Chewy Pecan Cranberry Cookies

If there was ever a Fall or Winter cookie, I think it would be these pecan and cranberry cookies. Both pecans and cranberries are everywhere during the Fall season and one of my favorite combinations.

Now I have a backyard pecan tree that I start collecting pecans from in October all the way through the end of November. Because of this I freeze the pecans and make tons of desserts like these cookies or my pumpkin butter pecan cookies through out the year and you certainly can too.

This is a newer cookie that I have been experimenting with for a while (to use up those pecans) and I love it. This version is my favorite and the one that also gets all the family votes too.

Key Ingredients

• Low sugar dried cranberries: These cookies have plenty of sugar so I like keeping the sugar low with the cranberries. Use what you have or prefer though.
• Light brown sugar: I prefer light brown sugar in my baking to regular brown sugar since brown sugar makes cookies too chewy for my taste.
• Whole toasted pecans: This recipe uses whole pecans but you could use chopped or pecan pieces which are like chopped but a little smaller in size. If you can, look for pecans on sale and freeze them.
• Granulated sugar
• Baking soda
• Kosher salt
• Vanilla extract
• Unsalted butter
• Large eggs

How To Make (step By Step Photos)

The full recipe instructions are below at the bottom but here is what it looks like making these cookies.

1. Mix dry ingredients: In a medium bowl, mix together the flour, baking soda and salt.
2. Mix wet ingredients: In a large bowl, cream butter and sugar together then mix in the vanilla and eggs.
3. Combine pecans and cranberries: Combine the dry ingredients into the wet ingredients and then fold in the cranberries and pecans.
4. Bake: Bake the cookies in preheated 350 degree oven for about 14 minutes or until the cookies are a light golden brown all over.

Tips FOr Perfect Cookies

• If you are working with frozen pecans: Make sure to thaw the pecans ahead of time then roast them. You do not want frozen pecans going into the cookie dough because it will affect the baking.
• For added flavor: Try soaking the dried cranberries in a liquor. Vodka, rum, or flavored liquors all add an amazing flavor.
• Let the cookies cool completely before eating: I know this part is hard but the cookies need to fully set up before breaking them open, kind of like a chocolate chip cookie.
• Don't skip roasting the pecans: Roasting the pecans really elevates the flavor of the cookie so try not to skip this part. Make sure to allow time for letting the pecans fully cool before making the cookies so the warm pecans does not warm the cookie dough.
• Don't over bake: Once the cookies turn a light golden brown color, take them out of the oven so they do not over bake and become dry. If they have spots that look a little undercooked, it will set up and firm when cool.

Storing And Making Ahead Of Time

Since these are a Fall and Winter style cookie, I am adding a bit of additional information when freezing or making them ahead of time in case you want to add these to cookie boxes.

• For regular storage: let them cool then they are fine on the counter until eaten completely. I like to keep them under a cookie dome to keep them fresher and soft. They stay fresh in cookie tins for about 5-7 days.
• To freeze these cookies:
  • Freezing baked cookies: You can bake them, cool them and then store in a freezer bag in the freezer for up to 2 months.
  • Freezing cookie dough: You can also freeze the cookie dough by making the dough then scooping it on to a sheet pan and freezing. When the dough is frozen, just pop it right off and store it in bags in the freezer.

If you are making these for holiday cookie boxes, either method of freezing is fine when you are making your cookies ahead of time; it is just a preference and whatever you find easiest. I like freezing the dough.