Bake the best macadamia nut sugar cookies with this easy melted-butter Master Cookie recipe. Soft inside, crisp edges, sustainably sourced, and perfectly measured by grams. This cookie recipe also includes a tested gluten-free variation, with no special techniques or hard-to-find ingredients.
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Table of contents
- Best Macadamia Nut Sugar Cookies — Easy, Melted-Butter Recipe That’s Perfect Every Time
- What are Macadamia Nuts?
- What makes this the Best Macadamia Nut Sugar Cookie Recipe?
- Pairing Ideas & Variations
- Gluten-Free Version of These Cookies
- Sustainability and Supporting Local Citrus Growers
- RECIPE
- More Recipes from our Master Cookie Making Method
- Related Posts
Best Macadamia Nut Sugar Cookies — Easy, Melted-Butter Recipe That’s Perfect Every Time
There’s something special about a macadamia nut cookie that strikes the perfect balance between buttery richness and delicate crunch. These Macadamia Nut Sugar Cookies take that classic comfort one step further with The Master Cookie method — a fast, precise, melted-butter technique that guarantees perfect results every time.
Made with melted butter instead of creamed butter, the dough comes together in minutes, producing cookies with crisp edges and a soft, tender center. A touch of oil keeps the interior moist, while measuring every ingredient in grams on a scale ensures accuracy, consistency, and a truly foolproof bake.
What makes this recipe exceptional isn’t just the flavor — it’s the commitment to sustainable, thoughtfully sourced ingredients. Choosing high-quality macadamia nuts and pantry staples supports responsible growers while elevating both taste and texture. If you’re looking for the easiest, most reliable macadamia nut sugar cookie recipe with bakery-level results, this is the one you’ll return to again and again.
What are Macadamia Nuts?
Macadamia nuts are rich, buttery-flavored nuts native to Australia but are most famously associated with Hawaii, where they have become a beloved agricultural staple. First introduced to Hawaii in the late 19th century, these nuts thrive in the island’s volcanic soil and warm climate, leading to a thriving macadamia nut industry. The nuts are harvested from the macadamia tree and have a creamy texture that complements a variety of dishes. Their rich, nutty flavor pairs perfectly with the sweet, chewy goodness of sugar cookies, adding an indulgent crunch and a delightful contrast to the cookie’s sugary softness. This combination not only enhances the taste experience but also creates a delightful treat that captures the essence of Hawaiian-inspired desserts.
What makes this the Best Macadamia Nut Sugar Cookie Recipe?
These cookies are made from our master cookie making method. The ingredients and method make it easy, accurate, and foolproof. Macadamia nuts pair perfect with a sugar cookie. We created a recipe that is not just easy, but also the best tasting sugar cookies ever. It uses sustainable ingredients that help stop climate change. That’s what makes it the best macadamia nut sugar cookie recipe.
I photographed these cookies in natural morning light to capture their texture — crisp edges, soft centers, and real chocolate shine.
Pairing Ideas & Variations
- Swap the nuts — Try peanuts or almonds for a totally different taste.
- Add spices to the dough — A few dried spices will not affect the texture.
- Use for ice cream sandwiches — Pair with a vanilla ice cream made with our Master Ice Cream Recipe to make ice cream sandwiches.
Gluten-Free Version of These Cookies
Yes — this recipe works beautifully as a gluten-free cookie.
I’ve tested a gluten-free version of this recipe using King Arthur Gluten-Free Measure for Measure Flour, and the method stays almost exactly the same. The finished cookies have the same appearance, flavor, and structure as the original, with only a slightly more tender crumb.
What Changes in the Gluten-Free Version
- Flour: Replace the all-purpose flour with King Arthur Gluten-Free Measure for Measure Flour
- Preserves – Use certified gluten-free preserves. Preserves are usually naturally gluten-free but may be processed where other products contain gluten.
- Mixing: No changes needed — mix exactly as written
- Resting time: No changes needed – refrigerate the dough as directed
- Baking: Bake as directed; gluten-free cookies may benefit from an extra 1–2 minutes for structure
Texture & Flavor Notes
The gluten-free cookies bake up:
- Crisp at the edges
- Tender through the center
- Clean-tasting, without any “gritty” texture
Most tasters would never guess these cookies are gluten-free.
Sustainability and Supporting Local Citrus Growers
When blood oranges ripen, trees often produce far more than can be used fresh. Making marmalade not only preserves the fruit but helps growers stabilize their income by offering a value-added product at a time when fruit supply surges.
By choosing marmalade made from sustainably grown fruit, you are supporting small growers, reducing food waste, and helping keep diverse citrus varieties in cultivation.
This makes every cookie a small but meaningful act of sustainability.
No Affiliates Statement
We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.
RECIPE
Equipment
- Vollrath cookie sheet 17” x 14” cookie sheet
- Silpat silicone baking mat 11⅝” x 16½”; Fits a 17” x 14” cookie sheet
- cooling rack 11¾” x 17”; Fits a 17” x 14” cookie sheet
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
Ingredients
- 300 grams King Arthur all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon Diamond Crystal kosher salt
- 300 grams Wholesome regenerative organic sugar
- 85 grams Horizon organic butter melted
- 85 grams La Tourangelle regenerative sunflower oil
- 1 large egg
- 2 teaspoons Baker’s imitation vanilla flavoring
- 80 grams macadamia nuts toasted, roughly chopped
Instructions
MEASURE THE INGREDIENTS – place a mixing bowl on the scale and zero the scale before adding each ingredient. Measuring by weight is the secret to perfect cookies every time.
- Gather all the ingredients and equipment together to make sure you have everything you need. No need to let the ingredients come to room temperature or measure ahead of time, since each ingredient is measured directly into the bowls.
- Place a medium sized bowl on the kitchen scale. Zero the scale and measure in the flour, baking powder, baking soda, and salt. Set the bowl aside.
- Place a large mixing bowl on the kitchen scale. Zero the scale and measure in the sugar, melted butter and the oil. Remove the bowl from the scale. Stir with a large spoon until completely mixed.
- Add the egg and vanilla. Stir until completely mixed.
- Add the flour mixture and the chopped macadamia nuts. Stir just until the flour is incorporated. Do not overwork the batter.
- Using a kitchen scale, measure out 80 grams of cookie dough for each cookie and roll into a ball. The cookies can be baked immediately, but refrigerating them for at least four hours or overnight will improve the taste and texture.
BAKE THE COOKIES
- Preheat the oven to 350° F for at least 20 minutes. Use an oven thermometer to check the temperature.
- Get out the cookie sheet, Silpat silicone baking mat or parchment paper, cooling rack, round cookie cutters and a thin metal spatula.
- Put the baking mat on the cookie sheet. Place the cookies on the mat, leaving a two inch space between each ball.
- Bake one sheet of cookies at a time, in the center of the oven. If your oven bakes unevenly, rotate the cookie sheet halfway through baking. Bake until cookies are just starting to brown, but still puffy, and the centers are still soft, about 10 to 15 minutes.
- Test for doneness by lifting a cookie with the metal spatula half way under the cookie to see if it is browned on the bottom and stays flat instead of bending or liquid in the middle. When they are done, remove the cookie sheet from the oven.
- Allow the cookies to cool for 1 minute on the cookie sheet. Shape the cookies while they are cooling on the cookie sheet by using a round cookie cutter that is a little bigger than the cookies to make them perfectly round. Place the cookie cutter around each cookie and use a slow, careful swirling motion to push the edges into a round shape. Be careful not to cause the cookies to crack.
- Use the thin metal spatula to transfer them to a cooling rack to cool completely. Allow the cookie sheet to cool before putting another batch of cookies on it.
Notes
Nutrition
WHY THIS RECIPE IS A GAME CHANGER:
This recipe is a total game-changer — crafted with the finest [brand name] ingredients, simplified using a master recipe with pro-tested techniques from top chefs and bakers, and designed for deliciously sustainable cooking made easy.”
“From selecting the finest sustainably sourced ingredients to curating techniques used by top chefs, my goal is to make baking simple, beautiful, and responsible. Every recipe reflects a balance of flavor, ease, and care for the earth.”
From My Kitchen
More Recipes from our Master Cookie Making Method
True to The Master Pantry philosophy, this recipe combines the best seasonal ingredients and quality brands with homemade methods to maximize both flavor and sustainability. It was inspired by our travels and works well as a holiday recipe.
Photos by Tony Fitzgerald Photography
Recipes created by Lisa LeCoump — Food Photographer, Agricultural Expert, and Home Baker. Sharing master recipes, chef secrets, and sustainable baking for every kitchen. Featured on various publications.