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5.0 from 30 votes

Cranberry Pistachio Cookies

These festive cookies are adorned with sweet-tart dried cranberries and crunchy pistachios. They're the perfect addition to your holiday cookie collection.

Prep Time
20 mins
Cook Time
20 mins
Total Time
3 hrs 35 mins
Servings: 30 cookies
Calories: 141 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 ticks (8 oz) unsalted butter softened
  • 2/3 cup granulated sugar
  • 1 large egg yolk at room temperature
  • 1 teaspoon vanilla extract
  • 2 1/3 cups all-purpose flour
  • 1/4 teaspoon table salt
  • 1 cup chopped pistachios
  • 3/4 cup sweetened dried cranberries

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together until well combined, 1 to 2 minutes.
  2. Mix in the egg yolk and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
  3. Add the flour and salt and mix until just combined. Stir in the chopped pistachios and dried cranberries until fully incorporated.
  4. Divide the dough in half, and form two 6-inch-long (15 cm) logs that are 2 inches (5 cm) in diameter. Wrap each log tightly with plastic wrap, and chill in the refrigerator for at least 3 hours. The dough can be chilled for a couple of days before baking.
  5. Preheat the oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper or silicone baking mats.
  6. Remove the cookie dough from the refrigerator and peel off the plastic wrap. Cut the ends off each log, and then slice each one into 3/8-inch-thick (1 cm) slices, or 13 or 14 equal-size slices per log. Place the slices on the prepared baking sheets, leaving 1 1⁄2 to 2 inches (4 to 5 cm) between each one.
  7. Bake until the tops of the cookies are set and the edges are lightly browned, 13 to 15 minutes. Let the cookies cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.

Notes

  • Storage--The cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 3 months.
  • Freezing the dough--Store unbaked dough, wrapped in plastic, in the freezer for up to 3 months. Thaw in the refrigerator before slicing and baking.

Nutrition Information

Serving 1cookie Calories 141kcal (7%) Carbohydrates 16g (5%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 4g (20%) Monounsaturated Fat 3g Trans Fat 0.2g Cholesterol 22mg (7%) Sodium 21mg (1%) Fiber 1g (4%) Sugar 7g (14%)

Nutrition Facts

Serving: 30cookies

Amount Per Serving

Calories 141

% Daily Value*

Serving 1cookie
Calories 141kcal 7%
Carbohydrates 16g 5%
Protein 2g 4%
Fat 8g 12%
Saturated Fat 4g 20%
Monounsaturated Fat 3g 15%
Trans Fat 0.2g 10%
Cholesterol 22mg 7%
Sodium 21mg 1%
Fiber 1g 4%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.