Cranberry-Pecan Jumbles
Cranberry-Pecan Jumbles Image

Cranberry-Pecan Jumbles

Sour cream adds richness to these cranberry and pecan-packed cookies that are perfect to fill a festive holiday tin.

1 hr
1 hr 55 min



1 cup firmly packed brown sugar

1/2 cup Land O Lakes® Butter, softened

1/2 cup sour cream

1 large Land O Lakes® Egg

1 teaspoon vanilla

2 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1 cup coarsely chopped pecans

1 1/3 cups sweetened dried cranberries


1 1/2 cups powdered sugar

2 to 3 tablespoons orange juice

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Combine brown sugar, butter, sour cream, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and baking soda; beat at low speed until well mixed. Stir in pecans and cranberries.

  3. STEP 3

    Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until lightly browned. Cool completely.

  4. STEP 4

    Stir together powdered sugar and orange juice in bowl. Drizzle over cooled cookies.

Tip #1

For easy clean-up when drizzling powdered sugar glaze over cookies, place wire cooling racks over sheets of waxed paper. Place cookies close together. Drizzle cookies with glaze; let excess drip down onto waxed paper.


4.5Fat (mg)
10Cholesterol (mg)
35Sodium (mg)
15Carbohydrates (g)
<1Dietary Fiber
1Protein (g)


Explore reviews from
our online community

  December 10, 2011

This is an annual go to recipe. Easy to make and take.

— says Colleen
  December 15, 2009

I really enjoyed these cookies. They crumbled in your mouth so nicely they're tasty!

— says Natalie
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.