White Chocolate Cranberry Pistachio Cookies
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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!
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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)
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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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Every year I spend the weekend before Christmas baking 10-12 types of cookies to assemble in trays to give to friends and neighbors for Christmas. I always look for a new variety of cookie to try and stumbled upon this recipe. I have to say, my hubby is a true milk/dark chocolate guy who doesn’t like raisins or dried cranberries at all. These cookies were AMAZING and will now be in my regular Christmas baking rotation! He says this cookie is in his top 3 of all time, which says a lot after 39 years of marriage! I followed the 2x recipe exactly, but slightly chopped the cranberries and increased the oven temp by 15 degrees due to high elevation (5600ft). I also used parchment paper and baked using an “air bake” cookie sheet and a larger scoop, with flattening slightly with my palm. Thank you for a wonderful recipe and a keeper!
What a compliment, Stef, I am so thrilled to hear that! <3 Thank you so much for your kind feedback and a Merry Christmas to you and your family!
Funny, I also do not care for cranberries AND white chocolate, but I made this for the holiday get togethers because it looked like such a festive cookie and WOW. Was I surprised with the little goodness and taste of these cookies! This was my husband and my favorite cookie this year! I plan to make it all year long as well and maybe try a keto version. Thank you!!
I’m so happy to hear that, San, thank you very much for the feedback!
Hi, Kimberly!
I was wondering if it is necessary to grease the cookie sheets or if may I use parchment paper instead and get same results. Thank you in advance for your reply.
Absolutely, Deanna, parchment or silicone is perfect.
These came out great! I followed the exact instructions and everyone loves that they are not too sweet! Perfect combination of ingredients. I plan to make more this season!
Wonderful, MamaSteve, I’m so glad they were a hit, thank you! <3
Cookies very delicious but a little sweet. Nice holiday treat.
Hi, where does the 0.5 tsp of salt get mixed in?
Hi Cynthia, add it with the flour in Step 3.
I made these, following the recipe exactly, and they came out flat. What did I do wrong?
Hi Marie, cookies can come out flat for a number of reasons: Your butter was “too” soft (more than room temp), you over-mixed the butter and sugar, your baking soda is old, the flour and sugar weren’t measured correctly, the cookie sheets were hot (e.g., left in the oven while it was preheating), the oven temperature was too high….Without having been there to observe the process I’m not sure which of these was the culprit.
Do you use roasted or unroasted pistachios? I saw the note about salted or unsalted and am likely using unsalted nuts but salted butter…you think that compensates enough for salt or should I add the salt as well? We made these last year but I didn’t make any notes but they were delicious!
Hi Dawn, I’ve used both but most often use roasted. Yes, if you use salted butter you can omit the 1/4 teaspoon of salt. Happy baking! :)
Hello
Can you use almond flour or gluten free flour for this recipe.
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.
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!
Fantastic, Christine, thank you so much! :)
Can you use the dark chocolate chips? My family does not like white chocolate chips.
Absolutely, Linda!
Made these this week for family get together. None left!! Huge hit. Thankfully doubled the batch. Thanks for such a yummy recipe!!
Wonderful, thank you so much, Dee!
Can I make the dough ahead of time & freeze it? Thaw a day prior before baking?
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.
This is a wonderful reliable recipe that I have used for years. It’s always on my list of requests when making Xmas cookies.
Thank you so much, Lisa!
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.
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.
Like nothing I’ve ever made or tasted!! It’s a party in your mouth!!
Thanks so much, Amy! :)