Rum Drunk Cranberry Hazelnut Cookies
Experience the indulgent flavors of the holiday season with these Rum Drunk Cranberry Hazelnut Cookies, a festive treat that combines the tangy sweetness of rum-soaked dried cranberries with the nutty crunch of chopped hazelnuts. Perfectly balanced with a hint of vanilla, rich brown sugar, and creamy white chocolate chips, these cookies are a decadent twist on a classic favorite. The dark rum not only infuses the cranberries with a boozy depth but also enhances the overall flavor profile, making these cookies ideal for parties or gift-giving. With a soft, chewy center and a golden edge, they’re ready in under 30 minutes and pair beautifully with coffee, tea, or a splash of eggnog. Bake up a batch of these crowd-pleasers and add a touch of sophistication to your cookie jar this season!
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Recipe Information
Ingredients
- 1 cup Dried cranberries
- 0.5 cup Dark rum
- 2.25 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter (softened)
- 1 cup Brown sugar (packed)
- 0.25 cup Granulated sugar
- 1 large Egg
- 1.5 teaspoons Vanilla extract
- 0.75 cup Chopped hazelnuts
- 0.75 cup White chocolate chips (optional)
Instructions
In a small bowl, combine the dried cranberries and dark rum. Let them soak for at least 30 minutes, or up to 2 hours for a stronger flavor. Drain excess rum before using.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully combined.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the soaked cranberries, chopped hazelnuts, and white chocolate chips (if using) using a spatula or wooden spoon.
Scoop 1.5-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are just lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store in an airtight container for up to 5 days, or freeze for longer storage. Enjoy with a hot beverage or glass of milk!
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 18.8 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 64 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
