There’s something super fun and festive about sprinkles in cookies and I get why they’re often called birthday cookies. These are buttery, with crispy edges and chewy centers because that’s the only way, and packed with crunchy, macadamia nuts toasted for extra colour and flavour. They don’t even need chocolate chips, and that’s saying a lot coming from me. Let’s make some cookies!

This is just a variation of my all-time favourite cookies, so while it isn’t a new recipe, it deserves its own post because these cookies are just that good. Macadamia nuts are often paired with white chocolate in cookies and while I’ve done that before, they’re definitely sweeter than I’d normally like. In this dough which already has plenty of brown and white sugar, the nuts actually balance things out perfectly even with the sugary sprinkles. I couldn’t get enough!

There’s nothing like cookies fresh from the oven but these do actually taste even better the next day. The macadamias seem to work their magic overnight and they became even more deeply flavourful. I didn’t chop them but you can if you prefer them just a little less chunky.

As with all cookies, these continue to cook and harden as they cool, so under-baking is key. Cookies also naturally become drier as they’re stored, so if you keep them a little under-baked, they still remain chewy in the center after about 4 days. If they last that long!

I would say the sprinkles are optional, but they just make them extra fun so if you can, don’t skip them!

Please read the recipe notes before beginning.

Toasted Macadamia Sprinkle Cookies

Colourful, chewy and buttery cookies with delicious toasted macadamia nuts

Prep Time: 20

Cook Time: 12

Total Time: 32

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Ingredients

1 and 1/2 cups macadamia nuts
1/2 cup brown sugar (100 gms, light or dark)
1/3 cup caster sugar (60 gms)
140 gms butter, at room temp
1 egg at room temp (see notes)
1 tsp vanilla extract
1 and 1/2 cups all-purpose flour (180 gms)
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt, if using unsalted butter
2/3 cup rainbow sprinkles (see notes)

Instructions

Preheat the oven to 175 C. Spread the macadamia nuts in a single layer on an un-greased baking tray. Bake for 5 to 8 minutes until slightly darkened and fragrant. Set aside to cool. You can chop them coarsely at this stage, if you prefer slightly less chunky cookies. I left them as is.
In a mixing bowl, beat the butter and sugars using a hand mixer, until pale and fluffy.
Add the egg and vanilla and beat again till combined.
Sift in the flour, baking soda, baking powder and salt, if using. Fold to combine into a thick, sticky dough. Lastly, fold in half the sprinkles and all of the macadamia nuts making sure they're evenly dispersed. See photos below.
At this stage you can chill the dough, or bake immediately if you like thinner cookies. My recommendation is to cover the bowl with clingfilm and chill it for 20 to 30 minutes, which makes it easier to scoop the sticky dough. If chilling for an hour or longer, the dough will need to sit at room temperature before you are able to scoop it. Keep in mind the colder the dough, the puffier the cookies will be.
Line a baking tray (or two if you're baking in batches) with silicone baking mats.
Using a cookie scoop, drop equal-sized portions (1.5 tablespoons each) of the dough onto the baking tray, at least two inches apart. Sprinkle each one with the remaining sprinkles, or you could even roll it in sprinkles, whichever is easier.
Bake for 10 to 12 minutes until the cookies are lightly browned on the edges and still puffy in the middle, rotating the tray halfway through the baking time to ensure even browning. Very gently, press down on each cookie with the back of a spoon or a metal spatula to flatten further if you like. Alternately, gently but firmly bang the tray on the counter to help the cookies flatten. They will seem very soft at this stage, but it's the key to having soft and chewy cookies even after a few days, as they will naturally dry out once stored.
Allow the cookies to cool and firm up for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight tin at room temperature for 4 to 5 days. In the fridge, they'll last about 2 weeks and longer in the freezer. Happy baking!

Notes

Shop this recipe: Caster Sugar, Brown Sugar, Baking Paper, Silicone Mat

*Watch these cookies come together on Instagram!

*You can also use pre-roasted, salted macadamia nuts, if you like more of a sweet-salt combo. And while macadamia nuts are a bit of a splurge, if you can get them I highly recommend them. Hazelnuts would be good too, but it's hard to get the same buttery flavour of macadamia with any other nut.

*I used Wilton sprinkles here, but unfortunately can't find a link to them on Amazon India. You can use any kind you like, but I used two types here: flatter, larger rainbow sprinkles for the dough which don't bleed when stirred, and the tiny, round rainbow sprinkles also called 'nonpareils' for the tops, which tend to bleed. Using two varieties is not necessary though.

*This recipe requires an egg for texture and flavour. If you're looking for a recipe without eggs, check this out.

*Once the dough is ready, you can scoop out individual portions and freeze them on a tray, then transfer to a ziploc bag for about a month. When you want to bake them, set the oven to 150 C and bake for a couple extra minutes. I find that the lower temp prevents them from becoming too dry and puffy inside because frozen dough gives the baking soda and powder a longer acting time.

*Prep time does not include chilling time. Cook time is per batch of cookies.

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