Welcome to yet another delicious adventure through the world of flavors, my fellow foodies! We’re exploring the world of utterly scrumptious Cranberry Pecan Cookies today. These delicacies create a symphony of flavors and textures that will have your taste buds dancing with joy. They perfectly combine the sweetness of cranberries with the nutty deliciousness of nuts. So let’s put on our aprons and start this baking journey!
INGREDIENTS
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup dried cranberries
- 1/2 cup chopped pecans
INSTRUCTIONS
Preheat the Oven:
-
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This creates the ideal baking atmosphere for your cookies.
Mix Dry Ingredients:
-
Combine the all-purpose flour, baking soda, and salt in a basin. Discard this dry mixture. This process guarantees that flavors and leavening ingredients are distributed uniformly throughout the dough.
Cream the Butter and Sugars:
-
Using an electric mixer or a whisk, beat the softened butter, granulated sugar, and brown sugar in a separate dish until the mixture is light and fluffy. This process aids in giving your cookies that beautiful, chewy texture.
Add Wet Ingredients:
-
After the creamy mixture has been thoroughly combined, beat in the egg and vanilla essence. Eggs provide the dish structure and moisture, and vanilla improves the taste profile overall.
Combine Wet and Dry Mixtures:
-
Stirring with a wooden spoon or spatula, gradually add the dry mixture into the wet mixture until just blended. Avoid overmixing; a slightly lumpy batter is perfectly good.
Fold in Cranberries and Pecans:
-
Add the dried cranberries and chopped pecans by gently folding them in. These give the cookies tangy and nutty bursts that really elevate them.
Scoop and Shape:
-
Use parchment paper to line your baking sheets. Drop rounded amounts of cookie dough onto the baking sheets using a spoon or cookie scoop, leaving space between each one to allow for spreading.
Bake to Perfection:
-
After preheating the oven, put the baking sheets inside and bake the cookies for 10 to 12 minutes, or until the sides are golden brown. It’s entirely fine if the centers still seem a little floppy. Keep in mind that due to residual heat, cookies continue to cook slightly even after being taken out of the oven.
Cool and Enjoy:
-
After baking, let the cookies to cool for a few minutes on the baking sheets before moving them to a wire rack to finish cooling. By doing this, they will properly firm up without getting overly sharp.
Serve and Share:
-
Enjoying these delicious Cranberry Pecan Cookies is the best part now! You can eat them on their own or with a glass of milk or a cup of tea. Don’t forget to celebrate with your loved ones and friends!
Cranberry Pecan cookies
Learn about the delicious combination of cranberries and pecans in our delicious cookie recipe. Improve your baking with this pleasant flavor combination, which is appropriate for any situation.
Equipment
- Mixing Bowls
- Whisk or Electric Mixer
- Wooden spoon or spatula
- Baking sheets
- Parchment Paper
- Cooling rack
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup dried cranberries
- 1/2 cup chopped pecans
Instructions
Preheat the Oven:
- Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This creates the ideal baking atmosphere for your cookies.
Mix Dry Ingredients:
- Combine the all-purpose flour, baking soda, and salt in a basin. Discard this dry mixture. This process guarantees that flavors and leavening ingredients are distributed uniformly throughout the dough.
Cream the Butter and Sugars:
- Using an electric mixer or a whisk, beat the softened butter, granulated sugar, and brown sugar in a separate dish until the mixture is light and fluffy. This process aids in giving your cookies that beautiful, chewy texture.
Add Wet Ingredients:
- After the creamy mixture has been thoroughly combined, beat in the egg and vanilla essence. Eggs provide the dish structure and moisture, and vanilla improves the taste profile overall.
Combine Wet and Dry Mixtures:
- Stirring with a wooden spoon or spatula, gradually add the dry mixture into the wet mixture until just blended. Avoid overmixing; a slightly lumpy batter is perfectly good.
Fold in Cranberries and Pecans:
- Add the dried cranberries and chopped pecans by gently folding them in. These give the cookies tangy and nutty bursts that really elevate them.
Scoop and Shape:
- Use parchment paper to line your baking sheets. Drop rounded amounts of cookie dough onto the baking sheets using a spoon or cookie scoop, leaving space between each one to allow for spreading.
Bake to Perfection:
- After preheating the oven, put the baking sheets inside and bake the cookies for 10 to 12 minutes, or until the sides are golden brown. It's entirely fine if the centers still seem a little floppy. Keep in mind that due to residual heat, cookies continue to cook slightly even after being taken out of the oven.
Cool and Enjoy:
- After baking, let the cookies to cool for a few minutes on the baking sheets before moving them to a wire rack to finish cooling. By doing this, they will properly firm up without getting overly sharp.
Serve and Share:
- Enjoying these delicious Cranberry Pecan Cookies is the best part now! You can eat them on their own or with a glass of milk or a cup of tea. Don't forget to celebrate with your loved ones and friends!
Video
Nutrition Fact –
Nutritional Information (Approximate, per cookie):
- Calories: ~130 kcal
- Total Fat: ~7.5 g
- Saturated Fat: ~3.5 g
- Cholesterol: ~20 mg
- Sodium: ~70 mg
- Total Carbohydrates: ~15 g
- Dietary Fiber: ~0.5 g
- Sugars: ~10 g
- Protein: ~1.5 g
