Cranberry Pecan Cookies
User Reviews
5
Cranberry Pecan Cookies
Description
Cranberry Pecan Cookies start with creaming softened butter and sugar until fluffy, then incorporating an egg and vanilla extract for moisture and flavor. Dry ingredients include flour, baking soda, baking powder, and salt to provide structure and a touch of rise. Folding in chopped pecans, white chocolate chips, and dried cranberries adds contrast in texture and bursts of flavor. Dough is portioned into 1-inch balls and baked at 350°F until lightly browned around the edges, offering a tender yet slightly crisp cookie. Cooling on a wire rack helps set their shape and texture.
This recipe yields about 24 cookies and pairs well as a sweet snack or dessert. The combination of tart cranberries, nutty pecans, and creamy white chocolate provides complexity to the flavor profile.
For storage, keep cookies in an airtight container at room temperature for up to one week or freeze for two months. Chilling the dough before baking can prevent excessive spreading if your kitchen is warm. Adding orange zest or orange flavoring offers a citrus note variation.
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 pecans chopped
- 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
- This recipe yields approximately 24 cookies with nutritional info calculated per 2 cookies.
- Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.
- Chill dough before baking to prevent too much spreading, especially in warm kitchens.
- Optionally, add 1/2 teaspoon orange flavoring or orange zest to the dough for a citrus twist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Serving | 2cookies | |
| Calories | 437kcal | 22% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 246mg | 10% |
| Potassium | 100mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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