Fresh baked Cranberry Orange Cookies with a crunchy toasted pecan edge. These might be the perfect Christmas cookies for Santa!

Fresh baked Cranberry Orange Cookies on a plate

Since December 1st, my social media feeds have been packed full of some of the most awesome cookie recipes so yeah, Christmas isn’t just all about the gifts, the food is mind-blowing!

If you’re still looking for an easy cookie recipe, then I have to throw this one in the ring. Cranberry orange cookies are a total Christmas flavor. I should know because I’m seriously addicted to those cranberry orange scones from Starbucks! That’s where the inspiration came from for these 10 minute mega buttery cookies. They sort of remind me of shortbread which, being from Scotland I could eat everyday!

Another great reason to make these cranberry orange cookies, as if you need any reason, is because they’re slice and bake and completely fuss free. No scooping or rolling to be done here. Once you get the dough shaped into long tubes, you roll them in toasted chopped pecans. You could also use macadamia or hazelnuts if pecans don’t do anything for you, but don’t skip the toasted recipe step. It’s so important to get that toasty crunch in every bite.

Fresh baked Cranberry Orange Cookies dough in a mixer

ingredients needed for your cranberry orange cookies

  • Pecans- Chopped and toasted will make these cookies taste so good and that pecan crunch is vital!
  • Butter- High quality European butter is always better for cookies due to its high butterfat content.
  • Sugar-
  • Flour- All purpose is perfect to use.
  • Dried cranberries-
  • Orange zest-

tips for making the best cookies

  • Work the dough as little as possible or it could become tough which will lead to tight textured cookies.
  • Fresh juicy oranges will give you the best zest and orange flavor. Oranges that have been sitting will not yield good zest.
  • Once the cookies have been shaped into a log, they must be allowed to rest in the fridge for at least 30 minutes. This will help make them much easier to slice.
  • These cookies do not spread much so you should be able to place at least 12 on each baking pan.
  • The cookies are done when the edges begin to turn a light golden color. They will feel soft and underbred as they come out of the oven but will harden as they cool.

Fresh baked Cranberry Orange Cookies

Are these cookies easy to make?

They are super easy to make and can be a great project for the kids once the holidays arrive.

what do cranberries taste like?

They taste like tart cherries and are loaded with antioxidants and vitamins.

Are these cookies soft or crunchy?

These cranberry orange cookies are more like a shortbread cookie but not as hard as a gingerbread cookie.

can I freeze the dough before I bake it?

This is a great idea as you can have cookie dough on hand for any occasion. The dough log will need to sit at room temperature for about 10 minutes before being able to be sliced.

Fresh baked Cranberry Orange Cookies

more holiday cookies

Cranberry Orange Pecan Cookies

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12 cookies
Calories: 120kcal
Author: foodnessgracious
Fresh baked Cranberry Orange Cookies with a crunchy toasted pecan edge. These might be the perfect Christmas cookies for Santa!
Print Recipe


  • 1 cup pecans
  • 10 tbsp unsalted butter melted
  • ½ cup sugar
  • 1 ¼ cups all purpose flour
  • ½ cup dried cranberries
  • 1 whole orange zest


  • Preheat the oven to 350 degrees F.
  • In a small pan over a medium heat, toast the pecans until they turn slightly dark. Chop and spread onto a piece of parchment paper.
  • In the bowl of an electric stand mixer, add the melted butter, sugar, flour,cranberries and orange zest.
  • Mix on low speed until the mixture forms a dough.
  • Dump the dough onto your work surface and divide it into two pieces. Roll each piece into a tube about 1 ½ inches wide.
  • Roll the cookie dough in the chopped pecans making sure that plenty of nuts stick to the dough.
  • Place on a tray and let rest in the fridge for 15 minutes.
  • Once the dough has become firmer, slice into 1/2 inch thick pucks and place on a baking sheet covered with parchment paper or a silpat mat.
  • Bake in the oven for 12 minutes and then transfer to a wire rack to cool.


Serving: 1cookie | Calories: 120kcal