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