Cranberry Orange Pecan Snickerdoodles

If you love a classic snickerdoodle, you are going to love this festive twist. These Cranberry Orange Pecan Snickerdoodles have everything I love about a traditional snickerdoodle—soft centers, lightly crisp edges and that familiar cinnamon-sugar coating—with the addition of tart fresh cranberries, bright orange zest and crunchy pecans.

After baking, the bottoms of the cookies are dipped in melted white chocolate, adding just the right amount of sweetness and making these cookies especially pretty on a holiday cookie tray.

The combination of cranberry, orange, pecan and cinnamon makes these cookies perfect for fall and holiday baking. They are just as delicious alongside a cup of coffee or tea as they are packed into a Christmas cookie tin for sharing.

If you are looking for a cookie that feels both familiar and a little special, these Cranberry Orange Pecan Snickerdoodles are definitely one to add to your holiday baking list.

When fresh cranberries start appearing in the grocery stores, I always pick up a few extra bags to keep in my freezer. They are wonderful to have on hand for everything from savory recipes to holiday desserts.

HOW TO MAKE CRANBERRY ORANGE PECAN SNICKERDOODLES:

INGREDIENTS:
(Full list of ingredients and instructions in printable recipe card.)

• all purpose flour
•  cream of tartar
•  baking soda
•  kosher salt
• butter
• Crisco solid shortening
• sugar
• eggs
• ground cinnamon
• fresh cranberries, finely chopped 
• zest of 1 medium size orange (finely zested)
• pecans
• white chocolate baking discs
• 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, baking 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.

Step-By-Step Photos

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. Remove cookies from the oven and allow to set on pans about 5 minutes. Transfer cookies to a wire cooling rack.

Melt the white chocolate and oil. Dip the cookie  bottoms 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 Ghirardelli’s .

Some other great holiday cookie recipes:
CARAMEL APPLE CINNAMON ROLL COOKIES
BUTTERSCOTCH TOFFEE CHOCOLATE CHIP COOKIE

Why You’ll Love the Cranberry Orange Pecan Snickerdoodles

• They are full of holiday flavor. Tart cranberries, fresh orange zest, pecans and cinnamon make a wonderful combination.
• They have the texture of a classic snickerdoodle. The centers stay soft while the edges become lightly crisp.
• The cinnamon-sugar coating adds a familiar touch. It gives these cookies that classic snickerdoodle flavor and pretty finish.
• The white chocolate makes them extra special. Dipping the bottoms adds sweetness and gives the cookies a beautiful finished appearance.
• They are perfect for cookie trays. The cranberries and white chocolate make them especially pretty for fall and Christmas gatherings.
• They are freezer-friendly. Make them ahead and freeze them so you have cookies ready for holiday entertaining or gift giving.

Frequently Asked Questions/Helpful Tips

Can these cookies be made without cream of tartar?
No, it is an important part of the classic snickerdoodle texture and flavor. It helps give the cookies their characteristic soft center, slight tang and familiar snickerdoodle texture.

Can I use dried cranberries instead of fresh?
Yes, dried cranberries work well in baked goods; however there is a ¼ cup difference in measurement. If a recipe calls for one cup of fresh or frozen cranberries, use ¾ cup of sweetened dried cranberries. You can also rehydrate dried cranberries using water or orange  juice for a more plump texture.

How do I keep my cookies soft and not becoming hard?
I always underbake them a few minutes. Remove them from the oven when the edges are slightly golden. Allow the cookies to set on the baking pan about 5 minutes. They will continue to bake. Transfer to a cooling rack. The firm up as they cool also.

How do I store the cookies?
After they have cooled, place in airtight containers and keep for 3-4 days. They also freeze well by placing them in Ziploc bags or airtight containers. Freeze up to 2 months.

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Cranberry Orange Pecan Snickerdoodles

Old fashioned snickerdoodle recipe with orange zest, pecans, and cranberries added for a great combination of fall flavors. The cookie is dipped in melted white chocolate for an elegant look.

Course Cookies

Cuisine American

Keyword Orange Cranberry Cookies, Snickerdoodles with cranberries

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 48

Calories 185kcal

Author pamelashank2015

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, or 1/4 cup 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

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Helpful Tips:

May use dried cranberries if fresh are not available. However, there is a difference in measurement. For this recipe use 1/4 cup of sweetened dried cranberries. You can also rehydrate dried cranberries using water or orange  juice for a more plump texture. Soak for 10-15 minutes then drain and pat dry. 

I always underbake them a few minutes. Remove them from the oven when the edges are slightly golden. Allow the cookies to set on the baking pan about 5 minutes. They will continue to bake. Transfer to a cooling rack. The firm up as they cool also.

Do not overcook the white chocolate in the microwave or it will become a hard ball.  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.