Macadamia Nut Cookies
These little butter cookies are coated with finely chopped or ground macadamia nuts. Add these to your Christmas cookie list!
These little macadamia nut cookies are rich, buttery, and wonderfully tender. The dough comes together quickly, and the nuts add incredible flavor and texture without making the cookies heavy.
They’re perfect for holiday trays, cookie exchanges, or anytime you want a melt-in-your-mouth butter cookie with a touch of something special. Roll them in nuts before baking or dust them with powdered sugar afterward—both versions are delicious.
What You’ll Like About This Dish
Buttery and tender. Classic melt-in-your-mouth texture.
Great for gifting. A beautiful addition to Christmas tins.
Mix-and-match coatings. Roll in nuts or powdered sugar.
Quick to prepare. Only a few basic ingredients needed.
Ingredient Notes
- All-purpose flour – Provides structure; measure using the spoon-and-level method.
- Butter – Softened butter gives these cookies their signature tender crumb.
- Vanilla extract – Adds warmth and enhances the butter flavor.
- Macadamia nuts – Grind or chop very finely; they form both part of the dough and the coating.
- Powdered sugar (optional) – For finishing plain cookies after baking.
Steps to Make Macadamia Nut Cookies
- Preheat the oven and line baking sheets.
- Mix the flour, sugar, and salt.
- Work in the butter and vanilla until the dough forms.
- Stir in half of the finely chopped nuts.
- Shape the dough into small balls.
- Roll each cookie in the remaining nuts or leave some plain.
- Arrange on baking sheets and bake until lightly browned.
- Cool and dust plain cookies with powdered sugar, if desired.
Tips
- Chill the dough briefly if it feels too soft to roll.
- Use a food processor to grind nuts evenly.
- Keep the cookies small for even baking.
- For deeper flavor, toast the nuts lightly before grinding.
Recipe Variations
- Roll in powdered sugar. Skip the nut coating and dust cooled cookies with powdered sugar.
- Add almond extract. Replace part of the vanilla for a stronger nut flavor.
- Mix nuts. Combine macadamias with pecans or walnuts for a different flavor profile.
- Dip in chocolate. Dip half of each cooled cookie in melted chocolate.
Serving Suggestions
- Serve with coffee or hot chocolate.
- Pair on holiday platters with shortbread and thumbprints.
- Add a sprinkle of flaky salt for balance.
- Garnish with extra finely chopped nuts.
How to Store
Room temperature: Keep the cookies in an airtight container for up to 1 week.
Freeze: Store baked cookies or unbaked dough balls for up to 3 months.
Refresh: Dust plain cookies with fresh powdered sugar before serving.
Macadamia Nut Cookies
Ingredients
- 2 cups all-purpose flour, (9 ounces)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup butter, softened
- 2 teaspoons vanilla extract
- 1 1/2 cups macadamia nuts, very finely chopped or ground
Instructions
- Preheat the oven to 325 F.
- Lightly grease baking sheets or line with parchment paper.
- Sift flour, sugar, and salt together; work in butter and vanilla. Add 3/4 cup of finely chopped nuts; mix well.
- Shape dough into 1/2-inch balls.
- Roll the cookies in the remaining nuts and place on the prepared baking sheets. Alternatively, roll half of the cookies in nuts and leave half plain; roll plain cookies in powdered sugar when they have cooled.
- Bake for about 20 minutes, or until the cookies are lightly browned on the bottoms.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
