These Homemade Cranberry Pecan Cookies are a delightful combination of tart cranberries, crunchy pecans, and creamy white chocolate chips, all baked into a soft, chewy base with crisp edges. There’s nothing quite like baking cookies from scratch, especially during the holiday season. Perfect for a holiday cookie tray, cookie exchange parties, or just a cozy night in with a cold glass of milk, this recipe is sure to become a family favorite.
This cookie recipe has quickly become one of our absolute favorite recipes. With their perfect balance of tart cranberries, crunchy pecans, and creamy white chocolate chips, they’re the kind of cookie that disappears as soon as they hit the plate. Whether it’s the holiday season or just an ordinary day, these cookies bring a touch of homemade magic to any occasion.
Baking them from scratch makes them extra special, and the aroma that fills the kitchen is enough to make everyone gather around, ready for a sweet treat fresh from the oven.
Homemade Cranberry Pecan Cookies for the Holidays
Make these any time of year even after the Holidays. 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. What more could you want in a sweet treat?
Homemade Cranberry Pecan Cookies: A Chewy, Festive Treat
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Kitchen Essentials
Ingredients
Wet Ingredients:
- 1 Cup Unsalted Butter (2 sticks) softened to room temperature
- 1 Cup Brown Sugar
- ½ Cup Granulated Sugar
- 2 Large Eggs
- 1 ½ Teaspoons Vanilla Extract
Dry Ingredients:
- 2 ½ Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
Mix-Ins:
- 1 Cup Pecans chopped
- 2/3 Cup White Chocolate Chips or cheesecake chips
- 2/3 Cup Dried Cranberries
- Optional: 1 Teaspoon finely grated orange zest
text ingredients
Instructions
- In a large mixing bowl or a stand mixer with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy. Add the eggs, one at a time, beating on low speed. Mix in the vanilla extract and optional orange zest for a hint of orange flavor.1 Cup Unsalted Butter, 1 Cup Brown Sugar, ½ Cup Granulated Sugar, 2 Large Eggs, 1 ½ Teaspoons Vanilla Extract
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.2 ½ Cups All-Purpose Flour, 1 Teaspoon Baking Soda, ½ Teaspoon Baking Powder, ½ Teaspoon Salt
- Fold in the dried cranberries, pecans, and white chocolate chips by hand to ensure even distribution.1 Cup Pecans, 2/3 Cup White Chocolate Chips, 2/3 Cup Dried Cranberries, Optional: 1 Teaspoon finely grated orange zest
- Wrap the cookie dough in plastic wrap and refrigerate for at least 30 minutes. This helps the dough hold its shape while baking.
- Preheat your oven to 350°F (175°C) and line cookie sheets or a baking sheet with parchment paper. Use a small cookie scoop to drop dough onto the prepared sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are golden brown and the centers look just set. Allow the cookies to cool on the sheet for 2 minutes before transferring them to a cooling rack.
Your Own Private Notes
Notes
Tips for the Perfect Cookie
For a softer cookie, slightly underbake and let them cool on the cookie sheet for a few minutes.Freeze the dough in plastic wrap for up to 3 months for freshly baked cookies anytime.
For extra indulgence, drizzle melted white chocolate over the cooled cookies.
Nutrition
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Why These Cookies Stand Out
These cookies are a true sweet treat with the best flavor combination.
If you want an easy version? Try these Easy Cranberry Pecan Cookies Recipe. The recipe uses just 5 ingredients and starts with a refrigerated rube of cookie dough.
Make Ahead Cookie
Save some time by making the dough ahead of time. Since this dough is best chilled for atleast 30 minutes, you can pre-make this dough up to three days in advance.
Just mix dough and place in an airtight container and refrigerate. When you are ready to bake, continue with the recipe. Just scoop the dough using a cookie scoop or a tablespoon.
How to Store White Chocolate Cranberry Pecan Cookies
To keep your freshly baked cookies fresh and delicious, store them in an airtight container at room temperature. They’ll stay soft and chewy for up to 5 days.
For longer storage, you can refrigerate the cookies for up to 10 days.
If you’d like to keep them even longer, freeze the cookies in a plastic wrap-lined container or freezer bag with layers separated by parchment paper. Frozen cookies can be stored for up to 3 months. To enjoy, simply thaw at room temperature or warm in the oven for a few minutes for that fresh-baked feel.
They’re perfect for a variety of occasions. Whether you’re planning a cookie swap, baking for a crowd, or simply treating yourself to delicious cookies. Pair them with other holiday recipes or enjoy them on their own for some great grub.
You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.
My family loved this!