Cranberry Pistachio Cookies
Ingredients
Directions / Instructions
Why You'll Love These Cranberry Pistachio Cookies
These Cranberry Pistachio Cookies are the perfect balance of sweet, tart, buttery, and nutty flavors. The chewy dried cranberries add bursts of fruity sweetness while roasted pistachios provide a satisfying crunch in every bite.
Easy to make with simple pantry ingredients, these cookies are beautiful enough for holiday cookie trays yet simple enough for everyday baking. Their festive red and green colors also make them a favorite during Christmas celebrations.
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- ¾ cup shelled roasted pistachios, roughly chopped
- ½ cup white chocolate chips (optional)
Instructions
1. Prepare the Oven
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. Cream the Butter and Sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
4. Combine Everything
Gradually add the dry ingredients to the wet ingredients until just combined. Fold in the dried cranberries, chopped pistachios, and white chocolate chips if using.
5. Scoop and Bake
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10 to 12 minutes, or until the edges are lightly golden while the centers remain soft.
6. Cool and Serve
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips
Do not overbake the cookies, as they continue cooking while cooling on the baking sheet. Lightly toast the pistachios before mixing them into the dough for a richer, nuttier flavor. Chill the dough for 20 to 30 minutes if you prefer thicker cookies.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. Refrigerate for up to one week or freeze baked cookies and unbaked dough for up to 3 months.
Serving Suggestions
Enjoy these cookies with coffee, hot tea, hot chocolate, or a glass of milk. They also make wonderful edible gifts, additions to holiday cookie boxes, or festive dessert platters.
Recipe Variations
Add orange zest for a bright citrus flavor, substitute dark chocolate chips for the white chocolate, mix in chopped pecans or almonds, or drizzle the cooled cookies with melted white chocolate for an elegant finish.
Frequently Asked Questions
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