Cranberry and pistachio cookies

These Cranberry & Pistachio Refrigerator Cookies (also known as icebox cookies) are festive, beautiful, and the ultimate make-ahead treat. As they bake, the sweet-tart chew of dried cranberries pairs with the buttery crunch of pistachios, all wrapped in a rich, sandy shortbread-style dough.

Ingredients

• The Butter & Sugars:
  • 1 cup (2 vols / 2 sticks) unsalted butter, softened to room temperature
  • ¾ cup powdered sugar (gives these cookies a melt-in-your-mouth, delicate texture)
  • ⅓ cup granulated white sugar
• The Wet Ingredients:
  • 1 large egg (at room temperature)
  • 2 tsp pure vanilla extract
  • ¼ tsp almond extract (optional, but it gives a wonderful bakery aroma that complements pistachios)
• The Dry Ingredients:
  • 2 ¼ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
• The Festive Mix-Ins:
  • ¾ cup dried cranberries, roughly chopped
  • ¾ cup unsalted roasted pistachios, coarsely chopped
  • Optional rim coating: 2 tbsp granulated sugar mixed with a pinch of cinnamon for rolling the logs before slicing.

Instructions

1. Cream the Butter and Sugars

• In a large bowl (or stand mixer fitted with the paddle attachment), beat the softened butter, powdered sugar, and granulated sugar together on medium speed for about 2 minutes until light and creamy.

2. Add Wet Ingredients

• Add the egg, vanilla extract, and almond extract. Beat on medium-high speed until fully incorporated and smooth.

3. Combine Dry and Fold in Mix-Ins

• In a separate bowl, whisk together the 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.
• Gently fold in the chopped dried cranberries and pistachios with a spatula until evenly distributed.

4. Shape and Chill the Logs (The Refrigerator Step)

• Divide the dough in half. Place each half onto a sheet of plastic wrap or parchment paper.
• Shape each portion into a tight, uniform log (about 2 inches in diameter). Twist the ends of the plastic wrap to seal tightly.
• Chill the logs in the refrigerator for at least 2 to 3 hours (or overnight). (Note: You can also freeze these logs for up to 2 months if you want to save them for later!)

5. Slice and Bake

• Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
• Unwrap a chilled dough log. (If you want a sparkling crystal edge, roll the log in the optional cinnamon-sugar mix now).
• Using a sharp, thin-bladed knife, slice the log into rounds roughly 1/4-inch thick.
• Place the rounds about 1.5 inches apart on the prepared baking sheets.

6. Bake

• Bake at 350°F for 10 to 12 minutes, or until the edges are just barely golden brown and the bottoms are set. (Keep an eye on them so the pistachios don’t burn!)

7. Cool and Enjoy

• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy with a cup of tea or coffee!

Pro-Tips for Success

• A Sharp Knife is Key: When slicing your chilled refrigerator dough, use a sharp, thin knife rather than a thick one to prevent the crumbly dough or hard pistachios from cracking the slices. If the log gets too soft while cutting, pop it back in the freezer for 10 minutes.
• Powdered Sugar Magic: Using powdered sugar instead of all granulated sugar creates a finer, more tender shortbread-like crumb that holds the heavy mix-ins together perfectly without spreading too flat in the oven.