Pecan Cranberry Shortbread Cookies Recipe

If you’re like me and you love a cookie that’s both buttery and packed with a mix of sweet and tart flavors, you’re going to adore this Pecan Cranberry Shortbread Cookies Recipe. I absolutely love how these cookies balance the rich, crumbly texture of classic shortbread with bursts of juicy cranberries and the satisfying crunch of toasted pecans. The splash of fresh orange zest just elevates everything, giving it a festive twist I look forward to every holiday season.

When I first tried making these, I was amazed at how simple the process was—no complicated steps, just straightforward mixing and chilling. Whether you’re baking for a special occasion or just want a cozy treat with your afternoon tea, this Pecan Cranberry Shortbread Cookies Recipe works beautifully. You’ll find that the dough is forgiving, and the final cookie is a real crowd-pleaser that keeps well, so you can bake ahead for holiday parties or cozy nights in.

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Ingredients You’ll Need

This Pecan Cranberry Shortbread Cookies Recipe revolves around simple pantry staples and fresh flavors that gel beautifully together. A few tips on ingredients will help you bring out the best texture and taste.

• Vegan butter: Make sure it’s softened for easy creaming; this helps give your cookies that rich, tender crumb.
• Light brown sugar: Adds moisture and a slight molasses flavor that deepens the cookie’s sweetness.
• Granulated sugar: For a balanced sweetness and that classic cookie crunch.
• Vanilla extract: Always opt for pure vanilla for the best flavor punch.
• Salt: Enhances and balances all the sweet elements perfectly.
• Chopped pecans: Toast them lightly first to bring out their nuttiness—that step makes all the difference!
• Dried cranberries: Tart and chewy, they add a fantastic fruity zing.
• Orange zest: Freshly grated is best for that bright, citrusy aroma and flavor.
• All-purpose flour: The base of the cookie, providing structure.
• Powdered sugar: For the smooth, sweet glaze that finishes the cookies beautifully.
• Orange juice: Adds a natural tang to the glaze, complementing the zest in the dough.
• Water or almond milk: Just enough to thin the glaze to your liking.

Variations

I love experimenting with this Pecan Cranberry Shortbread Cookies Recipe depending on the season or what nutty flavors I’m craving. Feel free to personalize it as much as you want!

• Nut substitution: Try walnuts or pistachios instead of pecans for a new flavor profile—both give great texture and taste.
• Gluten-free option: Swap all-purpose flour with a gluten-free blend, and you’ll still get tender shortbread that everyone loves.
• Spice it up: Add a pinch of cinnamon or nutmeg for a cozy holiday twist that makes your kitchen smell amazing.
• Chocolate drizzle: Instead of the orange glaze, melt some dark vegan chocolate and drizzle for a decadent finish my family goes crazy for.

How to Make Pecan Cranberry Shortbread Cookies Recipe

Step 1: Toast those pecans for max flavor

Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat. Spread the chopped pecans evenly so each piece toasts beautifully and pop them into the oven for about 5 minutes. Keep a close eye here—they toast fast and you don’t want any burnt bits! Let them cool completely before mixing into your dough for that shell-tingling crunch.

Step 2: Cream the vegan butter and sugars

Using a stand mixer with a paddle attachment or a hand mixer in a large bowl, beat together the softened vegan butter, light brown sugar, and granulated sugar until you get a creamy, fluffy mixture. I love doing this first because it sets the base for that melt-in-your-mouth softness. Then stir in the vanilla extract, salt, and orange zest so the flavors get evenly distributed.

Step 3: Incorporate cranberries, flour, and pecans

Slowly add in all of the dried cranberries and the flour, mixing gently until everything starts coming together. At this point, the dough might look a bit crumbly—that’s totally normal! Here’s the trick I learned: clean your hands and gently squeeze and knead the dough in the bowl until it forms a neat, compact dough ball. Finally, fold in your toasted pecans by hand, being careful not to overwork the dough.

Step 4: Chill and slice the dough log

Shape the dough into a firm log about 2 inches wide and 8 inches long. Wrap it tightly in plastic wrap, parchment paper, or a vegan wax wrap, then refrigerate it for at least 2 hours. Chilling is key here—it helps the dough firm up and makes slicing easier so your cookies keep their shape. When ready, let the log sit at room temperature for about 15-20 minutes to soften slightly before slicing.

Step 5: Bake the cookies to golden perfection

Preheat your oven again to 350°F and line your baking sheet. Using a very sharp, preferably serrated knife, slice the dough log into rounds about 1/2 to 3/4 inch thick. Don’t be shy about thickness—thicker slices help keep the cookies from crumbling. Arrange them about 1/2 inch apart on your baking sheet. Bake for anywhere between 18 and 25 minutes, keeping an eye out for a golden edge. Once done, cool completely on the tray.

Step 6: Drizzle with orange glaze and enjoy!

While the cookies cool, mix powdered sugar, orange juice, vanilla extract, and just a smidge of water or almond milk to make a smooth glaze. Be careful adding liquid a little at a time because the glaze thickens or thins quickly. Once cookies are fully cooled, drizzle your glaze over and let it set. Now you’re ready to savor that perfect bite of pecan, cranberry, and shortbread bliss!

How to Serve Pecan Cranberry Shortbread Cookies Recipe

Garnishes

I usually keep garnishes simple for these cookies because the orange glaze is so lovely on its own. Sometimes I sprinkle a tiny pinch of finely grated orange zest or a few whole toasted pecans on top of the glaze before it sets—it just adds a little extra flair and texture that my guests always notice.

Side Dishes

These cookies pair wonderfully with a hot cup of spiced tea or coffee—perfect for cozy winter afternoons. I also like serving them alongside a light fruit salad or a creamy vegan hot chocolate for a delightful snack spread.

Creative Ways to Present

For holiday gifting or parties, I love stacking these cookies in a pretty tin with parchment paper separators, tied up with a ribbon and a sprig of fresh rosemary or a cinnamon stick. Another fun idea I tried was arranging them on a large platter with clusters of fresh cranberries and orange slices—they make a festive centerpiece that everyone can nibble on.

Make Ahead and Storage

Storing Leftovers

I store leftover Pecan Cranberry Shortbread Cookies in an airtight container at room temperature, and they stay fresh for up to a week. I’ve found that layering parchment paper between the cookies prevents them from sticking or breaking. It’s so handy when I want to make a batch ahead and enjoy them over several days.

Freezing

If you want to freeze them, slice the dough log first and freeze the raw rounds on a baking sheet until solid. Then transfer to a freezer-safe bag or container. When ready to bake, just pop them straight into a preheated oven, adding a couple of extra minutes to the baking time. This trick has saved me more than once during busy holidays.

Reheating

I warm leftover cookies gently in a low oven (about 300°F for 5 minutes) to revive that fresh-baked softness. Avoid microwaving since it can make the texture rubbery. The glaze softens beautifully and the pecans regain a little crunch, making the cookie taste freshly baked again.

FAQs

Final Thoughts

I hope you give this Pecan Cranberry Shortbread Cookies Recipe a try soon because it’s truly become a favorite in my kitchen that I love sharing with friends and family. There’s something so comforting about that buttery crumb paired with the bright burst of cranberry and orange—like a little holiday hug in cookie form. Plus, they’re easy to make, versatile, and look beautiful on any cookie plate. Trust me, you’ll enjoy making (and eating!) these as much as I do.

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