Cranberry Noel Cookies are a delicious combination of cranberry, pecan and coconut loaded in a dough similar to shortbread! The method is simple and then they are a slice and bake cookie!
How to make Cranberry Noel Cookies
To start the dough, cream together the butter and sugar. You can do this with a stand mixer or hand mixer. Then, add the milk and vanilla extract. Mix to combine. Last, add the salt, flour, pecans, and cranberries. Stir well. Dough will begin to come together.
Split dough in half and roll each into an 8″ log and roll in coconut. Wrap each log in plastic wrap and refrigerate for at least 2 hours to firm up dough.
Once the dough is chilled you can unwrap and slice it. Cut into approximately 1/2″ wide slices. Place on baking sheet. You can put them fairly close because they will not expand much.
Bake at 350 degrees for 15-20 minutes or until slightly golden brown. Cool for a minute on the baking sheet and then move to a wire rack to continue cooling. Enjoy!
Frequently Asked Questions
Yes, this dough can be made ahead of time. If you don’t plan on using it within a day wait to roll it in coconut. When ready to use, remove from refrigerator and let sit for a few minutes, then roll in coconut before slicing.
Yes, be sure to keep them in an air tight container in the freezer to keep them fresh. Freeze for up to 1 month.
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Looking for more holiday cookie recipes? Here are some for you to check out: Italian Cookies, Cream Cheese Logs, Chocolate Pretzel Bark, Reindeer Poop Cookies, Russian Tea Cakes, Chocolate Crinkles, Double Chocolate Shortbread Cookies and Snickerdoodles. Other desserts you may like include Black Moon Whoopie Pies, Chewy M&M Cookie Bars, Pumpkin Cupcakes with Cream Cheese Frosting and Nutella Chickpea Brownies. If you are looking for holiday cookies, be sure to check out our Christmas Cookie List!
Cranberry Noel Cookies
Cranberries, pecans and coconut cookies that are similar in taste and texture to shortbread!
Ingredients
- 2 sticks of butter
- ½ cup sugar
- 2 tablespoon milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 ½ cups flour
- ¾ cup chopped pecans
- ¾ cup dried cranberries
- ½ cup coconut, for rolling
Instructions
- Cream together butter and sugar.
- Add milk and vanilla. Stir well.
- Add flour, salt, pecans and cranberries. Mix until dough forms.
- Split dough in half.
- Roll into 8" logs. Roll in coconut.
- Wrap in plastic wrap and refrigerate for at least 2 hours.
- Cut into 1/3- 1/2" slices (about 18 cookies per log).
- Bake at 350 degrees about 15-20 minutes or until slightly golden brown.
- Cool on wire rack.
- Serve and enjoy!
Notes
See blog post for step by step pictures on how to make these cookies!
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Nutrition Information:
Yield: 36 Serving Size: 1 cookieAmount Per Serving: Calories: 119Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 77mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 1g
This post was originally published on December 11, 2018 and updated on December 3, 2021.