Cranberry Pecan Shortbread Cookies

A soft and buttery cranberry pecan shortbread cookie filled with tart cranberries, crunchy pecans, and a bright hint of orange zest is perfect for the holiday season! These holiday cookie recipes are simple to make, require just a handful of ingredients, and are sure to add a festive touch to your holiday cookie trays.

Cranberry pecan shortbread cookies have all the best parts of holiday baking rolled into one delightful treat. With buttery pecans, tangy dried cranberries, and a hint of citrusy orange zest, these buttery shortbread cookies are a must-have on holiday cookie trays. Whether you drizzle them with white chocolate or enjoy them as-is, they’re a delicious way to celebrate the holiday season.

The texture of these soft shortbread cookies is unbeatable—crumbly and tender, yet firm enough to hold their shape. They’re the kind of cookies that melt in your mouth while still delivering a satisfying crunch from the pecans. Plus, they make the perfect gift when packed in a pretty glass jar or tied up with ribbon. Ready to impress everyone at your next holiday gathering? These cranberry shortbread cookies will do the trick!

For even more irresistible shortbread treats, be sure to check out my Toffee Pecan Shortbread Cookies, Fresh Cranberry Shortbread Bars, Lime Meltaway Shortbread Cookies, Caramel Apple Cheesecake Bars, and Pistachio Shortbread!

Why We Love This Recipe

• The combination of dried cranberries and buttery pecans creates a deliciously unique flavor that pairs perfectly with the richness of shortbread. It’s a festive twist on the classic cookie that’s sure to be a crowd-pleaser.
• With just a handful of ingredients like unsalted butter, powdered sugar, and all-purpose flour, this recipe is simple to make, yet impressively elegant. It’s perfect for beginners or experienced bakers looking for something easy and delicious.
• These cranberry pecan shortbread cookies can be customized with a drizzle of white or dark chocolate for an added touch of indulgence, making them the perfect treat for any occasion, especially the holiday season.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Salted Butter – This is the base for our soft shortbread cookie, giving it that melt-in-your-mouth texture. You can use unsalted butter as well, but you may want to adjust the salt in the recipe.
• Powdered Sugar – Adds the perfect sweetness without making the dough too sticky. You can substitute with granulated sugar for a slightly different texture.
• Light Brown Sugar – This adds a touch of caramel flavor, which complements the cranberries and pecans beautifully. You could swap it with dark brown sugar for a deeper, richer taste.
• Vanilla Extract – A key flavor in the shortbread dough, vanilla extract enhances the richness of the butter. Almond extract is a great substitution if you’re craving a slight nutty flavor.
• Orange Zest – Freshly grated zest from an orange brings a burst of citrusy brightness to balance the sweetness of the sugar and richness of the butter.
• All-Purpose Flour – This is the main structure of the cookie, ensuring they hold together well and bake up just right. You can try gluten-free flour if necessary, though it may change the texture.
• Salt – A small amount of salt helps to enhance all the flavors, making sure the cookie tastes balanced.
• Dried Cranberries – These add a chewy, tart contrast to the buttery dough, making each bite a perfect mix of sweet and tart. You could swap them for dried cherries or raisins for a variation.
• Pecans – Chopped pecans provide a rich, crunchy texture and nutty flavor that pairs wonderfully with the cranberries. If you prefer, you can use walnuts or almonds as a substitute.

How to Make Cranberry Pecan Shortbread

1. Cream butter and sugars. Start by softening your unsalted butter until it’s nice and creamy. Add the powdered sugar and light brown sugar, and mix them together until smooth. The mixture should be light and fluffy. This step is key to getting that melt-in-your-mouth texture we all crave in shortbread!

2. Combine dry ingredients and flavorings. In a separate bowl, whisk flour and salt until airy, then introduce them to your buttery sugar mixture. Add in the fragrant vanilla and bright orange zest, and stir until the dough comes together beautifully.
3. Add cranberries and pecans. Now it’s time for the fun part! Fold in your chopped dried cranberries and pecans. Use a wooden spoon to fold them into the dough, making sure they’re evenly spread out. These add a delicious crunch and tartness that really make the cookies special.

4. Shape dough. Lay out a piece of plastic wrap or parchment paper (about 12-15 inches long). Divide your dough in half, and roll each portion into a log about 1 ½ inches thick. Wrap the dough tightly in the paper, securing the ends. Pop it in the fridge for at least 2 hours, or up to overnight, until it firms up.

5. Slice and bake. Preheat your oven to 350°F and line two baking sheets with parchment paper. Remove the chilled dough logs from the fridge and slice them into about ¼-inch thick cookie slices. Space them an inch or two apart on the baking sheets. Bake for 10-12 minutes, until the edges are lightly golden brown and your kitchen smells heavenly.
6. Cool and enjoy. Let your cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. They’ll firm up as they cool, giving you that perfect crunchy bite. For an extra indulgent treat, melt some white chocolate and dip the edges of the cookies or drizzle it over the top!

Recipe FAQ’s

Tips for Success

• Make sure your butter is at room temperature before you begin mixing. This helps it cream more easily, leading to that perfect soft texture in the cookies.
• For the best results, chill the dough before slicing. This makes it easier to cut clean, even slices and helps the cookies hold their shape while baking.
• Don’t skip the orange zest! It adds that delightful citrusy brightness that perfectly balances the richness of the shortbread dough.
• If you’re in a time crunch, you can speed up the chilling process by placing the dough in the freezer for about 30 minutes instead of two hours in the fridge. Just be sure not to freeze it too long, or it may become too hard to slice!
• Want to make these cookies extra indulgent? Drizzle some melted white chocolate over the cooled cookies for a decadent finishing touch. It adds a lovely creamy sweetness that complements the tangy cranberries.

Substitutions and Variations

• If you don’t have pecans, feel free to swap them out for walnuts or even almonds for a slightly different nutty flavor and crunch.
• For a twist, you can replace some of the dried cranberries with dried cherries or raisins for a variation in flavor.
• Want to change up the flavor profile? Try adding a touch of almond extract instead of vanilla extract for a nutty, aromatic taste.
• If you’re short on orange zest, you can substitute it with a small amount of lemon zest to still achieve that fresh citrus note.

More Festive Cookie Recipes You’ll Adore

• Peppermint Swig Cookies
• Old-Fashioned Raisin-Filled Cookies
• Christmas M&M Cookies
• Orange Glazed Carrot Cookies
• Peanut Butter Muddy Buddies Cookies
• Church Window Cookies
• Peppermint Oreo Cookies
• Polar Bear Paw Cookies