White Chocolate Cranberry Pecan Sugar Cookies w/ printable recipe card

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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 Cookies w/ free printable recipe card

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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.

Ingredients Needed

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.

white chocolate cranberry pecan sugar cookie ingredients

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.

Recipe tips

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!

Variations

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,

Storage

Once cooled, store these White Chocolate Cranberry Pecan Cookies in an airtight container at room temperature for 3-5 days.

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These White Chocolate Cranberry Pecan Cookies may be the easiest and most delicious cookies you make this year. Don't forget the free printable recipe card at the bottom of the post!

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.

Free printable recipe card and sugar cookie mix recipe

Whether or not you decide to make these White Chocolate Cranberry Pecan Cookies, I hope you enjoy the blank recipe card!

Print Recipe Card Here

The easiest White Chocolate Cranberry Pecan Cookies ever

Did You Try These White Chocolate Cranberry cookies?

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