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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!

cranberry pistachio cookies on a grey plate

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 that exist when you start thinking of all the things to add to your cookies.

My most favorite add-ins are ones that add exciting flavors and textures. 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 their texture adds another dimension to these tender cookies.

Trust me, you will love these any time of the year!

Feel free to use any white candy coating or white chocolate chips. If you have some already in your pantry, feel free to use that.

I prefer my pistachios toasted as their flavor is more intense that way. I wouldn’t use the salted ones, they tend to be TOO salty.

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

cookies on a baking sheet

How to make Cranberry Pistachio Cookies

First: Make the basic cookie dough by combining all the sugar cookie dough ingredients.

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 baking instructions, please see the recipe card at the end of this post.

cookies and trees

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!
plate of cookies

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!

plate of cookies with text "cranberry pistachio sugar cookies"

More Easy Recipes

two plates of cookies

Cranberry Pistachio Cookies

Yield: 36 cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Cranberry Pistachio Cookies are BUTTERY shortbread studded with TART cranberries and CRUNCHY pistachios.


Basic Cookie Dough

  • 1 cup unsalted butter, softened
  • 1 cup unsalted butter, softened
  • ⅔ cup granulated sugar
  • ⅔ cup granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon salt
  • 1 large egg, room temperature
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 1/2 cup dried cranberries
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pistachios
  • 1/2 cup chopped pistachios
  • 1 cup white chocolate chips
  • 1 cup white chocolate chips
  • 1 recipe basic cookie dough
  • 1 recipe basic cookie dough


Make the Basic Cookie Dough Recipe

  1. In a large bowl, beat the butter until light and fluffy.
  2. Add sugar and salt and beat until well combined.
  3. Beat in the egg and vanilla extract until combined.
  4. Gradually add the flour in two batches and beat until combined.

Make the cranberry cookies

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat.
  2. Add cranberries and pistachios mix until just combined. Do not over mix.
  3. Roll into 1 inch balls and place on lined baking sheet.
  4. Bake for 8-10 at 350F or until edge are set and slightly golden brown.
  5. Remove baking sheet and let set for 1-2 minutes. Remove to wire rack and cool completely.

Drizzle the cookies

  1. Melt the white chocolate in microwave safe bowl at 15 second intervals until smooth.
  2. Drizzle cookies with white chocolate. Let set until chocolate is completely hardened.
  3. Store until ready to eat.


*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!

Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 176Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 64mgCarbohydrates: 18gFiber: 0gSugar: 8gProtein: 2g

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided. 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.

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