Crazy Yummy Cranberry Pecan Cookies with Orange Glaze

Get ready to bake the most incredibly delicious cookies you’ve ever tasted! These Cranberry Pecan Cookies with Orange Glaze are a symphony of flavors and textures. The tart cranberries, crunchy pecans, and bright orange zest combine to create a cookie that is both festive and comforting. The orange glaze adds a touch of sweetness and a beautiful finishing touch. Perfect for holiday baking, gift-giving, or simply enjoying with a cup of tea, these cookies will quickly become a new favorite.

## Why You’ll Love These Cookies

* **Flavor Explosion:** The combination of sweet, tart, nutty, and citrusy flavors is simply irresistible.
* **Perfect Texture:** Soft and chewy centers with slightly crispy edges.
* **Easy to Make:** While they look fancy, these cookies are surprisingly simple to bake.
* **Festive and Beautiful:** The vibrant colors and elegant glaze make them perfect for any occasion.
* **Make-Ahead Friendly:** You can easily make the dough ahead of time and bake the cookies when you’re ready.

## Ingredients You’ll Need

### For the Cookies:

* 1 cup (2 sticks) unsalted butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed light brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 teaspoon orange zest
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 1/2 cups dried cranberries
* 1 cup chopped pecans

### For the Orange Glaze:

* 2 cups powdered sugar
* 1/4 cup orange juice, freshly squeezed
* 1 teaspoon orange zest
* 1 tablespoon unsalted butter, melted

## Equipment You’ll Need

* Electric mixer (stand mixer or hand mixer)
* Large mixing bowl
* Small mixing bowl
* Measuring cups and spoons
* Baking sheets
* Parchment paper or silicone baking mats
* Wire rack
* Zester
* Juicer (optional)

## Step-by-Step Instructions

### Step 1: Cream the Butter and Sugars

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure the butter is properly softened but not melted, as this will affect the texture of the cookies. Scraping down the sides of the bowl occasionally ensures even mixing.

### Step 2: Add Eggs, Vanilla, and Orange Zest

Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and orange zest until combined. The orange zest adds a wonderful aroma and flavor to the cookies. Don’t skip it!

### Step 3: Combine Dry Ingredients

In a separate small mixing bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed throughout the flour, which is essential for proper leavening.

### Step 4: Gradually Add Dry Ingredients to Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies. Overmixing develops the gluten in the flour, leading to a denser, chewier texture, which is not desirable in this recipe.

### Step 5: Stir in Cranberries and Pecans

Gently fold in the dried cranberries and chopped pecans until evenly distributed. The cranberries and pecans add both flavor and texture to the cookies. Ensure they are incorporated without overmixing the dough.

### Step 6: Chill the Dough (Optional but Recommended)

For best results, cover the dough and chill it in the refrigerator for at least 30 minutes. Chilling the dough helps to prevent the cookies from spreading too much during baking. This step also allows the flavors to meld together, resulting in a more flavorful cookie. You can chill the dough for up to 24 hours.

### Step 7: Preheat Oven and Prepare Baking Sheets

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. Parchment paper or silicone mats prevent the cookies from sticking to the baking sheets and make cleanup easier.

### Step 8: Scoop and Bake the Cookies

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. You can use a cookie scoop for consistent sizing. Bake for 9-11 minutes, or until the edges are golden brown and the centers are set. Avoid overbaking, as this will result in dry cookies. The cookies will continue to set as they cool.

### Step 9: Cool the Cookies

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up slightly, preventing them from breaking when you move them.

### Step 10: Make the Orange Glaze

While the cookies are cooling, prepare the orange glaze. In a medium bowl, whisk together the powdered sugar, orange juice, orange zest, and melted butter until smooth. Add more orange juice, one teaspoon at a time, if needed to reach desired consistency. The glaze should be thick enough to coat the cookies but thin enough to drizzle easily.

### Step 11: Glaze the Cookies

Once the cookies are completely cool, drizzle the orange glaze over the top. You can use a spoon or a piping bag to apply the glaze. For a more uniform look, dip the tops of the cookies into the glaze. Let the glaze set before serving.

## Tips for Perfect Cookies

* **Use Room Temperature Butter:** Softened butter is essential for creaming together with the sugars. It should be soft enough to press with your finger but not melted.
* **Don’t Overmix the Dough:** Overmixing can lead to tough cookies. Mix until just combined.
* **Chill the Dough:** Chilling the dough helps prevent spreading and allows the flavors to meld.
* **Use Parchment Paper or Silicone Baking Mats:** This prevents sticking and makes cleanup easier.
* **Don’t Overbake:** Overbaked cookies will be dry and crumbly. Bake until the edges are golden brown and the centers are set.
* **Cool Completely Before Glazing:** Glazing warm cookies will cause the glaze to melt and run off.
* **Adjust Glaze Consistency:** Add more orange juice, one teaspoon at a time, if the glaze is too thick. Add more powdered sugar, one tablespoon at a time, if the glaze is too thin.
* **Add other extracts**: Add almond extract or lemon extract to the cookie batter, in addition to the vanilla and orange zest for complex flavors.
* **Toast the pecans**: Toasted pecans develop a rich and nutty flavor. Toast them in a dry pan on the stovetop over medium heat or in the oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until fragrant and lightly browned. Let them cool before chopping and adding them to the dough.
* **Use different types of nuts**: Substitute walnuts, macadamia nuts, or hazelnuts for the pecans.
* **Add white chocolate chips**: Add 1/2 to 1 cup of white chocolate chips to the dough for extra sweetness and richness.
* **Make sandwich cookies**: Sandwich two cookies together with a filling of cream cheese frosting or buttercream.
* **Sprinkle with chopped pecans**: Sprinkle chopped pecans on top of the glaze before it sets for a decorative touch.
* **Add a pinch of cinnamon**: Add a pinch of cinnamon to the cookie dough or the orange glaze for a warm and comforting flavor.
* **Drizzle with melted chocolate**: Drizzle the cookies with melted white chocolate or dark chocolate for an extra layer of decadence.

## Variations and Substitutions

* **Gluten-Free:** Use a gluten-free all-purpose flour blend.
* **Vegan:** Substitute the butter with vegan butter and the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg).
* **Different Nuts:** Use walnuts, macadamia nuts, or almonds instead of pecans.
* **Different Dried Fruit:** Use dried cherries, raisins, or apricots instead of cranberries.
* **Lemon Glaze:** Substitute lemon juice and zest for the orange juice and zest in the glaze.

## Serving Suggestions

* Serve these cookies with a cup of tea, coffee, or hot cocoa.
* Pack them in a gift box for friends and family.
* Bring them to a holiday party or potluck.
* Enjoy them as a sweet treat after dinner.

## Storage Instructions

* **Store at Room Temperature:** Store the cookies in an airtight container at room temperature for up to 5 days.
* **Freeze:** Freeze the cookies in an airtight container for up to 2 months. Let them thaw at room temperature before serving. You can also freeze the cookie dough. Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a freezer bag. When ready to bake, bake the frozen dough balls directly from the freezer, adding a few extra minutes to the baking time.

## Make-Ahead Tips

* **Cookie Dough:** The cookie dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Let the dough come to room temperature slightly before scooping and baking.
* **Baked Cookies:** The baked cookies can be stored at room temperature for up to 5 days.

## Nutrition Information (approximate, per cookie)

* Calories: 150
* Fat: 8g
* Saturated Fat: 5g
* Cholesterol: 30mg
* Sodium: 80mg
* Carbohydrates: 20g
* Sugar: 12g
* Protein: 1g

## Recipe Card

**Crazy Yummy Cranberry Pecan Cookies with Orange Glaze**

**Yields:** About 24 cookies
**Prep time:** 20 minutes
**Chill time:** 30 minutes (optional)
**Cook time:** 9-11 minutes

**Ingredients:**

* **For the Cookies:**
* 1 cup (2 sticks) unsalted butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed light brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 teaspoon orange zest
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 1/2 cups dried cranberries
* 1 cup chopped pecans
* **For the Orange Glaze:**
* 2 cups powdered sugar
* 1/4 cup orange juice, freshly squeezed
* 1 teaspoon orange zest
* 1 tablespoon unsalted butter, melted

**Instructions:**

1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
2. Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and orange zest until combined.
3. In a separate small mixing bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
5. Gently fold in the dried cranberries and chopped pecans until evenly distributed.
6. For best results, cover the dough and chill it in the refrigerator for at least 30 minutes.
7. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
8. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
9. Bake for 9-11 minutes, or until the edges are golden brown and the centers are set.
10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
11. While the cookies are cooling, prepare the orange glaze. In a medium bowl, whisk together the powdered sugar, orange juice, orange zest, and melted butter until smooth. Add more orange juice, one teaspoon at a time, if needed to reach desired consistency.
12. Once the cookies are completely cool, drizzle the orange glaze over the top. Let the glaze set before serving.

Enjoy these delightful Cranberry Pecan Cookies with Orange Glaze! They’re sure to be a hit with everyone who tries them.