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Cookie  /  December 11, 2018

Cranberry Noel Cookies

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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!

close up of cranberry noel cookie

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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.

cranberry noel dough rolled in a log and covered in coconut shreds

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.

cranberry noel cookies sliced and placed on a baking sheet ready to go into the oven

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!

3 stacks of cranberry noel cookies on a white plate

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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!

Continue to Content
up close image of cranberry noel cookie

Cranberry Noel Cookies

Yield: 36
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 40 minutes

Cranberries, pecans and coconut cookies that are similar in taste and texture to shortbread!

Ingredients

  • 2 sticks of butter
  • ½ cup sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 2 ½ cups flour
  • ¾ cup chopped pecans
  • ¾ cup dried cranberries
  • ½ cup coconut, for rolling

Instructions

  1. Cream together butter and sugar.
  2. Add milk and vanilla. Stir well.
  3. Add flour, salt, pecans, cranberries, and coconut. Mix until dough forms.
  4. Split dough in half.
  5. Roll into 8" logs. Roll in coconut.
  6. Wrap in plastic wrap and refrigerate for at least 2 hours.
  7. Cut into 1/3- 1/2" slices (about 18 cookies per log).
  8. Bake at 350 degrees about 15-20 minutes or until slightly golden brown.
  9. Cool on wire rack.
  10. Serve and enjoy!

Notes

See blog post for step by step pictures on how to make these cookies!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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Nutrition Information:
Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 119Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 77mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 1g

Did you make this recipe?

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© Melissa
Category: Cookie
Cranberry Noel Cookies

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2 comments

  • Italian Cookies - Return to the Kitchen
    January 22, 2019

    […] Day 3: Cranberry Noel Cookies […]

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  • Chocolate Pretzel Bark - Return to the Kitchen -
    October 9, 2019

    […] day 5 in our cookie week, here are the others from this week: Snickerdoodles, Chocolate Crinkles, Cranberry Noel Cookies, Russian Tea Cakes, Reindeer Poop Cookies, Cream Cheese Logs and Italian […]

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