There’s something truly special about sharing homemade treats with loved ones, and these Chewy Pistachio Cookies with Cranberries are sure to delight everyone at your table. Combining the nutty flavor of pistachios with the tartness of dried cranberries, these cookies offer a delightful twist on a classic favorite.
Whether you’re hosting a gathering or simply enjoying a quiet moment with family, this recipe embodies the joy of baking and sharing.
Why You Will Love These Pistachio Cookies
These cookies are a delightful addition to any occasion. Here’s why you’ll love them:
- Easy to Prepare: With straightforward steps and common ingredients, this recipe is accessible to bakers of all levels.
- One-Bowl Wonder: Minimal cleanup means more time to enjoy with your guests.
- Flavorful Combination: The nutty pistachios paired with sweet-tart cranberries create a harmonious blend of flavors.
- Perfect for Gatherings: Their unique taste and chewy texture make them a crowd-pleaser at any event.
- Make-Ahead Friendly: Prepare the dough in advance and bake fresh cookies just before serving.
Before You Get Started
Ingredient Prep
Butter: Ensure it’s softened to room temperature for easy creaming.
Pistachios: Chop them finely for even distribution throughout the cookies.
Dried Cranberries: If they’re too large, consider chopping them to match the size of the pistachio pieces.
Common Mistakes and Fixes
Overmixing the Dough: Mix just until combined to avoid tough cookies.
Incorrect Oven Temperature: Use an oven thermometer to ensure accurate baking temperature.
Overbaking: Remove the cookies when the edges are lightly golden; they will continue to set as they cool.
Ingredients You Will Need
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Corn Syrup: A small amount of corn syrup helps retain moisture, giving these cookies their chewy texture. Light corn syrup is preferred to keep the flavor neutral.
- Vanilla & Almond Extracts: Vanilla rounds out the sweetness, while almond extract enhances the nutty flavor of the pistachios. Measure carefully, almond extract is potent.
- All-Purpose Flour: Forms the bulk of the dough and provides structure. Be sure to spoon and level your flour to avoid dense cookies.
- Pistachio Pudding Mix: Use the regular boxed variety (not instant) for its moisture-retaining starches and subtle flavor boost. It also gives the cookies their signature pale green tint.
- Dried Cranberries: Add a tangy contrast to the sweet and nutty base. If your cranberries are particularly dry, you can soak them in warm water for 5 to 10 minutes before mixing into the dough.
- Roasted Pistachio Nuts: Chopped roasted pistachios give crunch and rich nutty flavor. Lightly salted pistachios work well to balance the sweetness.
How to Make Chewy Pistachio Cookies with Cranberries
This recipe is simple, yet the results are impressive! Follow these steps:
Cream Butter and Sugar & Add Wet Ingredients
In a large mixing bowl, beat the softened butter and white sugar together until light and fluffy, about 1 to 2 minutes.
Mix in the egg, corn syrup, vanilla extract, and almond extract until well combined.
Mix in Dry Ingredients & Fold in Cranberries and Nuts
Add the all-purpose flour and pistachio pudding mix to the bowl. Stir until a soft dough forms. If desired, add a few drops of green food coloring for a more vibrant hue.
Gently fold in the chopped roasted pistachios and dried cranberries until evenly distributed throughout the dough.
Scoop and Bake
Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should remain soft.
Allow the cookies to rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Gina’s Recipe Tips and Variations
Recipe Tips
- Flavor Enhancements: Have chocolate lovers in the house? Consider adding a handful of white chocolate chips to the dough.
- Ingredient Substitutions: If corn syrup is unavailable, honey can be used as an alternative, though it may slightly alter the flavor.
- Preventing Common Issues: To avoid overly flat cookies, ensure your butter is not too warm, and consider chilling the dough for 30 minutes before baking.
Recipe Variations
- Nut-Free Version: Omit the pistachios and add an extra 1/2 cup of dried cranberries or white chocolate chips.
- Different Dried Fruits: Substitute dried cherries or raisins for the cranberries for a different flavor profile.
Recipe Shortcuts
- Time-Saving Hacks: Use a cookie scoop for uniform-sized cookies and quicker portioning.
- Make-Ahead Options: Prepare the dough ahead of time and refrigerate for up to 48 hours; bake as directed when ready.
If You Have A Cookie Monster In The House
If your family enjoyed these pistachio cookies, you’ll definitely want to try other homemade treats like the melt-in-your-mouth Classic Butterball Cookie Recipe , or the spiced holiday charm of the Easy And Delicious Classic Gingerbread Cookies Recipe. For more nutty flavor, try the Salted Cashew Cookie Recipe In A Jar or indulge in the rich, caramel tones of Brown Butter and Bourbon Cookies. If you’re looking for an egg-free option, the chewy Peanut Butter Cookies Without Eggs (Vegan) are sure to please.
Storage and Reheating Instructions
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze baked cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Reheating: If desired, warm in a 300°F oven for 3 to 5 minutes for that fresh-from-the-oven experience.
Biblical Hospitality Reflection
“Small gestures of kindness create big waves of welcome.” – Intentional Hospitality
These pistachio cookies are a sweet reminder that the simplest gestures, like offering a homemade treat, can open doors to deeper connection. Consider sharing a batch with a neighbor or bringing them to a small group gathering as a way to show love and welcome.
“Contribute to the needs of the saints and seek to show hospitality.” – Romans 12:13
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Pistachio Cookies Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
Ingredients
- ½ cup butter, softened
- ⅓ cup white sugar
- 1 egg, large
- 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 pistachio nuts, roasted, chopped; add ⅓ cup more for extra crunch
- Optional: A few drops green food coloring
Instructions
Preheat and Prep
- Preheat your oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper or lightly grease it.
Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and white sugar together until the mixture is light and fluffy. This should take about 1 to 2 minutes using a hand mixer or stand mixer.½ cup butter, ⅓ cup white sugar
Add Wet Ingredients
- Mix in the egg, corn syrup, vanilla extract, and almond extract. Stir until everything is well combined.1 egg, ⅓ cup corn syrup, 1 teaspoon vanilla extract, 1 teaspoon almond extract
Mix in Dry Ingredients
- Add the all-purpose flour and pistachio pudding mix to the bowl. Stir until a soft dough forms.2 cups all-purpose flour, 3.4 ounces pistachio pudding mix
- If you’d like a more vibrant green color, mix in a few drops of green food coloring at this stage.Optional: A few drops green food coloring
Fold in Cranberries and Nuts
- Gently fold in the chopped roasted pistachios and dried cranberries until evenly distributed throughout the dough.½ cup pistachio nuts, ½ cup dried cranberries
Scoop and Bake
- Drop rounded spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers will look soft—that’s perfect!
Cool and Serve
- Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Recipe Tips
- Flavor Enhancements: For a deeper flavor, consider adding a handful of white chocolate chips to the dough.
- Ingredient Substitutions: If corn syrup is unavailable, honey can be used as an alternative, though it may slightly alter the flavor.
- Preventing Common Issues: To avoid overly flat cookies, ensure your butter is not too warm, and consider chilling the dough for 30 minutes before baking.
Recipe Variations
- Nut-Free Version: Omit the pistachios and add an extra 1/2 cup of dried cranberries or white chocolate chips.
- Different Dried Fruits: Substitute dried cherries or raisins for the cranberries for a different flavor profile.
Recipe Shortcuts
- Time-Saving Hacks: Use a cookie scoop for uniform-sized cookies and quicker portioning.
- Make-Ahead Options: Prepare the dough ahead of time and refrigerate for up to 48 hours; bake as directed when ready.
Equipment
What a great recipe! I’ll have to give it a try. We have lots of cookie baking to do in the next few weeks and a big party here next weekend. I have lots to prepare for this Christmas. Thanks so much for sharing it.
Victoria
If we normally make this recipe with chocolate chips instead of cranberries, but thought the cranberries went nice with the green for a Christmas look. Also a powdered sugar and milk frosting is good on these.
Can’t wait to give it a try. My daughters and I plan to bake all next week and our men plan to help taste test for us. :) Happy baking.
Victoria
Nowhere does it say if the pistachio pudding mix is instant or cook & serve. I assume it is instant….(I even zoomed the pages really big to read the pudding box, but you “staged” the corner where it would normally say “instant” if it were…SO I’m gonna try a batch and see how they turn out…I’ll come back with a rating after they are baked…
I love having my readers share with me their ideas, problems and tweaks on a recipe. I want to make my recipes full-proof and it’s helpful to have you all point out problems you have with the content. thanks :)
Well, I tried it with the instant pudding… This is a very dense cookie. Is there supposed to be a leavening agent, like baking powder, that was omitted from the published recipe? The flavor was good, but the cookies were like little hockey pucks. I have been baking for over 50 years…Imma gonna need to tweak this recipe (figure out what is missing) before I try them again.
These are dense cookies as stated in the post under ingredients. However, I wonder if using instant pudding might have made them even more so. In the picture of the ingredients, I have regular pudding, but I failed to mention in the text to use it. So, I went back in and added that in the post and the recipe card. I do think your idea of adding a little baking powder would be a good idea for these. The next time I make them, I will try them, and if it works, I will make the adjustment option in the recipe card. By chance, if you try again, please let me know how it goes.