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There’s something magical about biting into a cookie that surprises you with a burst of tart, juicy flavor—and that’s exactly what happens when you try these Pomegranate Cookies. They’re buttery, lightly crisp on the edges, and dotted with fresh pomegranate arils that pop with every bite. If you love a cookie that’s both beautiful and unique, this recipe might just become your new favorite.
I first made these cookies back in October of this year. I love pomegranates and their ruby-red seeds. The idea was simple: take a classic buttery oatmeal cookie base and give it a fresh, tangy twist. The result? A delightful balance of sweetness and brightness that feels as festive as it tastes. They pair perfectly with a hot cup of tea or coffee, and they look gorgeous on any holiday cookie platter.
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Whether you’re baking for a celebration or just craving something fresh and fruity, these pomegranate cookies are a fun way to elevate your usual cookie routine. They’re eye-catching, delicious, and a perfect reminder that seasonal ingredients can bring something truly special to your baking. I love oatmeal cookies and adding pomegranate just elevates them.
What makes pomegranate cookies so special is the texture. Each bite gives you that satisfying cookie crumble with crunch from the pomegranate seeds. You can even add a sprinkle of coconut flakes for extra flair. Plus, pomegranates are packed with antioxidants—so you can almost call these cookies a guilt-free indulgence!
Why You’ll Love This Recipe
These pomegranate cookies are soft, buttery, and bursting with bright flavor. They bring a refreshing, fruity twist to your classic cookie lineup and are perfect for winter holidays, cookie exchanges, or an everyday sweet treat.
Variations:
- Use fresh pomegranate seeds for the best flavor and texture. Frozen ones can release extra moisture.
- For a crunchy twist, add chopped pistachios or almonds.
- Drizzle with melted white chocolate after baking for a bakery-style finish.
Storage
Store your pomegranate cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
Ingredients and Tips
Pomegranate- Pomegranate arils is the star ingredient of this recipe. There are very few recipes I’ve seen use pomegranate as an ingredient, which makes this recipe very special. I love the tangy tart and slightly stringent flavor of pomegranate. When paired against white chocolate, it works very well. Pomegranates are also high in antioxidants which supports hearts health, immune system function, and improves memory.
Butter- Butter is very important to cookie recipes, so I always recommend a good quality butter. However, you can also get away with a common grocery store butter, and cookies will still be good. I would just use some butter extract to compensate for the quality.
Flour- All-purpose flour is best for cookie recipes. All purpose flour is balanced in protein and is widely used in both cookies and cake recipes. Since it is balanced in protein, it tends to produce soft and tender baked goods. Since all-purpose flour helps add structure to the cookies, I always recommend a good quality less processed all-purpose flour. I would not recommend bread flour or higher protein flours as we want tender cookies and cakes. Of course, if you prefer something tougher, knock yourself out.
Oatmeal- I used old fashioned steel-cut oats in this recipe. When I make oatmeal cookies, I only use old fashioned oats. In baking, old fashioned steel-cut oats are best as they are less processed and cook slower. They are also packed with fiber.
How to make Pomegranate Cookies
I have written out the most important parts of this recipe in a step-by-step sequence of images along with the instructions for the Apricot Carrot Bread. You can find the full sequence of instruction in the recipe card below.
1. To a large bowl, add the butter, sugar, and brown sugar. Using a hand mixer or stand mixer, beat until combined.
2. Add the egg, vanilla extract, and butter extract. Then beat until smooth. Set aside.
3. In a medium sized bowl, add the flour, baking powder, baking soda, and salt. Whisk until well combined.
4. Add the flour mixture to the butter mixture. Mix until a thick smooth dough forms. Grab a spoon. Add the old fashioned oats and mix with spoon, until oats well combined.
5. Add in the pomegranate arils.
6. Chill dough for 5-10 mins. Scoop cookies 2 tablespoons at a time onto prepared cookie sheet. Baking on 375°F for 10-12 mins or until golden brown.
7. Allow to cool on cookie sheet for 10mins before removing.
8. Enjoy!! 😊
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Pomegranate Cookies
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Ingredients
- 8 tbsp butter
- ½ cup sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp butter extract
- 1 ¼ cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup old fashioned oats
- 1 cup white chocolate chunks or chips
- 1 cup pomegranate arils
Instructions
- Preheat oven to 375°F. Line your cookie sheet with parchment paper and set aside.
- To a large bowl, add the butter, sugar, and brown sugar. Using a hand mixer or stand mixer, beat until combined.
- Add the egg, vanilla extract, and butter extract. Then beat until smooth. Set aside.
- In a medium sized bowl, add the flour, baking powder, baking soda, and salt. Whisk until well combined.
- Add the flour mixture to the butter mixture. Mix until a thick smooth dough forms. Grab a spoon. Add the old fashioned oats and mix with spoon, until oats well combined.
- Add in the pomegranate arils. Being very very gentle and by hand, mix in the arils being careful not to bruise them as they will turn batter pink if you are too rough. If you don’t feel comfortable stirring them into the batter, you can also form balls of dough in your hands and press 5-7 arils into each cookie by hand.
- Chill dough for 5-10 mins. Scoop cookies 2 tablespoons at a time onto prepared cookie sheet.
- Baking on 375°F for 10-12 mins or until golden brown.
- Allow to cool on cookie sheet for 10mins before removing.
- Enjoy!! 😊
