Pistachio Cranberry Cookies

Vegan, eggless pistachio cranberry cookies-crunchy, chewy, and perfect for holiday baking, gifting, or snacking!

Recipe Source Link:https://www.mygingergarlickitchen.com/pistachio-cranberry-cookies/

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RECIPE INGREDIENTS

» For Pistachio Cranberry Cookies

• 1/2 cup (115g) melted unsalted butter (or vegan butter)
• 1/2 cup (100g) granulated sugar (for crunch)
• 1/4 cup (50g) brown sugar (for chewiness)
• 2 tbsp (30ml) milk (dairy or plant-based)
• 1 tsp vanilla extract
• 1 tablespoon cornstarch
• 1 1/4 cups (155g) all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (60g) shelled pistachios, chopped
• 6 tbsp (50g) dried cranberries
• icing sugar for dusting

RECIPE INSTRUCTIONS

» How to Make Pistachio Cranberry Cookies

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Chop the pistachios and keep them aside.
2. In a large bowl, beat the melted butter, granulated sugar, and brown sugar until smooth and creamy. Add the vanilla extract and mix well.
3. Sift the all-purpose flour, salt, baking soda, and cornstarch into the wet mixture. Add the chopped pistachios and dried cranberries. Mix well to combine.
4. Slowly add the milk and mix until a smooth dough forms. Shape the dough into a log about 10 inches long. Wrap it tightly with parchment paper or plastic wrap and chill it in the refrigerator for 30 minutes. You can chill it for up to 2 hours or overnight if you want to reduce spreading.
5. Remove the dough from the refrigerator and unwrap it. Slice the log into 1/2-inch slices and smooth the edges. Line a baking sheet with parchment paper.
6. Place the cookies 2 inches apart on the prepared baking sheet. Bake for 15-18 minutes or until the edges are golden brown and the centers look slightly underbaked. The centers will firm up as they cool. Let the cookies cool on the baking sheet for 5 minutes.
7. Transfer them to a wire rack to cool completely. Dust with icing sugar and enjoy with a glass of milk, hot chocolate, or coffee.

RECIPE NOTES

1. I have only chilled the dough for 10 minutes. But if you don?t want perfectly shaped cookies and don?t want them to spread, then chill the dough for at least 1 hour before baking.
2. f you want extra crispness, then bake the cookies for an extra minute or two for the perfect cookie texture. Be sure to watch them closely to get your ideal texture after 12 minutes.