Everyone needs a quick and easy dessert in their back pocket that can be whipped together in no time. In terms of sugar cookies, this recipe is my favorite! The added cranberry, pecan, and zest take the plain sugar cookie to a whole new level.
My favorite part about this recipe is how quick and easy it is to make. Whether you have guests stopping by unexpectedly, it’s bedtime and you forgot you signed up for your kid’s bake sale the next day (true story), or you need a sweet treat after dinner – this sugar cookie is my go-to.
This cookie is super easy to make and is very adaptable with whatever ingredients you have on hand. For example, I’ve substituted pecans for walnuts, orange zest for lemon zest, and have used sugar cookie mix made from scratch, used a dry mix package, and also refrigerated dough (my favorite for when I’m short on time). For the recipe below, we will be using refrigerated dough.
As I’ve mentioned, this cookie is consistently delicious and is a crowd favorite. It is one recipe my family always comes back to.
(One side note: If you plan on bringing this cookie to a school function or giving them away as a gift, please make sure to note on the packaging that the recipe contains nuts.)
Ingredients needed for Cranberry Pecan Sugar Cookies:
- Dried cranberries
- Pecans
- 1 orange, 2 mandarins, or 1-2 lemons
- Refrigerated sugar cookie dough
Supplies needed for Cranberry Pecan Sugar Cookies:
- Electric mixer with paddle attachment
- Zester
- Measuring cups
- Small cookie scoop
- Cookie sheets
- Parchment paper (if desired)
- Wire rack
How to make Cranberry Pecan Sugar Cookies:
Mix cranberries, pecans, orange zest, freshly squeezed orange juice, and sugar cookie mix in a stand mixer with a paddle attachment or a large mixing bowl. Combine until well mixed.
Use a small cookie scoop to make 1 inch balls and evenly space them onto a prepared cookie sheet.
Bake cookies 8-10 minutes. Allow to cool on the cookie sheet for 5 minutes and them move to a cooling rack.
Cookies last at room temperate for 2-3 days in a sealed container or up to a week in the fridge.
See the step-by-step video on Instagram here.
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Cranberry Pecan Sugar Cookies with Orange Zest
Equipment
- Kitchenaid Electric Mixer or Hand Mixer
- Zester
- Small cookie scoop
- 2 Cookie Sheets
- Wire rack
Ingredients
- 16.5 oz Refrigerated cookie dough, sugar cookie *Can also make from scratch or use a dry mix package of sugar cookie dough and make according to directions.
- 1 cup Craisins
- 0.5 cup Chopped pecans
- 2 Tbsp Orange or mandarin zest
- 2 Tbsp Fresh squeezed orange or mandarin juice
Instructions
- Preheat oven to 350 degrees. Prepare cookie sheet with oil or parchment paper.
- Add all ingredients to a stand mixer with a paddle attachment or a large mixing bowl. Combine until well mixed.
- Use a cookie scoop to make 1 inch balls and evenly space them on prepared cookie sheets.
- Bake for 8-10 minutes or until lightly golden brown.
- Allow cookies to cool on the cookie sheet for 5 minutes and then transfer to a wire rack.
