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.
Servings: 36 cookies
Ingredients
- 1 cup (227g) salted butter
- ½ cup (50g) powdered sugar
- ¼ cup (55g) light brown sugar
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 2 ¼ cups (270g) all-purpose flour
- ½ teaspoon salt
- ⅓ cup dried cranberries, chopped
- ⅓ cup pecans, chopped
Instructions
- Start by mixing the butter until soft. Add the powdered sugar and brown sugar, then beat until creamy. Add vanilla extract and orange zest, then mix until combined.1 cup (227g) salted butter, ½ cup (50g) powdered sugar, ¼ cup (55g) light brown sugar, 1 teaspoon vanilla extract, Zest of 1 orange
- Add the flour and salt, stirring to combine. Fold in the chopped cranberries and chopped pecans until evenly dispersed throughout the dough.2 ¼ cups (270g) all-purpose flour, ½ teaspoon salt, ⅓ cup dried cranberries,, ⅓ cup pecans,
- Cut a 12-15 inch square piece of plastic wrap or parchment paper. Place half of the cookie dough onto the plastic wrap and roll it into a 1 ½-inch thick log that is about 7 inches long. Wrap the log up tightly, securing the plastic wrap at the ends, and repeat with the other half of the dough. Refrigerate for 2+ hours until firm.
- Preheat oven to 350℉ (177℃) and line two baking sheets with parchment paper or silicon baking mats.
- Remove the chilled dough logs from the fridge and take off the plastic wrap. Use a sharp knife to slice them into about ¼-inch thick cookies. Space them an inch or two apart on the baking sheets and bake for 10-12 minutes until lightly golden brown just around the edges.
- Cool for 10 minutes before removing the cookies from the baking sheets to a wire cooling rack. They will be soft just after baking but will continue to firm up as they cool. Enjoy as is or melt some white or dark chocolate to dip one end of the cookies in or to use to drizzle them for a richer cookie.
Notes
- The baking time will depend on the thickness of your cookies, so check the oven after the first 8 minutes just in case.
Storage & Make Ahead
- Store: Keep your cookies in an airtight container at room temperature for up to 3 days. If you're storing them for a longer period, refrigerating them for up to 5 days will help preserve their freshness.
- Freeze: You can freeze the dough for up to 3 months, or freeze baked cookies for up to 3 months as well. Just be sure to separate layers with wax paper to prevent sticking.
- Reheat: If you prefer a fresh-baked taste, warm your cookies in the oven at 300°F for 5-7 minutes to revive their buttery shortbread texture.
- Make Ahead: Prep the dough up to 3 days ahead and store it in the fridge, or roll it into logs and freeze for up to 3 months. When you're ready, just slice and bake!
Nutrition
Calories: 130kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 80mg | Potassium: 24mg | Fiber: 1g | Sugar: 6g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
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