Pistachio Cranberry Cookies are the treat I reach for when I want something festive, pretty, and a little bit different from the usual chocolate chip vibe. Maybe you’ve got a cookie exchange coming up, or you want a dessert that looks impressive with zero fuss. These cookies nail it with crunchy pistachios, chewy cranberries, and creamy white chocolate. The dough is easy, the flavor is balanced, and they bake up with those picture perfect crackly tops. If holiday baking stresses you out, this is your calm, reliable go to. 
White Chocolate Cranberry Pistachio Cookies Recipe
These cookies are buttery with a hint of almond, studded with pistachios and cranberries, and finished with melty white chocolate chips. What I love most is the texture: the edges get lightly crisp, the centers stay soft, and every bite has a bit of crunch and chew. They’re great warm from the oven, but honestly even better the next day.
I’ve tested this dough a bunch, and the key is chilling. It helps the cookies keep their shape and gives you that satisfying bakery style texture. If you crave a holiday bake that’s simple yet special, keep reading. I’ll walk you through it step by step so your batch comes out exactly the way you want.
Ingredients
- 2 and 1/4 cups all purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 3/4 cup unsalted butter, softened to cool room temp
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg plus 1 large egg yolk, room temp
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract, optional but lovely
- 3/4 cup roasted shelled pistachios, roughly chopped
- 3/4 cup dried cranberries
- 3/4 cup white chocolate chips or chunks
Step by Step
- Whisk dry ingredients. In a medium bowl, whisk flour, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugars. In a large bowl, beat butter with granulated and brown sugar until light and fluffy. About 2 to 3 minutes with a hand mixer works well.
- Add eggs and extracts. Mix in the egg, then the yolk, followed by vanilla and almond extract. Scrape the bowl so everything blends evenly.
- Combine. Add the dry ingredients to the wet and mix on low until just combined. The dough will be soft but not sticky.
- Fold mix ins. Stir in pistachios, cranberries, and white chocolate. The pops of green, red, and white look so cheerful already.
- Chill. Cover and refrigerate the dough for at least 45 minutes, or up to 24 hours. Chilling keeps the cookies thick and chewy.
- Preheat and prep. Heat your oven to 350°F. Line baking sheets with parchment.
- Scoop. Roll 2 tablespoon mounds of dough and place 2 inches apart on the sheets. For bakery style looks, press a few extra chips on top.
- Bake. Bake 9 to 11 minutes, until edges are set and tops look slightly underbaked. They’ll finish on the tray.
- Cool. Let the cookies rest on the sheet for 5 minutes, then move to a rack. Sprinkle a tiny pinch of flaky salt if you like a sweet salty pop.
Make Ahead, Storage, and Freezing
Chilled dough keeps well for up to 24 hours. If you’re planning ahead, scoop the dough into balls and freeze on a sheet, then transfer to a freezer bag. Bake from frozen by adding about 1 minute to the baking time. Baked cookies stay fresh in an airtight container for 4 to 5 days. If they start to dry out, tuck a piece of bread into the container to revive them.
Want to really stock up? I wrote up a little freezer guide that walks through portioning, labeling, and the best bake from frozen tricks. You can check it out here: how to freeze cookie dough the right way.
When I set out a plate of these for friends, at least one person always says, “Wait, what’s in these?” Then they go back for a second. That little almond vanilla combo is magic with the tart cranberries and buttery pistachios. If you’re on the fence, try half the dough with almond extract and half without to see what you prefer.
Pistachio Cranberry Cookies make perfect gifts too. Let them cool completely, then pack in tins with layers of parchment. They ship well and arrive tasting fresh.
You Might Also Like…If you’re building a holiday cookie plate, round out the flavors and textures. A soft classic, a zesty citrus cookie, and a nutty shortbread play so nicely next to these beauties. Here are a few ideas:
Try a buttery favorite like white chocolate macadamia cookies to echo the creamy notes, then add something bright such as a lemon cookie to cut through the sweetness. If you’re hosting a swap, peek at my party checklist here: cookie exchange planning tips for stress free hosting.
Looking for more nutty treats besides Pistachio Cranberry Cookies? You can browse my full cookie category here: cookie recipes I bake all year. And if you’re curious about this exact recipe’s little tweaks, I keep a living notes page with all the test batches: recipe testing notes and updates.
Rate This Recipe
Your star ratings help other home bakers decide what to make next. If you baked these and loved them, leave a quick rating and a sentence or two about your experience. Mention if you chilled overnight, swapped in orange zest, or used chopped bars instead of chips. Those details help more than you’d think. Want to see how I handle feedback? Peek at the policy here: how ratings work on this site.
And yes, feel free to share photos. I’m cheering for your trays of golden goodness. The world always needs more Pistachio Cranberry Cookies.
Reader Comments and Reviews
“Made a double batch for our neighborhood potluck and they vanished in 20 minutes. I chilled the dough overnight and added a pinch of orange zest. My kids asked if we can make them again next weekend. This one’s a keeper.”
I read every comment and try to help troubleshoot when things go sideways. If your cookies spread too much or your cranberries taste too sweet, drop a note. The fix is usually simple, and once you’ve nailed your preferred texture, it’s smooth sailing. I’m so grateful for the tips you share too. I added the almond extract option because a reader swore by it, and she was right.
Popular Recipes
When I’m not making Pistachio Cranberry Cookies, I rotate through a few reader favorites. The brown butter snickerdoodles that stay soft for days. A classic chocolate chip cookie with just the right chew. A chewy ginger molasses cookie that makes the whole house smell like a winter market. And if you’re a fan of melt in your mouth shortbread, try my pistachio shortbread with a light citrus glaze. For help with butter temperature across all of these, this quick guide has you covered: how to bring butter to room temp fast.
I keep these recipes simple and attainable, with clear steps and easy to find ingredients. If I can bake them in a tiny apartment kitchen at midnight, so can you. The trick is patience and good measurements. Measure your flour lightly, don’t skip the chill, and change one variable at a time when experimenting. You’ll get bakery worthy results from your home oven.
Common Questions
Can I use fresh cranberries instead of dried?
You can, but chop them small and blot well so they don’t add too much moisture. The cookies will be a bit softer and more tart. I still prefer dried cranberries for a dependable chew.
Do I have to chill the dough?
I highly recommend it. Chilling helps the flour hydrate and keeps the cookies from spreading too much. Even 30 to 45 minutes makes a big difference.
Can I swap the white chocolate?
Absolutely. Use dark or milk chocolate, or skip the chips and drizzle melted white chocolate over the cooled cookies. They’re flexible and still taste great.
How do I keep the pistachios crunchy?
Use roasted nuts and add them right into the dough. If your nuts are soft, toast them briefly in the oven at 325°F for 5 to 7 minutes and let cool before mixing in.
What’s the best way to get even cookies?
Use a cookie scoop for consistent size and weight. If a cookie bakes lopsided, gently scoot a round cookie cutter around it while it’s hot to nudge it back into a circle.
Final Bites and Next Batch
I hope you feel ready to bake a warm tray of Pistachio Cranberry Cookies and share them with your favorite people. They’re festive, easy, and crowd pleasing without being fussy. If you want to compare notes or try another version, the step by step method from this helpful resource on White Chocolate Cranberry Pistachio Cookies offers great inspiration for flavor balance and texture. Either way, trust your senses, keep the dough chilled, and don’t overbake. You’ve got this, and your kitchen is about to smell amazing.
Print
White Chocolate Cranberry Pistachio Cookies
-
Total Time: 56 minutes
-
Yield: 24 cookies
-
Diet: Vegetarian
Description
Festive cookies packed with crunchy pistachios, chewy cranberries, and creamy white chocolate, perfect for holiday baking.
Ingredients
- 2 and 1/4 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (optional)
- 3/4 cup roasted shelled pistachios, roughly chopped
- 3/4 cup dried cranberries
- 3/4 cup white chocolate chips or chunks
Instructions
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg and egg yolk, mixing until combined along with vanilla and almond extract. Scrape the bowl to ensure even mixing.
- Add the dry ingredients to the wet mixture and mix on low speed until just combined. The dough will be soft but not sticky.
- Gently fold in pistachios, cranberries, and white chocolate chips.
- Cover the dough and refrigerate for at least 45 minutes, or up to 24 hours.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop 2 tablespoon mounds of dough onto the prepared sheets, placing them 2 inches apart.
- Bake for 9-11 minutes until the edges are set, allowing the tops to remain slightly underbaked.
- Let the cookies rest on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Optional: Sprinkle a pinch of flaky salt on top to enhance flavor.
Notes
Chilled dough can be stored in the fridge for 24 hours or frozen after scooping into balls. Baked cookies remain fresh in an airtight container for 4-5 days.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
If you’re building a holiday cookie plate, round out the flavors and textures. A soft classic, a zesty citrus cookie, and a nutty shortbread play so nicely next to these beauties. Here are a few ideas:
Try a buttery favorite like white chocolate macadamia cookies to echo the creamy notes, then add something bright such as a lemon cookie to cut through the sweetness. If you’re hosting a swap, peek at my party checklist here: cookie exchange planning tips for stress free hosting.
Looking for more nutty treats besides Pistachio Cranberry Cookies? You can browse my full cookie category here: cookie recipes I bake all year. And if you’re curious about this exact recipe’s little tweaks, I keep a living notes page with all the test batches: recipe testing notes and updates.
Rate This Recipe
Your star ratings help other home bakers decide what to make next. If you baked these and loved them, leave a quick rating and a sentence or two about your experience. Mention if you chilled overnight, swapped in orange zest, or used chopped bars instead of chips. Those details help more than you’d think. Want to see how I handle feedback? Peek at the policy here: how ratings work on this site.
And yes, feel free to share photos. I’m cheering for your trays of golden goodness. The world always needs more Pistachio Cranberry Cookies.
Reader Comments and Reviews
“Made a double batch for our neighborhood potluck and they vanished in 20 minutes. I chilled the dough overnight and added a pinch of orange zest. My kids asked if we can make them again next weekend. This one’s a keeper.”
I read every comment and try to help troubleshoot when things go sideways. If your cookies spread too much or your cranberries taste too sweet, drop a note. The fix is usually simple, and once you’ve nailed your preferred texture, it’s smooth sailing. I’m so grateful for the tips you share too. I added the almond extract option because a reader swore by it, and she was right.
Popular Recipes
When I’m not making Pistachio Cranberry Cookies, I rotate through a few reader favorites. The brown butter snickerdoodles that stay soft for days. A classic chocolate chip cookie with just the right chew. A chewy ginger molasses cookie that makes the whole house smell like a winter market. And if you’re a fan of melt in your mouth shortbread, try my pistachio shortbread with a light citrus glaze. For help with butter temperature across all of these, this quick guide has you covered: how to bring butter to room temp fast.
I keep these recipes simple and attainable, with clear steps and easy to find ingredients. If I can bake them in a tiny apartment kitchen at midnight, so can you. The trick is patience and good measurements. Measure your flour lightly, don’t skip the chill, and change one variable at a time when experimenting. You’ll get bakery worthy results from your home oven.
Common Questions
Can I use fresh cranberries instead of dried?
You can, but chop them small and blot well so they don’t add too much moisture. The cookies will be a bit softer and more tart. I still prefer dried cranberries for a dependable chew.
Do I have to chill the dough?
I highly recommend it. Chilling helps the flour hydrate and keeps the cookies from spreading too much. Even 30 to 45 minutes makes a big difference.
Can I swap the white chocolate?
Absolutely. Use dark or milk chocolate, or skip the chips and drizzle melted white chocolate over the cooled cookies. They’re flexible and still taste great.
How do I keep the pistachios crunchy?
Use roasted nuts and add them right into the dough. If your nuts are soft, toast them briefly in the oven at 325°F for 5 to 7 minutes and let cool before mixing in.
What’s the best way to get even cookies?
Use a cookie scoop for consistent size and weight. If a cookie bakes lopsided, gently scoot a round cookie cutter around it while it’s hot to nudge it back into a circle.
Final Bites and Next Batch
I hope you feel ready to bake a warm tray of Pistachio Cranberry Cookies and share them with your favorite people. They’re festive, easy, and crowd pleasing without being fussy. If you want to compare notes or try another version, the step by step method from this helpful resource on White Chocolate Cranberry Pistachio Cookies offers great inspiration for flavor balance and texture. Either way, trust your senses, keep the dough chilled, and don’t overbake. You’ve got this, and your kitchen is about to smell amazing.
White Chocolate Cranberry Pistachio Cookies
- Total Time: 56 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Festive cookies packed with crunchy pistachios, chewy cranberries, and creamy white chocolate, perfect for holiday baking.
Ingredients
- 2 and 1/4 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (optional)
- 3/4 cup roasted shelled pistachios, roughly chopped
- 3/4 cup dried cranberries
- 3/4 cup white chocolate chips or chunks
Instructions
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg and egg yolk, mixing until combined along with vanilla and almond extract. Scrape the bowl to ensure even mixing.
- Add the dry ingredients to the wet mixture and mix on low speed until just combined. The dough will be soft but not sticky.
- Gently fold in pistachios, cranberries, and white chocolate chips.
- Cover the dough and refrigerate for at least 45 minutes, or up to 24 hours.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop 2 tablespoon mounds of dough onto the prepared sheets, placing them 2 inches apart.
- Bake for 9-11 minutes until the edges are set, allowing the tops to remain slightly underbaked.
- Let the cookies rest on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Optional: Sprinkle a pinch of flaky salt on top to enhance flavor.
Notes
Chilled dough can be stored in the fridge for 24 hours or frozen after scooping into balls. Baked cookies remain fresh in an airtight container for 4-5 days.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American