- Like
- Digg
- Del
- Tumblr
- VKontakte
- Buffer
- Love This
- Odnoklassniki
- Meneame
- Blogger
- Amazon
- Yahoo Mail
- Gmail
- AOL
- Newsvine
- HackerNews
- Evernote
- MySpace
- Mail.ru
- Viadeo
- Line
- Comments
- Yummly
- SMS
- Viber
- Telegram
- Subscribe
- Skype
- Facebook Messenger
- Kakao
- LiveJournal
- Yammer
- Edgar
- Fintel
- Mix
- Instapaper
- Copy Link
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.

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

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.

Add the pistachios and cranberries and stir to incorporate.

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.

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.

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!

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.

Other Dessert Recipes to Try
- Easy Mexican Wedding Cookies (aka Snowball Cookies)
- No-Churn Dulce de Leche Ice Cream
- Red Velvet Truffles
YOU MIGHT ALSO LIKE
Like it, Love it, Want Some More of It? Subscribe to our newsletter and follow us on Pinterest, Instagram and Facebook. We really love it when you save our recipes to Pinterest 😊

Cranberry Pistachio Cookies
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
Pin it for later

Jillian Morris is the resident baker for A Food Lover’s Kitchen. She started baking when she was very little and found she had a great passion for it. She is a high-schooler in a small town in Oregon, where she enjoys music, writing, and baking in her spare time.
I made a batch for a cookie exchange and I thought they came out great.
We are happy to hear that Teresa!
Cranberry and pistachio are two of my favorite flavors. Fun cookies
I was really surprised by the use of pistachio pudding! Crazy but it works.
I know what you mean! It’s a fun addition.
These cookies take only minutes to mix up. I love that.