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 Cranberry Orange Pecan Snickerdoodles 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.

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:
(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 (may use dried)
• 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, 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 Ghirardelli’s .

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

Why Everyone Loves the Cranberry Orange Pecan Snickerdoodles

• They are such a festive cookie and made with holiday flavors.
• The texture is soft centers, slightly crisp edges and the cinnamon sugar coating on the outside.
• These cookies go with everything, coffee, tea, milk and juice.
• The recipe makes a large amount, so they feed a crowd.
• They can be made ahead of time and freeze well.

Frequently Asked Questions/Helpful Tips

Can these cookies be made without cream of tartar?
I would not recommend this at all. It is crucial to get the right texture for these cookies. The cream of tartar gives the little crackle on the tops of the cookies and the soft center. It also gives the slight tangy flavor they have,

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.

Print Pin

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 (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

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

Helpful Tips:

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.

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