Cranberry Pecan Cookie Bars: Chewy, Buttery, and Perfect for the Holidays
There’s something magical about the holiday season—the smell of cinnamon in the air, the sound of laughter in the kitchen, and trays upon trays of freshly baked treats cooling on the counter. One of my absolute favorite recipes to bake this time of year is Cranberry Pecan Cookie Bars.
Imagine a soft, buttery cookie base studded with tart cranberries, crunchy toasted pecans, and a hint of vanilla. Each bite is perfectly balanced—sweet, slightly tangy, and nutty. These bars are like a cozy winter sweater for your taste buds.
I first made these bars for a family gathering when I was short on time but still wanted to impress. I didn’t want to fuss with rolling out cookie dough or decorating intricate cookies. So, I pressed everything into a single pan, popped it in the oven, and hoped for the best. The result? Golden, chewy perfection. The tray disappeared before the end of the night, and I’ve been baking them every holiday season since.
Whether you’re making them for a cookie exchange, gifting them in little boxes, or serving them with hot chocolate on a chilly afternoon, these Cranberry Pecan Cookie Bars always bring smiles.
🍪 Ingredients You’ll Need
Here’s everything required to make a batch of these festive cookie bars. I’ve included a few substitution ideas, so you can adjust them for dietary preferences or what you have on hand.
For the Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Add-Ins:
- 1 cup dried cranberries (sweetened or unsweetened, depending on your taste)
- 1 cup pecans, roughly chopped and lightly toasted
- ½ teaspoon ground cinnamon (optional, but adds warmth)
✨ Substitution Ideas:
- Vegan: Use vegan butter and flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend.
- Sugar-free: Swap sugar with your favorite granulated sweetener like erythritol or coconut sugar.
- Nut-free: Replace pecans with pumpkin seeds or sunflower seeds for a similar crunch.
👩🍳 Step-by-Step Instructions
These Cranberry Pecan Cookie Bars are beginner-friendly and come together quickly. Follow these steps, and you’ll have warm, chewy cookie bars ready in under an hour.
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving some overhang on the sides. This makes it easy to lift out the bars later.
Tip: Use metal clips to hold the parchment in place while you press in the dough.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes). You can use a hand mixer or a stand mixer fitted with the paddle attachment.
This step is key—it creates air in the dough, which gives the bars their light but chewy texture.
Step 3: Add the Eggs and Vanilla
Beat in the eggs one at a time, then mix in the vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Don’t overmix—this can make the bars tough.
Step 5: Fold in Cranberries and Pecans
Using a spatula, fold in the dried cranberries and chopped pecans. The dough will be thick and chunky, which is exactly what you want.
Step 6: Press and Bake
Transfer the dough to your prepared baking pan and spread it out evenly using a spatula or your hands.
Bake for 22–26 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Pro Tip: Don’t overbake! These bars continue to set as they cool. Slightly underbaked means chewy, perfect cookie bars.
Step 7: Cool and Slice
Allow the bars to cool completely in the pan. Once cooled, use the parchment overhang to lift them out and place them on a cutting board. Slice into squares or rectangles.
Optional: Dust with powdered sugar for a festive finish.
💡 Extra Tips for the Best Cranberry Pecan Cookie Bars
Serving Suggestions:
- Warm with ice cream: A scoop of vanilla or cinnamon ice cream turns these bars into a dessert dream.
- Drizzle with white chocolate for a bakery-style look and extra sweetness.
- Gift them: Stack a few bars, wrap in parchment and twine, and give them as edible gifts.
Storage & Reheating:
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Keeps fresh for 1 week.
- Freezer: Freeze for up to 3 months. Place parchment between layers to prevent sticking.
To reheat, pop them in the microwave for 10–15 seconds or warm in a 300°F oven for a few minutes to restore that just-baked texture.
Ingredient Swaps & Variations:
- White Chocolate & Cranberry: Add ½ cup white chocolate chips to the dough for extra sweetness.
- Orange Zest: Add 1 tsp of orange zest to the dough—it pairs beautifully with cranberries.
- Spiced Version: Mix in nutmeg, allspice, or ginger for a holiday spice twist.
📊 Nutritional Information (per bar, approx.)
Based on NYT Cooking’s recipe:
- Calories: 230
- Fat: 13g
- Carbohydrates: 27g
- Fiber: 2g
- Sugars: 16g
- Protein: 3g
❓ FAQ: Cranberry Pecan Cookie Bars
How long does it take to make Cranberry Pecan Cookie Bars?
From start to finish, it takes about 45 minutes (including cooling time). The prep is quick—just mix, press, and bake!
Can I substitute fresh cranberries for dried?
Yes, but keep in mind that fresh cranberries are more tart and release moisture. If using fresh, toss them in a bit of flour before folding into the dough and slightly increase the sugar.
Can I freeze Cranberry Pecan Cookie Bars?
Absolutely! They freeze beautifully. Wrap tightly in plastic wrap, then store in a freezer-safe container. Thaw overnight at room temperature before serving.
Can I make them ahead?
Yes—these bars actually taste better the next day as the flavors meld together. Bake, cool, and store them in an airtight container overnight.
🎉 Conclusion: Time to Bake!
There you have it—chewy, buttery Cranberry Pecan Cookie Bars that are guaranteed to impress at any holiday gathering (or any day you’re craving something sweet). They’re easy to make, festive to look at, and absolutely delicious to eat.
If you give this recipe a try, I’d love to hear how it turned out! Share your baking adventures in the comments below, or tag me on social media with your creations.
👉 Don’t forget to pin this recipe, share it with friends, and bake an extra batch—because these bars disappear fast.
Happy baking! 🍪✨