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. 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. 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!
PIN ME!
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 and baking soda. 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
Anonymous says
How many months before Christmas can l make them
Kimberly Killebrew says
These will only keep for a few days but you can freeze them for up to 3 months.
Ramella says
Can I make the dough ahead of time (2 days) before actually baking?
Kimberly @ The Daring Gourmet says
Hi Ramella, yes that’s fine. You can also freeze it if you want to make it further in advance.
Judy Fielding says
These were easy to make and delicious. Did a combination of pistachio nuts and almonds.
Kimberly @ The Daring Gourmet says
Thank you, Judy, I’m happy you enjoyed them!
Joanne says
Absolutely loved these cookies! I made them for Christmas and they were a hit. Thank you for this easy and delicious cookie recipe.
Nicole says
My pistachios are roasted. Is that ok or should they be raw for this recipe?
Kimberly @ The Daring Gourmet says
Roasted is fine, Nicole. Happy baking!
Briauna Rickard says
Hello how long are these good for?
Kimberly @ The Daring Gourmet says
Hi Briauna, about 5-7 days.
Anonymous says
Will doubling the recipe work?
Kimberly @ The Daring Gourmet says
Yes it will!
Dorothy says
Should the flour be packed or spooned into measuring cup?
Kimberly @ The Daring Gourmet says
Hi Dorothy, I just scoop it directly from the flour container and then scrape it off with a knife to level it.
Nancy Atchison says
I always spoon my flour into the measuring cup. That way you don’t get too much flour. The most accurate recipes show the weight of the flour. I don’t have a scale so second best is spooning the flour into the cup.
Julie says
These are wonderful! 8 minutes was perfect timing. Edges are crisp, soft centers. My husband came out, tried one, and said, “ I usually don’t like cookies with a bunch of stuff in them, but these are wonderful! Keep this recipe.”
Kimberly @ The Daring Gourmet says
Thank you, Julie, I’m so glad you both enjoyed them!
Janny says
I’m planning on freezing the cookie dough into portioned balls. Do I let the frozen cookie thaw a bit or cook from frozen? Do I have to adjust the bake time? Thanks!
Kimberly @ The Daring Gourmet says
Hi Janny, you can bake them frozen but they won’t spread as far. Otherwise I’d let them fully thaw before baking.
Robin says
Hi
I’m planning on making these as part of my food gifts for Christmas. Do you think they would freeze well, or better to make right before gifting???
Thank you
Robin Foley
Wichita KS
Kimberly @ The Daring Gourmet says
Hi Robin, freshly baked are of course always best but yes, you can freeze them.
Jessie says
These cookies are AWESOME!! I used fresh cranberries instead of the dried and loved the burst of tart with the sweet!
Lisa says
Can you bake on parchment paper instead of greased cookie sheet?
Kimberly @ The Daring Gourmet says
Hi Lisa, absolutely, you can use parchment paper.
Mella Cortez says
If I have unsalted pistachios can I use salted butter?
Kimberly @ The Daring Gourmet says
Hi Mella, yes you can!
Patti says
Pretty cookies, and very tasty!! Mine looked just like the picture.
Kimberly @ The Daring Gourmet says
Thank you, Patti, I’m so glad you enjoyed them!
Kathy Blum says
Can you use freeze dried fruit, as in freeze dried raspberries?
Kimberly @ The Daring Gourmet says
Hi Kathy, I haven’t tried that but am sure it will work fine!