That Cookie With Nuts Recipe

Name: That Cookie With Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, at room temperature; 2 cups brown sugar, firmly packed; 2 eggs; 1 teaspoon vanilla; 4 cups flour; 1 ½ teaspoons baking soda; 1 ½ teaspoons baking powder; 1 teaspoon nutmeg, freshly grated; 1 teaspoon cinnamon; ½ teaspoon salt; ⅔ cup sour cream; 2 cups walnuts, chopped; 1 ½ cups pistachios, chopped; ½ cup cranberries, sweetened dried, roughly chopped; ¾ cup butter, at room temperature; 4 cups confectioners' sugar; 2 teaspoons vanilla; 4 tablespoons milk (to 5)

Servings: persons

1 cup butter, at room temperature
2 cups brown sugar, firmly packed
2 eggs
1 teaspoon vanilla
4 cups flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon nutmeg, freshly grated
1 teaspoon cinnamon
½ teaspoon salt
⅔ cup sour cream
2 cups walnuts, chopped
1 ½ cups pistachios, chopped
½ cup cranberries, sweetened dried, roughly chopped
¾ cup butter, at room temperature
4 cups confectioners' sugar
2 teaspoons vanilla
4 tablespoons milk (to 5)

1
Heat oven to 400 degrees.
2
For cookies, cream together the butter and brown sugar in a large bowl.
3
Add the eggs, one at a time, mixing completely with each addition; stir in the vanilla.
4
Stir together the flour, baking soda, baking powder, nutmeg, cinnamon and salt in a medium bowl.
5
Stir the dry ingredients into the butter-egg mixture just to combine.
6
Stir in the sour cream, then stir in the walnuts, pistachios and cranberries.
7
Drop dough by teaspoonful onto a greased cookie sheet; press down slightly; bake 8 minutes.
8
Move to wire rack; let cool completely.
9
Meanwhile, for frosting, cook the butter over medium-high heat in a medium saucepan until almost browned; remove from heat.
10
Immediately add the confectioners' sugar; stir to combine.
11
Stir in the vanilla; add milk as needed until you reach the desired consistency.
12
Frost cookies generously.

2897

kcal

Calories

133

Fat

414

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup butter, at room temperature, 2 cups brown sugar, firmly packed, 2 eggs, 1 teaspoon vanilla, and more.

Yes, That Cookie With Nuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

That Cookie With Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions