Cranberry Pistachio Christmas Cookies
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated white sugar
- 3/4 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 cup shelled pistachios, roughly chopped
- Optional: 1/2 cup white chocolate chips for extra sweetness
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together. Use an electric hand mixer or a stand mixer on medium-high speed for about 2 to 3 minutes until the mixture is light, fluffy, and well combined.
- Add the egg and vanilla extract to the butter mixture. Beat on medium speed until fully incorporated, scraping down the sides of the bowl as needed to ensure everything is mixed evenly.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture while mixing on low speed. Mix only until the flour streaks disappear; be careful not to overmix the dough.
- Using a sturdy spatula or wooden spoon, gently fold in the dried cranberries and chopped pistachios (and white chocolate chips if using). Distribute them evenly throughout the dough so every cookie gets plenty of texture.
- Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and place them onto the prepared baking sheets, spaced 2 inches apart. Bake for 10 to 12 minutes, or until the edges are just lightly golden. The centers should still look slightly soft.
- Let the cookies rest on the baking sheet for 5 minutes to firm up. Move them to a wire cooling rack to cool completely before serving or storing.