White chocolate, cranberry, pistachio cookies…the three traditional Christmas colors wrapped into one incredibly delicious bite!
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 was trying to think of something Christmasy to make, specifically some cookies. In the meantime 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 quickly 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 this and that and this and that.” Yes, whatever you say, dear.
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.
Let’s whip up a batch, shall we?
Check out our video!
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.
PIN ME!
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
Johanne says
Hello
Can you use almond flour or gluten free flour for this recipe.
Kimberly Killebrew says
Hi Johanne, you should be able to use any gluten free flour blend that says it can be used as a 1:1 substitute for regular flour.
Christine says
Made and gave these as gifts, and for pot lucks and gatherings, one friend said best cookie he has ever had…so i made a batch just for him!
Kimberly Killebrew says
Fantastic, Christine, thank you so much! :)
Linda says
Can you use the dark chocolate chips? My family does not like white chocolate chips.
Kimberly Killebrew says
Absolutely, Linda!
Dee Smith says
Made these this week for family get together. None left!! Huge hit. Thankfully doubled the batch. Thanks for such a yummy recipe!!
Kimberly Killebrew says
Wonderful, thank you so much, Dee!
Zalak says
Can I make the dough ahead of time & freeze it? Thaw a day prior before baking?
Kimberly Killebrew says
Hi Zalak, yes you can freeze it. For best results drop the dough onto a cookie sheet and freeze that way. Then pop them straight into the oven without thawing them. Just reduce the oven temp by about 15 degrees F.
Lisa F says
This is a wonderful reliable recipe that I have used for years. It’s always on my list of requests when making Xmas cookies.
Kimberly Killebrew says
Thank you so much, Lisa!
Trish Rudisill says
Do you sift the flour and baking soda? It says it when you do the step by step but not in the video or when you see the print version.
Kimberly Killebrew says
Hi Trish, it’s generally recommended, yes, but I’ve skipped that step several times when making these cookies and they don’t suffer for it.
Amy says
Like nothing I’ve ever made or tasted!! It’s a party in your mouth!!
Kimberly Killebrew says
Thanks so much, Amy! :)