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Close up on a broken cookie.

Brown Butter Cranberry Pecan Cookies

  • Author: Tonya | The Midwest Kitchen Blog
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 - 14 cookies 1x
  • Category: dessert
  • Method: Bake

Description

Brown butter cranberry pecan cookies are the perfect mix of sweet, chewy, nutty, and delicious! Made using brown butter, the cookie base has a toasted flavor and are studded with tart dried cranberries and chopped pecans. Made easily without a mixer and no chilling required you can have a batch of these cranberry pecan cookies in under 30 minutes!


Ingredients

Scale
  • 1 stick butter, 1/2 cup
  • 1 cup + 2 tablespoons all-purpose flour*
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar, packed
  • 1/4 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1/4 cup dried cranberries
  • 6 tablespoons pecans, chopped

 


Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium sauce pot cook the stick of butter until it has started to brown and the milk solid bits have browned at the bottom of the pot, 7 minutes. Allow the brown butter to cool for 5 – 10 minutes before using. 
  3. In a small mixing bowl combine the flour, baking soda, cornstarch, and salt. Set aside.
  4. In a large mixing bowl add brown butter, brown sugar, and white sugar. Mix until combined, then add the vanilla extract and egg. Mix until well incorporated. 
  5. Next, add the flour mixture to the egg and sugar mixture and mix until combined. The dough will be soft. Add dried cranberries and chopped pecans.
  6. Using a cookie scoop to form uniform dough balls. Roll into smooth balls then place on a cookie sheet with 1 – 2 inches of space in between. Optional: Top each ball with chopped pecans and cranberries for a nice presentation. 
  7. Bake for 12 minutes, the edges should be lightly browned and the centers almost set. Allow the cookies to rest on the cookie sheet for 5 minutes then transfer them to a cookie sheet to completely cool.
  8. Serve with a cup of hot or iced tea and enjoy!

Notes

Yields 12 – 14 cookies

*If using dry measuring spoons fluff the flour before measuring. This will help you get more accurate measurements. 

Can last for over a week in the fridge. 

Lasts in the freezer for several months

Keywords: pecan cookies, cranberry cookies, cranberry pecan cookies, brown butter cookies, brown butter cranberry pecan cookies, cookies, homemade cookies, dessert, snack

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