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Cozy Cranberry Pistachio Christmas Cookies

cranberry pistachio christmas cookies - featured image
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These Cozy Cranberry Pistachio Christmas Cookies are a nostalgic holiday treat with tart dried cranberries and rich, buttery pistachios. Quick and easy to make in about 30 minutes, they’re perfect for cookie swaps, holiday parties, or simply enjoying with a cup of tea.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • 1 cup shelled pistachios, roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Toast the pistachios (optional but recommended): Place the chopped pistachios in a dry skillet over medium heat. Shake the pan frequently for 3-4 minutes until fragrant and slightly darker. Transfer to a plate to cool completely.
  3. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides and bottom of the bowl halfway through.
  4. Add the eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla and beat until combined. The mixture should look smooth and slightly glossy.
  5. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Add dry ingredients to wet ingredients: With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix just until combined — a few streaks of flour should remain.
  7. Fold in the mix-ins: Using a rubber spatula, gently fold in the dried cranberries and toasted pistachios until evenly distributed. The dough will be thick and slightly sticky.
  8. Scoop the dough: Use a cookie scoop to portion out rounded tablespoons of dough, about 1.5 tablespoons each. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake: Bake one sheet at a time in the center of the oven for 10-12 minutes. The edges should be lightly golden and the centers should still look slightly soft and underdone.
  10. Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best texture, ensure butter is truly softened (finger indent without greasiness). Toast pistachios in a dry skillet for 3-4 minutes for deeper flavor. If cookies spread too much, chill dough for 15 minutes before baking. Store in an airtight container at room temperature for up to 5 days; freeze for up to 3 months.

Nutrition

Keywords: cranberry pistachio cookies, Christmas cookies, holiday baking, easy cookie recipe, cranberry cookies, pistachio cookies

Find it online: https://bakebelle.com/cozy-cranberry-pistachio-christmas-cookies-easy-recipe/