Best 7 No Bake Cranberry Nut Cookies Recipes

NO-BAKE CRANBERRY NUT COOKIES

Steps:

• In large bowl, mix cereal, cranberries, sunflower nuts and cashews.
• In 2-quart saucepan, mix brown sugar, corn syrup and peanut butter. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla.
• Pour syrup over cereal mixture, stirring until evenly coated. Drop mixture by slightly less than 1/4 cupfuls onto waxed paper. Cool completely, about 30 minutes.

CRANBERRY-ORANGE-NUT COOKIES

Steps:

• Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.
• Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
• Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.
• Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.
• To Make Ahead: Prepare the dough through Step 2, cover and refrigerate for up to 3 days. Store the cookies in an airtight container at room temperature for up to 5 days.
• Per cookie: 102 calories; 5 g fat (0 g saturated fat, 1 g mono unsaturated fat); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 94 mg sodium; 24 mg potassium
• 1 Carbohydrate Servings
• Exchanges: 1 other carbohydrate, 1 fat

CRANBERRY OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in the oats, raisins, cranberries and orange zest. Stir in baking chips. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° until the edges are lightly browned, 10-12 minutes. Cool on wire racks.

CRANBERRY-NUT OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper.
• Place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy, 3 to 4 minutes. Beat in the vanilla extract, followed by eggs, one at a time. Reduce mixer speed to lowest speed and leave running.
• In a separate bowl, whisk together the rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg. Pour the dry ingredients into the slowly running mixer in thirds; mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart.
• Bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes. Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.

CRANBERRY WALNUT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Cream white sugar, brown sugar, and butter together in a large mixing bowl. Beat milk, orange juice, and egg into the creamed mixture.
• Sift flour, baking powder, cinnamon, salt, and baking soda together in a separate bowl; blend into the wet ingredients in the mixing bowl to form a cookie dough. Stir cranberries and walnuts into the dough.
• Drop the dough onto the prepared baking sheet by the teaspoonful.
• Bake in the preheated oven until the edges are golden, 10 to 15 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Sprinkle confectioners' sugar over the cookies to serve.

CRANBERRY NUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, milk and lemon juice. Combine the flour, ground walnuts, baking powder, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in the cranberries and chopped walnuts. , Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 16-18 minutes or until golden brown. Remove to wire racks to cool.

NO BAKE CRANBERRY NUT COOKIES

Steps:

• In large bowl, mix cereal, cranberries, sunflower nuts and cashews.
• In 2-quart saucepan, mix brown sugar, corn syrup and peanut butter. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla.
• Pour syrup over cereal mixture, stirring until evenly coated. Drop mixture by scant 1/4 cupfuls onto waxed paper. NOTE: I actually coated my 1/4 cup measuring cup with cooking spray and pressed the mixture into the cup making perfect little cookies with ease.
• Cool completely, about 30 minutes.