Cranberry Pistachio Cookies Recipe

Imagine biting into a cookie that’s as much a celebration of sweet nostalgia as it is a modern treat—my cranberry pistachio cookies bring all the flavors your taste buds crave, wrapped into every delightful crumb!

I adore the charming combination of tart cranberries and crunchy pistachios in my Cranberry Pistachio Cookies. Using soft, unsalted butter; a blend of granulated and light brown sugars; and a nutrient-dense splash of vanilla extract, these cookies hit the dearly hoped-for sweet spot between just plain ‘cookie sweet’ and ‘normal dessert sweet.’ And that’s before you get to the texture: chewy, thanks to the unfathomably long-cooked dried cranberries; crunchy, courtesy of the pistachios.

Ingredients

• Unsalted Butter: Adds richness; provides moisture; enhances flavor.
• Granulated Sugar: Sweetens; helps cookies brown; creates a crisp texture.
• Light Brown Sugar: Adds softness; gives a hint of molasses flavor.
• Dried Cranberries: Adds a sweet-tart flavor; rich in antioxidants.
• Pistachios: Provides crunch; source of protein and healthy fats.

Ingredient Quantities

• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 and 1/2 cups (190g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup (85g) dried cranberries
• 2/3 cup (85g) shelled pistachios, chopped

How to Make this

1. Set your oven to 350°F (175°C) and prepare a baking tray by covering it with parchment paper.

2. In a mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Cream together on medium speed until light and fluffy.

3. Blend the egg and the vanilla extract until they are smooth.

4. In another bowl, blend the flour, baking soda, and salt.

5. Add the dry ingredients to the wet ingredients in a slow manner, mixing until only just combined.

6. With even distribution throughout the dough, the dried cranberries and chopped pistachios are gently folded in.

7. Employ either a tablespoon or a cookie scoop to drop balls of dough onto the lined baking sheet, ensuring that they are about 2 inches apart and will not touch when the cookies spread.

8. Each dough ball should be flattened slightly with the back of a spoon or the palm of your hand.

9. Cook the cookies in the preheated oven for 10-12 minutes, or until the edges have a light golden color and the centers are still soft.

10. Take the cookies out of the oven and allow them to cool on the baking sheet for several minutes before moving them to a wire rack, where they can cool completely.

Equipment Needed

1. Oven
2. Baking tray
3. Parchment paper
4. Mixing bowl (2)
5. Hand mixer or stand mixer
6. Measuring cups
7. Measuring spoons
8. Spoon or spatula for folding
9. Cookie scoop or tablespoon
10. Wire rack

FAQ

• Can I use salted butter instead of unsalted?If using salted butter, cut back on the added salt in the recipe and use a pinch instead.
• Can I substitute other nuts for pistachios?Definitely, as a substitute, walnuts or pecans would work very well.
• What is the best way to soften butter?Let it sit for approximately 1 hour at room temperature, or carefully microwave in short bursts.
• Can I use fresh cranberries instead of dried?Fresh cranberries may release more moisture, which could slightly alter cookie texture, when compared to using frozen or dried cranberries. But not everyone has the latter on hand, so using fresh cranberries is still a valid alternative.
• How should I store these cookies?Store them at room temperature in an airtight container for up to 1 week.
• Can I freeze the cookie dough?It is permissible to freeze the dough for as long as 3 months. Before baking, thaw in the refrigerator.
• How many cookies does this recipe make?Approximately 20-24 cookies come from this recipe, but exactly how many depends on the size you’ve chosen.

Cranberry Pistachio Cookies Recipe Substitutions and Variations

Unsalted Butter:
Replace with an equal quantity of coconut oil or margarine for a dairy-free alternative.
Granulated Sugar:
Substitute with an equal amount of coconut sugar or maple syrup. If using a liquid sweetener, adjust the dry ingredients accordingly.
Light Brown Sugar:
Replace with an equal quantity of dark brown sugar or combine granulated sugar with a teaspoon of molasses.
All-Purpose Flour:
Opt for whole wheat flour to achieve a texture that is slightly denser; use a gluten-free all-purpose blend for a gluten-free version.
Dried Cranberries:
Substitute dried cherries or raisins for a different taste sensation.

Pro Tips

1. For deeper flavor, consider toasting the pistachios in a dry skillet over medium heat for a few minutes before chopping and adding them to the dough. This enhances their nutty aroma and taste.

2. Allow your butter to soften at room temperature before starting. This ensures it creams well with the sugars, creating a lighter and fluffier texture for the cookies.

3. For a chewier cookie, try refrigerating the dough for at least 30 minutes to an hour before baking. This helps the flavors meld and prevents excessive spreading during baking.

4. Use a small portion of bread flour—about 1/4 cup—and mix it with the all-purpose flour to achieve a chewier cookie with added texture.

5. If you want your cranberries to be extra tender, soak them in warm water for about 10 minutes before folding them into the dough. Be sure to drain and pat them dry thoroughly to avoid excess moisture.