These buttery, tender cookies are packed with chopped pistachios and dried cranberries, then finished with a generous dusting of powdered sugar. They’re inspired by the cookies shown in your photo.

Recipe Details

Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 12–15 minutes
Total Time: About 1 hour
Yield: 24–28 cookies

Ingredients

For the Cookies

1 cup (226 g) unsalted butter, softened
½ cup (60 g) powdered sugar
1 tsp vanilla extract
¼ tsp almond extract, optional
2 cups (250 g) all-purpose flour
¼ tsp salt
¾ cup (90 g) shelled pistachios, finely chopped
¾ cup (100 g) dried cranberries, finely chopped

For the Coating

1–1½ cups (120–180 g) powdered sugar

Step-by-Step Instructions

1. Prepare the Oven

Preheat your oven to 350°F (175°C).

Line two baking sheets with parchment paper.

2. Cream the Butter

Place softened butter and ½ cup powdered sugar in a large bowl.

Beat for 2–3 minutes until light and creamy.

Add vanilla and optional almond extract. Mix until combined.

3. Add the Dry Ingredients

In a separate bowl, whisk together flour and salt.

Gradually add the flour mixture to the butter mixture.

Mix just until a soft dough forms. Avoid overmixing.

4. Add Pistachios & Cranberries

Fold in the chopped pistachios and dried cranberries.

Make sure they’re distributed evenly throughout the dough.

5. Chill the Dough

Cover the bowl and refrigerate for approximately 30 minutes.

Chilling makes the dough easier to handle and helps the cookies hold their shape.

6. Shape the Cookies

Scoop out about 1 tablespoon of dough at a time.

Roll each portion gently between your hands to form a small ball.

Place the balls about 1½ inches apart on the prepared baking sheets.

7. Bake

Bake for 12–15 minutes, until the bottoms and edges are lightly golden.

The cookies should remain fairly pale on top.

Don’t overbake them or they may lose their tender texture.

8. First Powdered-Sugar Coating

Let the cookies cool on the baking sheet for about 5 minutes.

While they’re still warm, gently roll each cookie in powdered sugar.

Transfer them to a wire rack and allow them to cool completely.

9. Second Coating

Once completely cool, roll the cookies in powdered sugar again.

This creates the beautiful snowy coating shown in the photo. ❄️

Tips for Perfect Cookies

Use softened butter, not melted butter.
Chop the pistachios and cranberries fairly small so the cookies hold together.
Don’t overmix the dough after adding flour.
Let the cookies cool slightly before the first sugar coating.
A second powdered-sugar coating gives the best snowy appearance.
For stronger citrus flavor, add 1 tsp finely grated orange zest.

Delicious Variations

Orange Pistachio

Add 1 teaspoon orange zest to the dough.

Chocolate Pistachio

Add ½ cup mini chocolate chips.

Lemon Cranberry

Add 1 teaspoon lemon zest.

Coconut

Add ¼ cup finely shredded unsweetened coconut.

White Chocolate

Drizzle cooled cookies with melted white chocolate instead of—or in addition to—the powdered sugar.

Storage

Store completely cooled cookies in an airtight container at room temperature for 5–7 days.

For longer storage, freeze the baked cookies for up to 2–3 months. Thaw at room temperature and dust with a little fresh powdered sugar before serving.

Frequently Asked Questions

Why are my cookies spreading?

The butter may have been too warm. Chill the shaped dough for another 15–20 minutes before baking.

Can I use salted butter?

Yes. If using salted butter, reduce or omit the added salt.

Can I use fresh cranberries?

Dried cranberries are recommended because fresh cranberries contain much more moisture and can change the texture.

Do I have to use almond extract?

No. Vanilla extract alone works beautifully.

Why do I coat the cookies twice?

The first coating sticks to the slightly warm cookie, while the second coating gives the cookies their bright, snowy appearance.

Can I use other nuts?

Yes. Pecans, walnuts, or almonds can be substituted for pistachios.

How do I keep the cookies tender?

Avoid overmixing the dough and avoid overbaking. Remove them when the edges are only lightly golden.

Can I make the dough ahead?

Yes. Wrap the dough tightly and refrigerate it for up to 2 days. Let it soften slightly before shaping.

Can I freeze the dough?

Yes. Shape the dough into balls, freeze them on a tray, then transfer to a freezer-safe container. Bake from chilled/frozen, adding a few extra minutes as needed.

Quick Recipe Card

Cream butter + powdered sugar → add vanilla → mix in flour & salt → fold in pistachios + cranberries → chill → roll into balls → bake at 350°F/175°C for 12–15 min → coat with powdered sugar → cool → coat again.