Pistachio Cranberry Holiday Cookies
Pistachio Cranberry Holiday Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 cup shelled pistachios, roughly chopped
For the Glaze (Optional)
- 1 1/2 cups powdered sugar
- 2 tablespoons milk, or heavy cream
- 1/4 teaspoon vanilla extract
Instructions
- 1
In a large mixing bowl, using a stand mixer or hand mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 2
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
⏱️ 2 min
- 3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 2 min
- 5
Fold in the dried cranberries and roughly chopped shelled pistachios until evenly distributed throughout the dough.
⏱️ 2 min
- 6
Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking. (You can chill for up to 2 days).
⏱️ 30 min
- 7
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 8
Scoop rounded tablespoons of dough (or use a 1 1/2-inch cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart. This recipe yields approximately 24-30 cookies, providing 6-7 cookies per serving.
⏱️ 5 min
- 9
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. Do not overbake. The cookies will continue to set as they cool.
⏱️ 12 min•🌡️ 350
- 10
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
- 11
If making the glaze: In a small bowl, whisk together the powdered sugar, milk (or heavy cream), and vanilla extract until smooth. Add more milk a few drops at a time if the glaze is too thick, or more powdered sugar if it's too thin.
⏱️ 3 min
- 12
Once the cookies are completely cool, drizzle the glaze over them using a spoon or a whisk. Let the glaze set before serving or storing.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pistachio Cranberry Holiday Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 cup shelled pistachios, roughly chopped
For the Glaze (Optional)
- 1 1/2 cups powdered sugar
- 2 tablespoons milk, or heavy cream
- 1/4 teaspoon vanilla extract
Instructions
- 1
In a large mixing bowl, using a stand mixer or hand mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 2
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
⏱️ 2 min - 3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 2 min - 5
Fold in the dried cranberries and roughly chopped shelled pistachios until evenly distributed throughout the dough.
⏱️ 2 min - 6
Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking. (You can chill for up to 2 days).
⏱️ 30 min - 7
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 8
Scoop rounded tablespoons of dough (or use a 1 1/2-inch cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart. This recipe yields approximately 24-30 cookies, providing 6-7 cookies per serving.
⏱️ 5 min - 9
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. Do not overbake. The cookies will continue to set as they cool.
⏱️ 12 min•🌡️ 350 - 10
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min - 11
If making the glaze: In a small bowl, whisk together the powdered sugar, milk (or heavy cream), and vanilla extract until smooth. Add more milk a few drops at a time if the glaze is too thick, or more powdered sugar if it's too thin.
⏱️ 3 min - 12
Once the cookies are completely cool, drizzle the glaze over them using a spoon or a whisk. Let the glaze set before serving or storing.
⏱️ 5 min