Cranberry Walnut Cookie Balls
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I first tried these cranberry walnut cookie balls at a holiday potluck and kept going back for “one more.” They’re bite-sized, no-bake treats that combine chewy dried cranberries, crunchy walnuts, and buttery vanilla wafers bound with cream cheese. Quick to make and easy to transport, they’re perfect for holiday cookie trays, after-school snacks, or last-minute dessert platters when you want something that looks festive but barely demands oven time. If you like a little sweet-tart contrast and a candy-like finish, these deliver.
Why you’ll love this dish
This recipe hits several sweet spots: it’s fast, uses pantry-friendly ingredients, and is crowd-pleasing without fuss. You don’t need baking experience to get consistent results, and the texture contrast—crumbly wafers, dense cream cheese, and crunchy nuts—keeps every bite interesting. Make them for holiday cookie exchanges, a Thanksgiving appetizer tray, or a movie-night snack.
“A tiny two-bite treat with big holiday flavor—perfect for crowds and easy enough to do with kids.” — a satisfied friend after my last cookie swap
If you like cranberry-forward party bites, you might also enjoy these savory cranberry meatball ideas for holiday platters: Cranberry meatballs inspiration.
The cooking process explained
Before you start: this is a no-bake assembly recipe. You’ll pulse or chop components, fold in softened cream cheese and powdered sugar, roll into balls, and optionally dip in melted white chocolate. Expect about 10–15 minutes of hands-on work plus 30 minutes chilling to firm up. The white chocolate step is optional but gives a glossy finish and keeps the cookie balls from drying out too quickly when serving.
What you’ll need
- 1 cup dried cranberries
- 1 cup walnuts, chopped (toast for more flavor)
- 1 cup vanilla wafer cookies, crushed (about 1 sleeve)
- 1/2 cup cream cheese, softened (full-fat for best texture)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips, melted (optional for dipping)
Notes and substitutions:
- For a gluten-free option, swap vanilla wafers for gluten-free cookies or crushed gluten-free graham crackers.
- To make these vegan, use a dairy-free cream cheese and vegan white chocolate chips.
- If you’d like a brighter citrus note, stir in 1 teaspoon of orange zest. For more savory boards, pair this with cranberry-orange shortbread-style cookies for variety: cranberry‑orange shortbread.
Step-by-step instructions
- Combine the mix: In a medium bowl, stir together the dried cranberries, chopped walnuts, and crushed vanilla wafers.
- Add binders: Add the softened cream cheese, powdered sugar, and vanilla extract. Use a spatula or a stand mixer on low to mix until evenly combined and sticky.
- Shape the balls: Scoop tablespoon-sized portions and roll them into smooth balls with your hands. Place them on a parchment-lined baking sheet.
- Optional chocolate dip: If you want a candy coating, melt the white chocolate chips in 20-second bursts in the microwave, stirring between bursts until smooth. Dip each ball halfway or completely, then return to the sheet.
- Chill to set: Refrigerate the cookie balls for about 30 minutes to firm up before serving.
Quick technique tip: If the mixture is too sticky, chill it for 10 minutes, then roll; if too dry, stir in a teaspoon of softened cream cheese.
Best ways to enjoy it
These bite-sized treats work well on dessert platters, alongside cheeses and nuts, or tucked into holiday cookie tins. Pair them with:
- A sharp cheddar or a triple-cream cheese for a sweet‑meets‑savory board.
- Hot tea, coffee, or a glass of dessert wine like Moscato.
- Add a sprinkle of flaky sea salt if you’ve dipped them in white chocolate—for a grown-up contrast.
For a party-ready variation, stick toothpicks into each ball and serve on a platter next to other cranberry-themed bites such as these festive cranberry-orange chicken meatballs: cranberry-orange chicken meatballs.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 5 days. Layer parchment between rows to prevent sticking.
- Freezer: Freeze uncoated balls on a tray until firm, then transfer to a freezer bag for up to 2 months. Thaw in the fridge before serving. If you’ve dipped them in chocolate, freeze briefly after dipping to set the coating.
- Food safety: Keep refrigerated when serving if ambient temperature is above 70°F (21°C), because of the cream cheese. Discard after 2 hours at room temperature.
Helpful cooking tips
- Toast the walnuts for 6–8 minutes at 350°F (175°C) to deepen flavor—cool before chopping.
- Crush wafers in a zip-top bag with a rolling pin for easy cleanup.
- Use slightly softened (not melted) cream cheese; it mixes more smoothly and keeps the right texture.
- If you want uniform balls, use a small cookie scoop. Roll quickly with lightly greased hands to prevent sticking.
- For the cleanest chocolate dip, temper white chocolate or add a small amount of vegetable oil to improve flow.
Creative twists
- Chocolate-walnut shell: Use dark or milk chocolate instead of white for a richer coat.
- Citrus cranberry: Add 1 tsp orange zest and swap vanilla extract for orange extract.
- Nut swap: Replace walnuts with pecans or almonds for a different crunch.
- Holiday sprinkle: Roll finished balls in crushed peppermint or finely chopped pistachios.
- Vegan/gluten-free: Use dairy-free cream cheese, vegan white chips, and gluten-free cookies.
Common questions
Q: How long does this take to make start to finish?
A: Active prep is about 10–15 minutes. Add 30 minutes chilling to firm up, so plan roughly 45 minutes total.
Q: Can I make these a day ahead?
A: Yes. They keep well in the fridge for up to 5 days. If you’ve dipped them in chocolate, store in one layer or separated by parchment.
Q: What can I use instead of cream cheese?
A: For a non-dairy swap, use a vegan cream cheese. If you don’t want cream cheese at all, a thick almond butter will bind but will change the flavor and make them denser.
Q: Are these safe for a potluck in warm weather?
A: Because they contain cream cheese, keep them chilled. If the venue is warm, serve from a chilled platter or in small batches to avoid leaving them at room temperature for more than two hours.
Conclusion
If you want more inspiration or slightly different takes on cranberry-walnut treats, check these related recipes: Cranberry Walnut Cookie Balls – Cinnamon and Sugar, Cranberry Walnut Cookies Recipe, and Cranberry Walnut Cookie Balls – Great Grub, Delicious Treats.
Cranberry Walnut Cookie Balls
Ingredients
Method
- In a medium bowl, stir together the dried cranberries, chopped walnuts, and crushed vanilla wafers.
- Add the softened cream cheese, powdered sugar, and vanilla extract. Use a spatula or a stand mixer on low to mix until evenly combined and sticky.
- Scoop tablespoon-sized portions and roll them into smooth balls with your hands. Place them on a parchment-lined baking sheet.
- If you want a candy coating, melt the white chocolate chips in 20-second bursts in the microwave, stirring between bursts until smooth. Dip each ball halfway or completely, then return to the sheet.
- Refrigerate the cookie balls for about 30 minutes to firm up before serving.
