Cranberry Pecan Sandies

Why You’ll Love This Recipe

I love this recipe because it delivers that classic “sandie” texture—crumbly, buttery, and rich—but with an added burst of fresh cranberry flavor and the nutty crunch of pecans. It’s a holiday twist on a traditional favorite that’s easy to prepare and even easier to devour. They look beautiful on a cookie plate and stay fresh for days, making them a great make-ahead option during busy holiday weeks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups all-purpose flour
2 cups butter, softened
1 cup powdered sugar
2 tablespoons water
1 tablespoon vanilla extract
2 cups fresh cranberries, coarsely chopped
1½ cups pecans, chopped

Directions

1. I preheat the oven to 325°F (160°C) and line baking sheets with parchment paper.

2. In a large bowl, I beat the softened butter and powdered sugar until smooth and fully combined.

3. I add the water and vanilla extract, beating again to blend everything together.

4. I mix in the flour, one cup at a time, until a soft dough forms.

5. I stir in the chopped cranberries and pecans until evenly distributed throughout the dough.

6. Using a 1-inch cookie scoop, I roll each portion into a ball and place it on the baking sheet.

7. I flatten each cookie slightly using the bottom of a glass.

8. I bake the sandies for 18–23 minutes, just until the edges begin to brown.

9. I transfer them to a wire rack to cool, then dust them with powdered sugar while they’re still warm.

Servings and Timing

This recipe yields about 32 cookies. Prep time takes approximately 15 minutes, baking time is 20 minutes, and the total time is around 35 minutes.

Variations

I sometimes swap the pecans for walnuts or almonds for a different nutty profile. If I want a spiced version, I add a pinch of cinnamon or nutmeg to the dough. Dried cranberries work in a pinch if fresh ones aren’t available, though I prefer the tart pop of fresh berries. For extra festive flair, I mix a touch of orange zest into the dough.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully—either before baking (as dough balls) or after baking—so I can always have a batch ready to go. I let them thaw at room temperature and dust again with powdered sugar before serving if needed.

FAQs

Can I use dried cranberries instead of fresh?

Yes, I can. Dried cranberries offer a sweeter, chewier texture. I chop them coarsely and use them in the same amount.

Why are my sandies too crumbly?

The dough is naturally a bit crumbly but should hold together when pressed. If it’s too dry, I add a tiny splash more water.

Can I freeze the dough?

Absolutely. I roll it into balls, freeze them on a baking sheet, then store them in a freezer bag. I bake from frozen, adding a few extra minutes to the time.

Should I toast the pecans?

Toasting them brings out more flavor. I often do this step ahead of time and let the nuts cool before mixing them into the dough.

How do I keep the powdered sugar from melting?

I dust the cookies while they’re still warm but not too hot. A second dusting after they’ve cooled can also help keep the look fresh.

Conclusion

These Cranberry Pecan Sandies are a delightful addition to my holiday baking list. They’re buttery, festive, and just a little bit different from the usual holiday cookies. I love how they look dusted in powdered sugar and how each bite gives a perfect mix of tart cranberry, crunchy pecan, and soft, rich cookie. Whether I’m gifting them or keeping a batch for myself, they never disappoint.

Print