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 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.
Looking for more comfort food? Follow LTB on Pinterest!
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
- old fashioned pancakes
- puff pastry tomato tart
- chewy chocolate chip cookies
- almond shortbread