White Chocolate Cranberry Pecan Cookies

Nothing says the holidays like the taste of cranberries and toasted nuts. In this recipe, we take a classic cookie batter and give it a holiday twist with a subtle flavor or oranges and cranberries, accented by white chocolate and crunchy nuts. Delicious!


White Chocolate Cranberry Pecan Cookies

Gather Your Tools:

Mixing bowls

Measuring cups

Measuring spoons


Cookie scoop, optional

Ultra Cuisine Baking Pan and Rack Set


Gather Your Ingredients:

1 cup salted butter, room temperature

¾ cup light brown sugar, packed

¾ cup granulated white sugar

1 teaspoon vanilla

2 large eggs, lightly beaten

2 ¼ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon grated orange rind

1 12-ounce bag white chocolate chips

1 cup dried cranberries

2/3 cup chopped pecans


Get Ready to Bake:

  1. Preheat oven to 375 degrees.
  2. In large bowl, combine butter, brown sugar, white sugar, and vanilla, and mix until well combined and creamy.
  3. Add eggs, one at a time and blend.
  4. In second bowl, combine flour, baking soda, salt, and orange rind.
  5. Add flour mixture a little at a time to butter, mix, and repeat until all flour is added.
  6. When dough is smooth, fold in white chocolate chips, cranberries, and pecans.
  7. Drop by spoonful onto baking sheet.
  8. On middle oven rack, bake for 9-12 minutes, depending on cookie thickness and desired crispiness. Cookies should be golden but not brown.
  9. Remove cookies to baking rack to cool.
Baker’s Bits: Experiment with your favorite dried fruits and nuts for a sweet treat that’s sure to please. Store cookies in airtight containers or freeze in zippered storage bags.

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