Cranberry Noel Cookies
Add a festive flair to your holiday baking with these irresistible Cranberry Noel Cookies! Packed with the tart sweetness of dried cranberries, the nutty crunch of finely chopped pecans, and the optional touch of shredded coconut for a tropical twist, these slice-and-bake cookies are as beautiful as they are delicious. With a buttery shortbread base, they bake to golden perfection in just minutes, making them a must-have for any cookie platter. Perfect for gifting or enjoying with a cup of tea by the fire, these cookies are easy to prepare ahead, thanks to their refrigerated dough logs. Whether you're celebrating the holidays or simply indulging a year-round craving, Cranberry Noel Cookies bring joy to every bite!
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 2 teaspoons Pure vanilla extract
- 280 grams All-purpose flour
- 0.5 teaspoons Salt
- 100 grams Dried cranberries, chopped
- 70 grams Pecans, finely chopped
- 50 grams Shredded coconut (optional)
Instructions
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract until incorporated.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the butter-sugar mixture, mixing until just combined.
Fold in the chopped dried cranberries, chopped pecans, and shredded coconut (if using). Ensure they are evenly distributed throughout the dough.
Divide the dough into two equal portions. Roll each portion into a log approximately 2 inches (5 cm) in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Remove the dough logs from the refrigerator and slice them into 1/4-inch (6 mm) thick rounds. Arrange the slices on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Do not overbake.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 34 mg | 1% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 6.1 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 32 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
