Cherry-Pecan Slice-and-Bake Cookies
Santa called—he wants the recipe for your freezer stash…
Why wait for Santa when you can have a sleigh-full of cookies ready in minutes? These Cherry-Pecan Slice-and-Bake Cookies are the ultimate holiday shortcut to festive flavor—perfect for last-minute guests, cookie swaps, or sneaking one (or seven) before anyone notices. Buttery, colorful, and packed with holiday cheer, they make your freezer feel like a gift that keeps on giving.
Think of them as your holiday cookie insurance policy: prep once, bake whenever, and always have something dazzling to serve alongside your favorite cozy drinks.
Why You’ll Love This Recipe
- Quick & Convenient: Prep once, bake multiple times, and always have cookies on hand.
- Holiday-Ready Flavors: Sweet cherries and nutty pecans create that festive magic.
- Perfect Portions: Slice-and-bake rolls ensure even cookies every time.
- Crowd-Pleaser: Makes 7 dozen, so there’s enough to share—or not!
For more holiday baking inspiration, check out my
Orange Egg Nog Cake,
Eggnog Cranberry Braided Bread,
Glazed Christmas Bread, or
Cheesy Beer Bread for complementary holiday treats.
Ingredients
- 1 cup butter or margarine, softened
- 1 cup sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ cup chopped red and green candied cherries
- ½ cup finely chopped pecans
How to Make Cherry-Pecan Slice-and-Bake Cookies
- Prepare the Dough: In a mixing bowl, cream together the softened butter and sugar until fluffy. Stir in milk and vanilla until fully incorporated.
- Add Dry Ingredients: Gradually mix in the flour until the dough comes together.
- Fold in Mix-Ins: Gently fold in the chopped cherries and pecans until evenly distributed.
- Shape and Freeze: Form the dough into two 8×2 inch rolls. Wrap each roll tightly in waxed paper and freeze.
- Slice and Bake: Remove from freezer and let stand at room temperature for 10 minutes. Slice into ¼-inch pieces and place 2 inches apart on ungreased baking sheets.
- Bake to Perfection: Bake at 375°F (190°C) for 10–12 minutes or until lightly golden. Cool on wire racks.
- Serve or Store: Makes 7 dozen. Keep extras in the freezer for a quick holiday treat anytime.
Expert Tips
- Freeze for Flexibility: Dough can stay in the freezer for weeks—perfect for holiday planning.
- Even Baking: Keep cookies 2 inches apart for uniform browning.
- Check Early: Oven temperatures vary—start checking at 10 minutes to avoid over-baking.
Variations & Creative Twists
- Chocolate Cherry-Pecan Cookies: Swap half the flour for cocoa powder for a chocolatey twist.
- Nut-Free Version: Replace pecans with extra cherries or seeds for allergy-friendly cookies.
- Glazed Holiday Cookies: Drizzle with a simple powdered sugar glaze for a sparkly finish.
Serving Suggestions
Pair with hot cocoa, mulled cider, or coffee for a cozy holiday snack. Serve alongside festive favorites like Caramel Pecan Cinnamon Sticky Buns or Old-Fashioned Homemade Fudge Sauce for a full holiday spread.
FAQs
Q: How long can I store the cookie dough? A: Wrapped and frozen, dough keeps for up to 3 months.
Q: Can I bake directly from the freezer? A: Let slices thaw for 10 minutes at room temperature to prevent uneven baking.
Q: Can I use butter instead of margarine? A: Yes, butter enhances flavor, but margarine works fine for a slightly softer texture.
More Recipes
- Zesty Ginger-Glazed Carrots & Brussels Sprouts
- Cheesy Beer Bread
- Caramel Pecan Cinnamon Sticky Buns
- Old-Fashioned Homemade Fudge Sauce
- Glazed Christmas Bread
- Creamy Homemade Egg Nog
- Eggnog Cranberry Braided Bread
Final Thoughts
Keep a few rolls in the freezer and you’re holiday-ready at a moment’s notice. These Cherry-Pecan Slice-and-Bake Cookies are festive, foolproof, and guaranteed to keep the sweet spirit flowing. Buttery, nutty, and studded with jewel-toned cherries, they’re as delightful to serve as they are to eat.
Cherry-Pecan Slice-and-Bake Cookies
These Cherry-Pecan Slice-and-Bake Cookies are buttery, colorful, and freezer-friendly, making them the ultimate holiday shortcut. Perfect for last-minute guests, cookie swaps, or a quick sweet treat, these festive cookies pair beautifully with cozy drinks and holiday favorites like Caramel Pecan Cinnamon Sticky Buns or Old-Fashioned Homemade Fudge Sauce.
Ingredients
- 1 cup butter or margarine, softened
- 1 cup sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ cup chopped red and green candied cherries
- ½ cup finely chopped pecans
Instructions
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and sugar until light and fluffy. Add milk and vanilla extract and mix until fully combined.
- Add Flour: Gradually mix in the flour until a soft dough forms.
- Fold in Cherries and Pecans: Gently fold in the chopped cherries and pecans for even distribution.
- Shape and Freeze: Form dough into two 8x2 inch rolls, wrap in waxed paper, and freeze until ready to bake.
- Slice and Bake: Remove rolls from the freezer and let sit at room temperature for 10 minutes. Slice into ¼-inch pieces and place 2 inches apart on ungreased baking sheets.
- Bake: Preheat oven to 375°F (190°C) and bake for 10–12 minutes or until lightly golden. Cool on wire racks.
- Serve or Store: Makes 7 dozen cookies. Store extras in the freezer for quick holiday treats anytime.
Notes
Notes / Expert Tips:
- Freeze Ahead: Keep dough in the freezer to have festive cookies ready in minutes.
- Even Baking: Ensure cookies are spaced 2 inches apart on baking sheets for uniform browning.
- Check Early: Oven temperatures vary—start checking at 10 minutes.
- Pairing Ideas: Serve these cookies with hot cocoa or coffee, and consider including other holiday favorites like Caramel Pecan Cinnamon Sticky Buns or Old-Fashioned Homemade Fudge Sauce.
Variations / Creative Twists:
- Swap half the flour for cocoa powder to make chocolate cherry-pecan cookies.
- Replace pecans with extra cherries or seeds for a nut-free version.
- Drizzle with powdered sugar glaze for extra festive sparkle.
FAQs:
- Q: How long can I store the dough? A: Wrapped and frozen, dough keeps for up to 3 months.
- Q: Can I bake directly from the freezer? A: Let slices thaw 10 minutes at room temperature for even baking.
- Q: Can I use butter instead of margarine? A: Yes, butter enhances flavor, though margarine gives slightly softer cookies.
Nutrition Information:
Yield:
84Serving Size:
1Amount Per Serving: Calories: 51Total Fat: 4gSaturated Fat: 2gUnsaturated Fat: 2gCholesterol: 6mgSodium: 19mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 0g
The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.