When it comes to Christmas desserts, I’m always looking for a recipe that’s as festive as it is tasty, and these Cranberry Pistachio Cookies hit the mark. They’re sweet, slightly crunchy, and packed with buttery green pistachios and tart cranberries.
And let’s not forget the pièce de résistance: the optional chocolate sauce (although chocolate is always mandatory in my house).
Perfect for dunking in your morning coffee, sharing with friends, or simply keeping a jar on the counter for snacking, these cookies are as versatile as they are delicious. Furthermore, they are the perfect biscuits to give as gifts: beautiful, long-lasting and absolutely irresistible.
This recipe for pistachio and cranberry biscuits is…
- Holiday: Vibrant cranberries and green pistachios make these cookies perfect for the holidays.
- Versatile: Great for breakfast, dessert or a snack! Plus, they make a great edible gift.
- Crunchy but not tooth-crunching: The biscuits should be crunchy, but you don’t want to risk a dental emergency by biting into them.
- Easy to store: These cookies stay fresh for weeks in an airtight container, so you can make them ahead of time.
Key ingredients and substitutions
- Pistachios: These add a nice crunch and that unmistakable sweet-savory flavour. I buy these shelled pistachios to make things easier. If you’re not a fan of pistachio (I know, it’s hard to imagine), almonds or hazelnuts are great substitutes.
- Dried cranberries: Their acidity overcomes the sweetness of the dough, but feel free to replace them with dried cherries, apricots or even golden raisins if you prefer. I like these dried cranberries.
- Unsalted butter: Butter gives cookies a rich flavor without overpowering the delicate balance of the other ingredients. If you must use salted butter, simply reduce the salt in the recipe to ½ teaspoon.
- Semi-Sweet Chocolate Chips: The optional (but really highly recommended) melted chocolate is perfect for dipping or drizzling. You can also use white or dark chocolate, depending on your tastes.
- Vanilla Extract: Don’t skip this one. It adds heat and depth of flavor to the dough.
Useful tips for perfect biscuits
Form the dough with wet hands: Cookie dough can be sticky, so keep a small bowl of water nearby. Wetting your hands slightly before shaping the loaves will help you create smooth, uniform logs without the dough sticking.
Cut with a serrated knife: Once the biscuit loaves are baked and cooled, use a serrated knife to cut the biscuits into clean, even pieces. A gentle saw motion will give you the perfect cut without crumbling the biscuits.
Keep an eye on the second cooking: The second cooking is where the biscuits acquire their characteristics crunch. If you prefer your biscuits to be a little softer, bake them for less time. For ultra-crispy biscuits, cook a few minutes longer, turning them halfway through cooking for even browning.
Chocolate Dipping Tip: Allow the cookies to cool completely before dipping or drizzling them in the chocolate. This ensures that the chocolate integrates without melting.
Variations to try
Citrus twist
Add a spoonful of orange or lemon zest to the mixture for a tangy, fragrant touch that pairs beautifully with cranberries and pistachios.
Cranberry With White Chocolate
Swap the semi-sweet chocolate for white chocolate and maybe add a little of both for a stunning look and extra sweetness.
Spiced biscuits
Add ½ teaspoon of cinnamon or cardamom to the mix for a warm, spicy flavor perfect for winter.
Nut-free option
Skip the pistachios and add more dried fruit, like apricots or golden raisins, or replace them with pumpkin seeds for a different kind of crunch.
Vegan biscuits
For a vegan cookie, check out this completely vegan cookie recipe. You can use it as the basis for your favorite mix-ins.
More desserts
If you love these Cranberry Pistachio Cookies, be sure to check out these other delicious ideas:
Recipe
Portions: 12 cookies
Calories: 501kcal
Ingredients
- 3 ½ cups Flour
- 1 table spoon baking powder
- 1 teaspoon salt
- ¾ cup unsalted butter
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup pistachios shelled and chopped
- ¾ cup dried cranberries
- 1 cup semi-sweet chocolate chips melted (optional)
Instructions
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Preheat oven to 325 F. Line a baking sheet with parchment paper and set aside.
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In a large bowl, mix together the flour, baking powder and salt; put aside.
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In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs and mix.
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Then add the vanilla and mix again.
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Add the flour mixture into 2-3 separate ingredients.
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Mix well after each addition.
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Gently fold in the pistachios and cranberries until evenly distributed.
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Divide the dough into 2 equal portions, then shape each into a long, thin loaf that runs the length of the pan. (See pictures for help!)
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Place the two loaves on the baking tray lined with baking paper. Bake for 25-30 minutes, or until the loaves are puffed and golden along the bottom edge.
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Allow the biscuit loaves to cool for at least 20 minutes, until they are safe to handle.
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Use a serrated knife to cut the loaves into about 1-inch strips.
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Distribute the biscuit slices on the baking tray. Return to the oven and cook for another 10-15 minutes, until the desired doneness is reached, turning halfway through cooking.
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(Chocolate dip/drizzle optional) Allow cookies to cool completely before adding chocolate. Place the chocolate chips in a small microwave-safe bowl. Microwave in 30-second increments, stirring each time, until the chocolate melts. Dip the ends of the cooled cookies into the chocolate or drizzle the chocolate over the cookies. Allow to cool before handling.
Nutrition
Calories: 501kcalCarbohydrates: 69GProtein: 8GFat: 22GSaturated fat: 11GPolyunsaturated fats: 2GMonounsaturated fats: 7GTrans fats: 0.5GCholesterol: 72mgSodium: 320mgPotassium: 226mgFiber: 3GSugar: 37GVitamin A: 453UIVitamin C: 0.4mgSoccer: 92mgIron: 3mg
