Cranberry Pistachio Cookies
Cranberry Pistachio Cookies are buttery shortbread studded with tart cranberries and crunchy pistachios. Super easy to make with a basic sugar cookie dough, these delicious bites are perfect for any cookie occasion!
I can’t get enough of cookies!
Something about these sweet bites gets me all excited. Maybe it’s the buttery taste of sugar cookie dough.
Or maybe it’s the endless possibilities when you start thinking of all the things to add to your cookies.
My most favorite add-ins are ones that add flavor and texture. Which is why I love these cranberry cookies.
The tart and chewy craisins, or dried cranberries, are the perfect balance to the sweet cookie dough.
And the crunchy pistachios, which are one of my favorite nuts, add not only that delightful, light green color but a little crunch to them too.
And don’t think cranberries are just for the holidays. You will love these any time of the year!
Ingredients Needed
Cookie dough – Use a homemade cookie dough or even refrigerated sugar cookie dough from the store.
Cranberries – I like to use Craisins or you can make homemade sugared cranberries. Or substitute dried cherries.
Nuts – Chopped pistachios are my favorite but feel free to substitute chopped pecans, macadamia nuts, or almonds.
Chocolate – I like white chocolate chips or you can substitute candy bark or even milk chocolate chips.
Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!
How to Make Cranberry Pistachio Cookies
First: Make the basic cookie dough or unwrap the sugar cookie dough and place in a bowl.
Second: Preheat oven to 350 degrees F. Add dried cranberries and pistachios to cookie dough and stir to combine.
Third: Roll into 1 inch balls and place on prepared baking sheet. Bake for 8-10 or until edges are lightly golden brown. Remove from the oven and let set.
Fourth: While cookies are cooling, melt chocolate. Drizzle the cookies and set let. Store until ready to enjoy!
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
How long do they last?
Store any leftovers in an airtight container for up to 1 week. Freeze for up to 3 months. This makes it easier to get ahead of that holiday baking.
More Cookie Recipes
Tips for No Leftovers
- Use toasted pistachios for more intense nutty flavor.
- Don’t use salted pistachios, they are too salty for these cookies.
- Make the dough ahead of time and form into a log. Slice and bake when you have a cookie craving.
- Drizzle with dark chocolate if you prefer it.
- Use parchment paper or a silicone baking mat instead of a greased cookie sheet. Saves with clean up!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
Make this cranberry pistachio cookie recipe for the holidays or any time of the year!
Cranberry Pistachio Cookies
Ingredients
Basic Cookie Dough
- 1 cup unsalted butter softened
- ⅔ cup granulated sugar
- ½ teaspoon salt
- 1 large egg room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cranberries dried
- 1/2 cup pistachios chopped
- 1 cup white chocolate chips
Instructions
- Make the Basic Cookie Dough Recipe
- In a large bowl, beat the butter until light and fluffy.
- Add sugar and salt and beat until well combined.
- Beat in the egg and vanilla extract until combined.
- Gradually add the flour in two batches and beat until combined.
- Make the cranberry cookies
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat.
- Add cranberries and pistachios mix until just combined. Do not over mix.
- Roll into 1 inch balls and place on lined baking sheet.
- Bake for 8-10 at 350F or until edge are set and slightly golden brown.
- Remove baking sheet and let set for 1-2 minutes. Remove to wire rack and cool completely.
- Drizzle the cookies
- Melt the white chocolate in microwave safe bowl at 15 second intervals until smooth.
- Drizzle cookies with white chocolate. Let set until chocolate is completely hardened.
- Store until ready to eat.
Notes
- Use toasted pistachios for more intense nutty flavor.
- Don’t use salted pistachios, they are too salty for these cookies.
- Make the dough ahead of time and form into a log. Slice and bake when you have a cookie craving.
- Drizzle with dark chocolate if you prefer it.
- Use parchment paper or a silicone baking mat instead of a greased cookie sheet. Saves with clean up!
Nutrition
LeftoversThenBreakfast.com. Content and photographs are copyright protected. Sharing of this recipe is both encourages and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
