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!
Servings: 24 Cookies
Calories: 81kcal
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 flour
- 1/2 cup butter melted
- 2 eggs
- 1/2 cup dry roasted salted pistachio nuts chopped
- 1/2 cup 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