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Cranberry Pistachio Cookies
These easy-to-make Cranberry Pistachio Cookies have all the classic holiday flavors in one soft and buttery cookie. Perfect for the season.
Course Dessert
Cuisine American
Keyword cookies, cranberry, pistachio
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 36 cookies
Calories 130kcal
- 1 cup butter unsalted, softened
- ⅔ cup granulated sugar
- ½ teaspoon salt
- 1 large egg room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ cup dried cranberries chopped
- ½ cup pistachios chopped
- 1 cup white chocolate chips divided
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, beat the butter until fluffy.
Add the sugar and salt and beat until well combined and fluffy.
Beat in the egg and vanilla until well combined.
Gradually add the flour and beat until well combined.
Add the cranberries and pistachios to the dough and mix well.
Fold in half of the chocolate chips if adding to the cookies to be baked in.
Roll into balls and place them on the prepared baking sheet.
Bake for 8-10 or until the edges are set and slightly golden brown.
Remove to wire rack and cool completely.
Melt the chocolate in a microwave-safe bowl.
Drizzle the cookies with the chocolate.
Let set for 5-10 minutes to harden.
Store in an airtight container.
Serving: 1g | Calories: 130kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 80mg | Potassium: 42mg | Fiber: 0.5g | Sugar: 8g | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.4mg | Net Carbohydrates: 13g