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Shortbread Cookie Cups with Brown Sugar Cinnamon Filling - these simple cookies are crunchy on the outside and SO chewy and on the inside! Like a Pop tart in Christmas cookie form! | Foodfaithfitness.com | #recipe

Cranberry Pecan Shortbread Cookie Cups with Brown Sugar Filling

Shortbread cookie cups are mixed with cranberries and pecans, and then filled with a chewy brown sugar cinnamon filling. So easy and great for Christmas!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 18
Calories 123kcal
Author Taylor


  • 1/2 Cup Butter softened to room temperature
  • 2 Tbsp Light Brown sugar packed
  • 2 Tbsp Granulated sugar
  • 1/4 tsp Vanilla extract
  • 3/4 Cup + 3 Tbsp White Whole Wheat flour 4.2 oz
  • 1 tsp Cinnamon
  • 3 Tbsp Pecans finely chopped
  • 3 Tbsp Craisins finely chopped

For the Filling:

  • 1/2 Cup Brown sugar packed
  • 1/2 Tbsp Cinnamon
  • 1 Tbsp White Whole wheat flour
  • 1 large egg white


  • Preheat your oven to 325 degrees and lightly spray amini muffin tin with cooking spray.
  • In a large bowl, beat together the butter and sugars, using an electric hand mixer, until light and fluffy. Add in the vanilla and beat again until well combined.
  • In a medium bowl, stir together the flour and cinnamon until well mixed. Add the flour, along with the pecans and Craisins into the butter mixture and stir until the dough comes together. I find it the easiest to use your hands to really mix the dough.
  • Place a scant 1 Tbsp sized ball in each of the mini muffin cavities, and use your fingers to press in the center to create a cup shape. Make sure to press up and along the sides as well.
  • Bake until the sides of the cup begins to go lightly golden brown, about 11 minutes.
  • While baking, stir together the brown sugar, cinnamon and flour until well combined. Add in the egg white and gently stir until a slightly runny paste forms. Mix until JUST combined, as you don't want to add too much air into the filling, which causes it to sink and crack once baked.
  • The cookies will rise up once baked, use a small spoon (or your fingers if you don't mind some heat - it's easier) to press the sides in and down to re-form the cup.
  • Spoon the mixture into the cups until they are only 3/4 full. Adjust your oven rack to the lowest setting and bake the cookies on it, until the outsides of filling look just set, and the inside is slightly jiggly, About 5-6 minutes. You don't want them to rise up, or they will sink down once cooling. *
  • Let the cookies cool in the pan for 20 minutes and then gently transfer to a wire rack to finish cooling.


* I only have one mini muffin tray, so I had to do it in 2 batches. For some reason, EVERY TIME I made the second batch of cookies (as the recipe makes more than 1 pan) the filling required less cooking time. Only about 4 minutes. So watch closely if you are doing the same.


Serving: 1cookie | Calories: 123kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 50mg | Potassium: 25mg | Fiber: 1g | Sugar: 10g | Vitamin A: 160IU | Calcium: 17mg | Iron: 0.3mg