer fitted with a paddle attachment, cream together 1 cup (227 g) of softened unsalted butter, ¾ cup (150 g) of granulated sugar, and ¾ cup (150 g) of packed brown sugar on medium speed until the mixture is light and fluffy, approximately 2-3 minutes.
- Add 2 large eggs, one at a time, beating well after each addition, followed by 2 teaspoons of vanilla extract. Mix until well combined.
- Gradually add the dry ingredients from step 2 to the wet mixture, mixing on low speed until just combined. Avoid overmixing to guarantee the cookies remain tender.
- Gently fold in 1 cup (170 g) of white chocolate chips and 1 cup (150 g) of chopped macadamia nuts using a spatula until evenly distributed throughout the dough.
- Using a cookie scoop (approximately 5 cm / 2 inches in diameter), portion the dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked (soft and puffy). The aroma of chocolate and nuts should be prominent.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely, at least 15-20 minutes. They should firm up as they cool.
- Optional: For a chewier texture, allow the cookie dough to rest in the refrigerator for 30 minutes before scooping and baking.
- Store cooled cookies in an airtight container at room temperature for up to a week for peak freshness.
Variations
- Chocolate Mint Macadamia Cookies: Add 1 teaspoon of peppermint extract and replace white chocolate chips with 1 cup (170 g) of dark chocolate chips for a festive minty twist.
- Gluten-Free Macadamia Nut Cookies: Substitute all-purpose flour with 2 ½ cups (300 g) of gluten-free all-purpose flour blend, confirming it contains xanthan gum for structure.
- Dairy-Free Macadamia Cookies: Use 1 cup (227 g) of dairy-free butter or coconut oil instead of unsalted butter and confirm white chocolate chips are dairy-free.
- Vegan Macadamia Nut Cookies: Replace eggs with ½ cup (120 ml) of unsweetened applesauce and use vegan cream cheese in place of butter, along with dairy-free chocolate chips.
Tips on plating and presentation

Creating variations of macadamia nut cookies is just the beginning; how you present them can elevate your festive baking to the next level.
I love using a decorative platter that reflects the holiday spirit—think greens, reds, or a winter theme. For a beautiful contrast, arrange the dipped cookies in tiers. Add small, colorful accents like edible glitter or sprigs of fresh mint to enhance their appeal.
If I’m feeling extra festive, I sprinkle powdered sugar on top for a snowy look. Using small, clear cellophane bags tied with ribbon makes great individual gifts, too!
Remember to keep it simple; let the cookies shine. A thoughtful presentation will warm hearts and make your baking truly unforgettable.
What other dishes can I pair it with?

What can make your macadamia nut Christmas cookies even more delightful? Pairing them with a rich, creamy cheesecake adds a delightful contrast. The cheesecake’s tanginess complements the sweetness of the cookies perfectly.
If you’re looking for something lighter, a simple fruit salad offers a rejuvenating balance. You might also consider serving these cookies alongside a warm bowl of oatmeal, creating a cozy, comforting experience.
For a savory addition, a cheese board with soft brie and a drizzle of honey can be an interesting twist.
Finally, I love to add a seasonal touch with roasted nuts or spiced nuts, which echo the flavors of my cookies and enhance the festive vibe. It all comes down to mixing flavors and textures that you enjoy!
What drinks can I pair it with?

To truly elevate the experience of enjoying your macadamia nut Christmas cookies, consider pairing them with a warm cup of spiced chai or a rich hot chocolate.
The creamy sweetness of hot chocolate complements the cookies’ nutty flavor perfectly, while the chai’s warm spices add a festive touch.
If you’re in the mood for something a bit different, try a glass of chilled coconut milk or a light Riesling.
The tropical notes in coconut milk beautifully enhance the macadamia, and Riesling’s sweetness brings out the cookies’ chocolate coating.
For a non-alcoholic option, a frothy matcha latte offers a delightful contrast in flavors.
With these drinks in hand, your cookie experience becomes a delightful, memorable treat for the holiday season.
Frequently Asked Questions
Can I Use Different Nuts Instead of Macadamia Nuts?
I’ve swapped macadamia nuts for walnuts or pecans in my recipes. It adds a unique flavor, and I highly recommend experimenting with whatever nuts you enjoy. Just be mindful of the texture and taste!
How Should I Store Leftover Cookies?
I store my leftover cookies in an airtight container at room temperature. If they’re soft, I add a slice of bread to keep them moist. In the fridge, they last longer, too. Enjoy!
Are There Gluten-Free Options for This Recipe?
Yes, there are gluten-free options! I often use almond flour or gluten-free baking mixes. Just make sure to check labels, and you’ll enjoy delicious treats without the gluten. It’s really easy to make those swaps!
How Long Do These Cookies Last?
These cookies last about a week at room temperature. If you want them to stay fresh longer, I suggest freezing them. Just remember to thaw them before serving, and they’ll taste just as delicious!
Can I Make the Dough in Advance and Freeze It?
Yes, you can definitely make the dough in advance and freeze it! I often prepare it ahead of time. Just shape it into logs, wrap tightly, and store in the freezer for up to three months.