Fresh baked Cranberry Orange Cookies with a crunchy toasted pecan edge. These might be the perfect Christmas cookies for Santa!
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 can 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.
I went back and forth on whether to dip these in white chocolate, I think they’d be amazing and you could still do it. Let me know if you do. I also think I’ll try this recipe again but slice them thinner and join two together with a strawberry jam filling!
So many ideas but seriously, just serve them up with a glass of ice cold milk or a vanilla latte.
Cranberry Orange Pecan Cookies
- 1 cup pecans
- 10 tbsp unsalted butter melted
- 1/2 cup sugar
- 1 1/4 cups all purpose flour
- 1/2 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 1/2 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.