If you’re looking for a sweet treat that brings together buttery crunch and cozy warmth, this Pecan Cranberry Shortbread Cookies Recipe is just what you need. I love this recipe because it elevates simple shortbread with the delightful tartness of cranberries and the rich nuttiness of pecans, creating a perfect balance of flavors. Whether you’re baking for the holidays or just because you want a comforting snack, these cookies never disappoint.
When I first tried these, I was amazed at how easy they were to make and yet so impressive to serve. You’ll find that the crumbly texture combined with bursts of cranberry is addictive, and the pecans add that satisfying crunch that keeps you coming back for more. Trust me, once you make these, they’ll become your go-to cookie recipe for every cozy occasion.
Why You’ll Love This Recipe
- Perfect Balance of Sweet and Tart: The cranberries add just the right pop of tartness to complement the buttery pecans.
- Easy to Make: You don’t need to be a pro baker to pull these off; the recipe is straightforward and forgiving.
- Great for All Occasions: Whether it’s a holiday party or a quiet afternoon with tea, these cookies fit right in.
- Makes Your Kitchen Smell Heavenly: The cinnamon and vanilla scent will make your home feel extra cozy.
Ingredients You’ll Need
The combination of simple pantry staples with fresh pecans and cranberries makes this Pecan Cranberry Shortbread Cookies Recipe both accessible and special. I always recommend using good-quality nuts and dried cranberries for the best texture and flavor.
- GF flour or all-purpose flour: For structure; I often use gluten-free flour to keep it light and tender.
- Baking powder: Helps the dough rise just enough for a soft shortbread texture.
- Ground cinnamon: Adds warmth and complements both pecans and cranberries beautifully.
- Sugar: Sweetens the cookies without overpowering the other flavors.
- Vanilla extract: I find it really enhances the overall aroma and depth.
- Kosher salt: Balances sweetness and brings out the nutty flavor.
- Cold butter: Essential for that crumbly, melt-in-your-mouth texture.
- Buttermilk: Adds moisture and a slight tang that lifts the dough.
- Chopped pecans: Use fresh pecans to get that satisfying crunch and rich flavor.
- Dried cranberries: For tart bursts of fruity goodness in every bite.
Variations
I love making this Pecan Cranberry Shortbread Cookies Recipe my own by swapping out add-ins and adjusting sweetness. Feel free to play around with ingredients based on what you have or your dietary preferences.
- Use white chocolate chips: Adding white chocolate lends a creamy sweetness that pairs wonderfully with the tart cranberries—my family is obsessed with this twist.
- Make it vegan: Swap the butter for a plant-based alternative and use coconut milk instead of buttermilk for a dairy-free treat.
- Try different nuts: Walnuts or almonds work well if you want a different nutty crunch.
- Orange zest addition: A touch of zest brightens up the cookies and complements the cranberries.
How to Make Pecan Cranberry Shortbread Cookies Recipe
Step 1: Prepare Your Dry Ingredients
Start by whisking together the flour, baking powder, cinnamon, sugar, and kosher salt in a large mixing bowl. This ensures that all the dry ingredients are evenly distributed, which is key to consistent flavor and texture throughout your cookies. I like to take a moment here to sift everything together if my flour is clumpy — it really helps with the lightness of the final crumb.
Step 2: Cut in the Butter for That Perfect Shortbread Crumble
Now comes the fun part: adding cold butter. Cut your butter into small cubes and incorporate it into the dry ingredients using a pastry cutter or your fingertips. You’ll want to stop once you see pea-sized crumbs forming—this texture traps air and makes the dough tender and flaky. I discovered that working quickly without letting the butter soften too much results in the best texture.
Step 3: Add Buttermilk and Mix in Pecans and Cranberries
Pour in the buttermilk and mix just until everything comes together; do not overmix or the cookies can toughen up. Then fold in the chopped pecans and dried cranberries, so they’re distributed evenly throughout the dough. You’ll notice the dough is soft but not sticky — just the right consistency for scooping.
Step 4: Shape and Bake the Cookies
Scoop dough onto a prepared baking sheet, spacing each cookie about 2 inches apart. I use a cookie scoop to keep sizes consistent, which helps them bake evenly. Pop them in a preheated 375°F oven and bake for about 12-15 minutes, or until the edges are just turning golden. Keep an eye on them—shortbread can go from perfect to overdone quickly.
Step 5: Cool and Enjoy
Once baked, let your cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This cooling time helps them firm up without breaking apart. I always find that these cookies taste even better the next day once the flavors have fully melded, but it’s hard to wait that long!
Pro Tips for Making Pecan Cranberry Shortbread Cookies Recipe
- Keep Butter Cold: Cold butter creates flakier, crumbly shortbread—avoid letting it melt before baking.
- Don’t Overmix the Dough: Overworking your dough can make the cookies tough instead of tender.
- Toast Your Pecans: Lightly toasting pecans before adding them brings out a deeper, nuttier flavor.
- Use Fresh Dried Cranberries: Avoid overly sweetened or old dried cranberries to get the best tart pop in your cookies.
How to Serve Pecan Cranberry Shortbread Cookies Recipe
Garnishes
I often dust these cookies with a light sprinkle of powdered sugar to add a touch of elegance and extra sweetness. Sometimes, I add a few whole pecans or fresh cranberries on top before baking for an inviting look that impresses guests.
Side Dishes
These cookies go wonderfully with a hot cup of spiced chai tea or a creamy latte. For holiday gatherings, I enjoy serving them alongside a sharp cheddar cheese plate or fresh fruit to balance the sweetness.
Creative Ways to Present
For special occasions, I like to stack these cookies in a pretty glass jar tied with a festive ribbon—makes a perfect gift or centerpiece. Another fun idea is arranging them on a wooden board with nuts, berries, and some honey drizzled around for a rustic dessert display.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Pecan Cranberry Shortbread Cookies in an airtight container at room temperature. They keep wonderfully for up to a week, remaining crisp on the outside and tender inside—perfect for when you want a quick snack any time.
Freezing
I like to freeze baked cookies between parchment paper sheets inside a sealed freezer bag. This method preserves freshness and prevents sticking. When I’m ready to enjoy, I just let them thaw on the counter for about 30 minutes, and they taste just like fresh-baked.
Reheating
If you want to bring back that warm cookie feeling, pop the cookies in a 300°F oven for 5-7 minutes. This refreshes the texture without drying them out, and you’ll get that lovely just-baked smell all over again.
FAQs
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Can I use regular all-purpose flour instead of gluten-free flour?
Absolutely! This Pecan Cranberry Shortbread Cookies Recipe works perfectly with either gluten-free or all-purpose flour. Just be sure to measure properly and adjust baking times if needed, but generally, they bake the same.
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How do I keep the cookies from spreading too much?
Keeping the butter cold and not overmixing the dough are the keys to preventing excessive spreading. Also, chilling the dough briefly before baking can help maintain the cookie shape.
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Can I substitute fresh cranberries instead of dried?
Fresh cranberries have a higher moisture content which can affect the dough consistency and baking time. If you want to experiment, try chopping them finely and using less buttermilk to compensate, but dried cranberries are the most straightforward choice here.
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What is the best way to chop pecans for this recipe?
I recommend chopping pecans coarsely so they maintain texture while blending into the cookie dough evenly. A quick pulse with a knife or food processor usually does the trick without turning them into dust.
Final Thoughts
Honestly, this Pecan Cranberry Shortbread Cookies Recipe holds a special place in my heart because it perfectly captures the cozy, nostalgic feeling of baking at home. It’s that balance of sweet, nutty, and tart that never gets old, plus it’s easy enough to whip up on a weeknight or for a last-minute gathering. I genuinely hope you enjoy making and sharing these cookies as much as I do—consider this recipe your new best friend for any time you need a delicious pick-me-up.
Print
Pecan Cranberry Shortbread Cookies Recipe
- Prep Time: 20 min
- Cook Time: 45 min
- Total Time: 65 min
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This Pecan Pie Cobbler is a decadent Southern-inspired dessert featuring a rich and gooey pecan pie filling topped with a fluffy, buttery cobbler crust. It combines crunchy chopped Fisher pecans with sweet corn syrup and warm spices, baked to golden perfection in a single dish, making it ideal for cozy family gatherings or holiday celebrations.
Ingredients
Pecan Pie Filling
- 1 ½ cups corn syrup
- 2 tsp vanilla extract
- ¼ tsp ground cinnamon
- 3 eggs (room temperature)
- ¾ cup light brown sugar (packed)
- 2 cups Fisher pecans (chopped)
- ⅛ tsp ground allspice
- ½ tsp kosher salt
Cobbler Dough
- 1 ½ cups 1.1 GF flour (or all-purpose flour)
- 1 tbsp baking powder
- ½ tsp ground cinnamon
- ½ cup sugar
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 8 tbsp cold butter
- ¾ cup buttermilk
- 1 cup Fisher pecans (chopped)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F. Lightly butter a 7×10-inch baking dish with at least 2 ½ inches in depth to prevent sticking and allow for easy serving.
- Mix Pecan Pie Filling: In a large bowl, thoroughly combine corn syrup, 2 teaspoons vanilla extract, ¼ teaspoon ground cinnamon, eggs, packed light brown sugar, chopped pecans, ground allspice, and kosher salt. Pour this mixture evenly into the prepared baking dish to form the filling layer.
- Prepare Cobbler Dough Dry Ingredients: In a separate mixing bowl, whisk together the gluten-free or all-purpose flour, baking powder, ½ teaspoon ground cinnamon, sugar, 1 teaspoon vanilla extract, and ½ teaspoon kosher salt until evenly combined.
- Incorporate Butter: Add the cold butter cubes to the dry mixture and use a pastry cutter to cut the butter in until the mixture resembles pea-sized crumbs for a tender cobbler crust.
- Add Buttermilk and Pecans: Pour in the buttermilk and mix gently just until the dough comes together. Fold in the 1 cup chopped Fisher pecans to add texture and flavor.
- Assemble Cobbler Topping: Using a spoon or cookie scoop, dollop equal-sized portions of the cobbler dough evenly over the top of the pecan pie filling, ensuring surface coverage but leaving some gaps for steam to escape.
- Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the cobbler topping is golden brown and the filling is set and bubbly.
- Cool and Serve: Remove from oven and allow to cool slightly before serving. Enjoy this warm, comforting Pecan Pie Cobbler as is or with a scoop of vanilla ice cream for extra indulgence.
Notes
- This Pecan Pie Cobbler beautifully combines crunchy pecans with a sweet, sticky corn syrup and brown sugar filling topped with a fluffy cobbler crust for ultimate comfort dessert vibes.
- Butter the baking dish well to avoid sticking and to help with easy serving.
- Using cold butter cut into the dry mixture is key to achieving a tender, flaky cobbler crust.
- Make sure the eggs are at room temperature to help the filling mix evenly and set properly.
- Allow the cobbler to cool for 10-15 minutes before serving, as this helps the filling thicken and prevents burns from hot syrup.
- Great served warm with whipped cream or vanilla ice cream for a classic dessert twist.
Nutrition
- Serving Size: 1 serving
- Calories: 626 kcal
- Sugar: 68 g
- Sodium: 506 mg
- Fat: 33 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.4 g
- Carbohydrates: 84 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 75 mg
