Homemade Cranberry Pecan Cookies: A Chewy, Festive Treat

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.

Prep Time10

Cook Time10

Chilling30

Total Time50

Course: Cookie, Dessert

Cuisine: American

Keyword: after school snack, bakery recipe, brunch recipe, Christmas recipe, holiday cookies, sweet snack

Servings: cookies

Calories: 239kcal

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Kitchen Essentials

Cooling Rack

Cookie Scoop

Wire rack for cooling

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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.

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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