These Cranberry Pecan Cookies are a delicious combination of sweet and salty, with cranberries providing a tartness that perfectly complements the nutty flavor of the pecans.
With a little bit of time and a few simple ingredients, you can have some delicious cookies to enjoy this holiday season.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
These cookies are one of my favorite holiday recipes to make for a cookie swap, However, you don’t have to worry about only making them in the winter months because you can find the ingredients any time of year.
This Cranberry Pound Cake is another one of my favorite delicious treats when I am craving something with cranberry flavor.
Jump to:
Ingredients
This is an overview of the ingredients that you need to make these white chocolate cranberry pecan cookies. You can find the amounts needed in the recipe card at the bottom of this post.
- softened unsalted butter
- granulated sugar
- brown sugar
- large eggs
- vanilla extract
- all-purpose flour
- baking powder
- baking soda
- salt
- dried cranberries
- chopped pecans
- white chocolate chips
See recipe card for quantities.
Instructions
This is a quick overview of the steps needed to make this delicious cookie recipe. You can find the full step-by-step instructions at the bottom of this post.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs and add the vanilla extract. Mix until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the flour mixture into the butter mixture, mixing until just combined.
Fold in the dried cranberries, chopped pecans, and white chocolate chips until evenly distributed throughout the dough.
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each for spreading.
Bake in the preheated oven at 350 degrees f for 10-12 minutes or until the edges of the cookies are golden brown. Cool on the cookie sheet for a few minutes before moving to a wire rack to cool completely.
Hint: Use room temperature ingredients for the best results when making these cookie dough.
Variations
- Orange zest – For a little citrus flavor add a couple of teaspoons of fresh orange zest to your cookie dough.
- Butter – If you are out of unsalted butter you can use salted butter instead.
- Chocolate Chips – Instead of using white chocolate try using dark chocolate chips to balance out the flavor of the crunchy pecans.
If you love delicious cranberry recipes like this one then you may also enjoy this Cranberry Walnut Banana Bread recipe.
Equipment
- baking sheets – Lined with parchment paper
- electric mixer – I used a stand mixer with a paddle attachment. And, large bowl and a hand mixer will also work.
- cooling rack
Storage
Store the cookies in an airtight container at room temperature for 3-5 days. You can also freeze the baked cookies in a freezer bag for up to 3 months. Thaw on the counter at room temperature.
Test Kitchen Tips
- The bake time is listed for chewy cookies, if you prefer crispy edges on your cookies add 1-2 minutes to the baking time.
- Place the parchment paper on an ungreased cookie sheet, this will allow your cookies to bake evenly, without the bottoms burning.
- For perfectly round cookies, while the cookies are warm place the top of a glass over the cookies, and gently roll the cookies inside the glass. This helps shape them.
FAQ
No, I don’t recommend that you use fresh cranberries as they will put too much water in the cookie batter and make your cookies spread.
The secret to chewy cookies is that use parchment paper to prevent the bottoms from browning too much and to watch them closely so that they don’t burn.
Related
Looking for other Christmas cookies recipes like this? Try these:
Serve With Cranberry Pecan Cookies
These are my favorite dishes to serve with this cranberry pecan cookie recipe:
Cranberry Pecan Cookies
Equipment
- baking sheets Lined with parchment paper
- Electric Mixer
- cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup dried cranberries
- 1 cup chopped pecans
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs and add the vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the flour mixture into the butter mixture, mixing until just combined.
- Fold in the dried cranberries, chopped pecans, and white chocolate chips until evenly distributed throughout the dough.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each for spreading.
- Bake in the preheated oven for 10-12 minutes or until the edges of the cookies are golden brown.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
- The bake time is listed for chewy cookies, if you prefer crispy edges on your cookies add 1-2 minutes to the baking time.
- Place the parchment paper on an ungreased cookie sheet, this will allow your cookies to bake evenly, without the bottoms burning.
- For perfectly round cookies, while the cookies are warm place the top of a glass over the cookies, and gently roll the cookies inside the glass. This helps shape them.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Leave a Reply