If you’ve been searching for a cookie that perfectly balances sweet, tart, and nutty flavors with a hint of warm spice, you need to try this Cranberry Pistachio Cookies Recipe. The tender crumb of these cookies gives way to bursts of chewy dried cranberries, crunchy pistachios, and a refreshing touch of orange zest. Each bite feels like a cozy celebration, making these cookies a delightful treat to share with friends or savor with your favorite cup of tea or coffee.
Ingredients You’ll Need
The magic of this Cranberry Pistachio Cookies Recipe lies in its simplicity and the quality of the ingredients. Every component plays a vital role, from the aromatic cardamom or cinnamon that gently spices the dough to the vibrant orange zest that brightens the overall profile. These essentials work in harmony to create a cookie that’s both visually inviting and irresistibly delicious.
- All-purpose flour (3¼ cups / 465 grams): The foundation providing structure to the cookies with just the right softness.
- Cardamom or cinnamon (¾ teaspoon): Pick your favorite spice to add a subtle warmth that enhances the nuts and fruit.
- Salt (1/8 teaspoon): Balances the sweetness and heightens the other flavors naturally.
- Unsalted butter (1 cup / 226 grams, room temperature): Key for buttery richness and tender crumb.
- Powdered sugar (1 cup / 130 grams) or granulated sugar (½ to ⅔ cup / 100–130 grams): Choose powdered sugar for a delicate texture or granulated for a slight crunch.
- Large eggs (2, room temperature): Bind everything together and add moisture.
- Vanilla bean paste or vanilla extract (1½ teaspoons): Infuses a sweet, comforting aroma that’s hard to resist.
- Orange zest (1 tablespoon): Adds a fresh burst of citrus that balances the richness beautifully.
- Dried cranberries (¾ cup / 105 grams): Provide a tart and chewy pop in every bite.
- Pistachios, shelled and roughly chopped (¾ cup / 95 grams): Bring vibrant color, crunch, and a nutty depth to the cookies.
How to Make Cranberry Pistachio Cookies Recipe
Step 1: Combine Dry Ingredients
Start by sifting together the flour, salt, and your choice of cardamom or cinnamon into a bowl. This ensures even distribution of spices and a light, airy texture in your cookie dough. It’s a small step but essential for a well-balanced flavor base.
Step 2: Cream the Butter and Sugar
In a separate bowl, beat the softened butter and powdered or granulated sugar on medium-high speed until the mixture is pale and fluffy. This process takes about five minutes and is critical for a soft, melt-in-your-mouth cookie. The air you whip in now translates directly to a tender bite later on.
Step 3: Add Eggs and Flavorings
Next, incorporate the eggs one at a time, beating well after each addition to keep the mixture smooth. Stir in the orange zest and vanilla, which together impart a bright, fragrant lift that will make these cookies unforgettable.
Step 4: Mix in the Dry Ingredients and Nuts
Reduce your mixer speed to low, and gradually add the flour mixture in three portions, gently folding as you go. Finally, stir in the dried cranberries and roughly chopped pistachios. These add texture, tartness, and a hint of earthiness that contrasts beautifully with the sweet dough.
Step 5: Shape and Chill the Dough
Divide your dough into four equal parts and roll each into a log roughly 1½ to 1¾ inches in diameter. Wrap them tightly in plastic wrap and chill in the refrigerator for about two hours until firm. This step not only makes the dough easier to slice but also helps the flavors meld together.
Step 6: Slice and Bake
Preheat your oven to 350°F. Unwrap the chilled dough logs and slice them into ¼-inch thick rounds with a sharp knife. Place the slices on a parchment-lined baking sheet, leaving a bit of space in between. Bake for 10 to 12 minutes, just until the edges start to turn golden. Once baked, allow the cookies to cool on the tray a few minutes before transferring them to a wire rack.
How to Serve Cranberry Pistachio Cookies Recipe
Garnishes
While these cookies don’t need much help to impress, a light dusting of powdered sugar or a drizzle of white chocolate can elevate their festive look and add an extra touch of sweetness. Fresh orange zest sprinkled on top right after baking adds a refreshing aromatic pop that will delight your guests.
Side Dishes
Cranberry Pistachio Cookies pair wonderfully with a warm cup of chai tea or a rich dark coffee. Their bright citrus notes and nutty crunch make them a perfect afternoon pick-me-up or a sweet ending to a cozy meal. Additionally, serving them alongside whipped cream or a scoop of vanilla ice cream turns them into a decadent dessert worth sharing.
Creative Ways to Present
For gift-giving or special occasions, stack the cookies in a clear jar tied with a rustic ribbon. You can also arrange them on a festive platter with fresh cranberries and whole pistachios scattered around for a vibrant holiday display. Mini cookie sandwiches with cream cheese frosting between two cookies add a delightful twist to your presentation.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Cranberry Pistachio Cookies in an airtight container at room temperature for up to 10 days. Keeping them sealed preserves their chewy texture and prevents the pistachios from going stale, so every bite tastes freshly baked.
Freezing
This Cranberry Pistachio Cookies Recipe is freezer-friendly. You can freeze the shaped dough logs before baking for up to one month. When ready, slice and bake directly from frozen, adding a couple of extra minutes to the baking time. Alternatively, freeze baked cookies wrapped tightly to enjoy fresh treats any time you crave them.
Reheating
If you want to bring your cookies back to that just-baked warmth, pop them into a 300°F oven for 5 to 7 minutes or microwave them for 10 seconds. This simple step softens the cookies slightly, awakening their rich flavors and making them even more irresistible.
FAQs
Can I substitute other nuts for pistachios?
Absolutely! Walnuts, pecans, or almonds can be great alternatives if you want a different flavor or don’t have pistachios on hand. Just keep in mind that the unique color and subtle flavor of pistachios are part of what makes this recipe special.
What if I don’t have orange zest? Can I use lemon instead?
Yes, lemon zest works as a lovely substitute if you’re out of orange zest. It will add a slightly different but equally refreshing citrus brightness that complements the cranberries and nuts beautifully.
Can I make these cookies gluten-free?
For a gluten-free version, swap the all-purpose flour with a high-quality gluten-free flour blend that includes xanthan gum. This adjustment should give you a similar texture without compromising on taste.
How long do these cookies stay fresh?
Stored in an airtight container at room temperature, your Cranberry Pistachio Cookies will stay fresh and delicious for about 10 days. Beyond that, they may start to lose their freshness but freezing helps extend their life.
Is this Cranberry Pistachio Cookies Recipe suitable for holiday baking?
Definitely! The festive flavors of cranberries, pistachios, warm spice, and bright citrus make these cookies a perfect addition to any holiday cookie platter or gift basket. They’re guaranteed to be a crowd-pleaser!
Final Thoughts
There is something truly heartwarming about baking these Cranberry Pistachio Cookies Recipe from scratch. From the vibrant combo of tart cranberries and crunchy pistachios to the subtle spicy notes and citrus zing, every element sings in harmony. Whether you’re baking for loved ones or enjoying a quiet moment with a sweet treat, these cookies offer comfort and joy in every bite. I can’t wait for you to try making these yourself and create your own delicious memories!
PrintCranberry Pistachio Cookies Recipe
Delight in these Cranberry Pistachio Cookies, perfectly balancing tart dried cranberries and crunchy pistachios in a tender, fragrant cookie dough enhanced with orange zest and warm spices like cardamom or cinnamon. These buttery cookies are easy to prepare, chilled for firmness, then baked until edges are lightly golden, making them a festive treat or everyday indulgence.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes per batch
- Total Time: 2 hours 30 minutes including chilling
- Yield: About 48 cookies (assuming 12 cookies per log sliced at ¼ inch thickness)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 3¼ cups all-purpose flour (465 grams)
- ¾ tsp cardamom or cinnamon
- 1/8 tsp salt
Wet Ingredients
- 1 cup unsalted butter, room temperature (2 sticks, 226 grams)
- 1 cup powdered sugar (130 grams) or ½ to ⅔ cup granulated sugar (100 to 130 grams)
- 2 large eggs, room temperature
- 1½ tsp vanilla bean paste or vanilla extract
- 1 tbsp orange zest (from one large orange)
Add-ins
- ¾ cup dried cranberries (105 grams)
- ¾ cup shelled pistachios, roughly chopped (95 grams)
Instructions
- Prepare Dry Ingredients: Sift together the all-purpose flour, salt, and your choice of cardamom or cinnamon into a bowl. Set this mixture aside for use later.
- Cream Butter and Sugar: In a mixing bowl, beat the room temperature butter and powdered sugar (or granulated sugar) on medium-high speed until the mixture is pale and fluffy, about 5 minutes. This creates a light base for your cookie dough.
- Add Eggs and Flavorings: Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Scrape down the sides of the bowl as needed. Then mix in the orange zest and vanilla extract to infuse the dough with bright, warm flavors.
- Combine Flour Mixture: On low speed, gradually add the sifted flour mixture to the wet ingredients in three additions to avoid flour clouds and preserve a tender dough.
- Fold in Cranberries and Pistachios: Gently stir in the dried cranberries and roughly chopped pistachios, distributing them evenly throughout the dough without overworking it.
- Shape and Chill Dough: Divide the dough into four equal portions. Shape each into a log about 1½ to 1¾ inches in diameter. Wrap each log tightly in plastic wrap and chill in the refrigerator for about 2 hours or freeze for 1 hour until firm enough to slice cleanly.
- Preheat Oven: Set your oven to 350°F (175°C) to ensure it is fully preheated by the time the cookies are ready for baking.
- Slice and Arrange Cookies: Remove the cookie logs from the plastic wrap. Using a sharp knife, slice the logs into ¼-inch thick rounds. Place the cookie slices on a baking sheet lined with parchment paper, spacing them slightly apart.
- Bake: Bake the cookies for 10 to 12 minutes, just until the edges turn a light golden color, indicating they are cooked through but still tender inside.
- Cool and Store: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store the cooled cookies in an airtight container at room temperature for up to 10 days or freeze for up to 3 months.
Notes
- Using powdered sugar results in a lighter, more tender cookie, while granulated sugar yields a slightly crisper texture.
- Chilling the dough is essential to prevent spreading and helps the cookies maintain their shape during baking.
- Feel free to substitute cardamom for cinnamon depending on your spice preference.
- For best results, allow eggs and butter to come to room temperature before starting to ensure smooth mixing.
- Store cookies in an airtight container to maintain freshness and avoid moisture absorption.
