Best 6 Cranberry Pecan Cookies Recipes

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Cranberry pecan cookies are a delightful treat that combines the tartness of cranberries with the buttery flavor of pecans. They are perfect for the holiday season or any other special occasion. With their festive colors and delicious taste, these cookies are sure to be a hit with your family and friends. There are many different recipes available for cranberry pecan cookies, so you can find one that suits your taste and skill level. Whether you prefer a chewy cookie or a crispy one, there is a recipe out there for you. So grab your ingredients and get ready to bake up a batch of these delicious cookies!

Let's cook with our recipes!

CRANBERRY PECAN OATMEAL COOKIES



Cranberry Pecan Oatmeal Cookies image

I needed a new holiday cookie, so I tweaked an old 4-H recipe. This updated oatmeal cookie with cranberries and nuts is my family's all-time favorite. -Tammy Hoggatt, Omaha, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 cups old-fashioned or quick-cooking oats
1 cup dried cranberries, coarsely chopped
1 cup chopped pecans

Steps:

  • Preheat oven to 350°. Cream butter and sugars until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, cinnamon, salt, baking powder and baking soda; gradually beat into creamed mixture. Stir in remaining ingredients., Drop by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake until light golden brown, 12-15 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 47mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

CRAZY YUMMY CRANBERRY PECAN COOKIES WITH ORANGE GLAZE



Crazy Yummy Cranberry Pecan Cookies with Orange Glaze image

Cranberries, oats, pecans and orange glaze. So good!

Provided by Dion

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 50m

Yield 48

Number Of Ingredients 15

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
¾ cup white sugar
¾ cup brown sugar, packed
1 teaspoon vanilla extract
2 eggs
1 cup chopped pecans
1 cup rolled oats
1 cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
1 ½ cups confectioners' sugar
½ cup freshly squeezed orange juice
1 orange, zested
1 tablespoon butter

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Sift the flour, baking soda, and salt together in a bowl.
  • In a large bowl, beat together the butter, white and brown sugars, and vanilla extract with an electric mixer until the mixture is creamy and well blended. Beat in eggs, one at a time, and then gradually beat in the flour just until the mixture makes a soft dough. Stir in the pecans, rolled oats, and cranberries, and drop by heaping spoonfuls onto ungreased baking sheets.
  • Bake in the preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes. Let the cookies cool for 1 minute on baking sheets before removing to wire racks to finish cooling. Glaze cookies while still a little warm.
  • Place the confectioners' sugar and orange juice in a microwave-safe bowl, and stir to dissolve the sugar. Stir in the orange zest and butter, and microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. Stir the warm glaze until smooth, and drizzle over cookies.

Nutrition Facts : Calories 131.2 calories, Carbohydrate 18.6 g, Cholesterol 18.6 mg, Fat 6.1 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 2.8 g, Sodium 107.8 mg, Sugar 12.1 g

CRANBERRY PECAN OAT COOKIES



Cranberry Pecan Oat Cookies image

This is a chewy cookie which I made up some years ago. It can be made with gluten free oats and gluten free flour, too. The amount is a guess because I didn't make these cookies for about two years and can't remember how many it yields, but I guess it is something around 30 cookies.

Provided by Mia in Germany

Categories     Drop Cookies

Time 35m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
1 cup rolled oats
1 cup cranberries, dried
3 1/2 ounces pecans
1/2 cup brown sugar
1/2 cup maple syrup
1/2 cup butter, softened
1 egg
1 teaspoon baking powder
1 pinch salt

Steps:

  • Prehehat oven to 350 degrees.
  • Chop pecans and cranberries.
  • Cream together butter, egg, sugar and syrup.
  • Stir in flour, oats and baking powder.
  • Stir in pecans and cranberries.
  • With a teaspoon, drop dough onto baking paper lined cookie sheet, about 1 inch apart.
  • Bake about 10 to 20 minutes (I remember the time varied for some reason each time I made them. Start watching them after 10 minutes).

Nutrition Facts : Calories 107, Fat 5.8, SaturatedFat 2.2, Cholesterol 14.3, Sodium 48.6, Carbohydrate 13, Fiber 0.9, Sugar 7, Protein 1.4

CRANBERRY PECAN OATMEAL COOKIES



Cranberry Pecan Oatmeal Cookies image

We love anything cranberry and these cookies are by far the best oatmeal cookies I have ever had. They are quick, easy and a single recipe makes at least 4 dozen 2-3 inch cookies. They are perfect for the little helpers to assist with in the kitchen. They would also be great for cookie exchanges and I think Santa may even find a...

Provided by Jody Ayers

Categories     Fruit Desserts

Time 30m

Number Of Ingredients 13

2 stick butter at room temperature
1 c firmly packed brown sugar
1/2 c granulated sugar
2 eggs
1 tsp vanilla
1 1/2 c all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 c quick oats
1 c dried cranberries
1 c pecan pieces
1-2 Tbsp fresh orange zest

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Cream butter and sugars together until creamy.
  • 3. Add eggs and Vanilla and mix well. Meanwhile, in another bowl, stir together flour, baking soda, cinnamon and salt.
  • 4. Slowly add dry ingredients to creamed sugar and egg mixture and mix well.
  • 5. Add oats, cranberries, pecans and orange zest. Mix together until well combined.
  • 6. Drop by tablespoonfuls onto ungreased cookie sheet (I line mine with parchment paper or use silicone mat). Bake 10-12 minutes until golden brown.
  • 7. Cool 1-2 minutes on the cookie sheet and then remove to a wire rack to cool completely.

CRACKLED CRANBERRY PECAN COOKIES



Crackled Cranberry Pecan Cookies image

Cranberries, orange and nuts make one of my favorite flavor combinations, and this special drop cookie fits in particularly well at holiday potlucks. For a fruitcake-type cookie, use a mixture of dried fruits and substitute rum flavoring for half the vanilla. -Deborah Biggs, Omaha, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 14

1/4 cup boiling water
1/4 cup orange juice
3/4 cup dried cranberries
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
3/4 cup coarsely chopped pecans, toasted

Steps:

  • Preheat oven to 350°. Pour boiling water and orange juice over cranberries in a small bowl; let stand 5 minutes. Drain., In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, orange zest and vanilla. In another bowl, whisk flour, salt, cream of tartar and baking soda; gradually beat into creamed mixture. Stir in pecans and cranberries., Drop dough by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake until until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 139 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 111mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.

CRANBERRY PECAN COOKIES



Cranberry Pecan Cookies image

I was looking for some cranberry cookie recipes to celebrate National Cookie Day (December 4), and decided to just make my own. Based on the Tollhouse recipe, this really brings holiday flavor to your cookie making. A great way to celebrate my 400th Just A Pinch recipe posting! NOTE: I absolutely love the flavor of pecans, but...

Provided by Susan Feliciano

Categories     Other Snacks

Time 30m

Number Of Ingredients 11

2 1/4 c all purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves or allspice
1 c (2 sticks) real butter, softened
3/4 c white sugar
3/4 c packed brown sugar
2 large eggs
1 1/2 c dried cranberries
1 c chopped pecans

Steps:

  • 1. Preheat oven to 375°F. Line cookie sheets with baking parchment. If not using parchment, do NOT grease the sheets.
  • 2. Combine flour, baking soda, salt, and spices in a small bowl. Beat butter, white sugar, and brown sugar in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each. Gradually beat in flour mixture. Stir in cranberries and pecans.
  • 3. Drop by rounded tablespoons onto cookie sheets. Bake for 9 to 11 minutes or until golden brown. Cool on sheets for 2 minutes, then remove to wire rack and cool completely.
  • 4. Do you like perfectly round, slice-and-bake cookies? Then try this variation: After preparing dough, divide in half and form into 2 balls; wrap in waxed paper. Refrigerate for 1 hour until firm. Then shape each ball into a log about 2" in diameter; rewrap and refrigerate for about 30 minutes (may be stored this way for several hours or days before baking. Mix them up in the morning, and let your kids slice and bake when they get home from school). Cut into 1/2" thick slices and bake as above.

Tips:

  • Mise en place: Before you start baking, make sure you have all your ingredients and tools ready. This will make the process go much smoother.
  • Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the dough, resulting in a lighter, more tender cookie.
  • Add the eggs one at a time, beating well after each addition: This will help to prevent the dough from curdling.
  • Stir in the dry ingredients gradually: Overmixing can toughen the dough, so be careful not to overmix.
  • Chill the dough for at least 30 minutes before baking: This will help the dough to hold its shape and prevent it from spreading too much in the oven.
  • Bake the cookies until they are just set: Overbaking will dry out the cookies, so be careful not to overbake them.
  • Let the cookies cool completely before storing them: This will help them to keep their shape and texture.

Conclusion:

These cranberry pecan cookies are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. With their chewy texture, tart cranberries, and crunchy pecans, these cookies are sure to be a hit. So next time you are looking for a sweet treat, give these cranberry pecan cookies a try. You won't be disappointed!

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