Chewy Pistachio Cranberry Cookies Recipe

Introduction

These chewy pistachio cranberry cookies offer a delightful balance of nutty crunch and sweet-tart bursts of flavor. Perfect for holiday treats or everyday snacking, they’re simple to make and irresistibly delicious.

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar (packed)
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup chopped roasted pistachios
• 1/2 cup dried cranberries

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a bowl, whisk together the flour, baking soda, and salt; set aside.
3. Step 3: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
4. Step 4: Gradually add the dry ingredients to the wet mixture; stir until just combined.
5. Step 5: Gently fold in the chopped pistachios and cranberries.
6. Step 6: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about two inches apart. Bake for 10-12 minutes or until edges are golden brown.

Tips & Variations

• For extra chewiness, slightly underbake the cookies and let them cool on the baking sheet.
• Substitute white chocolate chips for a sweeter twist.
• Try toasting pistachios lightly before chopping to enhance their flavor.
• Use fresh cranberries if you prefer, but add a bit of sugar to balance their tartness.

Storage

Store cookies in an airtight container at room temperature for up to one week. To maintain softness, add a slice of bread to the container. Reheat briefly in the microwave for a warm, fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted pistachios instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid oversalting the cookies.

How can I make these cookies vegan?

Replace butter with a plant-based margarine and use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) instead of a regular egg.

Chewy Pistachio Cranberry Cookies Recipe

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★★★★★

4.5 from 73 reviews

These Chewy Pistachio Cranberry Cookies combine a perfect balance of sweet and nutty flavors with a soft, chewy texture. Made with roasted pistachios and tangy dried cranberries, these cookies are easy to prepare and perfect for any occasion or snack.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt

Wet Ingredients

• 1/2 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar (packed)
• 1 large egg
• 1 tsp vanilla extract

Add-ins

• 1/2 cup chopped roasted pistachios
• 1/2 cup dried cranberries

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure cookies do not stick and bake evenly.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures all dry ingredients are evenly distributed.
3. Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy. This creates a smooth base for the dough.
4. Add Wet Ingredients: Incorporate the large egg and vanilla extract into the butter and sugar mixture, mixing until well combined to create a uniform batter.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the cookies.
6. Fold in Pistachios and Cranberries: Gently fold in the chopped roasted pistachios and dried cranberries, distributing them evenly throughout the dough.
7. Shape and Bake: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about two inches apart to allow spreading. Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown. Let the cookies cool before serving.

Notes

• Make sure the butter is softened to room temperature for easier creaming.
• You can toast the pistachios lightly for enhanced flavor if not already roasted.
• To keep the cookies chewy, avoid overbaking; remove them when edges are just golden.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: chewy cookies, pistachio cookies, cranberry cookies, holiday cookies, nutty cookies, easy cookie recipe