Cranberry Pistachio Cookies
By Charlie
Published Mar. 15, 2026
These Cranberry Pistachio Cookies are slightly chewy and crunchy with large chunks of pistachio and cranberry. The orange zest adds a bright citrus flavor to the cookies.
Cranberry Pistachio Cookies
Servings: 36 cookies
Equipment
- electric mixer (optional)
- cookie cutter (I use a circular cutter, but any shape will work)
Ingredients
- 12 tbsp unsalted butter (170g) (you can use salted butter and remove the ½ tsp salt from the ingredient list)
- ⅔ cup granulated sugar (135g)
- zest of one orange
- 1 tsp vanilla extract
- 2 cups all-purpose flour (240g)
- ½ tsp salt
- ¾ cup pistachios, shelled and chopped (you can use a food processor to chop the pistachios)
- ¾ cup dried cranberries, chopped
Instructions
- Preheat the oven to 350F/175C.
- In the bowl of an electric mixer, cream together the butter, sugar, and orange zest.
- Add the vanilla extract and mix until just combined.
- In a separate bowl, whisk together the flour and salt.
- Add the flour mixture to the butter mixture and mix until combined.
- Add the chopped pistachios and cranberries to the mixture and combine.
- Firmly press the dough onto a flat surface until the dough is about ¼-inch thick. (The dough may be crumbly. Simply press the dough until it forms a solid layer.) Use a cookie cutter to cut shapes out of the dough and place the cookies on a baking sheet.
- Bake at 350F/175C for 15 minutes or until the cookies are lightly golden in color.