Buttery cranberry pistachio cookies are the perfect gifts for the holiday season or just when you want to enjoy pistachios. This simple and easy cookie recipe takes 5 minutes to prep and 12 minutes to bake with no chilling time required.
Table of Content
The holidays will soon be here and I have decided I want to give an assortment of cookies in a jar. This year, Hanukkah and Christmas come at almost the same time, so these cranberry pistachio cookies would be perfect.
Why make these cookies?
- Becuase they are the easiest cookies EVER! It takes just 5 minutes to bring the cookie dough together and 12 minutes to bake. And you don't need to chill the dough before baking. As a result, these can be ready in less than 20 mins.
- Alternatively, you can do what I do and make your workload for the holidays easier by making the dough and keeping it in the fridge. It can be kept in the fridge for up to 3 days. Or you can also freeze the dough for month. Then, bake when you are ready.
- Pistachios are not the cheapest nuts. But if you have some on hand, you must try these cookies because they are absolutely delicious.
- Having said that, my mom would make them with cashew nuts because those were easily available to her. So, be creative, replace pistachios with your favorite nuts and cranberries with your favorite dried fruit.
Ingredients and substitutes
- All-purpose flour - Yes, plain flour works great for this recipe. The amount of flour in the recipe will contribute towards how dense the cookies will be, so make sure to measure the ingredients correctly.
- Vanilla - A good quality vanilla will make a huge difference in anything you make. You can use vanilla extract, bean paste or sugar.
- Brown sugar - The molasses in the brown sugar contributes to the soft texture. You can add dark brown sugar as well, but the cookies will also get a deeper color. I like a nice light brown cookie.
- Pistachio - I love using pistachio nuts this time of the year. And yet, you can use cashews, almonds, pecans or any other nuts you fancy.
- Cranberries - These add a nice sweet-tart taste to the cookies, but you can also use dates, raisins or other dried fruits.
Step by step instructions
- Preheat the oven at 356°F / 177°C / gas mark 4.
- Combine dry ingredients - Flour, salt, baking powder, baking soda, nutmeg, chopped pistachios, and cranberries - Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream together butter and sugar until light and fluffy.
- Then, add vanilla extract followed by the egg and make sure it is well combined.
- Next, add the flour mixture and combine well. This cookie dough is soft but should still hold its shape.
Pro tip - Combine well but do not over mix as we do not want to activate the gluten in our flour.
- Use a cookie scooper to scoop dough onto a cookie sheet. Sprinkle with more chopped pistachio nuts.
Pro tip - Depending on the size of the scoop, these will make 14 to 16 cookies.
- Bake for 10 to 12 minutes until lightly golden on the bottom.
Pro tip - Baking time will differ with the size of the cookie dough balls. Mine took about 10 minutes. - Cool on the baking tray for 10 minutes then transfer to a cooling rack to cool completely before you store them in an airtight container.
More holiday cookies
Freuently asked questions
These pistachio cookies will keep in an airtight container for up to a week. You can freeze the dough for up to a month or freeze the cookies for up to three months.
These cookies are supposed to spread some, not too much.
However, too much butter or sugar in the recipe can lead to cookies spreading. Too much baking powder or baking soda can also make cookies spread too much.
Place cookies on a cold, not hot baking pan.
And make sure the oven is at the right temperature.
You can add ½ teaspoon cinnamon, cardamom, or ground ginger in addition to the nutmeg if you want to these pistachio cookies.
These cookies have a good shelf life as dough as well as cookies.
The dough will stay in the fridge for 3 to 4 days before baking. (wrapped well)
The cookie dough can be frozen for up to a month in the freezer.
You can also place the unbaked cookie dough balls in the freezer for up to a month. Bake from frozen. They will take about 14 to 18 minutes to bake from frozen.
You may also like
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.
Printable Recipe
Cranberry Pistachio Cookies
Print Pin Rate Share by Email Share on FB Save GrowDescription
Video
Ingredients
- ½ cup (113 g) Unsalted butter (1 stick) room temperature
- ½ cup (110 g) Light brown sugar
- 1 large Egg
- 1 cup (125 g) All-purpose flour
- 1 tsp Baking soda
- ½ tsp Baking powder
- ¼ tsp Salt
- ¾ cup (75 g) Cranberries
- ¾ cup (90 g) Pistachios finely chopped
- ¼ tsp Nutmeg freshly grated
- 1 teaspoon Vanilla Extract
Plus
- ¼ cup Pistachios finely chopped for the tops
Instructions
- Preheat the oven at 356°F / 177°C / Gas Mark 4
- Combine dry ingredients - Flour, salt, baking powder, baking soda, nutmeg, chopped pistachios, and cranberries - Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream together butter and sugar until light and fluffy.
- Add vanilla extract followed by the egg and make sure it is well combined.
- Next, add the flour mixture and combine well. This cookie dough is soft but should still hold its shape.Pro tip - Combine well but do not over mix as we do not want to activate the gluten in our flour.
- Use a cookie scooper to scoop dough onto a cookie sheet. Sprinkle with more chopped pistachio nuts.Pro tip - Depending on the size of the scoop, these will make 14 to 16 cookies.
- Bake for 10 to 12 minutes until lightly golden on the bottom.Pro tip - Baking time will differ with the size of the cookie dough balls. Mine took about 10 minutes.
- Cool on the baking tray for 10 minutes then transfer to a cooling rack to cool completely before you store them in an airtight container.
Recipe Notes
- These cookies will keep in an airtight container for up to a week
- You can freeze the dough for up to a month or
- Freeze the cookies for up to three months.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Kauser
Hi Veena. I followed this recipe and made these cookies today and although they taste divine, they spread so much and the bottoms were soggy but the tops very brown( hence I took them out in 11 minutes). I baked them at 175C in a fan oven. My oven only goes up or down in 5 degrees. Where could I have gone wrong do you think?
Many Thanks
Kauser
PS. I am a big fan of yours
Veena Azmanov
Hey Kauser. Sorry that the cookies spread so much. They don't usually spread so much as you can see I have a few variations of these as well.
Next time, ensure sure the butter is not too soft when you start off. And chill the cookies before you bake them.
11 at 175 C sounds great for cookies.
Toni
These cookies quickly became a favorite at my house!! My kids can't stop eating them!
Veena Azmanov
Thank you, Toni. Happy to hear your family enjoyed these cookies.
Pam
What a perfect flavor combination! We love pistachios around here and I'm always looking for new recipes to use them in.
Jess
These are a must-have every holiday season!
Linda
I am definitely putting these cookies on my Christmas baking list! I adore pistachios and the cranberries will add to the festive touch. Deliciousness here I come!