Cranberry Pistachio Cookies

Buttery cranberry pistachio cookies are perfect tea time treat any time of the year. Green crunchy pistachios with red tart-sweet cranberries make these perfect gift for the holiday season. This simple and easy fruit and nut cookie recipe takes 5 minutes to mix and 12 minutes to bake. This means that you can have warm delicious cookies in less than 15 minutes.

Next month is Christmas and I have decided I want to give an assortment of cookies in a jar as Christmas gifts to family and friends. This year, Hanukkah and Christmas come at almost the same time, so these cranberry pistachio cookies would be perfect.

I plan to make a few batches of different cookies and then add a few of each to every jar. We need six jars for the family and about 4 for friends. So, I purchased small cookies jars with little tags and a cute ribbon. It's kinda exciting when these look pretty.

I like to add more cookies but in smaller sizes, so they look fuller and prettier. Usually,  I make the same recipe but smaller cookies and bake them for 8 to 10 minutes instead of 10 to 12 minutes.  There are few of my family favorite cookies I absolutely must make, like my chocolate chip cookies, macadamia date roll cookies, old fashion soft molasses cookies, vanilla sugar cookies, gingerbread cookies, Linzer cookies.

What do you think? Would you enjoy these assortments in a jar if you got them as Christmas gifts cookie jar?

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.
• Egg - Always use large size eggs when baking unless specified. The size of eggs varies significantly these days. So, as a guide one large egg weighs between 50 to 60 grams.
• Vanilla - A good quality vanilla will make a huge difference in anything you make. Premium vanilla can be expensive, which is why I make my own homemade 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 (pin)

• Preheat the oven at 180 C / 360 F.
• Combine dry ingredients - Flour, salt, baking powder, baking soda, pistachio, and cranberries - Set aside.
  (Save 2 tbsp pistachios to sprinkle on top before baking)
• Cream butter and sugar until light and fluffy.
• Add vanilla followed by the egg.
• Mix for two minutes until light and fluffy again.
• Add flour mixture and combine well.
• Use a cookie scooper to scoop dough onto a cookie sheet.
• Flatten the cookies slightly with the back of a spoon.
• Sprinkle remaining chopped pistachio nuts.
• Bake in the preheated oven for 10 to 12 minutes until lightly golden on the bottom.
• Leave on the baking tray for 5 minutes.
• Then, cool on a wire rack completely before you store in the cookie jar.
• These cookies will stay good for up to two weeks on the counter.

Don't forget to save this recipe on Pinterest for later. You can also find a collection of my tutorials and recipes here on Pinterest.

You may also like

• Pistachio Cookies
• Pistachio Halva Hamantaschen Cookies
• Chocolate Pistachio Cookies
• Honey Pistachio Baklava

Recipe

Cranberry Pistachio Cookies

Author: Veena Azmanov

5 from 11 votes

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Prep Time: 5 mins

Cook Time: 12 mins

Total Time: 17 mins

Calories: 148kcal

Adjust Servings Here: 16 cookies

Description

Buttery cranberry pistachio cookies are perfect tea time treat any time of the year. Green crunchy pistachios with red tart-sweet cranberries make these perfect gifts for the holiday season. This simple and easy fruit and nut cookie recipe takes 5 minutes to mix and 12 minutes to bake which means you can have warm delicious cookies in less than 15 minutes.

Video

Ingredients 

1x2x3x

• ▢ 113 grams (0.5 cups) Unsalted butter (1 stick) room temperature
• ▢ 110 grams (0.5 cups) Light brown sugar
• ▢ 1 (1 ) large Egg
• ▢ 128  grams (1.00 cups) All-purpose flour
• ▢ 1 tsp  (1 tsp) Baking soda
• ▢ ½ tsp  (0.5 tsp) Baking powder
• ▢ ¼ tsp  (0.25 tsp) Salt
• ▢ 100 grams (1 cups) Cranberries
• ▢ 90 grams (0.75 cups) Pistachio chopped
• ▢ ¼ tsp  (0.25 tsp) Nutmeg freshly grated
• ▢ 2 tsp (2 tsp) Vanilla Extract

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Instructions

• Preheat the oven at 180 C / 356 F.
• Combine dry ingredients - Flour, salt, baking powder, baking soda, pistachio, and cranberries - Set aside.
• (Save 2 tbsp pistachios to sprinkle on top before baking)
• Cream butter and sugar until light and fluffy.
• Add vanilla followed by the egg.
• Mix for two minutes until light and fluffy again.
• Add flour mixture and combine well.
• Use a cookie scooper to scoop dough onto a cookie sheet.
• Flatten the cookies slightly with the back of a spoon.
• Sprinkle remaining chopped pistachio nuts.
• Bake in the preheated oven for 10 to 12 minutes until lightly golden on the bottom.
• Leave on the baking tray for 5 minutes.
• Then, cool on a wire rack completely before you store in the cookie jar
• These cookies will stay good for up to two weeks on the counter.

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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