Get ready to indulge in a delightful treat that perfectly balances sweet and savory! These Fresh Cranberry Pistachio Cookies are not just your average cookie; they are a festive explosion of flavors that will leave your taste buds dancing with joy. With a buttery base complemented by tart cranberries and crunchy pistachios, each bite is a celebration of textures and tastes. Whether you're looking to impress your guests at a holiday gathering or simply want to treat yourself to something special, this recipe is sure to become a new favorite. Read on to discover how to whip up these scrumptious cookies in no time!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup natural sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh cranberries, chopped
- 1 cup pistachios, chopped
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, natural sugar, and brown sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and mix until well combined.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in chopped fresh cranberries and chopped pistachios using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden and centers appear set.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use Fresh Ingredients: For the best flavor, make sure to use fresh cranberries and high-quality pistachios. If fresh cranberries are out of season, you can substitute with dried cranberries, but the texture and tartness will differ.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to tough cookies, so be gentle when folding in the cranberries and pistachios.
- Chill the Dough: If you have time, chilling the dough for about 30 minutes before baking can help the cookies maintain their shape and enhance the flavors.
- Watch the Baking Time: Keep an eye on your cookies as they bake. The edges should be lightly golden, but the centers may look slightly underbaked. They will continue to set as they cool.
- Experiment with Flavors: Feel free to add a pinch of cinnamon or nutmeg to the dough for a warm spice note, or drizzle melted white chocolate over the cooled cookies for an extra touch of sweetness.
- Storage: To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to 5 days, but we doubt they’ll last that long!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 40mg
