These Cranberry and Pistachio Cookies are sweet, salty and buttery soft. The cookie packs great texture in a single bite - crunchy, salty pistachios and tart, chewy dried cranberries.
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Why I like these cookies
These cookies, full of dried cranberries and pistachios, are a favorite among my customers around the holidays. Festive color adds a punch to holiday gift baskets which your friends will be delighted to receive.
Ingredients
- Pistachios: You need a ¾ of a cup of pistachios. Personally I don't want to shell that many pistachios so I purchase them already shelled and salted.
- Cranberries: Use dried cranberries for this cookie recipe. There are a multitude of good brands available on the market.
- Bring the butter and egg to room temperature prior to mixing the batter. Room temperature ingredients incorporate well and avoid a grainy, broken batter.
- What else do you need? All-purpose flour, granulated sugar, baking powder, baking soda, vanilla extract and a bit of salt.
Variations
In my opinion, white chocolate was made to be paired with pistachios and cranberries! A few options if you want to dress up these cookies even more: 1) drizzle the cooled cookies with melted white chocolate, or 2) add ¾ cup of white chocolate chips to the cookie dough.
Storage
Store the baked cookies in an airtight container and keep at room temperature for up to 5 days. Or freeze the cookies for up to three months (this is helpful if you want to get a jump on your holiday baking)!
FAQs
Can I dry my own cranberries?
Absolutely you can dry your own! Check out this article from All Recipes for the technique to dry your own.
📋 Recipe
Cranberry and Pistachio Cookie Recipe
Equipment
- 1 Hand or stand mixer
- 2 Parchment paper or silicone baking mats
- 1 Cookie Scoop optional
- Bowls, measuring cups and spoons
Ingredients
- 2 ¾ Cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 ½ Cups Granulated Sugar
- 1 Cup Unsalted Butter softened
- 1 large Egg room temperature
- 1 teaspoon Vanilla Extract
- ¾ Cup Dried Cranberries
- ¾ Cup Pistachios
Instructions
- Prepare two baking sheets by lining with parchment paper or silicone baking mats.
- Preheat oven to 350℉ (180℃)
- Chop cranberries and pistachios into small pieces. Set aside for later.
- Place flour, baking soda, baking powder and salt in a bowl. Whisk together and set bowl aside for later.2 ¾ Cups All-Purpose Flour, 1 teaspoon Baking Soda, ½ teaspoon Baking Powder, ½ teaspoon Salt
- In a separate bowl, use a hand or stand mixer with the paddle attachment to mix the butter and sugar until smooth, about 2 minutes. Scrape down sides of bowl and mix for another minute.1 ½ Cups Granulated Sugar, 1 Cup Unsalted Butter
- Add the egg and vanilla to the mixing bowl. Mix well and scrape down sides of bowl as needed.1 large Egg, 1 teaspoon Vanilla Extract
- Add the dry ingredients and mix on low speed until just combined.
- Add the pistachios and dried cranberries and mix until evenly distributed.¾ Cup Dried Cranberries, ¾ Cup Pistachios
- Roll the dough into rounded balls, about 1 tablespoon each, and place them on the prepared cookie sheets. Leave about 2 inches of space between each one.
- Bake in preheated oven for 8 - 10 minutes. The cookies will be a light golden color on top.
- Remove pans from oven and let cool for 5 minutes then move to cool completely on wire racks.
- Optional: melt white chocolate and drizzle over finished cookies.
Matty Bach says
Some of the best cookies I have ever made.
Chuck M says
The textures and tastes in this cookie are a true delight ?
Lynna says
Seriously some good cookies. We tested this and will be using for my holiday gift baskets.
Shana says
A fun, festive and delicious cookie recipe.
LanaLee says
These cookies are delish. Will be part of my cookie gift basket gifts for the neighbors, so very festive.
Mary Sully says
These cookies are amazing! Glad you included a video cuz I am not the best of bakers 🙂
Natalie R says
This is a really special cookie recipe as it invokes the holidays but is great year round. I made this a bit bigger and baked for 2 additional minutes (??