The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Pistachios, cranberries, and white chocolate drizzle make this Cranberry Pistachio Cookies recipe festive in both flavor and color. Our recipe has a vanilla cookie base for a melt-in-your-mouth Christmas cookie that’s perfect for parties and cookie exchanges.
This recipe makes 36 cookies and costs about $7.76 to make, which is only $0.22 per cookie! For more holiday treats, try our Easy Fudge, Rocky Road Fudge, and our Christmas Brownie Cookies.
Cranberry Pistachio Cookie
Soft and buttery, salty and sweet, crunchy and creamy. These cookies are everything all in one. The texture in every bite is next-level delicious.
Tart cranberries with sweet white chocolate along with the salty pistachios are a dream come true. They are a must for the holiday season. Make these Cranberry Pistachio Cookies for a fun weekend treat or to take to a potluck or other holiday party.
Whatever the occasion, these cookies will not disappoint.
How much will this Cranberry Pistachio Cookies recipe cost to make:
RECIPE COST: $7.76
PRICE PER SERVING: $0.22
- 1 cup unsalted butter – $1.62
- 2/3 cup granulated sugar – $0.21
- 1/2 teaspoon salt – $0.01
- 1 large egg – $0.10
- 1.5 tsp vanilla extract – $0.26
- 2 cups all-purpose flour – $0.38
- 1/2 cup chopped dried cranberries – $0.66
- 1/2 cup chopped pistachios – $2.98
- 1 cup white chocolate chips – $1.49
- 1/2 Tablespoon vegetable shortening – $0.05
To find out more about how we price our recipes, check out Budget Recipes Explained.
How to make Cranberry Pistachio Cookies recipe:
STEP ONE: First, make the cookie dough.
STEP TWO: Then bake until edges are set and slightly golden brown. Cool the cookies completely.
STEP THREE: Melt the chocolate in a microwave-safe bowl. Finally, drizzle the cookies with melted chocolate. Let the chocolate sit for 5-10 minutes before enjoying.
Cook’s Tools:
- baking sheets
- large mixing bowl
- measuring spoons
- handheld mixer
- 1.5 Tablespoon cookie scoop
- microwave-safe bowl
- mixing spoon
- measuring cups
The Flavor and Recipe Variations
Instead of pistachios, you can use chopped pecans.
Sometimes I like to add a nice burst of flavor by adding in -2 teaspoons of freshly grated orange zest to the cookie dough.
How long is it good for:
Serve and Store: The pistachio cookies will keep at room temperature for up to 5 days.
Freeze: You can freeze these cookies, either in an airtight container or in a freezer-safe Ziploc bag, for up to 2 months.
How to get the kids involved with this recipe:
Ages 2-3: Have your little one help you measure and pour in the ingredients. They can also help stir the chocolate as you melt it.
Ages 4-5: Let your child drizzle on the melted chocolate. They will love doing this.
Ages 6-8: Teach your child to use the handheld mixer to beat the butter. Make sure they do not lift it while it is on! (speaking from experience!)
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
More Desserts:
- Chocolate Dipped Sugar Cookies
- Brownie Cookies
- Chocolate Dipped Gingerbread Cookies
- Dark Chocolate Pecan Pie
- Death by Chocolate Poke Cake
- Oreo Ice Cream Cake
- Overnight Cinnamon Rolls
- Chocolate Peanut Butter Bon Bons
- Mini Apple Pies
- Chocolate Glazed Biscuit Donuts
- Pumpkin Cupcakes
- Rocky Road Fudge
- Snickers Salad
- Soft Pumpkin Chocolate Chip Cookies
- Quick Monkey Bread from Scratch
Cranberry Pistachio Cookies
Recipe Cost 7.76 Serving Cost 0.22Equipment
- baking sheets
- large mixing bowl
- Measuring spoons
- handheld mixer
- 1.5 Tablespoon cookie scoop
- Microwave-safe bowl
- mixing spoon
- measuring cups
Ingredients
- 1 cup unsalted butter softened
- ⅔ cup granulated sugar
- ½ teaspoon salt
- 1 large egg room temperature
- 1 ½ tsp vanilla extract
- 2 cups all-purpose flour
- ½ cup chopped dried cranberries
- ½ cup chopped pistachios
- 1 cup white chocolate chips
- ½ Tablespoon Crisco vegetable shortening
Instructions
PREP OVEN AND PANS:
- Move the oven racks to the upper-middle and lower-middle positions. Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats.
MAKE DOUGH:
- In a large bowl, beat the butter until fluffy and lightened in color, about 2 minutes.
- Add sugar and salt and beat until well combined and fluffy, about another 2 minutes.
- Beat in the egg and vanilla until well combined.
- Gradually add the flour and beat until just combined and no flour streaks remain.
- Add cranberries and pistachios and fold to combine.
- Use a 1 ½ Tablespoons cookie scoop to scoop the dough and then roll the dough into balls. Place the dough balls on the prepared baking sheets, leaving 2 ½ inches between dough balls.
BAKE AND COOL:
- Bake for 8-10 or until edges are set and slightly golden brown, roating the pans halfway through baking.
- Move the baking sheets to a wire rack to cool completely.
MELT CHOCOLATE AND DRIZZLE:
- Add the chocolate and shortening to a microwave-safe bowl. Cook on 50% power for 1 minute. Stir and continue to cook on 50% for 30 seconds until the chocolate is melted.
- Drizzle the cookies with melted chocolate.
- Let the chocolate set for 5-10 minutes to harden.
- Store the cookies in an airtight container.
Nellie Tracy says
This is the ultimate holiday cookie! Love love love these! Can’t wait to add them to my holiday cookie tray!
Jess Jankowski says
Enjoy!
Justine says
I’m a sucker for cranberry cookies! The pistachio cranberry combo in these is a true winner!
Jess Jankowski says
Isn’t it a great combo!?
Marci says
Do you have to use the shortening?
Jess Jankowski says
Hi Marci, yes, you can use butter instead of shortening. The texture will be slightly different but not much since it is such a small amount. Enjoy!