Pecan Cranberry Shortbread Cookies Recipe

If you’re searching for that perfect balance of buttery richness and a bright fruity twist, you’re going to love this Pecan Cranberry Shortbread Cookies Recipe. I absolutely love how these cookies come together—the crunch of toasted pecans, the tart-chewy burst of cranberries, and a touch of fresh orange zest that makes every bite so festive and fresh. They’re perfect for holiday gatherings, gifting, or just a cozy afternoon tea break.

When I first tried making these, I struggled with shortbread that felt too crumbly or dry, but this recipe nails that tender, melt-in-your-mouth texture every single time. Plus, you’ll find that the drizzle of orange glaze on top not only looks beautiful but adds a glossy sweetness that you won’t want to skip. I promise, once you make this Pecan Cranberry Shortbread Cookies Recipe, it’ll be one of your go-to favorites too!

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Ingredients You’ll Need

The ingredients in this Pecan Cranberry Shortbread Cookies Recipe come together beautifully, giving you that classic crumbly shortbread enhanced by the nutty pecans and tart cranberries. Plus, the orange zest and juice add a fresh zing that really brightens the whole cookie.

• Vegan butter: Make sure it’s softened to room temperature for easy creaming and a soft dough.
• Light brown sugar: Adds a subtle molasses depth that helps the cookies stay soft.
• Granulated sugar: Balances sweetness and helps with the cookie’s crisp edges.
• Vanilla extract: Enhances the overall flavor, giving warmth and complexity.
• Salt: Key for balancing sweetness and highlighting the pecans and cranberries.
• Chopped pecans: Toast them to bring out their richest flavor and crunch.
• Dried cranberries: Choose plump and chewy for the best texture contrast.
• Orange zest: Freshly grated is best—it’s what gives these cookies their festive sparkle.
• All-purpose flour: Provides the structure for your cookies.
• Powdered sugar: Used in the glaze, it adds sweetness and delicate texture.
• Orange juice: Just a bit to thin the glaze and underscore the orange flavor.
• Water or almond milk: Use sparingly to adjust glaze consistency.

Variations

I love customizing this Pecan Cranberry Shortbread Cookies Recipe depending on the season or what I have on hand—you can make it your own and still get amazing results!

• Nut Swap: I’ve replaced pecans with walnuts or almonds when I needed a change, and it still turns out great with just a slightly different crunch.
• Fruit Variations: Sub dried cherries or blueberries for cranberries to change the fruity tartness without losing texture.
• Spiced Up: A pinch of cinnamon or cardamom in the dough adds a warm spice note I personally adore during colder months.
• Gluten-Free: You can try a gluten-free flour blend, but I recommend experimenting in small batches as texture will vary.

How to Make Pecan Cranberry Shortbread Cookies Recipe

Step 1: Toast the Pecans for Maximum Flavor

First things first: preheat your oven to 350°F and spread your chopped pecans evenly on a lined baking sheet. Toast them for about 5 minutes, but watch carefully—they can burn quickly! This little step brings out a deeper nutty flavor that makes all the difference. Once toasted, set them aside to cool completely while you prepare the dough.

Step 2: Cream Butter and Sugars

Using a mixer—either a stand or hand-held—beat the softened vegan butter with the light brown and granulated sugars until the mixture becomes creamy and smooth, which usually takes 2-3 minutes. This is one of those steps where patience really pays off because it sets the stage for a tender cookie crumb. Then, mix in the vanilla extract, salt, and the fragrant orange zest.

Step 3: Combine the Dough

Add the dried cranberries and flour to your butter-sugar mixture. Beat slowly on low speed until the dough just comes together—it’ll look crumbly, which is totally normal. Here’s a little secret I learned: use your clean hands to squeeze and gently knead the dough right in the bowl until it sticks together. Then fold in your cooled toasted pecans by hand so they don’t get crushed.

Step 4: Chill and Shape the Dough

Form the dough into a compact log about 2 inches wide and 8 inches long. Wrap it tightly in plastic wrap or parchment paper and chill it in the fridge for at least 2 hours. This chilling step makes slicing the cookies much easier and helps preserve their shape during baking.

Step 5: Slice and Bake

After chilling, let the dough sit at room temperature for 15-20 minutes to soften slightly—this prevents cracking when slicing. Use a very sharp knife (a serrated one works great) to cut the log into slices about 1/2 to 3/4 inch thick. Place the slices on your lined baking sheet about 1/2 inch apart since these cookies won’t spread much. Bake at 350°F for 18 to 25 minutes until they’re beautifully golden around the edges. Let them cool completely on the tray.

Step 6: Prepare and Drizzle the Glaze

While the cookies cool, mix your powdered sugar, orange juice, and vanilla extract in a small bowl until smooth. Add a splash of water or almond milk very gradually—just enough to make it drizzlable but not too runny. Drizzle the glaze artfully over the cooled cookies, then let it set before enjoying or storing.

How to Serve Pecan Cranberry Shortbread Cookies Recipe

Garnishes

I like to sprinkle a tiny pinch of extra powdered sugar on top after the glaze has set for an elegant snowy look. Occasionally, I add a little fresh orange zest for that extra pop of color and aroma—it makes a pretty presentation and suits the flavor beautifully.

Side Dishes

These cookies are wonderful paired with a hot cup of chai, herbal tea, or a rich, dark coffee. For holiday brunches, I love serving them alongside spiced fruit compotes or a smooth vegan cream cheese spread to balance the cookie’s buttery tang.

Creative Ways to Present

For gift-giving or parties, I arrange these cookies in festive tins layered with parchment and tied with twine. Another favorite is stacking them in cellophane bags with a sprig of rosemary or dried orange peel for a rustic, handmade feel that everyone appreciates.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, where they stay fresh and delicious for up to a week—if they last that long! Make sure the container is sealed well to keep the cookies from drying out.

Freezing

I’ve also frozen baked cookies by layering them between sheets of parchment in a freezer-safe container. When I want a treat, I just thaw a few at room temperature and the texture stays surprisingly good!

Reheating

If you want to enjoy these cookies warm, I pop them into a preheated oven at 300°F for 5 minutes. This revives that fresh-baked aroma and slightly softens them without making them too crumbly.

FAQs

Final Thoughts

This Pecan Cranberry Shortbread Cookies Recipe quickly became a favorite in my kitchen because it combines the cozy feel of homemade shortbread with bright, fresh flavors that make every bite interesting. I love sharing them with friends during the holidays or anytime someone needs a little pick-me-up. Give this recipe a try—you’ll enjoy the whole process and the delicious, buttery cookies that come out of it. Trust me, once you taste them, you’ll find yourself making these again and again!

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