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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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)
Directions
Step 1
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.
Step 2
Mix in the vanilla extract until incorporated.
Step 3
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.
Step 4
Fold in the chopped dried cranberries, chopped pecans, and shredded coconut (if using). Ensure they are evenly distributed throughout the dough.
Step 5
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.
Step 6
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Step 7
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.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Do not overbake.
Step 9
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
| Serving size | (837.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4169.4 |
| Total Fat 269.3g | 0% |
| Saturated Fat 149.3g | 0% |
| Cholesterol 493.4mg | 0% |
| Sodium 1241.1mg | 0% |
| Total Carbohydrate 419.1g | 0% |
| Dietary Fiber 27.3g | 0% |
| Total Sugars 179.6g | |
| Protein 41.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 146.8mg | 0% |
| Iron 17.1mg | 0% |
| Potassium 960.4mg | 0% |
Source of Calories