Cran-Pistachio Cookies
User Reviews
4.3
Cran-Pistachio Cookies
Description
Cran-Pistachio Cookies use a sugar cookie mix combined with an instant pistachio pudding mix and flour to build a flavored dough. Melted butter and eggs bring moisture and richness, while chopped dried cranberries and dry-roasted salted pistachios add chewy fruitiness and crunchy texture.
The dough is portioned into rounded spoonfuls, lightly flattened to ensure even baking, then baked at 350°F. Despite the dough’s base, overbaking results in loss of the soft texture and a less vibrant green shade if food coloring is added. The cookies are best removed from the oven when they seem just set and allowed to cool on the baking sheet briefly to finish baking through residual heat. Afterward, they cool fully on wire racks, resulting in a tender, chewy cookie with nutty and tart accents.
These cookies are easy to store in airtight containers, making them suitable for preparing ahead or gifting. The combination of pistachio flavor and cranberries offers a distinctive holiday or seasonal treat experience.
Ingredients
- 1 (1 lb 1.5 ounce pouch)) sugar cookie mix Betty Crocker
- 1 box (4 serving size pistachio instant pudding and pie filling mix)
- 1/4 /4 cup flour
- 1/2 /2 cup butter melted
- 2 egg
- 1 cup pistachio nut dry roasted, salted, chopped
- 1/2 /2 cup dried cranberry chopped
- green food coloring I didn't add any but if you wanted them extra green you could, optional
Instructions
- Preheat oven to 350 degrees.
- In a large bowl stir cookie mix, unprepared pudding mix, and flour. Add melted butter and eggs and stir until incorporated.
- Add pistachios and cranberries and mix well.
- Drop by rounded spoonfuls onto a parchment lined cookie sheet and slightly flatten with fingertips.
- Bake for 8-10 minutes. The only way you can ruin these cookies is to overbake them! If you bake them too long you will lose the soft texture and they won't be as green. They will not look done but take them out and let them sit on the pan for about 2 minutes. Trust me.
- Cool on a wire rack. Store in an airtight container. Makes about 2 dozen cookies.
Notes
- Remove cookies from the oven once set but not fully browned to keep them soft and tender.
- Allow cookies to cool on the baking sheet for about 2 minutes before moving to a wire rack to finish baking with residual heat.
- Store cooled cookies in an airtight container to maintain texture and freshness for several days.
- Adding green food coloring is optional for a stronger pistachio color effect, but does not affect flavor.
User Reviews
Overall Rating
4.3
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