Cranberry Orange Pecan Snickerdoodles are the perfect treat to brighten up your day! The combination of tart cranberries, zesty orange, and crunchy pecans in these soft and chewy snickerdoodles creates a delightful flavor that feels fresh and festive. Perfect for gatherings or just a cozy evening at home, these cookies are sure to be a hit. Let’s dive right into making these heavenly treats!

What You’ll Need for Cranberry Orange Pecan Snickerdoodles

Here’s what you will need to whip up these delicious cookies:

2 3/4 cups all-purpose flour (350 g)
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup butter, softened (113 g)
1/2 cup solid shortening (113 g)
2 cups sugar, divided (400 g)
2 large eggs
1 tablespoon ground cinnamon
1/3 cup fresh cranberries, finely chopped (may use dried)
Zest of 1 medium-sized orange, finely zested
1/2 cup pecans, chopped (60 g)
8 oz white chocolate baking discs (225 g)
1 teaspoon vegetable oil

Step-by-Step Cranberry Orange Pecan Snickerdoodle Recipe

Preheat your oven: Set your oven to 350 degrees F (175 degrees C). Line your cookie sheets with parchment paper.
Mix the dry ingredients: In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set this mixture aside.
Cream the fats and sugar: In another large mixing bowl, use an electric mixer to cream together the softened butter and shortening until it’s light and fluffy.
Add eggs and sugar: Add 1 1/2 cups of sugar (300 g) and the eggs to the butter mixture. Mix until it’s well combined.
Combine the mixtures: Gradually add the flour mixture to the butter mixture in three parts, mixing until fully incorporated.
Mix in the goodies: Stir in the finely chopped cranberries, orange zest, and chopped pecans until evenly distributed.
Shape the cookies: Shape the dough into 1 1/2-inch balls. In a small bowl, combine the remaining 1/2 cup of sugar (100 g) with the cinnamon. Roll each cookie ball in the cinnamon-sugar mixture and place them on the cookie sheets about 2 inches apart.
Bake the cookies: Bake for 9-11 minutes or until the edges are light golden brown. Let them cool on the pans for about 5 minutes before transferring them to a wire cooling rack.
Prepare the chocolate dip: While the cookies are cooling, melt the white chocolate with the vegetable oil in the microwave, stirring until smooth.
Dip the cookies: Once the cookies have cooled slightly, dip the bottoms in the melted white chocolate. Allow the excess chocolate to drip off, then place the cookies on the cooling rack with the chocolate side up.
Cool completely: Let the cookies cool until the chocolate hardens before serving.

How to Serve Cranberry Orange Pecan Snickerdoodles

These delightful cookies are best enjoyed fresh out of the oven, but they also store beautifully for later! Serve them on a colorful platter for a festive touch, or tuck them into clear gift bags tied with a ribbon for a special homemade gift. Pair them with a warm cup of tea or coffee for the perfect afternoon treat. They also make a great addition to your holiday cookie trays!

Recipe Tips & Variations

Add more texture: For an extra crunch, try adding chopped walnuts or a mix of different nuts.
Spice it up: A pinch of nutmeg or a dash of ginger can elevate the flavor profile even more!
Dried cranberries: If fresh cranberries are not available, dried cranberries work beautifully and offer a delightful sweetness.

Cranberry Orange Pecan Snickerdoodles FAQs

Can I freeze these cookies?
Yes! Once baked, let the cookies cool completely, then store them in an airtight container in the freezer for up to 3 months. Thaw at room temperature before enjoying.

What if I don’t have cream of tartar?
You can substitute cream of tartar with an equal amount of baking powder. Just make sure to omit the baking soda in the recipe if you do this.

Can I use a different type of chocolate?
Absolutely! Feel free to use dark or milk chocolate if white chocolate isn’t your preference.

These Cranberry Orange Pecan Snickerdoodles are not only delicious but also a fun way to mix traditional flavors with a twist. I encourage you to try making them at home. Happy baking!

Print Recipe

Cranberry Orange Pecan Snickerdoodles

Delicious soft and chewy snickerdoodles featuring tart cranberries, zesty orange, and crunchy pecans, perfect for any occasion.

Prep Time20

Cook Time11

Total Time31

Course: Dessert, Snack

Cuisine: American, Holiday

Keyword: cookies, Cranberry Orange Cookies, festive treats, Holiday Baking, Snickerdoodles

Servings: 24 cookies

Calories: 150kcal

Ingredients

Dry Ingredients

2 3/4 cups all-purpose flour (350 g)
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon kosher salt

Wet Ingredients

1/2 cup butter, softened (113 g)
1/2 cup solid shortening (113 g)
2 cups sugar, divided (400 g, 1 1/2 cups for the mixture, 1/2 cup for rolling)
2 large eggs
1 tablespoon ground cinnamon

Add-Ins

1/3 cup fresh cranberries, finely chopped (may use dried)
Zest of 1 medium-sized orange, finely zested
1/2 cup pecans, chopped (60 g)
8 oz white chocolate baking discs (225 g)
1 teaspoon vegetable oil

Instructions

Preparation

Preheat your oven to 350 degrees F (175 degrees C) and line your cookie sheets with parchment paper.
In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set this mixture aside.

Mixing the Dough

In another large mixing bowl, cream together the softened butter and shortening using an electric mixer until light and fluffy.
Add 1 1/2 cups of sugar and the eggs to the butter mixture, mixing until well combined.
Gradually add the flour mixture to the butter mixture in three parts, mixing until fully incorporated.
Stir in the finely chopped cranberries, orange zest, and chopped pecans until evenly distributed.

Shaping and Baking

Shape the dough into 1 1/2-inch balls. In a small bowl, combine the remaining 1/2 cup of sugar with cinnamon. Roll each cookie ball in the cinnamon-sugar mixture and place them on the cookie sheets about 2 inches apart.
Bake for 9-11 minutes or until the edges are light golden brown. Let them cool on the pans for about 5 minutes before transferring them to a wire cooling rack.

Chocolate Dip

While the cookies are cooling, melt the white chocolate with the vegetable oil in the microwave, stirring until smooth.
Once the cookies have cooled slightly, dip the bottoms in the melted white chocolate and allow excess to drip off. Place the cookies on the cooling rack with the chocolate side up.
Let the cookies cool until the chocolate hardens before serving.

Notes

These cookies are best enjoyed fresh out of the oven, but they also store well in an airtight container for later. Adding chopped walnuts or spices like nutmeg can elevate the flavor even more. If fresh cranberries are unavailable, dried cranberries work beautifully.