White Chocolate Macadamia Cranberry Snickerdoodle Cookies (Vegan)

Chewy sugary cookies studded with chocolate chunks, macadamia nuts and dried cranberries all rolled in cinnamon sugar. They’re easy to make, naturally vegan and such a great festive cookie.

Snickerdoodle is such a fun word to say and why had I not made one before? They’re typically American cookies and we don’t have them often in the UK, but I really wanted to make them this year for this Christmastime. They’re a sweet sugary chewy cookie with a sugar cinnamon coating that you roll them in before baking to make a crisp sticky crust.

These White Chocolate Macadamia Cranberry Snickerdoodle Cookies also make the most of white chocolate in cookies which is also something I don’t usually bake with, but I love! Paired with dried cranberries and macadamia nuts, it’s a dream!

Here’s what we need for the cookies, it is nothing fancy:

• Vegan butter or margarine: this adds a classic buttery taste and lovely texture.
• Coconut or caster sugar: I love the rich dark colour and flavour of coconut sugar, but caster sugar would also work and give a really smooth texture.
• Plant-based milk: you can use any milk you have open.
• Vanilla essence: for the sweet flavour.
• Lemon juice: helps to bind the cookies and react with the rising agents.
• Plain flour: this keeps the cookies light and chewy although you could use your favourite flour.
• Cinnamon: essential for the flavour!
• Baking powder and bicarbonate of soda: lots of Snickerdoodle cookies rely on cream of tartar but I don’t have any at home and wanted to make this recipe for accessible, so I’ve swapped the cream of tartar for some extra rising agent and the lemon juice.
• White chocolate: make sure this is dairy-free as ordinary white chocolate isn’t. I first used the crunchy nougat white choc bar from The Nu Company which is so delicious.
• Macadamia nuts: these are so creamy and crunchy and work really well in cookies.
• Dried cranberries: these make these cookies even more festive although you could use another dried fruit.

All of the cookie dough ingredients are mixed together and then divide the dough into pieces, roll into balls and then roll in the cinnamon sugar mix before baking. The White Chocolate Macadamia Cranberry Snickerdoodle Cookies are quite round to start, and they do flatten out while baking – this is normal and totally expected! I like that they are chewy with a slightly crisp edge rather than being a fluffy cookie.

That’s all we need to do for these simple, vegan and deliciously festive White Chocolate Macadamia Cranberry Snickerdoodle Cookies. They are great any time of year although they are even better when shared with friends or family during the holidays. Dip them in tea or coffee or enjoy with a cold glass of plant-based milk.

If you are looking for more festive baking ideas, how about my:

• Cinnamon Roll Banana Bread (or just the cinnamon roll cookies)
• Chocolate Pecan Fudge Bars
• Chocolate Peanut Butter Gummy Bear Rocky Roads
• Mince Pie Thumbprint Cookies
• Mince Pie Banana Bread with Cream Cheese Frsoting

White Chocolate Macadamia Cranberry Snickerdoodle Cookies (Vegan)

• Servings: 13-14
• Time: 20 minutes plus chilling
• Difficulty: easy
• Print

Chewy sugary cookies studded with chocolate chunks, macadamia nuts and dried cranberries all rolled in cinnamon sugar. They’re easy to make, naturally vegan and such a great festive cookie.

Ingredients

Cookies:
• 110g vegan butter/margarine
• 80g coconut or caster sugar
• 1 tbsp plant-based milk
• 1 tsp vanilla essence
• 1 tsp lemon juice
• 180g plain flour
• 1 tsp cinnamon
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• Pinch of salt
• 40g white chocolate, chopped
• 30g macadamia nuts, chopped
• 40g cranberries
For Rolling:
• 3 tbsp coconut or brown sugar
• 1 tsp cinnamon

Directions

1. Preheat the oven to 160Fan/180*C and line 2 baking sheets with parchment paper.
2. Cream together the butter and sugar until smooth and creamy. Stir in the milk, vanilla and lemon.
3. Add in the flour, cinnamon, baking powder, baking powder and a pinch of salt. Stir to a sticky dough and then fold in the chocolate, macadamia nuts and cranberries. Divide into 13-14 pieces and roll into balls.
4. In a shallow bowl combine the sugar and cinnamon. Roll each cookie ball in the cinnamon sugar and place on the baking trays, spacing them apart as they will spread out. Press the cookies down slightly.
5. Sprinkle over any excess cinnamon sugar and bake for 10 minutes. They will be soft so allow them to cool and firm up. Store in an airtight container.

Let me know what you think of these White Chocolate Macadamia Cranberry Snickerdoodle Cookies in the comments below and if you make them, please tag me in your cookies, I love seeing them. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With snickerdoodle love x

The original recipe for social media was sponsored by The Nu Company although this post is not sponsored and all opinions are my own.