Pistachio Cookies Recipe
Pistachio Cookies are chewy, sweet, and full of nutty flavor with pops of tart cranberry. These easy-to-make cookies are perfect for gifting, gatherings, or just savoring with a cup of tea. Try this fun twist on a classic cookie today!
Equipment
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.
Nutrition
Serving: 1cookie | Calories: 91kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 12mg | Potassium: 49mg | Fiber: 1g | Sugar: 9g | Vitamin A: 29IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 1mg
