Cranberry pistachio Christmas cookies combine the festive red and green colors of the holidays with a buttery, shortbread-like texture, bright tart cranberries, and a rich, nutty crunch from pistachios.
Here is a foolproof recipe for slicing and baking (or scooping) these holiday favorites.
Ingredients
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1 cup (2 sticks) unsalted butter, softened to room temperature
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3/4 cup granulated sugar
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1 large egg (at room temperature)
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1 tsp vanilla extract
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1/2 tsp almond extract (optional, but enhances the holiday flavor)
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2 1/4 cups all-purpose flour
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1/2 tsp baking powder
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1/4 tsp salt
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3/4 cup dried cranberries, roughly chopped
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3/4 cup shelled unsalted pistachios, roughly chopped
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1/2 cup white chocolate chips or white baking chunks (optional, for drizzling or mixing in)
Instructions
1.Mix the wet ingredients:
In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter and granulated sugar together on medium speed for about 2 minutes until creamy and smooth. Add the egg, vanilla extract, and almond extract, beating until fully combined.
2.Combine dry ingredients:
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Turn the mixer to low speed and slowly add the dry ingredients to the butter mixture, mixing just until combined and no dry flour patches remain.
3.Fold in cranberries and pistachios:
Gently fold in the chopped dried cranberries and chopped pistachios using a spatula or wooden spoon, ensuring they are evenly distributed throughout the thick dough.
4.Shape and chill the dough:
Divide the dough in half. Shape each half into a log about 2 inches in diameter. Wrap the logs tightly in plastic wrap or parchment paper and refrigerate for at least 2 hours (or up to 48 hours). Chilling is essential so the cookies hold their shape while baking.
5.Slice and prep for baking:
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Using a sharp knife, slice the chilled logs into rounds about 1/4-inch to 1/3-inch thick. Place the slices about 2 inches apart on the baking sheets.
6.Bake:
Bake for 10 to 12 minutes, or until the edges are just barely golden brown and the centers look set. Do not overbake, or they will lose their tender texture.
7.Cool:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Optional: melt white chocolate and drizzle over the cooled cookies for an extra festive touch.
Storage & Freezing Tips
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Room Temperature: Store baked cookies in an airtight container at room temperature with a slice of white bread to keep them soft for up to 5 days.
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Freezer-Friendly Dough: You can wrap and freeze the unbaked dough logs for up to 2 months. Thaw them in the refrigerator overnight before slicing and baking.
