Pecan Cranberry Cookies

This cookie is quick and easy to prepare and makes a great option for your holiday baking parties and is also wonderful for a cookie swap. Each bite is full of cranberries and pecans with a hint of vanilla. You can also replace the pecans with your favorite nut if desired!

Pecan Cranberry Cookies Recipe by Brenda Walsh

Download and Print the Recipe Recipe Download (Vegan)

Download and Print the Recipe Recipe Download (Regular)

Guest: Hannah Steele

(VEGAN)

Ingredients:
  • ¾ cup sugar
  • ¾ cup firmly packed brown sugar
  • ½ cup room temperature margarine
  • ¼ cup + 2 Tbsp. unsweetened original almond milk
  • 1 tsp. vanilla
  • 3 cups all-purpose flour
  • 1 Tbsp. cornstarch
  • 1 Tbsp. water
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. cinnamon
  • 1 tsp. salt
  • 1 cup dried cranberries
  • 1 cup coarsely chopped pecans
Directions:

Preheat oven to 375˚. Spray a cookie sheet with non-stick cooking spray or use a silicone baking mat.

Cream sugar and margarine together in a large mixing bowl until smooth and creamy. Add almond milk, vanilla, and water then beat until creamy.

Mix flour, cornstarch, baking powder, baking soda, cinnamon, and salt together in a separate bowl. Add slowly to wet mixture until beat until combined. Then stir in pecans and cranberries.

Using a medium-sized cookie scoop or roll into 2-inch ball (approximately 1½ Tbsp dough), place on cookie sheet 2 inches apart, then flatten slightly with the palm of your hand.

Bake 10-15 minutes or until slightly golden around the edges. Let rest on pan until cool before transferring to a cooling rack. Dust warm cookies with powdered sugar if desired.

Yields: 14, 4-inch cookies


(REGULAR) NON-VEGAN

Ingredients:
  • ¾ cup sugar
  • ¾ cup firmly packed brown sugar
  • ½ cup room temperature butter
  • ¼ cup + 2 Tbsp half and half
  • 1 tsp. vanilla
  • 1 large egg
  • 3 cups all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. cinnamon
  • 1 tsp. salt
  • 1 cup dried cranberries
  • 1 cup coarsely chopped pecans li
Directions:

Preheat oven to 375˚. Spray a cookie sheet with non-stick cooking spray or use a silicone baking mat.

Cream sugar and butter together in a large mixing bowl until smooth and creamy. Add half and half, vanilla, and egg, and beat until creamy.

Mix flour, baking powder, baking soda, cinnamon, and salt together in a separate bowl. Add slowly to wet mixture until beat until combined. Then stir in pecans and cranberries.

Using a medium-sized cookie scoop or roll into 2-inch ball (approximately 1 ½ Tbsp dough), place on cookie sheet 2 inches apart, then flatten slightly with the palm of your hand. p

Bake 10-15 minutes or until slightly golden around the edges. Let rest on pan until cool before transferring to a cooling rack. Dust warm cookies with powdered sugar if desired.

Yields: 14, 4-inch cookies

Cooking with Miss Brenda

Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!

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Kids Club for Jesus Studio and Leadership Center is a 501c(3) Non-profit orginization. Please visit our profile on Guidestar