Crackled Cranberry Pecan Cookies are the perfect blend of sweet and tart, with the warm, nutty flavor of pecans adding richness to every bite. These soft, chewy cookies feature bursts of dried cranberries and a satisfying crunch from chopped pecans. The crackled top adds a rustic, homemade charm, making them not only delicious but also visually appealing. Perfect for holiday baking or a cozy treat with a cup of tea, these cookies are a delightful mix of textures and flavors.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup powdered sugar (for rolling)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. Beat in the egg and vanilla extract until smooth.
- Combine the ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the dried cranberries and chopped pecans.
- Form the cookies: Scoop out tablespoon-sized balls of dough and roll them in powdered sugar until fully coated. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the cookies are lightly golden around the edges and crackled on top. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These Crackled Cranberry Pecan Cookies are a delightful mix of tart cranberries, rich pecans, and sweet, buttery cookie dough—perfect for sharing or enjoying with a warm beverage!
