Cranberry Pistachio Cookies

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Jillian Morris
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A delightful holiday cookie with a festive explosion of flavor. These buttery, fruit & nut Cranberry Pistachio Cookies are guaranteed to become a family favorite!

» Have a sweet tooth? Why not try this Easy No-Bake Oreo Cheesecake or Delicious Scotcheroo Bars.

a stack of cranberry pistachio cookies

The holidays are almost here and for most, it can be a very busy time of year. With so much food to already prepare these cookies are perfect for an easy dessert that your whole family can enjoy. The best thing that I love about these cookies is that you can make the dough in advance to bake when you are ready.

If you need to double the recipe it can be easily done without any complicated issues. Making them perfect if you have a large gathering coming up or any holiday parties.

Ingredients You Need

ingredients for cranberry pistachio cookies

Depending on the size of your scoop, this batch will make 24 cookies. You may freeze any dough that is left over for up to a month, which is ideal if you need something quickly for any unexpected visitors!

  • Betty Crocker Sugar Cookie Mix – Using this mix, you will be able to prepare the cookies in record time.
  • Pistachio Instant Pudding Mix – This will add more delicious pistachio flavor to your cookies.
  • Unsalted Butter – The butter should be at room temperature so that you can easily cream it in with the sugar.
  • Eggs – Egg is one of the leavening agents in the cookies, and they should be at room temperature.
  • All-Purpose Flour – Using all-purpose flour will give you the best results.
  • Cranberries – You can use fresh or dried depending on your preference.
  • Pistachios – Pistachios should be finely chopped with the shells removed. Make sure to save some extra for the topping.
  • Green Food Coloring – This is optional, if you want the cookies to be more green. Choose one with no taste, or the cookies could taste sour.

How to Make Cranberry Pistachio Cookies

Step 1: Prepare the Oven

Preheat the oven to 350° F. Line a baking tray with a sheet of parchment paper or a silicon mat to keep the cookies from sticking to the pan.

Step 2: Mix the batter

In a large bowl, mix together the cookie mix, pudding mix, and flour. Whisk the eggs, then add the melted butter and eggs to the dry ingredients and stir until incorporated.

cookie dough

Add the pistachios and cranberries and stir to incorporate.

cranberry pistachio cookie dough in a bowl

Step 3: Form the cookies

Roll a spoonful of the batter into a ball and place onto the baking tray, spaced at least 2” apart. Flatten the dough with a fork like you would a peanut butter cookie, this will help the cookies come out crispy. If you want to have softer, fluffier cookies don’t flatten them as much.

uncooked cranberry pistachio cookies on a baking sheet

Step 4: Bake

Bake for 8-10 minutes. You don’t want them to brown because then you won’t see the green color as well. Don’t overbake. Take them out of the oven and let them rest for a few minutes on the baking sheet. Transfer to a wire rack to cool. They will set up as they cool.

cranberry pistachio cookies on a baking sheet

Helpful Tips

  • Cookie dough can be stored in the refrigerator for up to three days. Alternatively, you can freeze the dough for up to a month. Then, when you’re ready you can bake them. Having the dough ready in advance will make the holiday season much easier.
  • The baking time will vary based on the size of your cookie dough balls. They should take between 8-10 minutes so check in on them frequently to make sure you’re not overbaking them.
  • The cookies, once baked, can last for around 1 week in an airtight container. They are perfect to take with you to a gathering. I often bake mine a day before.
  • Allow them to cool completely before placing them in an airtight container to prevent them from becoming mushy or falling apart. They need time to set up.
  • Save some chopped pistachios for the topping, it will make the cookies look even better!
cranberry pistachio cookie

Questions About Cranberry Pistachio Cookies

How do I prevent the cookies from spreading?

These cookies should spread some but not too much. It is important not to place cookie dough on a hot baking sheet; it should be at room temperature. So if you’re making two batches, allow the baking tray to cool before using it again.

Do they still taste as good if you freeze the dough?

Yes, they still taste excellent! They will need to be baked for 14-18 minutes if baked from frozen.

What can I use instead of pistachios?

If you are unable to buy pistachios, you can replace them with any other kind of nut you like, such as cashews or macadamia nuts in these pistachio cranberry cookies.

a stack of cranberry pistachio cookies

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a stack of cranberry pistachio cookies

Cranberry Pistachio Cookies

A delightful holiday cookie with a festive explosion of flavor. These buttery, fruit & nut Cranberry Pistachio Cookies are guaranteed to become a family favorite!
4.90 from 38 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 24 Cookies
Calories: 81kcal
Author: Jillian Morris

Ingredients

  • 1 Betty Crocker Sugar Cookie Mix 1 lb 1.5 ounce pouch
  • 1 small box Pistachio Instant pudding mix 3.4 ounce box
  • 1/4 cup (31.25 g) flour
  • 1/2 cup (113.5 g) butter melted
  • 2 eggs
  • 1/2 cup (61.5 g) dry roasted salted pistachio nuts chopped
  • 1/2 cup (60.61 g) dried cranberries chopped
  • Green food coloring optional

Instructions

  • Preheat oven to 350° F. Line a baking tray with a sheet of parchment paper.
  • In a large bowl, mix together the cookie mix, pudding mix, and flour. Whisk eggs then add melted butter and eggs and stir until incorporated.
  • Add pistachios and cranberries and stir to incorporate.
  • Roll a spoonful of the batter into a ball and place onto the baking tray, spaced at least 2” apart. Flatten the dough with your fork like you would a peanut butter cookie.
  • Bake for 8-10 minutes. They don't want them to get too brown, don't overbake. Take them out of the oven and let them rest for a few minutes. Transfer to a wire rack to cool.

Notes

  • If you want a fluffier cookie don’t flatten them as much with a fork.
  • Cookie dough can be stored in the refrigerator for up to three days. Alternatively, you can freeze the dough for up to a month. Then, when you’re ready you can bake them. Having the dough ready in advance will make the holiday season much easier.
  • The baking time will vary based on the size of your cookie dough balls. They should take between 8-10 minutes so check in on them frequently to make sure you’re not overbaking them.

Nutrition

Calories: 81kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 37mg | Potassium: 61mg | Fiber: 1g | Sugar: 2g | Vitamin A: 159IU | Vitamin C: 0.3mg | Calcium: 9mg | Iron: 0.3mg

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6 thoughts on “Cranberry Pistachio Cookies

4.90 from 38 votes (35 ratings without comment)

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