These Pistachio Cranberry Cookies are super delicious, crunchy, and chewy cookies. Made with some handy ingredients, these eggless cranberry pistachio cookies are a perfect combination of the rich pistachio flavor and the tangy sweetness of dried cranberries.
Each bite of this cookie has that ideal crunchy edge and chewy center, which makes them a perfect festive treat to enjoy during the holidays.
Balancing sweet and savory elements in your dishes adds complexity and intrigue.
Table of contents
These cookies are eggless and can also be made vegan with a slight adjustment. So if you are looking for vegan cranberry pistachio cookiesor eggless holiday treats, this easy cookie recipe is just what you need to make this holiday season.
About the Recipe
These irresistible and melt-in-your-mouth pistachio cranberry cookies are crunchy on the outside with a chewy center—the best of both worlds. The addition of pistachios and cranberries makes them a perfect addition to your holiday cookie tray.
Wrapped in traditional Christmas colors, these cranberry pistachio cookiesare great for any holiday gathering or as a cozy treat just for yourself. They also make the perfect snack to share with loved ones or for gifting during the holidays.
To take the sensual experience to the next level, enjoy them with a glass of milk or dunk them in your hot chocolate or iced caramel latte.
Making these cookies is very simple and easy. When you combine some simple ingredients, you get a perfectly balanced cookie that looks festive and tastes super good.
This recipe is egg-freeand dairy-free as I used vegan butter and vegan milk. So, it is a fantastic option for those with dietary restrictions. The great thing is that these cookies can also be made with regular butter and milk if you don’t follow any diet.
The mix of granulated sugar and brown sugar gives this cookie a delightful texture, and the cornstarch gives this cookie recipe a light, tender crumb.
This delicious cookie recipe comes together in no time. Try these easy cookies, and they are sure to be a crowd-pleaser as they will disappear quickly!
Why You Will Love the Recipe
These Pistachio Cranberry Cookies: ✔️ are crunchy & chewy ✔️ are a lovely vegan holiday treat ✔️ are egg-free ✔️ are easy & quick to bake ✔️ use simple ingredients ✔️ are easily customizable ✔️ are perfect for gifting ✔️ have a holiday favorite combination ✔️ get done in no time
Ingredients
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Butter: These cookies are suitable for plant-based diets, as I have used vegan butter here to give these cookies their melt-in-the-mouth texture. You can also use regular unsalted butter for making this holiday cookie recipe.
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Granulated sugar: It helps to give the sweetness and perfect crunch in every bite.
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Brown sugar: This adds a rich sweetness and helps these cookies get their chewy centers.
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Milk: You can use any dairy or plant-based milk to make this cookie recipe. It adds moisture to the dough and keeps the cookies soft and tender.
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Vanilla extract: Added for a subtle, aromatic touch and to enhance the overall flavor.
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Cornstarch: A little bit of cornstarch gives these cookies their tender texture.
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All-purpose flour: It gives the base to this cookie recipe and holds everything together while baking.
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Salt: A little bit of salt balances out the sweetness, making all the flavors pop.
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Baking soda: It helps the cookies rise slightly while giving them a lighter texture.
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Pistachios: I have used roasted chopped pistachios for crunch and nutty flavor that pairs beautifully with the dried cranberries.
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Dried cranberries: They are added to bring a tangy sweetness, which complements the pistachios perfectly.
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Icing sugar for dusting: This is an optional ingredient. A light dusting of icing sugar gives these cookies a festive look and elegant finish.
Variations
White Chocolate Pistachio Cranberry Cookies
The addition of white chocolate is perfect for chocolate cravings. White chocolate goes really well with pistachios and cranberries. So, if you love white chocolate cookies thne feel free to add a handful of white chocolate chips or white chocolate chunks to the cookie dough for a sweeter twist.
Gluten-Free Version
If you are following a gluten-free diet, you can make a gluten-free version of this cookie recipe by swapping the all-purpose flour for a gluten-free flour blend.
Citrus
Orange and cranberries make a lovely combination. To make it refreshing, you can add 1 tablespoon of orange zest for a refreshing, citrusy flavor.
Serving Suggestions
Cranberry pistachio shortbread cookies are perfect for any occasion. You can serve them at your next holiday party with other cookies like Linzer Cookies, Snowball Cookies, Cream Cheese Cookies, and Tahini Cookies.
Or simply devour them with a cup of hot cocoa or gift them to friends and family. They also make a delightful tea-time snack with hot coffee or tea. Whether you are sharing or enjoying them solo, these cookies are sure to delight.
Storage Suggestions
These pistachio cranberry cookiescan be stored in an airtight container at room temperature for up to 4-5 days. For longer storage, refrigerate them for up to 10 days, or freeze them for up to 3 months.
To freeze, just place them in a freezer-safe container and thaw at room temperature when you’re ready to enjoy.
Tips and Tricks to Make the Best Pistachio Cranberry Cookies
1. Chill the dough: 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. Baking: If 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.
3. Chewy cookies: If you want extra chewiness, then you can add a tablespoon of corn syrup to the dough. This way, they will turn out with soft and chewier centers.
4. Festive flavorings: For a festive touch, you can add some orange zest to the cookie dough.
5. Gifting: If you are making these cookies for gifting, then you can easily double or triple the recipe to bake a big batch.
6. Chocolate: You can also add some white chocolate chunks or chips to the cookie dough for a sweeter and more decadent version.
7. Make ahead: The cookie dough can be stored in the refrigerator for up to 3 days. Just make sure to wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out. When you want to bake, just take the dough out and let it sit at room temperature for a few minutes to soften it slightly before shaping and baking.
Pistachio Cranberry Cookies (Step-by-step photo instructions)
How to Make Pistachio Cranberry Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Chop the pistachios and keep them aside.
- In a large bowl, beat the melted butter, granulated sugar, and brown sugar until smooth and creamy. Add the vanilla extract and mix well.
- 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.
- 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.
- 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.
- 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.
- 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 Card
Pistachio Cranberry Cookies [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 25 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | International | 24 Cookies |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 105 calories | 1 |
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
INSTRUCTIONS:
How to Make Pistachio Cranberry Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Chop the pistachios and keep them aside.
- In a large bowl, beat the melted butter, granulated sugar, and brown sugar until smooth and creamy. Add the vanilla extract and mix well.
- 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.
- 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.
- 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.
- 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.
- Transfer them to a wire rack to cool completely. Dust with icing sugar and enjoy with a glass of milk, hot chocolate, or coffee.
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NOTES:
- 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.
- 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.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/pistachio-cranberry-cookies/
