Description
These delicious cranberry pecan cookies are perfect for the holidays or anytime you crave something sweet!
Ingredients
Scale
- 1 cup unsalted butter (can substitute with vegan butter)
- 3/4 cup granulated sugar (can replace with coconut sugar)
- 3/4 cup light brown sugar (dark brown sugar can be used)
- 2 large eggs (can substitute with flaxseed meal mixed with water)
- 3 cups all-purpose flour (use a gluten-free blend for gluten-free version)
- 1 teaspoon baking powder (ensure it’s fresh)
- 1/4 teaspoon salt (omit if on a low-sodium diet)
- 1 cup fresh cranberries (can substitute with dried cranberries soaked in orange juice)
- 1/2 cup pecans (can omit or replace with walnuts or almonds)
- 1 tablespoon orange zest (can replace with lemon or lime zest)
Instructions
- In a food processor, combine fresh cranberries, chopped pecans, and light brown sugar. Pulse until finely chopped, then set aside.
- In a large bowl, cream the unsalted butter and granulated sugar until light and fluffy. Add baking powder, salt, eggs, and orange zest, mixing until well combined.
- Gradually add all-purpose flour to the creamy mixture, stirring until a soft dough forms. Wrap the dough in plastic and chill in the refrigerator for at least 1 hour.
- Divide the dough into two portions and roll each between wax paper into rectangles about 1/4 inch thick.
- Spread the cranberry filling evenly over the rolled dough, leaving a 1/2-inch border. Roll tightly from one short edge and pinch the seam to seal.
- Wrap each log in waxed paper or plastic wrap, then chill in the refrigerator for 24 hours.
- Preheat your oven to 375°F (190°C). Slice the chilled logs into 1/4-inch thick rounds and place on a prepared baking sheet lined with parchment paper.
- Bake for 8-10 minutes or until the bottoms are just golden. Let cool on a wire rack.
Notes
- These cookies can be made gluten-free by using a suitable flour blend.
- For a vegan version, use flaxseed meal for the eggs and vegan butter.
- Soak dried cranberries in orange juice for a sweeter alternative.
- Prep Time: 90 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg