Cranberry Noels
Elevate your holiday cookie game with these buttery and festive Cranberry Noels! Bursting with the tangy sweetness of dried cranberries, the nutty crunch of pecans, and the delicate chew of shredded coconut, these slice-and-bake cookies are a true seasonal delight. With their melt-in-your-mouth texture and beautiful specks of fruit and nuts, they’re perfect for cookie swaps, gift boxes, or as a homemade treat alongside a warm mug of cocoa. Easy to prepare ahead of time, the dough can be refrigerated until you’re ready to bake, making them an ideal choice for busy holiday schedules. Discover the perfect balance of flavor and texture in these irresistible holiday cookies!
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Powdered sugar
- 2 teaspoons Vanilla extract
- 240 grams All-purpose flour
- 0.5 teaspoons Salt
- 100 grams Cranberries, dried and chopped
- 100 grams Pecans, finely chopped
- 50 grams Shredded sweetened coconut
Instructions
In a large mixing bowl, cream the unsalted butter and powdered sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract and beat until incorporated.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Fold in the dried cranberries, finely chopped pecans, and shredded sweetened coconut, ensuring they are evenly distributed throughout the dough.
Divide the dough into two portions and roll each portion into a log approximately 2 inches (5 cm) in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours or until firm.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Unwrap the chilled dough logs and slice them into 1/4-inch (0.5 cm) thick rounds. Arrange the cookie slices on the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart.
Bake in the preheated oven for 10-12 minutes or until the edges are just starting to turn golden.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
4142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.6 g | 346% | |
| Saturated Fat | 132.6 g | 663% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 413.9 g | 151% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 199.4 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 885 mg | 19% | |
*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.
