Irresistible Cranberry Pistachio Christmas Cookies

Soft, buttery holiday cookies filled with chewy dried cranberries and crunchy pistachios. The red cranberries and green pistachios make them naturally festive and perfect for Christmas dessert platters.

Equipment

• Large mixing bowl
• Electric hand mixer or stand mixer
• Measuring cups and spoons or a kitchen scale
• Whisk
• Rubber spatula or wooden spoon
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop or tablespoon
• Wire cooling rack

Ingredients

• 1 cup (226 g) softened unsalted butter
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 2¼ cups (approximately 280 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup dried cranberries
• 1 cup shelled pistachios, coarsely chopped

Instructions

1. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (approximately 2–3 minutes).
3. Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and mix until smooth.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
6. Fold in the dried cranberries and chopped pistachios until evenly distributed.
7. Scoop approximately 1–1½ tablespoons of dough for each cookie and arrange them on the prepared baking sheets, leaving approximately 2 inches between each cookie.
8. Bake for 10–12 minutes, or until the edges are lightly golden and the centers look just set.
9. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

If the dough feels too soft or sticky, chill it for 20–30 minutes before baking to prevent excessive spreading. You can customize by adding ½ cup white chocolate chips or 1–2 teaspoons orange zest. Store cooled cookies in an airtight container at room temperature for 4–5 days, in the refrigerator for up to a week, or freeze for up to 2–3 months.

Nutrition

Calories: 145 kcal · Carbohydrates: 18 g · Protein: 2 g · Fat: 7 g · Saturated fat: 4 g · Sugar: 10 g · Fiber: 1 g · Sodium: 85 mg