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.
These aren’t your average drop cookies. The tart cranberries cut the sweetness just right, the pecans add a buttery crunch, and the white chocolate creates creamy pockets with every bite. In short, they’re everything good about winter baking in one 20-minute treat.
— This post was originally published on December 12, 2022. It has been updated with additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 20 Minutes
Yields: About 24 cookies (2 per serving)
Primary Ingredient(s): Butter, sugar, egg, vanilla, flour, pecans, chocolate chips, dried cranberries
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Delicious and easy recipe! A new favorite for me!”
— Cindy
What You’ll Like About 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!
- They’re a quick 20-minute treat!
Ingredient Notes
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- Dried Cranberries — Dried cranberries (or “craisins”) add a nice amount of sweetness and chewiness.
- Pecans — One of our largest southern agricultural products! I always recommend Fisher brand pecans for consistent flavor and freshness.
- White Chocolate Chips — Their sweetness balances out the tart cranberries and toasty pecans.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make White Chocolate Cranberry Pecan Cookies
- In a large mixing bowl (or the bowl of a stand mixer), cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla extract and mix until well blended. Set aside.
- In a smaller bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients. Mix just until no streaks of dry ingredients remain.
- Use a rubber spatula or wooden spoon to gently fold in the chopped pecans, white chocolate chips, and dried cranberries.
- Shape the dough into balls and space them evenly on a parchment-lined cookie sheet.
- Bake 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.
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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.
Recipe Variations to Try
- If you love oatmeal raisin cookies, then you have to try adding 1/2 cup of oats to them! 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.
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.
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
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.
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.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Cranberry Pecan Cookies
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.1 cup butter, 1 ¼ cup granulated sugar
- Add the egg and vanilla extract and combine.2 ½ teaspoons vanilla extract, 1 egg
- In a separate bowl, combine the flour, baking soda, baking powder, and salt.2 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon 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.1 cup chopped pecans, ½ cup white chocolate chips, ½ cup dried 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
- Note: The recipe makes about 24 cookies. The nutritional information is calculated for 2 cookies per serving.
- 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
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
These are amazing cookies, replaced the white chocolate chips with extra pecans. Big hit with hubby and work crew. These will definitely be a Christmas tradition.
So glad everyone liked the cookies!!
These cookies are delicious. I started making them decades ago for Christmas. They’re one of my favorites!
Yes, they’re so good, aren’t they?
Your recipes are always delicious! Cranberry/white chocolate cookies are my favorites and I plan to bake these; however, I’m wondering if the recipe only makes 12 cookies….may need to double it.
Hi Ann – the recipe makes about 24 cookies. The servings were calculated at 2 cookies per serving. I’ve made a note in the post to clarify.
Absolutely delicious cookie 😋 Not too sweet
Thank you! I’m glad to know you enjoyed the recipe.
Easy to make and very tasty! I used a bag Member’s Mark pecans and cranberries from Sam’s Club, and that worked fabulously! A new favorite cookie recipe for me.
I’m so glad you like the cookies! They’re one of my favorites.
Delicious and easy recipe! A new favorite for me!
Thanks for taking the time to let me know you enjoyed the recipe.