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!
Table of contents
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!
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Craisin Cookie Ingredients
- 1 batch basic cookie dough
- dried cranberries (Craisins)
- toasted pistachios
- white chocolate chips
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.
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How to make Cranberry Pistachio Cookies
ONE: Make the basic cookie dough by combining all the sugar cookie dough ingredients.
TWO: Preheat oven to 350 degrees F. Add dried cranberries and pistachios to cookie dough and stir to combine.
THREE: 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.
FOUR: 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.
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!
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More Easy Recipes
- roasted brussels sprouts salad
- chewy chocolate chip cookies
- sprinkle cookies
- tomato tart
- almond shortbread
Cranberry Pistachio Cookies
Cranberry Pistachio Cookies are BUTTERY shortbread studded with TART cranberries and CRUNCHY pistachios.
Ingredients
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
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
*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!
Recommended Products
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
Nutrition Information:
Yield: 18 Serving Size: 1Amount 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.
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