Best 6 Cranberry Pecan Cookies Recipes

CRANBERRY PECAN OATMEAL COOKIES

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.

CRAZY YUMMY CRANBERRY PECAN COOKIES WITH ORANGE GLAZE

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.

CRANBERRY PECAN OATMEAL COOKIES

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.

CRANBERRY PECAN OAT COOKIES

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).

CRACKLED CRANBERRY PECAN COOKIES

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.

CRANBERRY PECAN COOKIES

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.