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+ servings
A close up picture of the finished Cranberry Cookies on a white surface.
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5 from 2 votes

Cranberry Pistachio Cookies

Pistachios, cranberries, and white chocolate drizzle make this Pistachio Cranberry Cookies recipe festive in both flavor and color.
Prep Time25 minutes
Cook Time10 minutes
Cooling Time1 hour
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: Christmas, cookies, cranberries, pistachios
Servings: 36 cookies
Calories: 131kcal
Cost: $7.76

Equipment

  • 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
  • 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.

Notes

The cookies will keep in an airtight container at room temperature for up to 5 days. 

Nutrition

Serving: 1cookie | Calories: 131kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 40mg | Potassium: 43mg | Fiber: 1g | Sugar: 8g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg