I still remember the hum of my grandmother’s oven and the way the kitchen smelled when she pulled a tray of warm cookies from the heat. A simple dusting of powdered sugar made everything feel like a celebration, even on an ordinary Tuesday night. That cozy memory is why I reach for dough, cherries, and pistachios whenever I want to make someone smile.
I’m Maggie Hart, a 58-year-old home cook from Louisville, Kentucky, and I’ve spent decades cooking in small kitchens where flavor and comfort matter more than fancy technique. I learned to cook sitting beside my mother, flipping through old church cookbooks and trading stories over bowls of batter. I started Gemmir Kitchen to share the kind of food my family loves: easy, warm, and dependable.
I test everything in real weeknight kitchens so the recipes work when you’ve got a hungry household and a busy evening. My cooking stays pork-free and family-friendly, with lots of casseroles, skillet dinners, slow-cooker meals, and nostalgically sweet desserts. I explain steps plainly and kindly so even a beginner can follow along. Comfort made simple is my philosophy, and that’s exactly what I aim for with these Cherry Pistachio Crinkle Cookies they’re bright with dried cherry, pleasantly crunchy from pistachios, and a little snow-capped with powdered sugar.
Table of Contents
Table of Contents
Why this recipe stands out
These Cherry Pistachio Crinkle Cookies blend bright dried cherries and toasted pistachios into a tender, crinkled cookie that feels festive and homey. The dough stays soft enough to create the classic crinkle when it bakes, while the pistachios add a satisfying snap that balances the chew of the cherries. These Cherry Pistachio Crinkle Cookies strike a comforting balance: familiar and nostalgic, yet a tiny bit different from the usual chocolate chip or sugar cookie. The powdered sugar finish makes them look like winter’s first snowfall, which makes them perfect for holiday platters, school bake sales, or an afternoon with a mug of tea.
I keep this recipe pork-free and simple, using ingredients most home cooks already have or can easily find. You don’t need special mixers or temperamental steps just basic creaming, a brief chill, and a quick bake. If you like other pistachio-cherry combinations, you might enjoy checking out my take on other pistachio treats, or try a slightly softer or crunchier pistachio by toasting them lightly before chopping. For a twist on tartness, use a mix of dried cherries and dried cranberries; for a richer bite, add a handful of white chocolate chips. If you want inspiration for similar cookies, see this collection of delightful pistachio cranberry cookies for more ideas: delightful pistachio cranberry cookies.
Ingredients :
1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/4 cup unsalted butter, softened, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon vanilla extract, 1 large egg, 1/2 cup chopped pistachios, 1/2 cup dried cherries, chopped, Powdered sugar for dusting
Directions :
- Preheat your oven to 350°F (175°C)., 2. In a bowl, whisk together flour, baking powder, and salt., 3. In another bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy., 4. Stir in the vanilla extract and the egg until well combined., 5. Gradually add the dry ingredients, mixing until just combined., 6. Fold in the chopped pistachios and dried cherries., 7. Chill the dough for about 30 minutes., 8. Scoop tablespoon-sized portions of dough, roll into balls, and then roll in powdered sugar., 9. Place on a baking sheet lined with parchment paper, spacing them about 2 inches apart., 10. Bake for 10-12 minutes, until they have crinkled and are set around the edges., 11. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How this recipe comes together
Making Cherry Pistachio Crinkle Cookies feels like revisiting a friendly routine. You’ll start by combining dry ingredients in one bowl and creaming butter and sugars in another. The creaming step traps tiny air pockets in the butter so the cookies puff slightly and then settle into that pretty crinkled top when they bake. Add the egg and vanilla, then gently fold in the flour mixture until everything comes together. At that point, stir in chopped pistachios and dried cherries; both add texture and bursts of flavor that make each bite interesting. Give the dough a short chill about 30 minutes which firms it just enough for clean balls to roll and helps the cookies spread predictably in the oven.
When you scoop tablespoon-sized portions and roll them in powdered sugar, you create the classic cracked look as the cookie puffs, the surface breaks, and the powdered sugar settles into the crevices. Baking at 350°F for 10–12 minutes keeps the centers tender with set edges. Let the Cherry Pistachio Crinkle Cookies cool on the sheet a few minutes to finish setting, then move them to a wire rack.
If you want a softer cookie, bake on the shorter end of the time range; if you like a firmer edge, add a minute or two. These Cherry Pistachio Crinkle Cookies also adapt well: swap in reduced-sugar cherries for a less sweet bite, or fold in a touch of orange zest for citrus warmth. If you’re a fan of mixes with pistachio, you might enjoy trying techniques from an Italian pistachio cookie to experiment with texture: Italian pistachio cookies.
Best ways to enjoy it
Serve Cherry Pistachio Crinkle Cookies at room temperature for the best texture. The crinkles show off the powdered sugar and let you see the cherry bits peeking through. These cookies pair beautifully with tea, coffee, or a glass of milk, and they bring a lovely splash of color to cookie tins and holiday trays. Place them on a platter with other nut-forward cookies or alongside classic sugar cookies for variety. For a dessert plate, add a few cookies under a scoop of vanilla ice cream warm them briefly so they soften and the cherries feel juicy next to the cold cream.
If you bring these to a party, arrange them on parchment with a small sign saying “Cherry Pistachio Crinkle Cookies” so guests know the flavor combination. They travel well in a single layer or stacked with parchment between layers. If you’re packing a treat for school or work, put one in a paper bag with a napkin; the powdered sugar can dust a little, but most people love that homespun look.
For inspiration on other pistachio-centered serving ideas or recipes you can mix and match with these, take a look at this guide to chocolate and pistachio combos: chocolate pistachio date cookies. Serving warm, chilled, or at room temperature, Cherry Pistachio Crinkle Cookies remain a friendly, flexible choice for nearly any occasion.
How to store it properly
Store Cherry Pistachio Crinkle Cookies in an airtight container at room temperature for up to five days. Place a sheet of parchment between layers to keep the powdered sugar from transferring too much. If you want to keep them especially soft, tuck a slice of apple or a piece of bread in the container; the cookie will absorb a bit of that moisture and stay tender. For longer storage, freeze the baked cookies in a single layer on a tray until firm, then transfer to a freezer bag or airtight container and freeze for up to three months. Thaw at room temperature when you’re ready to enjoy them; the nuts and cherries will still taste fresh and lovely.
If you prefer to freeze the dough instead of baked cookies, scoop dough portions onto a tray and freeze until solid, then move the dough balls into a container and freeze for up to three months. When you bake from frozen, add a minute or two to the bake time and roll any thawed dough in powdered sugar right before baking to get that crinkle finish.
For more storage-friendly cookie ideas using pistachio and cranberry or shortbread textures, check out this cranberry pistachio shortbread variation for tips on keeping nutty cookies crisp: cranberry pistachio shortbread. With simple airtight storage, your Cherry Pistachio Crinkle Cookies will stay ready to share for a week or safely tucked away in the freezer for months.
Easy tips to improve this dish
A few small tips make big differences with Cherry Pistachio Crinkle Cookies. First, chop the pistachios by hand rather than using a food processor if you want varied texture little pieces add crunch while larger ones give a nutty bite. If you toast the pistachios briefly before chopping, you’ll deepen their flavor; let them cool before adding to the dough. Second, choose tart dried cherries for brightness; sweetened cherries work too, but balance the sweetness by slightly reducing the granulated sugar if needed. Third, don’t overmix after adding flour. Stir until the dry ingredients just disappear that keeps the cookies tender and helps them crinkle rather than becoming dense.
Chilling the dough matters. A chilled dough spreads less aggressively and gives you neater crinkles. If your kitchen is warm, refrigerate the dough longer than 30 minutes. When rolling in powdered sugar, use plenty of sugar so the cookie’s cracks show up well. If you want a chewier center, reduce the bake time by a minute or place the sheet on the top rack for a slightly faster set on the surface while keeping the center soft. For a buttery shortbread twist or to explore other pistachio-savory pairings, recipes like pistachio cranberry shortbread offer helpful technique cues and small variations to try. These tips help your Cherry Pistachio Crinkle Cookies come out consistent and delicious every time.
Different ways to make it
You can adapt Cherry Pistachio Crinkle Cookies in many simple ways. Swap half the all-purpose flour for whole wheat pastry flour for a slightly nuttier, heartier cookie. Fold in white chocolate chips or chopped dark chocolate for moments of melted sweetness against the tart cherries. For a citrus lift, add a teaspoon of orange zest; orange and cherry play beautifully with pistachio’s green, earthy notes. If you want a gluten-free version, try a 1:1 gluten-free flour blend and add a pinch more xanthan gum to mimic the original texture.
To make the Cherry Pistachio Crinkle Cookies more festive, mix a tiny pinch of finely ground cardamom into the dough for a warm, aromatic twist. For a less-sweet cookie, reduce the granulated sugar by two tablespoons and use unsweetened dried cherries. You can press a whole pistachio half on top of each cookie before baking for a pretty presentation. If you love different pistachio cookies, experiment with swapping in ground pistachio for a portion of the flour to intensify the nutty flavor. With small changes, you keep the spirit of Cherry Pistachio Crinkle Cookies while creating new favorites.
Helpful Q and A
Q: Can I use fresh cherries instead of dried cherries?
A: Fresh cherries contain a lot of moisture, so they change the dough’s texture and the cookies’ spread. If you have fresh cherries, pit and chop them finely, then toss them in a small amount of flour to help keep them from releasing too much juice. Reduce the egg slightly or add a touch more flour if the dough feels wet. Generally, dried cherries work best for these crinkle cookies because they provide concentrated flavor without extra moisture.
Q: How do I get the best crinkles on top?
A: The powdered sugar is key. Roll each chilled dough ball generously in powdered sugar before baking. The sugar forms a thin crust that breaks as the cookie expands, highlighting the cracks. Also, don’t overbake. Pull the cookies when they’re set around the edges but still soft in the center; they’ll continue to set as they cool on the baking sheet.
Q: Can I make these nut-free for a school bake sale?
A: Yes. Replace chopped pistachios with toasted sunflower seeds or toasted, chopped oats for crunch, and adjust the quantity to your taste. If you remove nuts to accommodate nut-free concerns, be sure to label the cookies accordingly and consider cross-contamination if you normally bake with nuts in your kitchen.
Q: What’s the best way to freeze these Cherry Pistachio Crinkle Cookies ?
A: Freeze the baked cookies on a tray until firm, then stack with parchment between layers in an airtight container or freezer bag. They keep well for up to three months. Thaw at room temperature. If you prefer to freeze dough, portion and freeze dough balls; bake from frozen, adding a minute or two to the bake time.
Conclusion
If you want to see an alternate version of these flavors or compare textures, take a look at this lovely riff on the idea at Cherry Pistachio Crinkle Cookies – That’s Just Jeni: Cherry Pistachio Crinkle Cookies – That’s Just Jeni. For another take that leans toward meltaway texture with pistachio and cherry, try Pistachio Cherry Meltaways | The Girl Who Ate Everything: Pistachio Cherry Meltaways | The Girl Who Ate Everything.
These two links offer fresh perspectives while keeping the same lovely pairing of cherry and pistachio that makes Cherry Pistachio Crinkle Cookies such a comforting treat.
Print
Cherry Pistachio Crinkle Cookies
- Total Time: 42 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Deliciously tender cookies studded with dried cherries and crunchy pistachios, finished with a dusting of powdered sugar for a festive touch.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup chopped pistachios
- 1/2 cup dried cherries, chopped
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Stir in the vanilla extract and the egg until well combined.
- Gradually add the dry ingredients, mixing until just combined.
- Fold in the chopped pistachios and dried cherries.
- Chill the dough for about 30 minutes.
- Scoop tablespoon-sized portions of dough, roll into balls, and then roll in powdered sugar.
- Place on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until they have crinkled and are set around the edges.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough to ensure neat crinkles. Optional: Use half whole wheat pastry flour or add orange zest for a twist.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American