Why You’ll Love This Pistachio Cranberry Cookies
- A Textural Dream. The soft, chewy cookie base is the perfect canvas for the crunchy pistachios and the juicy, slightly chewy cranberries. It’s a party in your mouth with every single bite.
- Perfectly Balanced Flavors. These cookies aren’t just sweet. The rich, almost buttery taste of the pistachios plays so nicely against the bright, tangy pop of the dried cranberries. It’s a combination that keeps you coming back for just one more.
- Surprisingly Simple to Make. You don’t need any special skills or equipment for these. It’s a straightforward dough that comes together in one bowl, and the chilling time is the hardest part—just waiting for that cookie goodness to be ready for the oven.
- They Look as Good as They Taste. With their golden-brown edges and the gorgeous speckling of green and red, these cookies are genuinely beautiful. They’re perfect for gifting, for a holiday plate, or just for making your Tuesday afternoon feel a bit more celebratory.
Ingredients & Tools
- 115 g unsalted butter, softened to room temperature
- 100 g granulated sugar
- 110 g light brown sugar, packed
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 180 g all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 120 g shelled, unsalted pistachios, roughly chopped
- 100 g dried cranberries
Tools: A large mixing bowl, a handheld mixer or a sturdy whisk, a spatula, a baking sheet, and parchment paper or a silicone baking mat.
The quality of your pistachios really makes a difference here—using good, fresh, unsalted ones ensures that lovely, pure nutty flavor comes through. And don’t skip the room temperature ingredients! It helps everything emulsify beautifully for a cookie with the perfect texture.
Serves: Makes about 18 cookies | Prep Time: 15 minutes | Cook Time: 10-12 minutes per batch | Total Time: 1 hour 15 minutes (includes chilling)
Before You Start: Tips & Ingredient Notes
- Why room temperature butter and egg? This is the secret to a perfectly creamy, well-emulsified dough. If your butter is too cold, it won’t cream properly with the sugar; if it’s melted, your cookies will spread too much. The egg should blend in seamlessly without curdling the butter.
- Can I use salted pistachios? You can, but I’d recommend reducing the added salt in the recipe to just a pinch. Using unsalted gives you total control over the final flavor, letting the sweetness and the nuttiness shine without an unexpected salty punch.
- What’s the deal with chilling the dough? I know, it’s the hardest part! But chilling the dough for at least 30 minutes is non-negotiable. It prevents the cookies from spreading into thin pancakes in the oven and allows the flavors to meld together beautifully.
- How should I chop the pistachios? You want a mix of textures! Some finer pieces will blend into the dough, and some larger chunks will give you those satisfying bites of crunch. A rough chop is perfect—no need to pulverize them.
How to Make Pistachio Cranberry Cookies
Step 1: Cream the Butter and Sugars. In your large mixing bowl, combine the softened butter, granulated sugar, and packed brown sugar. Using a handheld mixer on medium speed (or a lot of arm power with a whisk!), beat them together for about 2-3 minutes, until the mixture is light, pale, and fluffy. You’ll notice the texture change—it should look almost like a smooth, whipped paste. This step is crucial for creating airiness in your cookies.
Step 2: Add the Wet Ingredients. Crack in the room temperature egg and add the vanilla extract. Beat again on medium speed until everything is fully incorporated, scraping down the sides of the bowl with a spatula to make sure nothing is left behind. The mixture might look a little curdled at first, but just keep beating—it will come together into a smooth, cohesive mixture.
Step 3: Combine the Dry Ingredients. In a separate, smaller bowl, whisk together the flour, baking soda, and salt. This isn’t just about mixing; it’s about aerating the flour and ensuring the leavening agent is evenly distributed, which prevents little bitter pockets of baking soda in your finished cookies.
Step 4: Bring the Dough Together. Add the dry ingredients to the wet ingredients in two additions, mixing on low speed until just combined after each one. Be careful not to overmix here! As soon as you no longer see streaks of flour, stop mixing. Overworking the dough can lead to tough cookies.
Step 5: Fold in the Goodies. Now for the best part! Add the roughly chopped pistachios and the dried cranberries to the bowl. Switch to using a spatula and gently fold them in until they’re evenly distributed throughout the dough. The dough will be quite thick and sturdy, which is exactly what you want.
Step 6: Chill the Dough. Cover the bowl with plastic wrap or transfer the dough to an airtight container. Pop it into the refrigerator to chill for at least 30 minutes, or up to 24 hours. This resting time is what gives the cookies their perfect texture and prevents excessive spreading.
Step 7: Preheat and Portion. When you’re ready to bake, preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper or a silicone mat. Using a tablespoon or a small cookie scoop, portion the dough into balls, about 1.5 tablespoons each. Place them on the prepared sheet, leaving about 5 cm (2 inches) between each ball for spreading.
Step 8: Bake to Perfection. Bake for 10-12 minutes, or until the edges are lightly golden and set, but the centers still look a little soft and puffy. They might seem underdone, but that’s the trick! They will continue to set as they cool on the hot baking sheet, resulting in that ideal chewy center.
Step 9: Cool and Enjoy. Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely. This is the ultimate test of willpower, but biting into a warm, gooey cookie is a truly sublime experience.
Serving Suggestions
Complementary Dishes
- A Simple Cheese Board — The salty, creamy notes of a mild cheese like brie or goat cheese create a fantastic savory contrast to the sweet and tart cookies.
- A Bowl of Vanilla Bean Ice Cream — For the ultimate indulgence, sandwich a scoop of high-quality vanilla ice cream between two slightly warm cookies. It’s a next-level ice cream sandwich.
Drinks
- Earl Grey Tea — The bergamot in the tea complements the pistachios beautifully and cuts through the sweetness, making for a very sophisticated pairing.
- A Glass of Cold Milk — A classic for a reason. The creaminess of the milk is the perfect partner to the chewy, nutty cookie. It just feels like home.
Something Sweet
- Dark Chocolate-Dipped Orange Slices — The dark chocolate echoes the richness of the cookie, while the bright citrus provides a refreshing, palate-cleansing finish to your snack.
Top Mistakes to Avoid
- Mistake: Using melted butter. This is the number one reason cookies spread too much. Your butter should be soft enough to leave an indent when you press it, but not oily or melted. If it’s too soft, pop it in the fridge for a few minutes to firm up.
- Mistake: Skipping the chill time. I’ve messed this up before too, in a hurry, and ended up with cookie puddles. Chilling the dough solidifies the fat, which means it takes longer to melt in the oven, giving the cookies time to set before spreading uncontrollably.
- Mistake: Overbaking. It’s so tempting to leave them in until they look completely firm, but that’s how you get crunchy, dry cookies. Take them out when the edges are golden and the centers are still soft—they’ll finish cooking on the hot tray.
- Mistake: Overmixing the flour. Once you add the flour, mix only until it disappears. Overmixing develops the gluten in the flour, leading to a tougher, more bread-like cookie instead of a tender, delicate one.
Expert Tips
- Tip: Weigh your ingredients. For baking, especially with flour, using a kitchen scale is a game-changer. It’s far more accurate than cup measurements and ensures consistent results every single time.
- Tip: Toast your pistachios. For an even deeper, nuttier flavor, spread your chopped pistachios on a baking sheet and toast them in a 175°C (350°F) oven for 5-7 minutes before adding them to the dough. Let them cool completely first.
- Tip: Make the dough ahead. This dough actually freezes beautifully! Portion it into balls and freeze them on a baking sheet before transferring to a freezer bag. You can bake them straight from frozen, just adding 1-2 minutes to the baking time for fresh, warm cookies anytime.
- Tip: The one-tray test. Always bake one test cookie first to see how it spreads. This allows you to adjust the baking time or add a minute or two of extra chilling time for the rest of the dough if needed.
FAQs
Can I use frozen cranberries instead of dried?
I wouldn’t recommend it for this particular recipe. Frozen cranberries have a very high water content, which will release into the dough as they bake. This will make your cookies soggy and prevent them from achieving that classic chewy texture. Dried cranberries provide concentrated flavor and the right amount of chew without adding extra moisture.
My cookies came out flat. What happened?
This is almost always due to butter that was too warm or dough that wasn’t chilled long enough. The butter melts before the structure of the cookie has a chance to set. Next time, make sure your butter is just softened (not melted or oily) and don’t skip the chilling step. Also, check that your baking soda is fresh and not expired!
Can I make these cookies gluten-free?
Absolutely! You can try using a 1:1 gluten-free all-purpose flour blend. Look for one that contains xanthan gum, which helps mimic the structure that gluten provides. The texture might be slightly more delicate, but they should still be delicious. I’ve had great success with several brands.
How should I store these cookies, and how long will they keep?
Once completely cool, store them in an airtight container at room temperature. They’ll stay soft and fresh for about 4-5 days. If you want to keep them longer, you can freeze the baked cookies for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy.
Can I use a different type of nut?
Of course! While pistachios are the star here, you can easily swap them for an equal amount of chopped almonds, walnuts, or pecans. Each will bring its own unique flavor and texture. Almonds would be a particularly nice alternative, offering a similar crunch.
Pistachio Cranberry Cookies
Whip up the BEST soft & chewy Pistachio Cranberry Cookies! My easy, one-bowl recipe creates perfectly balanced treats with crunchy nuts & tart fruit. A simple, joyful bake!
Ingredients
Ingredients
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115 g unsalted butter (softened to room temperature)
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100 g granulated sugar
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110 g light brown sugar (packed)
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1 large egg (at room temperature)
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1 tsp pure vanilla extract
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180 g all-purpose flour
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1/2 tsp baking soda
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1/2 tsp salt
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120 g shelled, unsalted pistachios (roughly chopped)
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100 g dried cranberries
Instructions
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Cream the Butter and Sugars. In your large mixing bowl, combine the softened butter, granulated sugar, and packed brown sugar. Using a handheld mixer on medium speed (or a lot of arm power with a whisk!), beat them together for about 2-3 minutes, until the mixture is light, pale, and fluffy. You'll notice the texture change—it should look almost like a smooth, whipped paste. This step is crucial for creating airiness in your cookies.01
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Add the Wet Ingredients. Crack in the room temperature egg and add the vanilla extract. Beat again on medium speed until everything is fully incorporated, scraping down the sides of the bowl with a spatula to make sure nothing is left behind. The mixture might look a little curdled at first, but just keep beating—it will come together into a smooth, cohesive mixture.02
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Combine the Dry Ingredients. In a separate, smaller bowl, whisk together the flour, baking soda, and salt. This isn't just about mixing; it's about aerating the flour and ensuring the leavening agent is evenly distributed, which prevents little bitter pockets of baking soda in your finished cookies.03
-
Bring the Dough Together. Add the dry ingredients to the wet ingredients in two additions, mixing on low speed until just combined after each one. Be careful not to overmix here! As soon as you no longer see streaks of flour, stop mixing. Overworking the dough can lead to tough cookies.04
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Fold in the Goodies. Now for the best part! Add the roughly chopped pistachios and the dried cranberries to the bowl. Switch to using a spatula and gently fold them in until they're evenly distributed throughout the dough. The dough will be quite thick and sturdy, which is exactly what you want.05
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Chill the Dough. Cover the bowl with plastic wrap or transfer the dough to an airtight container. Pop it into the refrigerator to chill for at least 30 minutes, or up to 24 hours. This resting time is what gives the cookies their perfect texture and prevents excessive spreading.06
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Preheat and Portion. When you're ready to bake, preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper or a silicone mat. Using a tablespoon or a small cookie scoop, portion the dough into balls, about 1.5 tablespoons each. Place them on the prepared sheet, leaving about 5 cm (2 inches) between each ball for spreading.07
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Bake to Perfection. Bake for 10-12 minutes, or until the edges are lightly golden and set, but the centers still look a little soft and puffy. They might seem underdone, but that's the trick! They will continue to set as they cool on the hot baking sheet, resulting in that ideal chewy center.08
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Cool and Enjoy. Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely. This is the ultimate test of willpower, but biting into a warm, gooey cookie is a truly sublime experience.09
