Cranberry Pistachio Christmas Cookies

Recipe Information

• Prep Time: 15 minutes

• Chilling Time: 30 minutes

• Bake Time: 12–15 minutes

• Total Time: Approximately 1 hour

• Servings: 18–20 cookies

• Difficulty: Easy

• Oven Temperature: 350°F (175°C)

Ingredients

For the Cookie Dough

• 1 cup (225 g) unsalted butter, softened

• ¾ cup (150 g) granulated sugar

• ¼ cup (50 g) brown sugar

• 1 large egg

• 2 teaspoons vanilla extract

• 2¼ cups (280 g) all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 tablespoon cornstarch

For the Cranberry Pistachio Filling

• ¾ cup dried cranberries

• ¾ cup shelled pistachios, roughly chopped

• ½ teaspoon orange zest (optional)

• ¼ teaspoon almond extract (optional)

Optional Topping

• Extra chopped pistachios

• Extra dried cranberries

• 2 tablespoons coarse sugar

Instructions

Step 1: Prepare the Oven

1. Preheat your oven to 350°F (175°C).

2. Line two baking sheets with parchment paper.

3. Make sure the oven rack is positioned in the center.

4. Set aside while preparing the cookie dough.

Step 2: Cream the Butter and Sugar

1. Place softened butter in a large mixing bowl.

2. Add granulated sugar and brown sugar.

3. Beat using an electric mixer for 2–3 minutes.

4. Continue mixing until the mixture becomes light, fluffy and creamy.

5. Scrape down the sides of the bowl.

Step 3: Add the Wet Ingredients

1. Add one large egg.

2. Pour in vanilla extract.

3. Add orange zest if desired.

4. Add almond extract if using.

5. Beat until everything is smooth and fully combined.

Step 4: Mix the Dry Ingredients

1. In a separate bowl, combine all-purpose flour, baking soda, salt and cornstarch.

2. Whisk thoroughly to distribute the ingredients evenly.

3. Gradually add the dry ingredients to the butter mixture.

4. Mix on low speed until a soft cookie dough forms.

5. Avoid overmixing because this can make the cookies tough.

Step 5: Add Cranberries and Pistachios

1. Add dried cranberries to the cookie dough.

2. Add roughly chopped pistachios.

3. Gently fold everything together using a spatula.

4. Make sure the cranberries and pistachios are evenly distributed.

5. Reserve a small amount for decorating the tops.

Step 6: Chill the Dough

1. Cover the mixing bowl with plastic wrap.

2. Refrigerate for approximately 30 minutes.

3. Chilling helps the cookies maintain their shape.

4. It also improves the texture and flavor.

Step 7: Shape the Cookies

1. Scoop approximately 1½ tablespoons of dough for each cookie.

2. Roll gently into balls.

3. Place them on the prepared baking sheets.

4. Leave approximately 2 inches between each cookie.

5. Gently flatten the dough balls.

6. Press extra cranberries and pistachios onto the tops for a beautiful festive appearance.

Step 8: Bake the Cookies

1. Place the baking sheet in the preheated oven.

2. Bake for 12–15 minutes.

3. Watch for lightly golden edges.

4. The centers may still look slightly soft when removed.

5. Avoid overbaking to keep the cookies tender.

Step 9: Cool and Serve

1. Remove the baking sheet from the oven.

2. Let the cookies rest for 5 minutes.

3. Transfer carefully to a wire cooling rack.

4. Allow them to cool completely.

5. Serve with coffee, tea, hot chocolate or milk.

Nutritional Information

Estimated values per cookie, based on 20 cookies.

Nut Information (Q/S)

Nut allergy information:

• Pistachios are tree nuts and are a major ingredient.

• Almond extract may contain almond-derived ingredients; check the label.

• Do not serve to anyone with a pistachio or relevant tree-nut allergy.

• Check all ingredient labels for possible cross-contamination.

Helpful Baking Tips

1. Use room-temperature butter for a smooth, fluffy dough.

2. Chop pistachios into small pieces for even distribution.

3. Use soft dried cranberries for the best texture.

4. Chill the dough before baking to prevent excessive spreading.

5. Do not overbake; slightly soft centers create tender cookies.

6. Add extra pistachios and cranberries on top before baking for a beautiful bakery-style appearance.

Storage Instructions

• Room temperature: Store in an airtight container for up to 5 days.

• Refrigerator: Store for up to 1 week.

• Freezer: Freeze baked cookies for up to 2–3 months.

• Cookie dough: Freeze shaped dough balls for up to 2 months.

Serving Suggestions

Enjoy these festive cookies with:

• Hot chocolate

• Coffee or cappuccino

• Green tea

• Vanilla ice cream

• Warm milk

• Christmas dessert platters

Final Result 

Beautifully soft and buttery cookies filled with ruby-red cranberries and crunchy green pistachios. Every bite delivers a delicious balance of sweetness, nuttiness and fruity flavor.

These Cranberry Pistachio Cookies are perfect for Christmas celebrations, holiday baking, gifting and sharing with family and friends!