Cranberry Pecan Cookies

This cranberry pecan cookie recipe is studded with tons of dried cranberries, white chocolate, orange zest, and chopped pecans. Check out my secret ingredient below to find out what I add to make these cookies extra special. I call it my “jolly”.

If you ask me, a cookie recipe isn’t a cookie recipe until the pecans show up! If you are new to my blog, then you probably don’t know that we are crazy about pecans over here. I’ve told the story of my earlier childhood memories, where my late uncle would always show up on Christmas with bags of shelled pecans. This cookie combines my love of all things Christmas with my love of pecans. I know my uncle Ty is somewhere smiling at this!

These delicious cookies pair perfectly with a hot cup of tea or cider, and the ingredients are sure to start a new family tradition. The tangy cranberry pairs perfectly with crunchy pecans and delicious white chocolate. These are the perfect cookies to leave out during the holiday season. These eye-catching cookies will leave your guests coming back for seconds all night long. For more holiday recipes, try my Triple Chocolate Peppermint Cookies, Gingerbread Cookies, and Chewy Brownie recipes.

CRANBERRY PECAN COOKIE INGREDIENTS

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

• Flour  – All-purpose flour, or if you have gluten sensitivities, swap it out for gluten-free flour of your choice.
• Butter – unsalted, real melted butter for richness and flavor, but can be substituted for plant-based alternatives.
• Cranberries  – I use dried cranberries, which means I get to make these year-round, but you can use fresh cranberries here too.
• Pecans  – It’s not a cookie until the pecans show up, and we are using lots of chopped pecans here.
• White Chocolate  – I don’t use a ton of white chocolate in my recipe.
• Sugar  – I use a mixture of granulated sugar and brown sugar.
• Eggs – help to add richness and structure to the cookies
• Vanilla – a good quality vanilla extract
• Orange zest – About 1 teaspoon
• Cardamom  – It’s the spice that makes everything extra jolly and nice. It’s also my secret ingredient for these cookies. A little goes a long way here!

HOW TO MAKE CRANBERRY PECAN COOKIES

Follow these steps to make this recipe:

Step 1:  In a medium bowl, mix together the flour, baking soda, cardamom, and salt.

Step 2: Beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes.

Step 3: Add the egg, orange zest, and vanilla, and beat just until combined.

Step 4: Gradually add the flour ingredients to the wet ingredients in thirds.

Step 5: Add the cranberries, pecans, and white chocolate chips, mixing to combine, then cover the dough and chill for 2 hours.

Step 6: Scoop about 2 tablespoons of dough into your hands and roll into balls. Place the dough balls on the sheet-pan 3 inches apart and bake for 10 to 12 minutes.

COOKIE BAKING TIPS AND NOTES

1. Sift your dry ingredients. Sift together all of the dry ingredients to remove any lumps.
2. Weigh the flour. It’s important to add the correct amount of flour by weighing it with a kitchen scale, preferably. If you do not own a kitchen scale, be sure to fluff up the flour in its container, spoon it into the measuring cup, and level the top.
3. Use room-temperature dairy.  I always take my eggs, butter, and other dairy out of the refrigerator ahead of time so that they are at the perfect temperature before adding them to the cookie dough.
4. Don’t overmix the dough. Once you begin to add the flour, be careful not to overmix the dough! Add the flour just until combined, then stir the chocolate, nuts, marshmallows, and peppermint pieces together with a large spoon.
5. Thoroughly chill the dough: Chill the cookie dough in the refrigerator for 2 hours up to overnight. This will help to prevent the cookies from spreading too much when they are baked in the oven.

Cranberry Pecan Cookies

Recipe by Jamie Tryon

5.0 from 1 vote

Course: Dessert, SnacksCuisine: American

Servings

35

cookies

Prep time

1

hour 

15

minutes

Cooking time

12

minutes

Total time

1

hour 

27

minutes

Delicious holiday cookies studded with tons of dried cranberries, white chocolate, orange zest, and chopped pecans. These cookies pair perfectly with a hot cup of tea or cider, and the ingredients are sure to start a new family tradition.

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Ingredients

• 2 1/4 cups (about 9.5 oz) all-purpose flour

• 1 cup unsalted butter at room temperature

• 3/4 cup light brown sugar, packed

• 1/2 cup granulated sugar

• 1 large egg, room-temperature

• 1 cup dried cranberries

• 1 cup pecans, chopped

• 1/2 cup white chocolate chips

• 1 tsp orange zest

• 1 tsp baking soda

• 1 tsp vanilla extract

• 3/4 tsp salt

• 1/2 tsp cardamom

Directions

• In a medium bowl, add the flour, baking soda, cardamom, and salt. Mix together well.
• In a separate large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the egg, orange zest, and vanilla, and beat just until combined.
• Gradually add the flour ingredients to the wet ingredients in thirds, mixing on low speed until all of the flour has been added. Add the cranberries, pecans, and white chocolate chips, mixing to combine, then cover the dough and chill for 2 hours up to overnight.
• When ready to bake the cookies, remove the dough from the refrigerator and line a sheet pan with parchment paper. Preheat the oven to 350°F (177°C). Scoop about 2 tablespoons of dough into your hands and roll into balls. Place the dough balls on the sheet-pan 3 inches apart and bake for 10 to 12 minutes, or until golden.
• Remove the pan from the oven and allow the cookies to cool for 5 minutes in the sheet pan. After about 5 minutes, transfer the cookies to a wire rack to cool completely.

Notes

• Don’t over-mix: Once you begin to add the flour, be careful not to over-mix the dough! Add the flour just until combined. Then stir the chocolate, pecans, and cranberries together with a large spoon.
• Chilling the dough: Chill the cookie dough in the refrigerator for 2 hours up to overnight. This will help to prevent the cookies from spreading too much when they are baked in the oven.