Festive Cranberry Pecan Shortbread Cookies

These Festive Cranberry Pecan Shortbread Cookies are buttery, crumbly, and irresistibly festive. Made with sweet-tart dried cranberries, toasted pecans, and a touch of vanilla, they bring the perfect balance of richness and holiday brightness. Easy to make and wonderfully fragrant, these cookies are an ideal choice for holiday gifting or to enjoy with a cozy cup of tea by the fire.

This post originally appeared in December 2016. Updated in October 2025.

Hey folks – I hope you all are doing well!

Today, I’m thrilled to share with you one of my favourite holiday cookie recipes. These festive cranberry pecan shortbread cookies have been a cherished classic in our kitchen for years, and they never fail to bring that comforting holiday spirit. Buttery and crisp with pockets of chewy cranberries and crunchy pecans, they’re simple, festive, and beautifully traditional – exactly what a Christmas cookie should be.

Why You’ll Love These Festive Cranberry Pecan Shortbread Cookies

• Festive: Bursting with the colours and flavours of the season, these cookies are perfect for Christmas cookie exchanges, dessert trays, or gifting.
• Buttery: A classic shortbread texture that’s crumbly, melt-in-your-mouth, and perfectly rich.
• Balanced: The tangy cranberries offset the buttery sweetness beautifully, while the pecans add a toasty, nutty crunch.
• Easy: No complicated steps or special tools — just mix, chill, slice, and bake.
• Versatile: You can easily swap pecans for walnuts, almonds, or hazelnuts, or try adding a touch of orange zest for a citrusy holiday twist.

Flavour and Texture Profile

These Cranberry Pecan Shortbread Cookies are buttery, crisp, sandy, and tender at the same time – the perfect shortbread texture. Dried cranberries add a chewy contrast, while toasted pecans bring nutty depth. A hint of vanilla ties everything together for a simple yet sophisticated cookie.

If you prefer your cookies less sweet, this recipe is just right – subtly sweet with plenty of flavour. If you enjoy a sweeter profile, feel free to roll the baked cookies in icing sugar or drizzle them lightly with white chocolate for an extra festive touch.

Ingredients You’ll Need for These Holiday Cranberry Pecan Shortbread Cookies

To make these Cranberry Pecan Shortbread Cookies, you will need the following ingredients:

• Butter: The heart of any shortbread. It creates that tender, melt-in-your-mouth texture and rich flavour.
• All-purpose flour: Forms the structure of the cookies and balances the butter’s richness.
• Corn starch: Adds lightness and makes the shortbread extra delicate. You can substitute it with the same amount of flour for a slightly firmer bite.
• Light brown or golden sugar: Adds gentle sweetness and a hint of caramel undertone.
• Salt: Essential for balance – it enhances both the buttery and nutty flavours.
• Vanilla extract: Brings warmth and depth, rounding out the sweetness.
• Dried cranberries: Add pops of tartness, colour, and festive cheer. Chop them slightly if they’re large.
• Toasted pecans: Provide crunch and a subtle buttery flavour that complements the shortbread beautifully.
• Optional additions: Try a touch of orange zest for brightness or a pinch of cinnamon for extra holiday aroma.

Variations and Additions

Although these festive shortbread cookies with cranberries and vanilla are already delicious, you can customize them to make them even more exciting:

• Chocolate drizzle: Once cooled, drizzle the cookies with melted dark or white chocolate for an elegant festive finish.
• Citrus twist: Add finely grated orange or lemon zest to the dough for a bright, aromatic touch.
• Nut swap: Replace pecans with walnuts, pistachios, hazelnuts, or almonds for a different nutty flavour.
• Festive spice: A pinch of cinnamon, cardamom, or allspice can give these cookies extra holiday warmth.
• Sugary finish: Roll the baked cookies in icing sugar or sprinkle with coarse sugar before baking for sparkle and sweetness.
• Dried fruit mix: Combine cranberries with chopped dried cherries, apricots, or currants for more colour and texture.

More Holiday Christmas Recipes

Looking for more holiday cookie recipes like these Festive Cranberry Pecan Shortbread Cookies? Be sure to check more:

• Orange Clove Christmas Cookies – Festive Spiced Shortbread
• Cranberry Rosemary Shortbread Cookies
• Candy Cane Cookies
• Orange Rosemary Shortbread Cookies
• Gingersnap Cookies

I’d love for you to try this recipe for Festive Cranberry Pecan Shortbread Cookies. If you give the recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

Print

Festive Cranberry Pecan Shortbread Cookies

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Cookies, Christmas, Christmas Cookies

Servings

30-40

servings

Prep time

10

minutes

Cooking time

15

minutes

Chilling time

30-60

minutes

These Cranberry Pecan Shortbread Cookies are rich, crumbly, buttery, and moderately sweet. And with the addition of vanilla, crunchy nuts and sweet and tart cranberries, these cookies are irresistible Christmas treats. Makes ~30-35 small-medium cookies.

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Ingredients

• 170 gr. (3/4 cup) butter, soften

• 170 gr. (1 cup) all-purpose flour

• 30 gr. (3 tbsp.) corn starch

• 2 tbsp. light-brown / golden sugar

• 1 tbsp. icing sugar

• 1/2 tsp. salt

• 1 teaspoon vanilla extract or 1 vanilla bean, seeds (or both)

• 150 gr. (~1 cup) pecan halves, roughly chopped

• 100 gr. (~1 cup) dried cranberries, roughly chopped

Directions

• First Method (Requires Mixer and Chilling):
• For this method, you will need softened butter; just remove it from the fridge 1-2 hours prior baking. In a bowl, with a mixer cream the butter, sugars, vanilla, and salt on medium speed, about 2 minutes.
• Gradually stir in the flour and mix until the mixture starts to remain dough.
• Stir in the cranberries and pecans; do not overmix. Wrap up in plastic and refrigerate for 30-60 minutes. After chilling the dough should be pliable, moist, and slightly crumbly (yet easily coming together). You may need to dust it with some flour when rolling. If the dough is too firm and crumbly after chilling, let it stay 5-10 minutes at room temp.
• Roll the dough out with a rolling-pin (if the dough feels too moist . Cut cookies using cookie cutters.
• Preheat oven to 175 degrees C (350 F). Place the cookies on a parchment-lined baking sheets.
• Bake for about 10-14 minutes (depending on size and your preference) or until edges are slightly golden. If you prefer delicate, moist, and soft cookies, bake them less, depending on their size, thickness, and your oven. If you prefer them crisp and more browned, bake them for extra 2-3 minutes or so. Either way, they will be delicious! Enjoy!
• Second Method (No Mixer and Chilling Required):
• Cut the butter into few large pieces, place in a microwave-safe bowl, and heat for about 25-40 seconds or until very soft (partly melted); or melt a small saucepan over stovetop heat.
• Combine the soften/melted butter with sugar, sugar, icing sugar, vanilla, and salt. Beat with a wooden spoon for 30 seconds until well-incorporated.
• Stir in the flour and starch and mix until remains dough; don’t overmix. Add the pecans and cranberries.
• If the dough feels too sticky, dust with a little of flour. If it feels to crumbly / dry (that happens as density of ingredients could wary), you can fix it by stirring in a little more of melted butter or a splash of milk.
• You do not need to refrigerate the dough, but if you have time, giving it 5-10 minutes of resting will improve the texture even more. Preheat oven to 350 degrees F (~175 degrees C). Repeat steps 4 to 6 from the 1st method. Enjoy!