baked Cranberry Pistachio Christmas Cookies

Equipment

• Stand mixer fitted with the paddle attachment, or a large mixing bowl with a handheld electric mixer
• Rubber spatula
• Fine-mesh strainer (for sifting powdered sugar)
• Plastic wrap or parchment paper
• Sharp chef’s knife (for clean slicing)
• Two large rimmed baking sheets lined with parchment paper or silicone baking mats
• Wire cooling rack

Ingredients

For the Cookie Dough

• 1 cup (226 g) unsalted butter , softened to room temperature (about 65°F / 18°C)
• 3/4 cup (90 g) confectioners’ sugar (powdered sugar), sifted
• 1 large egg yolk , at room temperature (adds richness and binds the dough without making it cakey)
• 1 ½ teaspoons pure vanilla extract
• 1/2 teaspoon pure almond extract (optional, enhances the nutty pistachio flavor)
• 1 tablespoon freshly grated orange zest (from about 1 medium navel orange)
• 2 cups (250 g) all-purpose flour , spooned and leveled
• 1/2 teaspoon fine sea salt (omit if using salted butter)
• 3/4 cup (95 g) shelled, unsalted roasted pistachios , roughly chopped
• 3/4 cup (95 g) sweetened dried cranberries , roughly chopped

Optional Festive Finishing Touches

• 4 ounces (115 g) high-quality white chocolate , finely chopped (for dipping or drizzling)
• 1 teaspoon coconut oil or vegetable shortening (helps melted white chocolate set smoothly)
• 2 tablespoons finely crushed pistachios and 1 tablespoon finely minced dried cranberries (for garnish)
• Coarse sparkling sugar (turbinado or sanding sugar) (for rolling the edges of the dough logs)

Instructions

1. Cream the Butter and Sugar

1. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), beat the softened unsalted butter on medium speed for about 1 to 2 minutes until completely smooth, creamy, and pale. Add the sifted confectioners’ sugar and beat on low speed for 30 seconds so the sugar doesn’t puff out of the bowl, then increase to medium speed for 1 minute until light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula.

2. Add Aromatics and Egg Yolk

1. Add the room-temperature egg yolk, vanilla extract, almond extract (if using), and freshly grated orange zest to the butter mixture. Beat on medium speed for 1 minute until thoroughly incorporated. The mixture should look smooth, cohesive, and speckled with vibrant orange zest.

3. Incorporate the Dry Ingredients

1. In a separate medium bowl, whisk together the all-purpose flour and fine sea salt. Add the flour mixture to the wet ingredients in two additions, mixing on low speed just until the flour streaks nearly disappear. Avoid overmixing, as developing too much gluten will make the cookies tough rather than tender.

4. Fold in the Cranberries and Pistachios

1. Remove the bowl from the mixer. Add the roughly chopped pistachios and chopped dried cranberries. Use a sturdy rubber spatula to fold the mix-ins evenly throughout the dough until every portion has a generous distribution of red berries and green nuts. If the dough feels slightly crumbly at first, press it together gently with clean hands—the warmth of your palms will bring it into a cohesive mass.

5. Shape and Chill the Dough

1. Divide the dough in half. Place each half onto a large sheet of plastic wrap or parchment paper and shape it into a tight, uniform log roughly 8 inches long and 2 inches in diameter . If you want a sparkling, bakery-style crust, sprinkle coarse sanding sugar onto the parchment paper and roll each log gently in the sugar before wrapping. Wrap both logs tightly, twisting the ends like a piece of hard candy, and transfer them to the refrigerator for at least 2 hours (or up to 48 hours) until completely firm.

6. Preheat and Slice

1. When ready to bake, position oven racks in the upper and lower thirds of your oven and preheat to 350°F (175°C) . Line two large baking sheets with parchment paper. Remove one dough log from the refrigerator and unwrap it. Using a sharp chef’s knife, slice the log into 1/4-inch to 1/3-inch thick rounds , rotating the log slightly after each cut so the bottom doesn’t flatten. If a cranberry or pistachio causes a slight crumble at the edge, simply press the dough gently back together with your fingertips.

7. Bake to Perfection

1. Arrange the cookie rounds on the prepared baking sheets, spacing them about 1 ½ inches apart (they will spread very little). Bake for 12 to 14 minutes , rotating the pans halfway through baking, until the edges are set and just barely turning a light golden brown while the centers remain pale. Do not overbake; they will continue to firm up as they cool.

8. Cool and Decorate

1. Let the cookies cool on the baking sheets for 5 minutes to set, then transfer them carefully to a wire cooling rack to cool completely (about 15 minutes). If adding the white chocolate finish, melt the white chocolate and coconut oil together in a microwave-safe bowl in 20-second intervals, stirring until silky smooth. Dip half of each cooled cookie into the melted chocolate, place back on parchment paper, and immediately sprinkle with extra crushed pistachios and minced cranberries before the chocolate hardens.

Nutrition

Calories: 115 kcal 6% · Protein: 1.6 g 3% · Fat: 6.8 g 9% · Carbohydrates: 12.1 g 4% Dietary · Saturated Fat: 3.5 g 18% · Fiber: 0.6 g 2% · Sugar: 5.4 g — · Sodium: 34 mg 1%