Thank you so much for all the sweet messages congratulating our family on our first year anniversary! Blended families are difficult and behind the scenes it’s not perfect but we are trying hard. It’s a continuing process and it’s not easier by any means but worth it. Today I’m posting our last recipe of the year! These cranberry white chocolate pecan cookies are amazingly delicious and have a beautiful cracked appearance to them.
Why did I add pecans? You don’t have to but pecans to me always symbolize this time of year. Some of my favorites are:
Chocolate Pecan Pie –This pie starts out the season by making it’s appearance at Thanksgiving.
Candied Pecans–Made with coconut sugar so they are healthier. Right?
Candied Pecan Snickerdoodles–This recipe goes CRAZY this time of year on our website! It’s like having candied pecans and sugar cookies cooking in your oven at the same time! The smell that goes through the house while these bake is A-M-A-Z-I-N-G.
But today we are going to make some delicious cranberry white chocolate pecan cookies. I’ve made cranberry and white chocolate combinations before but never posted them. I think cranberry and white chocolate also symbolize the holiday winter season too so I’m rolling it all together into a cookie. Cookies just make life better.
Cranberry White Chocolate Pecan Cookies
- 3 cups all-purpose flour (can substitute gluten free flour blend)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature (can substitute dairy free)
- 1 cup packed light brown sugar (can substitute coconut sugar)
- 1 cup granulated sugar (can substitute calorie free sugar if it’s a 1:1 blend)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1-2 teaspoons water
- 1 cup white chocolate chips (can substitute dairy free chips)
- 1 cup dried cranberries
- 1/2-1 cup chopped pecans (optional)
- Preheat oven to 350 degrees. Lightly grease or line a cookie sheet with parchment paper.
- In a mixing bowl, cream the butter and sugar together for 2-3 minutes at medium speed until mixture becomes light and fluffy. Stop the mixer, scrape the sides of the bowl, then turn mixer to low and pour in eggs, vanilla and water. Mix just until blended.
- Stir in the flour, baking soda, baking powder, and salt. Continue mixing just until flour mixture is blended and mixture is smooth. Fold in the cranberries, chocolate chips and pecans (if using). Stir just until mixed in.
- Roll dough into tablespoon sized balls and place several inches apart on the cookie sheet to allow for spreading while cooking.
- Bake at 350 degrees for 10-12 minutes or until edges are browned. Remove from oven and allow to cool on the cookie sheet for several minutes before moving to a cooling rack.
Notes: You can roll the dough into balls and freeze for up to one month before baking. Make sure to store in an airtight freezer bag. Baked cookies can be stored in an airtight container for several days or in the freezer for several weeks.
Recipe Adapted From Two Peas and Their Pod
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