These white chocolate, cranberry, pistachio cookies feature the three traditional Christmas colors all wrapped into one incredibly delicious bite! The cranberries can also be substituted with dried cherries for a delicious variation.
White chocolate, cranberry and pistachio cookies…..the three traditional Christmas colors wrapped into one incredibly delicious bite! These buttery cookies feature white chocolate, sweet-tart cranberries, and slightly salty pistachio nuts.  The flavors work together beautifully to bring you a delightful holiday treat that is a must-add to your Christmas “to bake” list.  (Or use dried cherries in the “off season”).
I published this recipe back in 2013, the year I started this blog. That Christmas I was working on developing a cookie that captured the fun, flavor, and colors of the Christmas holiday.  At the time my 3 year old asked if we could make some popcorn, and as I reached into the cupboard for the popcorn kernels I noticed a bag of pistachios.  Their vibrant green color stood out to me and within a minute I had my Christmasy cookie conceptualized.  And so my kids and I ate some popcorn while I whipped up a batch of these White Chocolate Cranberry Pistachio Cookies.
They were the first thing my husband noticed when he came home.  Todd claims he doesn’t have much of a sweet tooth.  But he’ll gobble up ice cream, Reese’s Pieces, pies, brownies, and cookies, to name a few.  Kind of like, “I don’t really crave sweets…except for this and that…and that…and this…..”  Yes dear, whatever you say, LOL :)
And so I made a batch of these cookies and no sooner did I exit the kitchen and walk back in again than several cookies were mysteriously missing.  And then of course came that all-to-predictable comment, “Now you know I don’t really crave sweets…but these you can make any time!”  I just smiled.
These cookies have gone viral over the years and have remained both a reader and a family favorite ever since that December back in 2013.
White Chocolate Cranberry Pistachio Cookies Recipe
Let’s get started!
First cream the softened butter and the sugars. Â Beat for several minutes until fluffy and pale – this step is important to achieving the perfect texture.
Add the egg and vanilla extract.
In a separate bowl sift the flour and baking soda. Â If you’re using unsalted pistachios, add 1/4 teaspoon salt.
Using a wooden spoon, carefully stir the flour mixture into the butter mixture, just until combined.
Stir in the white chocolate chips, dried cranberries (or cherries) and pistachio nuts.
Drop heaping spoonfuls of the batter onto the greased cookie sheet.
Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges. Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.
Enjoy!
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For more delicious Christmas goodies be sure to try our:
- Kokosmakronen (German Coconut Macaroons)
- Zimtsterne(German Cinnamon Star Cookies)
- Vanillekipferl (Austrian Vanilla Crescent Cookies)
- Christmas Pudding (Figgy Pudding)
- Pfeffernüsse (German Iced Spiced Cookies)
- Mince Pies (English Mincemeat Pie)
- Lebkuchen (Nürnberger Elisenlebkuchen)
- Stollen (German Christmas Bread)
- Panettone (Italian Christmas Bread)
- Springerle (German Embossed Cookies)
- Printen (Aachener Gingerbread)
- Pandoro (Verona Christmas Bread)
- Speculoos (Gingerbread Shortcrust Cookies)
- Bethmännchen (Marzipan Cookies)
- Heidesand (Browned Butter Shortbread Cookies)
- Marzipan (or Almond Paste)
White Chocolate Cranberry Pistachio Cookies
Ingredients
- ½ cup unsalted butter , softened at room temperature
- ½ cup packed brown sugar
- ½ cup white sugar
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon quality pure vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda (note: the video mistakenly says baking powder)
- 1 cup white chocolate chips
- ½ cup chopped shelled pistachio nuts
- 1 cup dried cranberries (or dried cherries)
- Note: If using unsalted nuts add 1/4 teaspoon salt to the flour
Instructions
- Preheat oven to 375 F. Grease a cookie sheet.
- In a large mixing bowl, combine the butter and sugars. Using an electric mixer, cream the butter and sugars until fluffy and pale in color, 3-5 minutes. This step is important for ensuring soft, chewy cookies. Beat in the egg and vanilla extract.
- In a separate bowl, combine the flour, baking soda and salt. Using a wooden spoon, carefully stir the flour mixture into the butter mixture, just until combined. Stir in the white chocolate chips, dried cranberries and pistachio nuts.
- Drop heaping spoonfuls of the batter onto the greased cookie sheet.
- Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges. Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.
Video
Nutrition
Originally published on The Daring Gourmet December 13, 2013
Dee says
Hello the recipe calls for baking soda but the video says baking powder, please clarify thank you!
Kimberly @ The Daring Gourmet says
Hi Dee, it’s baking soda.
Natalie Loftus says
ABSOLUTE HEAVEN!!!! I have become addicted to these, they are seriously some of the best cookies I have ever eaten, THANK YOU!
Kimberly @ The Daring Gourmet says
Awesome, thank you, Natalie!
Dominique says
My dough came out really stiff in the end. I even made sure I mixed the butter and sugar for 3-5 min. Looked great then until I added the flour then it was impossible to mix it and then when it baked in the oven the inside wasn’t getting cooked I had to leave it in for ten more minutes and now the cookies are hard. What do you think happened?
Kimberly @ The Daring Gourmet says
Hi Dominique, this dough is very stiff but it certainly shouldn’t be impossible to mix it. It sounds like either too much flour or not enough butter was added. And yes, baking these for 20 minutes instead of 10 at 375F definitely will result in very hard cookies. There’s quite a bit of white chocolate in these cookies – perhaps what you thought wasn’t done inside was just the melted chocolate? Egg and flour cooks very quickly and after 10 minutes in that high of temperature these cookies are definitely done.
Lauren says
How sweet are these? I’m making 5x the original amount for my Christmas baking, and I was thinking of using 4 or 4 1/2 cups of sugar rather than 5 because I don’t want the white chocolate chips to push the sweetness over the edge. Thanks for any advice you can give!
Kimberly @ The Daring Gourmet says
Hi Lauren, I don’t really have a way to measure or convey the sweetness level but if you tend to prefer things slightly less sweet then yes, simply reduce the sugar a bit.
Sue Smith says
When I creamed the butter and added the two sugars the dough was dry looking is it suppost to be dry looking? I finished making them and my husband likes them. I did use my Kitchenaid mixer. I guess what I’m asking is the mixture suppost to look and fell dry?
Kimberly @ The Daring Gourmet says
Hi Sue, the butter needs to be at room temp and it needs to be “creamed” with the sugars, meaning it needs to be beaten for several minutes in order to the texture to be correct. All in all though yes, this is a thick and certainly not a “moist” cookie dough. It sounds like they turned out though in the end?
Janet Kapanowski says
I’m about to give these a try using dried cherries instead of cranberries. I’m not heading out in this snowstorm! Wish me luck.
Kimberly @ The Daring Gourmet says
Dried cherries work perfectly, Janet, I use them in this recipe all the time, I just often cut them in half depending on how big they are. Happy baking!
Michelle says
After reading the comments. Just wondering if its better to freeze the dough or freeze after baking. Want to be their best as these will be one of 4 types of cookies I’m making for Christmas TIA
Kimberly @ The Daring Gourmet says
Hi Michelle, it’s generally recommended to freeze the dough and then bake. Happy baking and Merry Christmas!
Angela Basque says
Angela ,haven’t tried yet I just ask you for recipe but I’m going to make them for the holiday for sure Thanks for sharing
Tami Pelfrey says
I make these useing splenda sugar blend white and brown sugar and they were awesome!
Kimberly @ The Daring Gourmet says
Thanks so much for the feedback, Tami, and I’m so glad you enjoyed them!
Brandon @ Kitchen Konfidence says
Christmas in cookie-form! Pistachio and white chocolate is a lovely combination, so I’m sure I would just devour these.
Matt @ Plating Pixels says
I made a rice pudding with similar flavors but totally would of rather had these!
Cynthia | What A Girl Eats says
This cookie is a “must-have” on any Christmas cookie platter! The colors and flavors are just perfect! Well done!
Vicky @AvocadoPesto says
Love how festive these cookies are. I made a xmas themed pistachio dessert myself today too!
Jenn P&C says
I love how overstuffed they are with mix-ins – totally my kind of cookie!!!!! <3
Mari says
Can’t wait to make these for our household and hostess gifts! If I were to use a spring-loaded ice cream scoop for consistent sizing, what size should I use? Sur La Table offers 1/2 oz., 3/8 oz., and 1.25 oz. Any change in baking time?
Kimberly @ The Daring Gourmet says
Hi Mari, it just depends on how large or small you want the cookies to be. For a medium-sized cookie you would use about 1 1/2 tablespoons of dough. I’m not sure what that is in ounces but OXO for example makes a medium cookie scoop (1 1/2 tbs of dough). For medium-sized cookies there’s not need to adjust the baking time, but keep an eye on them a minute or two early.