I absolutely love how this Pecan Cranberry Shortbread Cookies Recipe brings together the rich, buttery flavor of pecans with the tartness of dried cranberries and a bright hint of fresh orange zest. It’s one of those treats that feels both cozy and festive, perfect for holiday gatherings or just a special afternoon snack with your favorite cup of tea. When I first tried this recipe, the combination of textures and flavors instantly made it a family favorite — I’m sure you’ll feel the same once you take your first bite!
What makes this Pecan Cranberry Shortbread Cookies Recipe really stand out is how effortless it is to prepare, despite looking and tasting fancy. The dough comes together beautifully even if you’re not a seasoned baker, and the resulting cookies hold their shape but stay tender and crumbly in all the right ways. Plus, the optional orange glaze adds just the right touch of sweetness without overpowering the delicate flavors, making these cookies a crowd-pleaser every single time.
Why You’ll Love This Recipe
- Flavorful and Festive: The pecans, cranberries, and orange zest make each bite a delightful balance of sweet, tart, and nutty.
- Simple yet Special: Easy to make with just a few ingredients, but always feels like a treat worth sharing.
- Perfect Texture: Tender shortbread crumb with satisfying crunch from pecans.
- Versatile for Any Occasion: Whether holiday gift-giving or everyday indulgence, these cookies fit right in.
Ingredients You’ll Need
Each ingredient in this Pecan Cranberry Shortbread Cookies Recipe plays a key role in building those classic buttery shortbread notes with a lovely fruity twist. Using quality vegan butter and fresh orange zest really takes it to the next level, and toasting the pecans brings out the best nutty flavor.
- Vegan butter: Make sure it’s softened but not melted for easy creaming with sugars.
- Light brown sugar: Adds moist sweetness and a hint of caramel flavor to the dough.
- Granulated sugar: Helps with structure and crispness in the shortbread.
- Vanilla extract: Enhances the warmth of the other flavors.
- Salt: Balances the sweetness and intensifies the nutty flavor.
- Chopped pecans: Toasted pecans lend crunch and rich nuttiness essential to this recipe.
- Dried cranberries: Tart and chewy, they contrast beautifully with the buttery dough.
- Orange zest: Freshly grated for a vibrant citrus kick — don’t be tempted to skip this!
- All-purpose flour: The base of the shortbread, sifted if you want extra tender cookies.
- Powdered sugar (for glaze): Adds sweetness and smooth texture to the drizzle.
- Orange juice: Just a splash to bring the glaze together with more citrus brightness.
- Water or almond milk: To thin the glaze—add slowly so it’s not too runny.
Variations
I’ve played around with a few tweaks to this Pecan Cranberry Shortbread Cookies Recipe over time, and I encourage you to make it your own. Whether you want to swap nuts, try different dried fruits, or even adjust sweetness — it all works! Feel free to experiment and see what you love most.
- Nut swap: I’ve replaced pecans with toasted walnuts or almonds to change up the nutty flavor while keeping the satisfying crunch.
- Fruit swap: Dried cherries or chopped dried apricots make lovely alternatives if cranberries aren’t your favorite.
- Gluten-free: Use a gluten-free all-purpose flour blend and watch for altered baking times; the texture will still be delicious.
- Extra zest: Adding a hint of lemon zest with the orange gives a fresh twist that’s bright and zingy.
How to Make Pecan Cranberry Shortbread Cookies Recipe
Step 1: Toast the Pecans
Preheat your oven to 350°F and line a baking sheet with parchment or a silicone mat. Spread the chopped pecans evenly and toast them for about 5 minutes. Keep a close eye here—they can burn quickly! Let them cool completely before mixing them in; this step really boosts their flavor and crunch.
Step 2: Cream Butter and Sugars
In a standing mixer or with a hand mixer, beat the softened vegan butter with both the light brown sugar and granulated sugar until creamy and smooth. This usually takes around 2-3 minutes and helps create that classic shortbread tenderness. Once creamy, mix in vanilla, salt, and the freshly grated orange zest so those lovely citrus oils infuse the dough.
Step 3: Add Cranberries and Flour, Then Knead
Mix in the dried cranberries and gradually add the flour. The dough might look crumbly at first—that’s totally normal! The secret trick is using your clean hands to gently squeeze and knead the dough together until it forms a firm, cohesive log. This hands-on step really helps all the ingredients blend perfectly.
Step 4: Stir in Pecans and Chill
Fold the toasted pecans into the dough by hand, just until combined so they stay chunky and don’t break down. Shape the dough into a tight log, about 2 inches wide and 8 inches long. Wrap it well in plastic wrap or parchment, and chill in the fridge for at least two hours. This resting time helps the dough firm up, making clean slices easier later on.
Step 5: Slice and Bake
Take the dough out and let it sit for 15-20 minutes to soften slightly—this keeps edges from cracking when you slice. Preheat the oven again to 350°F and line your baking sheet. Use a very sharp serrated knife to cut the dough into ½ to ¾ inch thick cookies. If any crumble, simply press them back together gently. Place them spaced about ½ inch apart and bake for 18 to 25 minutes until the edges turn golden and the aroma fills your kitchen.
Step 6: Prepare and Drizzle the Glaze
While the cookies cool completely on the baking sheet, whisk together powdered sugar, orange juice, vanilla extract, and a splash of water or almond milk to make a smooth glaze. Go slowly with the liquid—the mixture should be thick but pourable. Drizzle the glaze over the cooled cookies, let it set, and you’re ready to enjoy those perfect bites!
Pro Tips for Making Pecan Cranberry Shortbread Cookies Recipe
- Keep Pecans Toasted but Not Burnt: Toasting only 5 minutes is enough; burnt nuts can give bitterness, so don’t walk away.
- Hand Kneading Is Key: Don’t skip squeezing the dough by hand — it’s how the crumb sticks together perfectly without overmixing.
- Slice When Slightly Warm: If chilled dough is too hard to cut, let it soften briefly so you get clean, thick slices that hold up when baking.
- Drizzle Wisely: Add glaze a little at a time — too much liquid can make the icing runny; thicker is better for beautiful results.
How to Serve Pecan Cranberry Shortbread Cookies Recipe
Garnishes
When I serve these cookies, I like to keep things simple but elegant: a light dusting of extra powdered sugar or a small sprinkle of finely chopped toasted pecans right after glazing adds a beautiful finishing touch. Sometimes I add a tiny twist of fresh orange zest on top for bursts of color and freshness, which really makes the cookies pop on a holiday platter.
Side Dishes
This recipe pairs wonderfully with a cup of chai tea or freshly brewed coffee — the warm spices and rich drinks complement the nutty and citrus flavors in the cookies. For parties, I love pairing these with a rich hot chocolate or even a glass of chilled vegan eggnog for a festive touch.
Creative Ways to Present
For holiday gatherings, I like to arrange the cookies in a rustic wooden box lined with parchment and some sprigs of holly or rosemary as natural décor. Wrapping them individually in parchment and tying with twine makes a charming homemade gift. You could even stack them with wax paper in between layers inside a festive tin for an irresistible edible present!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, and they usually stay fresh and tender for up to a week. It’s best to keep them separate from very moist or strongly scented foods so they don’t pick up unwanted flavors. If you notice they’re drying out, a slice of fresh bread in the container can help maintain moisture.
Freezing
To freeze, I wrap the cookie dough log tightly in plastic wrap and then put it inside a freezer-safe bag. You can slice and bake cookies straight from frozen—just add a couple more minutes to the baking time. Or, freeze baked cookies separately layered between parchment paper in a sealed container. Both methods work great for enjoying these treats later.
Reheating
If you want to refresh the cookies after storing or freezing, warming them gently in a 300°F oven for about 5 minutes brings back that freshly baked warmth and softness. Avoid microwaving as it can make them too soft or chewy in spots. That little oven revival makes these cookies taste like they just came out of your kitchen again.
FAQs
-
Can I make these Pecan Cranberry Shortbread Cookies Recipe without nuts?
Absolutely! If you have a nut allergy or just prefer no nuts, simply omit the pecans or substitute them with seeds like pumpkin or sunflower seeds for a crunchy texture. The cookies will still be delicious and hold together well thanks to the butter and flour.
-
How do I prevent my shortbread cookies from spreading too much during baking?
Because this dough is firm and chilled, it doesn’t spread much. Make sure you chill the dough log well before slicing and avoid slicing the cookies too thin. Thick slices (½ to ¾ inch) keep the shape intact and bake evenly into tender, buttery shortbread.
-
Can I use regular butter instead of vegan butter?
Yes, regular butter works in this recipe and will give a slightly richer flavor. The baking times and texture will be very similar. I often switch between vegan and regular butter depending on what I have, and both versions turn out fantastic.
-
How long will these cookies keep fresh?
Stored properly in an airtight container at room temperature, these cookies will stay fresh and tasty for up to a week. You can also freeze them for longer storage without losing quality.
-
Can I prepare the dough ahead of time?
Definitely! The dough can be shaped into a log and stored in the refrigerator for up to 48 hours before baking. This makes it a great make-ahead option for busy days or holiday prep.
Final Thoughts
This Pecan Cranberry Shortbread Cookies Recipe has truly become one of my go-to treats, especially around the holidays. There’s something so comforting about the buttery, crumbly texture paired with the bright fruits and toasted nuts—it’s like happiness in cookie form. I hope you’ll try making this at home and share it with friends or family. Once you do, I’m sure these cookies will be on your favorites list too, just like they are in mine!
Print
Pecan Cranberry Shortbread Cookies Recipe
- Prep Time: 2 hr 10 min
- Cook Time: 20 min
- Total Time: 2 hr 30 min
- Yield: About 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Pecan Cranberry Shortbread Cookies combine the rich, buttery flavor of vegan butter with the natural sweetness of pecans and tartness of dried cranberries, all brightened by fresh orange zest. This delightful holiday cookie recipe features a crisp shortbread texture with a soft citrus glaze drizzle that adds an extra layer of flavor and elegance. Perfect for festive occasions or a cozy treat any time of year.
Ingredients
Cookie Dough
- 1 stick (1/2 cup) vegan butter, softened
- 1/4 cup (51g) light brown sugar
- 1/8 cup (31g) granulated sugar
- 1 teaspoon (4g) vanilla extract
- 1/2 teaspoon (3.5g) salt
- 1/2 cup (3 ounces or 60g) chopped pecans
- 1/2 cup (68g) dried cranberries
- Zest of 1 orange (4g or about 1/2 tbsp)
- 1 1/4 cups (150g) all purpose flour
Orange Vanilla Glaze
- 1/2 cup powdered sugar
- 1/2 tablespoon orange juice
- 1/4 teaspoon vanilla extract
- Water or almond milk, as needed to thin
Instructions
- Toast the pecans: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. Spread the chopped pecans evenly on the baking sheet and toast them in the oven for 5 minutes, watching carefully to prevent burning. Once toasted, remove and cool completely.
- Mix butter and sugars: In a stand mixer with a paddle attachment or a large mixing bowl using a hand mixer, beat the softened vegan butter with the light brown sugar and granulated sugar until creamy and well combined. Add the vanilla extract, salt, and freshly grated orange zest, continuing to beat until incorporated.
- Add cranberries and flour: Gradually add the dried cranberries and all-purpose flour to the butter mixture. Beat slowly to combine, noting that the dough will appear crumbly at this stage.
- Knead the dough: Using clean hands, gently squeeze and knead the crumbly dough together until it forms a compact, cohesive cookie dough. Fold in the cooled toasted pecans by hand just until evenly distributed.
- Shape and chill: Form the dough into a tight log approximately 2 inches in diameter and 8 inches long. Wrap the log securely in plastic wrap, parchment paper, or a vegan wax wrap. Refrigerate the dough for at least 2 hours to firm up.
- Preheat oven: When ready to bake, remove the dough from the refrigerator and let it sit at room temperature for 15-20 minutes to soften slightly. Meanwhile, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Slice cookies: Using a very sharp knife (a serrated knife works best), slice the dough log into 1/2 to 3/4 inch thick slices. Thick slices help prevent crumbling. If any cookies crumble, gently press them back together with your hands. Arrange the cookies spaced about 1/2 inch apart on the prepared baking sheet.
- Bake: Bake the cookies in the preheated oven for 18 to 25 minutes, or until they turn golden brown. Remove the baking sheet from the oven and let the cookies cool completely on the sheet.
- Prepare the glaze: While the cookies cool, mix together the powdered sugar, orange juice, and vanilla extract in a small bowl. Thin the glaze with water or almond milk as needed, adding small amounts at a time to avoid making it too runny. Stir until smooth.
- Drizzle cookies: Once the cookies are completely cooled, drizzle the orange vanilla glaze over them as desired. Allow the icing to harden before serving or storing.
- Storage: Store the finished cookies in a sealed container at room temperature for up to 7 days, maintaining freshness and flavor.
Notes
- Chunks of naturally sweet & buttery pecans pair beautifully with tart and chewy cranberries, while the fresh orange zest adds a bright, festive kick.
- Use a sharp serrated knife to slice the cookie log for clean edges and to minimize crumbling.
- The dough will be crumbly before kneading but should come together smoothly when pressed by hand.
- The cookies do not spread much during baking, so spacing them about 1/2 inch apart is sufficient.
- The orange vanilla glaze should be thin but not watery; add liquid gradually to achieve the perfect consistency for drizzling.
- For a vegan glaze, use almond milk or any plant-based milk instead of water if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 10 g
- Sodium: 75 mg
- Fat: 2.8 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0 g
- Carbohydrates: 16.8 g
- Fiber: 0.7 g
- Protein: 1.1 g
- Cholesterol: 0 mg
