With just a few ingredients, these White Chocolate Cranberry Pecan Cookies may be the easiest and most delicious cookies you make this year!
Everyone loves these cookies; they’re perfect for cookie exchanges and neighbor gifting. The base of the cookie starts with a prepackaged sugar cookie mix, so the prep time is practically cut in half. Don’t forget to print the free blank recipe card at the bottom of the post!
White Chocolate Cranberry Pecan Sugar Cookie Recipe
It’s cookie-baking time! Raise your hand if you’re participating in at least one more holiday cookie exchange this year or if you like to bake cookies as gifts for neighbors and friends.
Also, raise your hand if you’re running out of time to bake all those Christmas cookies.
If that’s you ( and it’s definitely me), I have just the recipe for you today.
These White Chocolate Cranberry Pecan Cookies are easy to make (even if you need tons of them), delicious, and still more exciting than your everyday chocolate chip cookie.
Why you’ll love these White Chocolate Cranberry Pecan Sugar Cookies
- This recipe is so easy – It uses a prepackaged sugar cookie mix plus a few additional mix-ins. That’s it! No measuring out flour, sugar, vanilla, and ten other ingredients. Just grab a few packages of sugar cookie mix, mix in some goodies, and you have delicious White Chocolate Cranberry Pecan Cookies to share at a holiday party, cookie exchange, gifts for neighbors, friends or co-workers or to leave for Santa.
- Fast – No chilling required!
- Taste amazing – The combination of the sugar cookie mix, cranberries, and white chocolate is always a hit. I think the crunchy, nutty flavor of the pecans puts them over the top, but if you have a nut allergy, you can leave them out.
- Perfect for transporting – These delicious little cookies are sturdy and stack easily, perfect for cookie exchanges and gift-giving.
- 17 oz package of sugar cookie mix, plus whatever is called for in the cookie mix – I like the Betty Crocker one, but if you have a favorite, you can use whatever you like. You need 1/2 cup softened butter and one egg for the Betty Crocker Sugar Cookie Mix. If you can only find the 21 oz package – no problem; follow the instructions on the package and just add a tiny bit more of the mix-ins.
- White chocolate chips | Ghirardelli White Baking Chips, Nestle Toll House Premier White Baking Chips, and Hershey’s Premier White Crème Chips are my favorite for cookies. Look for cocoa butter in the ingredient list if you want real white chocolate chips. An example would be Whole Foods 365 White Chocolate Baking Chips.
- Craisins | Dried cranberries
- Pecans | Natural and coarsely chopped.
How to make White Chocolate Cranberry Sugar Cookies
1 Preheat: Preheat oven to 350.
2 Make the cookie dough: In a large bowl, combine the cookie mix, butter, and egg. Mix in the white chocolate chips, pecans, and craisins until everything is well incorporated into the dough. Place a generous 1 tablespoonful of dough on an ungreased cookie sheet, 2 inches apart. (I like using a Silpat mat to help prevent spreading.)
3 Bake: Bake the cookies at 350 for 10 to 12 minutes or until lightly browned. (Don’t overbake – I recommend checking your cookies starting at the 8-minute mark and removing the cookies from the oven while the centers are still soft.)
4 Cool: Let the cookies rest on the baking sheet for 1 minute, then move to a wire rack to cool.
- Room-temperature butter will make for easier mixing.
- Use a #30 (1.6 tablespoons) or #40 (2 tablespoons) cookie scoop for uniformly-sized cookies.
- To prevent over-browning the bottoms of your cookies:
- Ensure the oven wire rack is in the center position of the oven, and evenly space the cookies on the baking sheet to avoid overcrowding.
- Bake only one sheet of cookies at a time for best results.
- Another good tip is to let your baking sheets cool in between batches of cookies. (When the weather is cold, I just put my cookie sheets outside in between batches, lol.)
- Be aware of the cooing time. I like to start checking the cookies about 2 minutes before the earliest cooking time. You want to take the cookies out of the oven when the centers are still a bit underdone. They will continue cooking on the baking sheet as they cool.
- Use a Silpat Mat (silicone liner for baking sheets). Silicone mats tend to prevent spreading, which in turn helps the cookie retain moisture.
- Save a few white chocolate chips and press a few into the tops of your cookies for that classic bakery cookie look.
- To get a perfectly round cookie, while the cookie is still warm, use a round cookie cutter or glass to shape the cookies into perfect circles. Place the cookie cutter or glass over the warm cookie and quickly move it around in circles around the cookie. The cookie will “bump” around inside of the glass and form a pretty circular shape. Give it a try!
- Add a dash of vanilla to your cookie mix.
- Add 2 tsp grated orange zest for a citrusy pop of flavor.
- Trade out the pecans for macadamia nuts. (or leave the nuts out altogether.)
- Switch the dried cranberries out for dried blueberries.
- Use fresh cranberries. (See the tips in the FAQ section below.)
- Use pistachios for a festive look,
Once cooled, store these White Chocolate Cranberry Pecan Cookies in an airtight container at room temperature for 3-5 days.
Can I use fresh cranberries?
Yes, fresh, coarsely chopped cranberries can be substituted. If you soak your cranberries in hot water for 15-20 minutes, you’ll get softer cookies. Keep in mind, that fresh cranberry cookies will take longer to cook than dried ones due to the extra moisture content.
Can You Freeze White Chocolate Cranberry Sugar Cookies?
Yes, the White Chocolate Cranberry Cookies can be frozen.
You have two options for freezing the cookies.
1: You can make the dough, assemble it into logs ahead of time, and then freeze the individual dough logs. Then, when you are ready to bake the cookies, allow the dough logs to defrost just a bit so they are sliceable, and then bake as normal. You could also roll your dough into balls, freeze the dough balls on a baking sheet, then transfer them to a freezer bag once frozen.
2. Or you can bake the white chocolate cranberry cookies according to the directions below, let them cool completely, and freeze them for later. The cookies should be frozen individually (I recommend placing them on a baking sheet or cutting board, not touching, until frozen solid. Then, you can place them into an airtight container or freezer-safe baggie for up to 3 months.
Can I double this recipe?
Yes, this recipe doubles very well.
Like White Chocolate and Peanut Butter? Try these No Bake Avalanche Cookies next!
Downloadable recipe card
Since it’s the season of giving, I also created a little bonus for you guys – a free downloadable recipe card!
I know you’ll fall in love with these cookies so I wanted to make it easy for you to keep the recipe on hand. I left the recipe card blank so you could use it for any holiday recipe and it is perfect for your cookie exchange.
Whether or not you decide to make these White Chocolate Cranberry Pecan Cookies, I hope you enjoy the blank recipe card!
Other easy cookie recipes and ideas you might like:
- Cinnamon Sugar Pinwheel Cookies
- Easy Peppermint Twist Cookies
- Double Chocolate Peppermint Cookies
- Healthy Banana and Oatmeal Cookies
Did You Try These White Chocolate Cranberry cookies?
Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!Print
- 17 oz package of sugar cookie mix
- 1/2 cup melted/softened butter
- 1 egg
- 1 cup chopped pecans
- 1 cup white choc chips
- 1 cup craisins
- Preheat oven to 350.
- In a large bowl, combine the cookie mix, butter, and egg.
- Mix in the white chocolate chips, pecans, and craisins until everything is well incorporated into the dough
- Place 1 tablespoonful of dough on an ungreased cookie sheet, 2 inches apart. (I like using a Silpat mat.)
- Bake at 350 for 10 to 12 minutes or until lightly browned. (don’t overbake – I recommend checking your cookies starting at the 8-minute mark.)
- Cool on a wire rack and enjoy!
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About the Author
Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.