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Cranberry Pecan Cookies Recipe

Cranberry Pecan Cookies Recipe

“These are so tasty and simple to prepare!” Each delightful little cookie is loaded with cranberries, nuts and vanilla, giving them the taste of a treat that’s been slaved over. Louise Hawkins - Lubbock, Texas
TOTAL TIME: Prep: 10 min. Bake: 10 min./batch YIELD:45 servings


  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough, softened
  • 1 cup chopped pecans
  • 2/3 cup white baking chips
  • 2/3 cup dried cranberries
  • 1 teaspoon vanilla extract


  • 1. Preheat oven to 350°. In a large bowl, combine cookie dough, pecans, chips, cranberries and vanilla. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets.
  • 2. Bake 10-12 minutes or until lightly browned. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container. Yield: about 3-1/2 dozen.

Nutritional Facts

1 each: 87 calories, 5g fat (1g saturated fat), 4mg cholesterol, 50mg sodium, 10g carbohydrate (5g sugars, trace fiber), 1g protein

Reviews for Cranberry Pecan Cookies

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Reviewed Feb. 11, 2014

"Don't let the simplicity of this recipe turn you off, these are gourmet cookies! Not only did they look beautiful with it's overflowing mix-ins but the rich taste was outstanding. They also make a great bar dessert. Simply put into greased 11 x 13 glass pan, bake 350 degrees about 20 minutes. Keep a close on it so it doesn't over bake. They look fabulous on a dessert table!

Update: Have made these using one box of Krusteaz Sugar Cookie Mix. Equally wonderful."

Reviewed Nov. 11, 2010

"These taste GREAT! Want to make them REALLY festive looking? Melt white chocolate chips or almond bark with a spoonful of vegetable shortening. Let cool. Put in a piping bag and pipe "drizzles" across each cookie."

Reviewed Aug. 7, 2010

"Awesome!! And soooo easy!!"

Reviewed Apr. 23, 2010

"This is a great fast recipe my entire family loved! It also freezes well! I've made it several times and it was a big hit at the family reunion!"

Reviewed Feb. 17, 2010

"Made these cookies today, but made them using a 3-lb. tub of cookie dough which I had purchaed from the bakery dept. Since I used a 3-lb tub of cookie dough, I added 2-1/2 tsp of vanilla extract, 1-1/2 cups of ivory white chips, then divided the dough in half, and to one half I added 3/4 cup of dried cranberries, and to the other, I added 3/4 cup of dried cherries, and to both halves I added, 3/4 cup of chopped pecans. I used my Pampered Chef

medium scoop (2 tablespoon scoop) to make each cookie, then I rolled each into a dough ball, and then flattened each somewhat onto a Pampered Chef Stoneware to bake the cookies. Baked the cookies exactly for 15 minutes. Mmm, both kinds of cookies tasted good, but personally I think I prefer the dried cranberries over the dried cherries. Louise, these cookies were very good, and I'd like to thank you for the recipe."

Reviewed Dec. 21, 2009

"Store did not have refrigerated sugar cookie dough, so I bought the packets of cookie mix and followed the directions for drop cookies. I added in the other ingredients from the recipe. They were delicious!"

alice clary
Reviewed Nov. 25, 2009

"excellent and tasty/can't get enough

simple to make"

Reviewed Sep. 8, 2009

"I made a batch to take to work and they didn't even last until 9:00! VERY GOOD!!! My office crew are my "guinea pigs" and they love it when I bring in new treats. This is definitely a keeper!"

Reviewed Sep. 4, 2009

"I added 1-tsp of lemon zest for a fresh zing and used choc chips. Everyone is asking for the recipe!!!!!"

Reviewed Aug. 29, 2009

"I made these with dried cherries instead and they were very, very good!! I will be making them again soon!"

Reviewed Aug. 12, 2009

"this is a great cookie! Love the combination of the three ingredients - will make a double batch the next time - didn't last long - very, very tasty!!"

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