Pistachio Cranberry Cookies have a soft chewy dough, crunchy pistachios, mixed in with sweet dried cranberries, and a hint of almond. They are sure to become a family favorite.
Why these cookies are so good
These cookies have a soft and chewy dough with a hint of almond and vanilla. Crunchy bits of pistachios and pistachio pudding mix flavor the dough. Butter and dried cranberries add sweetness to each bite of the cookie.
What kind of pistachios do you use?
You will want to choose a roasted and salted shelled pistachio for these cookies. Be sure they are fresh. Pistachios get chewy and stale tasting if left unsealed.
What type of cranberry do you put in cookies?
Use dried cranberries as opposed to fresh ones. Dried cranberries are made by partially dehydrating fresh cranberries, a process similar to making grapes into raisins. There are also reduced sugar dried cranberries to help lower calories in these cookies.
Are the cookies gluten-free?
This recipe uses almond flour so they are naturally gluten-free. Soft and chewy without the use of white flour!
Tips for making ahead and freezin
After you make the dough, Use a cookie scoop to make evenly proportioned dough balls. Place them on a parchment-lined cookie sheet and freeze for 24 hours. After the dough balls are frozen place in a ziplock type bag or air-tight container.
When you are ready to bake, place dough on a parchment-lined cookie sheet and allow to thaw, then bake.
How to store and keep them fresh
Want to know the secret to keeping your cookies fresh while storing? It's a simple slice of white bread! The reason a slice of white bread works so well to keep cookies fresh is that it contains the moisture that your home-baked treats need to stay fresh. The cookies absorb this moisture from the bread, keeping them soft and supple like they just came out of the oven while the bread becomes stale and hard.
Keep your cookies in an airtight container with a slice of bread and they will remain fresh for days.
More cookie recipes
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Pistachio Cranberry Cookies
- 1/2 cup butter softened
- 1/3 cup sugar
- 1/3 cup corn syrup
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 2 cups almond flour
- 1 3.4 oz pistachio pudding mix box of instant
- 1/2 cup cranberries dried
- Cream butter and sugar in a mixing bowl
- Add egg, vanilla, almond extract, corn syrup and mix well
- Add flour and pudding, mix well
- If you would like a greener cookie drip a few drops of green food coloring and mix well
- Fold in cranberries
- Place spoon size cookie dough balls on lightly greased cookie sheet
- Bake 350 degrees for 10 to 12 minutes