Cranberry Orange Pecan Snickerdoodles are perfect cookies to add to your fall baking list.
The local grocery stores have started stocking fresh cranberries so I am taking advantage of it and creating cranberry recipes.
These delicious cookies are made by starting with a basic snickerdoodle recipe. I added fresh cranberries, orange zest, and pecans to the dough. After they are baked, dip in melted white chocolate and allow the chocolate to harden.
My husband and I really only started eating cranberries about 3 years ago. I always throw a few bags in the freezer to use during the year when I cannot get them.
They are delicious in Turkey Meatloaf and make it extra moist. I also make a cranberry sauce that we eat on turkey paninis, club sandwiches, and we love them in stuffing. The desserts are endless they can be used in.
What are some ways you use fresh cranberries? I would love more ideas..
HOW TO MAKE CRANBERRY ORANGE PECAN SNICKERDOODLES:
INGREDIENTS:
- 2 3/4 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup butter, softened
- 1/2 cup solid shortening
- 2 cups sugar, divided
- 2 large eggs
- 1 Tablespoon ground cinnamon
- 1/3 cup fresh cranberries, finely chopped (may use dried)
- zest of 1 medium size orange (finely zested)
- 1/2 cup pecans, chopped
- 8 oz white chocolate baking discs
- 1 teaspoon vegetable oil
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
In a large mixing bowl, whisk together the flour, cream of tartar, soda, and salt: set aside.
In another large mixing bowl, cream the butter and shortening together, using an electric mixer. Add 1 1/2 cups sugar and the eggs, continue to mix until well combined.
Combine the cinnamon to the remaining sugar in a small bowl and set aside.
Gradually, add the flour mixture to butter mixture, in 3 divided amounts, mix only until combined. Stir in the cranberries, orange zest, and pecans.
Shape dough into 1 1/2 inch size balls, using a teaspoon or small scoop. Roll each ball in the cinnamon-sugar mixture and place on cookie sheets 2 inches apart.
Bake for 9-11 minutes or until edges are light golden brown. Remove cookies from the oven and allow to set on pans about 5 minutes. Transfer cookies to a wire cooling rack.
Place the white chocolate and oil into a medium size, microwave safe bowl. Microwave for 40 seconds and stir. Continue to microwave at 20 second intervals, stirring after each, until chocolate is melted and smooth. Hold each cookie bottom in the melted chocolate, allow excess to drip off, then return to cooling rack with chocolate side up. Allow cookies to cool until the white chocolate hardens before placing on serving tray or packing.
I did the bottom of these, but you can also just hold the cookie and dip a side of it in the chocolate. I also use Ghiradelli’s .
Some other great holiday cookie recipes:
CARAMEL APPLE CINNAMON ROLL COOKIES
BUTTERSCOTCH TOFFEE CHOCOLATE CHIP COOKIE
Cranberry Orange Pecan Snickerdoodles
Ingredients
- 2 3/4 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup butter softened
- 1/2 cup solid shortening
- 2 cups sugar divided
- 2 large eggs
- 1 Tablespoon ground cinnamon
- 1/3 cup fresh cranberries finely chopped (may use dried)
- zest of 1 medium size orange finely zested
- 1/2 cup pecans chopped
- 8 oz white chocolate baking discs
- 1 teaspoon vegetable oil
Instructions
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- In a large mixing bowl, whisk together the flour, cream of tartar, soda, and salt: set aside.
- In another large mixing bowl, cream the butter and shortening together, using an electric mixer. Add 1 1/2 cups sugar and the eggs, continue to mix until well combined.
- Combine the cinnamon to the remaining sugar in a small bowl and set aside.
- Gradually add the flour mixture to butter mixture, in 3 divided amounts, mix only until combined. Stir in the cranberries, orange zest, and pecans.
- Shape dough into 1 1/2 inch size balls, using a teaspoon or small scoop. Roll each ball in the cinnamon-sugar mixture and place on cookie sheets 2 inches apart.
- Bake for 9-11 minutes or until edges are light golden brown. Remove cookies from the oven and allow to set on pans about 5 minutes. Transfer cookies to a wire cooling rack.
- Place the white chocolate and oil into a medium size, microwave safe bowl. Microwave for 40 seconds and stir. Continue to microwave at 20 second intervals, stirring after each, until chocolate is melted and smooth. Hold each cookie bottom in the melted chocolate, allow excess to drip off, then return to cooling rack with chocolate side up. Allow cookies to cool until the white chocolate hardens before placing on serving tray or packing.
- Makes 4 dozen
Notes
This post was shared on Weekend Potluck
@https://sweetlittlebluebird.com/
I Pinned it to try later. Looks really yummy!
Thank you Pat
Those cookies look yummy. I am not a big fan of cranberries and didn’t like them at all until about 5 years ago when I first cooked them from scratch and didn’t serve them from a can! Oh my! Such a difference. I will have to try out your cookies. Cranberries are supposed to be a super food so that makes the cookies healthy, right?!
Thank you. I agree that the fresh cranberries are much better than the can. I use the Snickerdoodles recipe often and do add ins. Dried blueberries are great.
Great cookie idea! Since we love cranberry-orange scones these will be fun to try. Looking forward to your next cranberry post 🙂
Thank you. I think cranberry & orange really is a great combination.
The snickerdoodles look amazing. I printed it off and saving it for Christmas holidays! Thank you.
Thank you. It will be holiday baking time before we know it. I have a stack of cookie recipes from others to try this year also.
I discovered an easy cranberry sauce recipe that I use every Thanksgiving. Other than that, the grandkids and I string them with popcorn to feed the birds!
These look delicious. I must try them. I never thought to use cranberries in meatloaf….hmmm.
Thank you Krista. The cranberries in the meatloaf makes it moist and gives a little tangy taste. I don’t even remember why I started using them in it…must have seen it in a magazine or on TV.
You are determined to fatten us all up! Now I need cookies!
I figured since I eat too many, I may as well have some company!
Love a good snickerdoodle and this combination has me very intrigued with the flavor combination. Thanks for linking up with Blogging Grandmothers.
I love cranberries and these cookies look tasty. Never had turkey meatloaf. Thank you Pamela for sharing at #BloggingGrandmothers #LinkUp #BlogParty. I shared on social media.
This recipe looks so good and I love crandberries. This is quite a combination. I am pinning to make sure I try later. Thank you for sharing with #blogginggrandmothers. I have shared on my social media.
Make some gluten-free!!!!!
I will try this! Thanks
Just added these to my Christmas cookie baking list! They look amazing!
Thank you so much! You are so kind.
I made these last night and they are so amazing. Thank you for the recipe
Thank you so much!!! That is so kind.