Cranberry Pistachio Cookies

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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.

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 cranberry pistachio cookies

• 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.

Tips for Success

Making cranberry pistachio cookies requires a balance of flavors and textures to get the perfect end result. Here are some tips to help you make the best batch:

• Quality Ingredients: Use high-quality ingredients, such as fresh dried cranberries and premium pistachios, to ensure the best flavor and texture in your cookies.
• Pistachio Preparation: Toast the pistachios lightly before adding them to the dough to enhance their flavor. Ensure they are chopped to the right size, not too big or too small, to get a good texture in each bite.
• Dough Chilling: If possible, chill the cookie dough for at least 30 minutes or overnight to prevent the cookies from spreading too much while baking and enhance the flavors.
• Uniform Size: Use a cookie scoop to ensure all your cookies are uniform in size, which will help them bake evenly.
• Baking Sheet: Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure an even bake.
• Rehydrate Cranberries: If your dried cranberries are too dry or hard, soak them in warm water or orange juice for about 15 minutes, then drain and pat dry before adding to the dough.
• Additional Flavors: Consider adding a hint of orange zest or a splash of almond extract to the dough to enhance the flavors of the cranberries and pistachios.
• Watch the Oven: Keep a close eye on the cookies as they bake to avoid burning the bottoms. The cookies are done when the edges are set, but the centers are still slightly soft.
• Cooling: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, helping them set properly.
• Garnishing: Before serving, you might garnish the cookies with a drizzle of white chocolate or a sprinkle of sea salt to enhance flavor and presentation.
• Storing the Dough: You can store unbaked cookie dough balls in the freezer for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.
• Fresh Baking Agents: Ensure your baking powder and/or baking soda are new to achieve the proper rise in your cookies.
• Test Bake: Bake a test cookie to ensure the dough has been mixed properly and to confirm the correct baking time.
• Space the Cookies: When placing the cookies on the baking sheet, space them at least 2 inches apart to allow for spreading.
• Storage: Store baked cookies in an airtight container at room temperature for up to a week or freeze them for longer storage.

Creative ways to serve pistachio cookies

• Pistachio Dust Sprinkle: Serve the cookies sprinkled with a dust of finely ground pistachios to enhance the flavor and presentation.
• Dipped in White Chocolate: Partially dip the cookies in melted white chocolate and then sprinkle with crushed pistachios and dried cranberries for a festive look.
• Cookie Ice Cream Sandwich: Use the cookies to make ice cream sandwiches with a filling of vanilla or pistachio ice cream.
• Cranberry Pistachio Cookie Parfait: Create a parfait with layers of crumbled cookies, Greek yogurt, and fresh cranberries, topped with a sprinkle of chopped pistachios.
• Cookie and Cheese Pairing: Serve the cookies as a part of a cheese platter, paired with cheeses like brie or cream cheese, which complement the sweet and salty flavor profile of the cookies.
• Cranberry Pistachio Cookie Milkshake: Blend the cookies with pistachio ice cream and milk to make a delightful milkshake, garnished with cookie crumbs on top.
• DIY Cookie Decorating Kit: Offer a cookie decorating kit with plain cranberry pistachio cookies and various toppings like chocolate chips, pistachios, and dried cranberries for a fun DIY experience.
• Tea and Cookie Pairing: Pair the cookies with a range of aromatic teas, like Earl Grey or green tea, highlighting the subtle flavors in the cookies.
• Cookie Gift Jars: Package the cookies in beautiful jars with festive ribbons, making for a perfect holiday gift that showcases the vibrant colors of the cookies.
• Cookie Tree: Stack the cookies in the shape of a tree on a platter, garnishing with fresh mint leaves and cranberries to create a festive centerpiece.
• Stacked Cookie Jars: Serve the cookies in stacked cookie jars for a rustic yet elegant presentation, perfect for a dessert table at a party or wedding.
• Cranberry Pistachio Cookie Bark: Create a cookie bark by setting crumbled cookies in a layer of melted white chocolate, then breaking it into irregular pieces once set.
• Mini Cookie Sandwiches: Make mini sandwiches using the cookies with fillings such as mascarpone cheese mixed with a hint of orange zest for a refreshing taste.
• Cranberry Pistachio Cookie Trifle: Build a trifle using layers of crumbled cookies, pistachio pudding, and cranberry compote, offering a dessert that is both vibrant and delicious.
• Cookies with Wine: Set up a wine pairing, offering wines that complement the rich flavors of cranberry and pistachio, for a sophisticated serving idea.

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Cranberry Pistachio Cookies

Author: Veena Azmanov

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Prep Time: 5 minutes mins

Cook Time: 12 minutes mins

Total Time: 17 minutes mins

Coooking Temperature: 356°F / 177°C/ Gas Mark 4

Calories: 148kcal

Adjust Servings Here: 16 cookies

Description

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.

Video

Ingredients 

1x2x3x

• ▢ 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 tsp Vanilla Extract

Plus

• ▢ ¼ cup Pistachios (finely chopped for the tops)

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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 & Tips

• 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.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 148– kcalCarbohydrates: 15– gProtein: 2– gFat: 8– gSaturated Fat: 4– gCholesterol: 25– mgSodium: 121– mgPotassium: 105– mgFiber: 1– gSugar: 7– gVitamin A: 220– IUVitamin C: 1.2– mgCalcium: 23– mgIron: 0.7– mg

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

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