These easy-to-make Cranberry Pistachio Cookies have all the classic holiday flavors in one soft and buttery cookie. Perfect for the season.
Ah, the holiday season! That magical time of year when homes are filled with the aroma of freshly baked cookies. If you’re looking for a new recipe that’ll stand out at your next cookie exchange, let me introduce you to these Cranberry Pistachio Cookies.
Imagine biting into a chewy cookie filled with tart cranberries, salty pistachios, and a drizzle of sweet white chocolate. The festive red cranberries and green pistachios make these cookies look as delightful as they taste. It’s like Christmas in every bite!
With their stunning red and green and the delightful combination of sweet and salty flavors, Cranberry Pistachio Cookies are a must-try this holiday season.
Whether you’re baking for a cookie exchange, prepping for a festive party, or simply looking for a new recipe to try with family, these cookies are bound to be a hit.
Plus, they’re quick and straightforward to whip up. So grab that cookie sheet, line it with some parchment paper, and get baking! The moment you take that first bite, you’ll know it was all worth it. Truly a holiday delight!
Common Questions About Cranberry Pistachio Cookies
Can I use brown sugar instead of granulated sugar?
Absolutely! Using brown sugar can lend a more caramelized flavor to your cookies. You might also like what it does to the color of your cookies. It’s great to have options!
Why do my cookies spread too much on the cookie sheet?
Make sure your butter is at room temperature, not melted. Also, chilling your cookie dough for about 30 minutes before baking can help maintain the shape that you’re looking for. Sometimes it’s little tricks like these that make all the difference!
Do I need a food processor to make the dough?
Nope! A large mixing bowl and a good old wooden spoon (or a stand mixer) will do the job perfectly. Be sure to get the kids involved if you have some around. They love this stuff!
Storage
I really love the addition of dried cranberries in these cookies. They hold just the right amount of moisture in them, adding chewy bits and a tart flavor that makes my mouth water!
Refrigerator
Keep your cookies in an airtight container. They’ll stay fresh for up to a week.
Freezer
Wrap cookies in plastic wrap or wax paper and store them in an airtight container. They can last for up to 3 months. Thaw at room temperature before serving.
Tips
If you want, you can add your favorite nuts to these cookies. Ideally, that would be pistachios, haha! But others will certainly add something special as well.
- Always use parchment paper or a silicone mat on your baking tray to prevent sticking.
- If you love the combination of orange and cranberry, add a hint of orange zest to your dough for a citrusy twist.
- For the perfect Christmas cookie, consider adding green pistachios on top before baking to enhance the festive green color.
- If you’re out of white chocolate chips, melt some regular white chocolate bars for the drizzle.
Ingredients
Feel free to add a little green food coloring to the dough if you want that extra pistachio touch. They’ll really pop on the platter that way!
- Unsalted butter
- Granulated sugar
- Salt
- Large egg
- Vanilla extract
- All-purpose flour
- Dried cranberries
- Chopped pistachios
- White chocolate chips
How to Make Cranberry Pistachio Cookies
If you’re a big cookie baker, you’ll recognize these steps. It’s a tried-and-true method that won’t trip you up.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, beat the butter until fluffy.
- Add the sugar and salt and beat until well combined and fluffy.
- Beat in the egg and vanilla until well combined.
- Gradually add the flour and beat until well combined.
- Add the cranberries and pistachios to the dough and mix well.
- Roll into balls and place them on the prepared baking sheet.
- Bake for 8-10 or until the edges are set and slightly golden brown.
- Remove to wire rack and cool completely.
- Melt the chocolate in a microwave-safe bowl.
- Drizzle the cookies with the chocolate.
- Let set for 5-10 minutes to harden.
- Store in an airtight container.
Kitchen Supplies You’ll Need for Cranberry Pistachio Cookies
Don’t skip that wire rack! It allows your cookies to firm up after being baked. The last thing you want is soggy cookies! Am I right?
- Cookie sheet
- Wire rack
- Parchment paper or silicone mat
- Large bowl (or stand mixer)
- Wooden spoon
What to Serve With Cranberry Pistachio Cookies
What’s your favorite thing to serve with these cookies? Let me know in the comments below if you’ve got any weird ones. It’s always fun to hear!
- A cup of hot cocoa or eggnog.
- A scoop of vanilla ice cream for a delightful dessert.
- Your favorite coffee or tea, making it the perfect mid-day treat.
Why You Should Make Cranberry Pistachio Cookies
Every year, I like to make something pistachio-flavored for the holidays. This recipe is pretty high on my list. Be sure to save that recipe card!
- Festive Flavors: The combination of tart cranberries and crunchy pistachios is unbeatable.
- Perfect for Gifting: Pack them in a beautiful tin, and they make perfect gifts for the Christmas season.
- Stand Out in a Crowd: At a cookie exchange, these will definitely catch eyes and tastebuds.
- Easy and Quick: With a prep time of just 5 min and a cook time of 8-10 minutes, you can have delicious cookies in less time than it takes to watch your favorite Christmas special.
Variations and Add-Ins for Cranberry Pistachio Cookies
Let’s get a little crazy, shall we? I’ve got a good list of options here for changing things up a bit. Sure, they won’t be your traditional cookies anymore. But sometimes, you just gotta live on the wild side. Ha!
- Orange Juice: Add a splash to the dough for an extra zesty taste.
- Almond Extract: A drop or two can add a different nutty flavor, complementing the pistachios.
- Oatmeal: For a slightly heartier, chewy cookie, mix in some oats.
- Chocolate Chip: Swap white chocolate chips for classic chocolate chip cookies for a different flavor profile.
- Almond Flour: Replace a portion of the all-purpose flour with almond flour for a nuttier taste.
If you love this easy cookie recipe, you’re going to love these other holiday cookies too. Please click each link below to find the easy, printable recipe!
More Holiday Pistachio Recipes
Dark Chocolate Pistachio Truffles
Dark Chocolate Pistachio Fudge
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Cranberry Pistachio Cookies
Ingredients
- 1 cup butter unsalted, softened
- ⅔ cup granulated sugar
- ½ teaspoon salt
- 1 large egg room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ cup dried cranberries chopped
- ½ cup pistachios chopped
- 1 cup white chocolate chips divided
Instructions
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, beat the butter until fluffy.
- Add the sugar and salt and beat until well combined and fluffy.
- Beat in the egg and vanilla until well combined.
- Gradually add the flour and beat until well combined.
- Add the cranberries and pistachios to the dough and mix well.
- Fold in half of the chocolate chips if adding to the cookies to be baked in.
- Roll into balls and place them on the prepared baking sheet.
- Bake for 8-10 or until the edges are set and slightly golden brown.
- Remove to wire rack and cool completely.
- Melt the chocolate in a microwave-safe bowl.
- Drizzle the cookies with the chocolate.
- Let set for 5-10 minutes to harden.
- Store in an airtight container.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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