Name: Cranberry Pecan Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 37 min
Yield: 30
Ingredients: 1 cup unsalted butter, softened; 1 cup sugar; 1 cup brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; 2 ½ cups all purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup dried cranberries; 1 cup chopped pecans; 1 cup white chocolate chips (optional)

Cranberry Pecan Cookies

These Cranberry Pecan Cookies are chewy, crunchy, and full of flavor. Dried cranberries, toasted pecans, and buttery dough make them perfect for any occasion.

I wanted to bake something simple but full of flavor for my family. These Cranberry Pecan Cookies stood out because they balance sweet and tart cranberries with the warm crunch of pecans. They are the kind of cookie you can enjoy with coffee or serve as a treat when friends stop by.

When I made them, the house filled with the smell of toasted pecans and butter. My wife enjoyed them warm from the oven, and the kids packed a few in their lunchboxes the next day. They were gone quicker than I expected, which is always a good sign.

This recipe is one I will make often, especially around the holidays. They freeze well, look beautiful on a cookie tray, and have a flavor that works all year round. The mix of chewy fruit and nutty crunch makes them a favorite in our home.

Questions You May Have About This Recipe

Can I use fresh cranberries instead of dried?
Yes, but dried cranberries give a more balanced sweetness and texture.

Can I replace pecans with another nut?
Yes, walnuts or almonds also work.

How do I keep the cookies soft?
Store them in an airtight container with a slice of bread inside to keep moisture.

Can I freeze the dough?
Yes, shape it into balls and freeze. Bake straight from frozen with a couple extra minutes added.

Do I need to toast the pecans first?
Toasting brings out more flavor, so it is worth doing.

What You Need to Make Cranberry Pecan Cookies

1 cup unsalted butter, softened

1 cup sugar

1 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

2 ½ cups all purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup dried cranberries

1 cup chopped pecans

1 cup white chocolate chips (optional)

How to Make Cranberry Pecan Cookies

Preheat oven to 350°F and line baking trays with parchment.

Cream butter and sugars together until light.

Beat in eggs one at a time, then add vanilla.

In another bowl, whisk flour, baking soda, and salt. Slowly add to wet mixture.

Stir in cranberries, pecans, and chocolate chips if using.

Drop spoonfuls of dough onto trays and bake 10 to 12 minutes until edges are golden.

Cool on wire racks.

Tips

Chill dough for 30 minutes if you want thicker cookies.

Use a cookie scoop for even portions.

Add orange zest for extra flavor.

These cookies taste even better the next day as flavors settle.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “The balance of tart and sweet was perfect. I will be making these again.” Barbara K.

⭐️⭐️⭐️⭐️ “I swapped pecans for walnuts and they still turned out great.” David H.

⭐️⭐️⭐️⭐️⭐️ “These were a hit at our church bake sale. Everyone asked for the recipe.” Susan P.

⭐️⭐️⭐️⭐️⭐️ “I loved the texture. Soft, chewy, and crunchy all in one bite.” Rachel M.

⭐️⭐️⭐️⭐️ “Next time I will add orange zest. They were still delicious as written.” Alan T.

Printable Recipe

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