Name: Pistachio Cranberry Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: ½ cup butter (softened); ⅓ cup white sugar; 1 large egg; ⅓ cup corn syrup; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 2 cups all-purpose flour; 3.4 ounces pistachio pudding mix (boxed, regular—not instant); ½ cup dried cranberries; ½ cup roasted pistachio nuts (chopped; optionally add ⅓ cup more for extra crunch); A few drops green food coloring

Jump to Recipe· 4.3 from 81 reviews

If you are on the hunt for a cookie that perfectly balances the nutty richness of pistachios with the sweet-tart burst of cranberries, look no further. This Pistachio Cranberry Cookies Recipe brings together mellow butter, sweet dried cranberries, and crunchy roasted pistachios in a tender, slightly chewy dough that is as inviting to make as it is to eat. The subtle almond and vanilla extracts add warmth, while the pistachio pudding mix provides a deliciously unique texture and flavor that turns these cookies into a true crowd-pleaser. Whether for a cozy afternoon treat or an impressive holiday bake, these cookies are sure to become a beloved staple in your kitchen.

Ingredients You’ll Need

The image shows an arrangement of baking ingredients placed side by side on a white marbled surface. On the left, there is a clear measuring cup filled with flour, next to it a white bowl holding shelled pistachios. In front, a small clear glass bowl contains white granulated sugar. Behind these, a stick of salted butter is upright, and next to the butter is a clear bottle of light corn syrup with a gold cap. In the center, a green and white box of pistachio JELL-O stands out. To its right is a white egg, and behind it is a plastic bottle of almond extract with a red cap. On the far right, a red bag of sweetened dried cranberries and a small dark bottle of pure vanilla extract complete the setup. The background is plain white, and the light is soft and even. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Pistachio Cranberry Cookies Recipe plays a simple but essential role, combining to create a symphony of flavor, texture, and inviting color. From creamy butter to the zing of dried cranberries and the satisfying crunch of roasted pistachios, each element adds something special to the mix, making the final cookies a joy from the first bite to the last crumb.

Butter (½ cup, softened): Adds richness and creates a tender crumb by coating the flour proteins.
White sugar (⅓ cup): Sweetens the dough and aids in creating a light texture when creamed with butter.
Large egg (1): Binds ingredients together and contributes moisture and structure.
Corn syrup (⅓ cup): Keeps the cookies moist with a subtle sweetness and helps prevent crystallization.
Vanilla extract (1 teaspoon): Enhances the cookie’s flavor with a warm, familiar aroma.
Almond extract (1 teaspoon): Adds depth by complementing the natural nuttiness of the pistachios.
All-purpose flour (2 cups): The foundation of the cookie dough, providing structure.
Pistachio pudding mix (3.4 ounces, regular): Brings a subtle, nutty flavor and tender texture unique to this cookie.
Dried cranberries (½ cup): Introduce a cheerful pop of tartness contrasted with the sweet dough.
Roasted, chopped pistachio nuts (½ cup, with optional extra ⅓ cup): Give an irresistible nutty crunch and earthy flavor.
Green food coloring (optional): Adds festive aesthetic appeal for occasions or just for fun.

How to Make Pistachio Cranberry Cookies Recipe

Step 1: Preheat and Prep Your Baking Area

Begin by setting your oven to 350 degrees Fahrenheit, ensuring it’s hot and ready to bake your cookies evenly. Line a baking sheet with parchment paper or lightly grease it to prevent sticking and make cookie removal effortless once baked.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter together with white sugar until the mixture becomes pale and fluffy. This vital step incorporates air into the dough, helping your cookies develop a tender yet light texture.

Step 3: Add Wet Ingredients

Next, mix in the egg, corn syrup, vanilla extract, and almond extract. Stir until everything is well combined and smooth. These ingredients add moisture and nuanced flavors that complement both the pistachios and cranberries beautifully.

Step 4: Mix in Dry Ingredients

Fold in the all-purpose flour and pistachio pudding mix. Stir until a soft cookie dough forms. If you want your cookies to have a vibrant green hue, now is the perfect moment to add a few drops of green food coloring and mix gently to distribute the color evenly.

Step 5: Fold in Cranberries and Nuts

Gently incorporate the chopped roasted pistachios and dried cranberries into your dough. Be sure to distribute them evenly to ensure every bite delivers that delightful blend of sweet, tart, and nutty flavors.

Step 6: Scoop and Bake

Drop rounded spoonfuls of dough onto your prepared baking sheet, spacing each about 2 inches apart to allow room for spreading. Bake in the preheated oven for 10 to 12 minutes, or until the edges just start to turn golden. The centers may still look soft, but that’s exactly the texture you want.

Step 7: Cool and Enjoy

Allow the cookies to rest on the baking sheet for about 5 minutes. This gives them a chance to firm up slightly before transferring to a wire rack to cool completely. Cooling ensures they develop the perfect bite and makes them easier to handle.

How to Serve Pistachio Cranberry Cookies Recipe

The image shows light green cookies with a soft and slightly cracked texture, each topped with small pieces of dark red dried fruit scattered on the surface. The cookies are placed on a black wire cooling rack which sits on a white marbled surface with a white cloth that has red stripes underneath. Part of a white bowl filled with brownish-green nuts is visible in the background, and a few nuts are scattered around the rack. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

If you’re feeling creative, a dusting of powdered sugar adds a delicate sweetness and pretty finish that brings out the green tones and red spots of cranberries beautifully. Alternatively, a light drizzle of white chocolate can elevate these cookies to a dessert-worthy experience suitable for guests.

Side Dishes

The slightly tart and nutty character of these cookies pairs wonderfully with a hot beverage. Try serving them alongside a cup of rich coffee, creamy chai tea, or even a lightly spiced hot chocolate to complement their festive flavors and cozy textures.

Creative Ways to Present

For a gift or party platter, arrange the Pistachio Cranberry Cookies Recipe cookies on a decorative plate with sprigs of fresh rosemary or holly for a holiday vibe. You could also sandwich softened cream cheese or mascarpone between two cookies for an indulgent treat that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your cookies in an airtight container at room temperature. They will stay fresh and delicious for up to a week, maintaining their soft centers and crunchy edges.

Freezing

To enjoy these cookies later, freeze them in a sealable freezer bag or container. Wrapped tightly, they can be frozen for up to three months without losing flavor or texture. Thaw at room temperature when you’re ready for a sweet snack.

Reheating

If you’d like your cookies warm, gently reheat them in a preheated oven at 300 degrees Fahrenheit for about 5 minutes. This will soften the cookie centers and bring out the lovely aromas of pistachio and cranberry anew.

FAQs

Can I substitute the pistachio pudding mix in this recipe?

You could try substituting with matcha powder or finely ground almonds for a twist, but the pistachio pudding mix offers a unique flavor and texture that really defines this Pistachio Cranberry Cookies Recipe.

Are these cookies crunchy or soft?

They have a soft center with lightly crisp edges, providing a delightful contrast in every bite that highlights the tender dough and crunchy pistachios perfectly.

Can I use fresh cranberries instead of dried?

Fresh cranberries are much juicier and could change the dough’s consistency and baking time. Dried cranberries are preferred because they hold their shape and add concentrated tartness without extra moisture.

Is it necessary to add food coloring to the cookie dough?

No, the green food coloring is entirely optional and purely for visual effect. The cookies taste wonderful with or without it.

How can I make these cookies extra crunchy?

Adding an additional ⅓ cup of chopped roasted pistachios, as suggested, enhances crunchiness while complementing the chewy cookie texture and tart cranberries.

Final Thoughts

There’s something truly special about the way pistachios and cranberries come together in this Pistachio Cranberry Cookies Recipe. It’s an inviting mix of textures and flavors that’s both comforting and a little bit festive. I can’t wait for you to try these cookies and see how easily they become a favorite in your home, whether for casual snacking or your next special occasion. Happy baking!