Cranberry 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.
Find it online: https://marthatasty.com/cranberry-pistachio-cookies-recipe/
