Recipes » Dessert Recipes » Cranberry Pecan Cookies

Cranberry Pecan Cookies

Cranberry Pecan Cookies with dried cranberries, white chocolate chips, and pecans turn classic cookie dough into a spectacular holiday treat!
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
A stack of four cookies on a white plate.

Cranberry Pecan Cookies are a sweet, tart, nutty holiday treat. Dried cranberries, white chocolate chips, and chopped pecans turn classic cookie dough into something quite spectacular!

If you’ve had enough of the typical cookie flavors like chocolate and peanut butter, then give these Cranberry Pecan Cookies a try! These sweet-tart cookies feature classic winter ingredients of cranberries, pecans, and white chocolate.

A stack of four cookies on a white plate.

These are definitely not your average cookie. They’re elegant, chewy, and perfectly delicious! You family and guests will enjoy the unique mixture of textures and flavors in this recipe that takes just 20 minutes to make.

❤ Why You’ll Love This Recipe


  • It’s a great way to use up cranberries and pecans left over from other holiday baking.
  • They’re sweet, chewy, nutty, tart, and fruity!
  • A quick 20-minute treat!

🛒 About the Ingredients


Ingredients needed for cranberry pecan cookies.

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You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🥄 How to Make White Chocolate Cranberry Pecan Cookies


  1. In a large mixing bowl (or the bowl of a stand mixer), cream together the butter and sugar until light and fluffy.
  2. Add the egg and vanilla extract and mix until well blended. Set aside.
  3. In a smaller bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients. Mix just until no streaks of dry ingredients remain.
  5. Use a rubber spatula or wooden spoon to gently fold in the chopped pecans, white chocolate chips, and dried cranberries.
  1. Shape the dough into balls and space them evenly on a parchment-lined cookie sheet.
  2. Bake until just set and very lightly browned at the edges.
  3. Allow the cookies to cool for 5 minutes on the baking sheet, then remove them to a wire rack to cool completely.
A stack of four cookies on a white plate.

🔀 Recipe Add-Ins and Options


  • If you love oatmeal raisin cookies, then you have to try adding 1/2 cup of oats to these cookies! I recommend using quick oats; they will give you the best chewy texture.
  • Not a big fan of cranberries? You can use any dried fruit in these cookies instead! Try using apricots, peaches, apples, or raisins.
  • The white chocolate chips in this recipe add loads of richness and creaminess. However, if you’re not crazy about white chocolate, you can substitute milk or dark chocolate chips instead.

❗ Recipe Tips


  • Cranberries pair so well with oranges and you can play on this flavor combination by adding 1/2 teaspoon of orange extract or the zest of an orange to the dough.
  • If you’re making the cookies on a warm day or in a warm kitchen, I recommend chilling the cookie dough before baking. This will keep the cookies from spreading too much in the oven.

🍚 How to Store


Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months. You can even rewarm these cookies slightly by popping them into the microwave for a few seconds.

A cranberry pecan cookie held in a person's hand.

🕒 How to Make Ahead


Save some time by making the dough ahead of time. Cover the top of the mixing bowl with a layer or two of plastic wrap and allow the dough to chill in the fridge until you’re ready to bake. The dough will keep in the fridge for up to 3 days.

🍽 Serving Suggestions


Try garnishing the cookies with some additional toasted pecans, a dusting of powdered sugar, a little orange zest, or a drizzle of melted white chocolate. These winter cookies are great for serving at holiday parties or packaging up and giving away as a gift!

❓ Questions About Cranberry Pecan Cookies


Any suggestions for enhancing the flavor?

I find that these cookies are packed with fruity, nutty, and sweet flavors. However, if you really want them to pack a punch, you can toast the pecans before adding them to the dough.

What is the secret to chewy cranberry pecan cookies?

Don’t overbake! Remove the cookies from the oven just before the edges begin to brown. Allowing the dough to rest in the fridge before baking will also help to keep them thick and chewy.

🧾 More Recipes You’ll Like


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📖 Recipe

A stack of four cookies on a white plate.

Cranberry Pecan Cookies

Cranberry Pecan Cookies with dried cranberries, white chocolate chips, and pecans turn classic cookie dough into a spectacular holiday treat!
5 from 2 votes
Print It Rate It Save
Course: Desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 servings
Calories: 437kcal
Author: Lana Stuart

Ingredients

  • 1 cup butter (2 sticks) softened
  • 1 ¼ cup granulated sugar
  • 1 egg room temperature
  • 2 ½ teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup chopped pecans
  • ½ cup white chocolate chips
  • ½ cup dried cranberries

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Cream the butter and sugar in a large bowl until light and fluffy.
  • Add the egg and vanilla extract and combine.
  • In a separate bowl, combine the flour, baking soda, baking powder, and salt.
  • Gradually add the dry ingredients to the wet. Mix just until no streaks of dry ingredients remain.
  • Fold in the pecans, chocolate chips, and cranberries.
  • Roll the dough into 1” balls, or use a cookie scoop, and place 2” apart on a baking sheet lined with parchment paper.
  • Bake for 10-12 minutes or until just set and very lightly browned at the edges.
  • Allow the cookies to cool for 5 minutes on the baking sheet, then remove them to a wire rack to cool completely.

Notes

  • Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.
  • If you’re making the cookies on a warm day or in a warm kitchen, chilling the cookie dough before baking will keep the cookies from spreading too much in the oven.
  • For a slightly different version, add 1/2 teaspoon of orange flavoring or the zest of an orange to the dough.

Nutrition Information

Serving: 2cookies | Calories: 437kcal | Carbohydrates: 51g | Protein: 5g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 246mg | Potassium: 100mg | Fiber: 2g | Sugar: 29g | Vitamin A: 500IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 2mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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