Cranberry Pecan Praline Cookies: The Ultimate Holiday Recipe

Cranberry Pecan Praline Cookies: Prepare to be transported to a winter wonderland with every delectable bite! Imagine the warm, inviting aroma of toasted pecans mingling with the sweet-tart burst of cranberries, all nestled within a buttery, melt-in-your-mouth cookie. These aren’t just cookies; they’re a holiday hug in edible form.

While the exact origins of praline cookies are debated, their connection to Southern hospitality and decadent desserts is undeniable. Pralines themselves, with their rich history rooted in 17th-century France and later adapted in New Orleans, evoke a sense of tradition and indulgence. We’ve taken that classic praline essence and infused it into a cookie that’s both familiar and excitingly new.

What makes these Cranberry Pecan Praline Cookies so irresistible? It’s the symphony of textures and flavors. The chewy cranberries provide a delightful contrast to the crunchy pecans, while the praline coating adds a layer of caramelized sweetness that will have you reaching for another. They’re perfect for holiday gatherings, a cozy night in with a cup of tea, or simply as a special treat to brighten your day. Trust me, once you try these, you’ll understand why they’re destined to become a new family favorite!

this Recipe

Ingredients:

• For the Cookies:
• 2 1/4 cups (281g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup (2 sticks or 226g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 3/4 cup (150g) packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (113g) dried cranberries, roughly chopped
• 1 cup (100g) pecan halves, roughly chopped
• For the Praline Topping:
• 1/2 cup (1 stick or 113g) unsalted butter
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) heavy cream
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups (150g) pecan halves, roughly chopped

Preparing the Cookie Dough:

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Make sure everything is evenly distributed. This ensures that the baking soda and cinnamon are properly incorporated throughout the dough, which is crucial for the cookies’ texture and flavor. I like to whisk for at least 30 seconds to really get it mixed well.
2. Cream Butter and Sugars: In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes on medium speed. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. The mixture should be noticeably lighter in color and have a smooth, airy texture. This step is vital for creating cookies that are soft and chewy.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. Overmixing at this stage can lead to tough cookies, so mix just until combined. The vanilla extract adds a lovely warmth and depth of flavor to the cookies.
4. Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until you see the flour just disappear.
5. Stir in Cranberries and Pecans: Gently fold in the chopped cranberries and pecans. Distribute them evenly throughout the dough. I love the combination of tart cranberries and crunchy pecans in these cookies!
6. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking and allows the flavors to meld together. You can chill the dough for up to 24 hours if you want to make it ahead of time.

Making the Praline Topping:

1. Melt Butter and Sugar: In a medium saucepan over medium heat, melt the butter and sugar together, stirring constantly until the sugar is dissolved. Be patient and don’t let the mixture burn. Keep stirring to ensure even heating.
2. Add Cream and Salt: Stir in the heavy cream and salt. Bring the mixture to a simmer, stirring constantly.
3. Cook to Soft Ball Stage (Optional, but Recommended): For a truly decadent praline, use a candy thermometer and cook the mixture to the soft ball stage (235-240°F or 113-116°C). This will give you a chewier, more caramel-like topping. If you don’t have a candy thermometer, you can test the mixture by dropping a small amount into a bowl of cold water. If it forms a soft, pliable ball, it’s ready.
4. Remove from Heat and Stir in Vanilla and Pecans: Remove the saucepan from the heat and stir in the vanilla extract and chopped pecans. Stir until the pecans are evenly coated in the praline mixture. The vanilla adds a final touch of flavor, and the pecans provide a delightful crunch.

Baking and Assembling the Cookies:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup easier.
2. Scoop Cookie Dough: Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. I like to use a cookie scoop for consistent sizing.
3. Top with Praline: Spoon a generous amount of the praline topping onto each cookie. Spread the topping evenly over the surface of the dough. Don’t be shy with the praline – it’s what makes these cookies so special!
4. Bake: Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the praline topping is bubbly and slightly caramelized. Keep a close eye on them, as baking times may vary depending on your oven.
5. Cool: 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 praline topping to set slightly.
6. Enjoy! These cookies are best enjoyed warm or at room temperature. Store them in an airtight container at room temperature for up to 3 days.

Tips for Perfect Cranberry Pecan Praline Cookies:

• Use Room Temperature Butter: Softened butter is crucial for creaming properly with the sugars. If your butter is too cold, it won’t cream well, and your cookies will be dense. If it’s too melted, your cookies will spread too much.
• Don’t Overmix the Dough: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until the ingredients are just combined.
• Chill the Dough: Chilling the dough helps prevent the cookies from spreading too much during baking and allows the flavors to meld together.
• Use Parchment Paper or Silicone Baking Mats: This will prevent the cookies from sticking to the baking sheets and make cleanup easier.
• Don’t Overbake: Overbaked cookies will be dry and crumbly. Bake until the edges are golden brown and the centers are still slightly soft.
• Adjust Baking Time: Baking times may vary depending on your oven. Keep a close eye on the cookies and adjust the baking time as needed.
• Variations: Feel free to experiment with different nuts, such as walnuts or almonds. You can also add other dried fruits, such as raisins or apricots. For a chocolatey twist, add chocolate chips to the cookie dough.
• Make Ahead: The cookie dough can be made ahead of time and stored in the refrigerator for up to 24 hours. The praline topping can also be made ahead of time and stored in an airtight container at room temperature for up to 2 days.

Troubleshooting:

• Cookies Spreading Too Much: This could be due to using butter that is too soft, not chilling the dough enough, or overmixing the dough. Make sure to use room temperature butter, chill the dough for at least 30 minutes, and avoid overmixing.
• Cookies Too Dry: This could be due to overbaking or using too much flour. Make sure to bake the cookies until the edges are golden brown and the centers are still slightly soft. Measure the flour accurately.
• Praline Topping Too Hard: This could be due to overcooking the praline mixture. Use a candy thermometer and cook the mixture to the soft ball stage (235-240°F or 113-116°C).
• Praline Topping Too Soft: This could be due to undercooking the praline mixture. Use a candy thermometer and cook the mixture to the soft ball stage (235-240°F or 113-116°C).

These Cranberry Pecan Praline Cookies are a delightful treat that’s perfect for the holidays or any time of year. The combination of tart cranberries, crunchy pecans, and sweet praline topping is simply irresistible! I hope you enjoy making and eating these cookies as much as I do!

Conclusion:

And there you have it! These Cranberry Pecan Praline Cookies are more than just a sweet treat; they’re a little bite of holiday cheer, a comforting hug in cookie form, and a guaranteed crowd-pleaser. I truly believe this recipe is a must-try for anyone who loves a good cookie, especially during the festive season. The combination of tart cranberries, crunchy pecans, and that irresistible praline topping creates a symphony of flavors and textures that will leave you wanting more.

But why is this recipe so special? It’s the perfect balance of sweet and tart, the satisfying crunch against the soft, chewy cookie base, and the ease of preparation. You don’t need to be a master baker to whip up a batch of these beauties. The ingredients are readily available, the instructions are straightforward, and the results are simply divine. Plus, the aroma that fills your kitchen while they’re baking is pure magic!

Beyond the sheer deliciousness, these cookies are incredibly versatile. They’re perfect for holiday gatherings, cookie exchanges, or simply enjoying with a cup of hot cocoa on a chilly evening. Imagine serving them warm from the oven with a scoop of vanilla ice cream – pure bliss! Or, package them up in a pretty tin and give them as a thoughtful homemade gift.

Looking for variations? Go ahead and experiment! Try using walnuts instead of pecans for a slightly different flavor profile. Add a sprinkle of orange zest to the dough for a brighter, citrusy note. Or, drizzle melted white chocolate over the cooled cookies for an extra touch of elegance. You could even incorporate a hint of cinnamon or nutmeg into the praline topping for a warmer, spicier flavor. The possibilities are endless!

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. But don’t just take my word for it – give it a try yourself! I promise you won’t be disappointed.

I’m so excited for you to experience the joy of baking and sharing these Cranberry Pecan Praline Cookies. Once you’ve made them, I’d absolutely love to hear about your experience. Did you make any variations? What did your friends and family think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me continue to create and share recipes that you’ll love.

So, grab your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible cookies. Happy baking, and I can’t wait to hear all about your delicious creations! Remember to tag me in your social media posts so I can see your beautiful cookies! Let’s spread the cookie love! I am sure that you will enjoy this recipe as much as I do.