Pistachio and Cranberry Cookies

Pistachio and Cranberry Cookies

Buttery cookies studded with crunchy pistachios and tart dried cranberries.

Total 42 min Makes 24 cookies Calories 168/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts, Wheat

These cookies balance rich, toasted pistachios against tangy dried cranberries in a tender, buttery base. The dough comes together quickly with no chilling required, making them suitable for weeknight baking or holiday cookie trays. A light sprinkle of coarse sugar on top adds a bit of sparkle and crunch.

Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup shelled pistachios, roughly chopped
  • 3/4 cup dried cranberries
  • 2 tablespoons coarse sugar, for sprinkling

Method

  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.

  2. In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.

  3. Beat in the eggs one at a time, then mix in the vanilla extract.

  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.

  6. Fold in the chopped pistachios and dried cranberries until evenly distributed throughout the dough.

  7. Scoop the dough into 2-tablespoon portions and place them 2 inches apart on the prepared baking sheets.

  8. Sprinkle the tops of the cookies lightly with coarse sugar.

  9. Bake in the preheated oven until the edges are golden and the centers are just set, 10 to 12 minutes.

  10. Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Rate this recipe

★ 4.3 (1)

Pistachio and Cranberry Cookies

These cookies balance rich, toasted pistachios against tangy dried cranberries in a tender, buttery base. The dough comes together quickly with no chilling required, making them suitable for weeknight baking or holiday cookie trays. A light sprinkle of coarse sugar on top adds a bit of sparkle and crunch.

42 min 24 cookies 168 cal

Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup shelled pistachios, roughly chopped
  • 3/4 cup dried cranberries
  • 2 tablespoons coarse sugar, for sprinkling

Method

  1. 1

    Preheat the oven to 350°F and line two baking sheets with parchment paper.

  2. 2

    In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.

  3. 3

    Beat in the eggs one at a time, then mix in the vanilla extract.

  4. 4

    In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

  5. 5

    Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.

  6. 6

    Fold in the chopped pistachios and dried cranberries until evenly distributed throughout the dough.

  7. 7

    Scoop the dough into 2-tablespoon portions and place them 2 inches apart on the prepared baking sheets.

  8. 8

    Sprinkle the tops of the cookies lightly with coarse sugar.

  9. 9

    Bake in the preheated oven until the edges are golden and the centers are just set, 10 to 12 minutes.

  10. 10

    Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.