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Easy Cranberry Pistachio Christmas Cookies: Best Festive Recipe

cranberry pistachio Christmas cookies - featured image
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These cranberry pistachio Christmas cookies are soft, buttery, and packed with tart cranberries and crunchy pistachios. A festive, easy-to-make treat perfect for holiday cookie exchanges or family baking.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon orange zest (optional but recommended)
  • 1 cup dried cranberries
  • 1 cup shelled pistachios, roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Toast the pistachios (optional but worth it): Heat a small skillet over medium heat. Add the chopped pistachios and stir constantly for 3-4 minutes until they smell nutty and look slightly golden. Pour them onto a plate to cool completely.
  3. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  4. Add the eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and orange zest (if using). Mix until just combined.
  5. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Mix the dry ingredients into the wet: Gradually add the flour mixture to the butter mixture, mixing on low speed or folding with a spatula. Stop as soon as the flour disappears.
  7. Fold in the cranberries and pistachios: Use a spatula to gently fold in the dried cranberries and cooled toasted pistachios until evenly distributed.
  8. Scoop the cookies: Use a cookie scoop or two spoons to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes: Bake one sheet at a time in the center of the oven. The cookies are done when the edges are lightly golden and the centers look slightly underdone and puffy.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra-soft cookies, bake for 10 minutes exactly. For crisper cookies, bake for 12 minutes. Toasting the pistachios brings out more flavor. If dough is too sticky, chill for 15-20 minutes. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: cranberry pistachio cookies, Christmas cookies, holiday cookies, easy cookie recipe, festive cookies, cranberry cookies, pistachio cookies

Find it online: https://platebelle.com/easy-cranberry-pistachio-christmas-cookies-best-festive-recipe/