Chewy Pistachio Cranberry Cookies are a festive, chewy treat loaded with crunchy pistachios and tart dried cranberries. These cookies offer a delicious contrast of flavors and textures in every bite. Ideal for cookie trays or cozy snacking, they are perfect for holidays or any casual get-together. With simple pantry staples, making these cookies is a breeze. Let’s dive into this delightful recipe!

Why You’ll Love This Chewy Pistachio Cranberry Cookies

There are countless reasons to adore these cookies! First, they combine the nutty crunch of pistachios with the tart sweetness of cranberries, creating a delightful flavor profile. Second, the chewy texture makes each bite satisfying. Third, they are easy to make, perfect for those last-minute baking sessions. Fourth, these cookies are versatile—they can fit into any occasion, from holiday parties to casual snacks. Fifth, they are great for cookie swaps or gifts. Lastly, you can customize them to be gluten-free or vegan, making them suitable for various dietary needs. Enjoy these chewy pistachio cookies with friends and family!

Ingredients for Chewy Pistachio Cranberry Cookies

Gather these items:

1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
¼ cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup chopped pistachios (shelled, unsalted or lightly salted)
½ cup dried cranberries

How to Make Chewy Pistachio Cranberry Cookies Step-by-Step

Step 1: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together flour, baking soda, and salt.
Step 3: In a large bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy.
Step 4: Add egg and vanilla extract, mixing until fully combined.
Step 5: Gradually stir in the dry ingredients until just combined—do not overmix.
Step 6: Fold in the chopped pistachios and dried cranberries evenly.
Step 7: Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
Step 8: Bake for 10–12 minutes, or until edges begin to turn golden.
Step 9: Let cool on the pan for 5 minutes before transferring to a wire rack.

Pro Tips for the Best Chewy Pistachio Cranberry Cookies

Keep these in mind:

These cookies are great for holiday cookie trays or cozy snacking.
They are quick to make with simple pantry staples.
Ideal for cookie swaps or gifts.
For a chewy texture, do not overbake; the cookies will firm up as they cool.
Experiment with different nuts or dried fruits for unique flavors.

Best Ways to Serve Chewy Pistachio Cranberry Cookies

These cookies shine when served warm with a glass of milk or your favorite hot beverage. They also make a delightful addition to any dessert platter. Consider pairing them with soft pistachio cranberry cookies or your favorite festive treats for a colorful display.

How to Store and Reheat Chewy Pistachio Cranberry Cookies

To store, place your cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer and transfer to a freezer-safe bag. To reheat, warm them in the oven at 350°F for a few minutes. These methods ensure your cookies remain chewy and delicious!

Frequently Asked Questions About Chewy Pistachio Cranberry Cookies

What is a chewy pistachio cranberry cookie?

A chewy pistachio cranberry cookie is a delightful combination of crunchy pistachios and tart cranberries, resulting in a soft, flavorful cookie. These cookies have a tender texture that melts in your mouth, making them a favorite among cookie enthusiasts.

Can I make Chewy Pistachio Cranberry Cookies ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it for up to 48 hours before baking. This not only saves time but also enhances the flavors, resulting in even more delicious cookies.

How do I avoid common mistakes with Chewy Pistachio Cranberry Cookies?

To avoid common mistakes, ensure you measure your ingredients accurately, and do not overmix the dough. Overmixing can lead to tough cookies. Also, keep an eye on the baking time to prevent overbaking, which can make them dry.

Variations of Chewy Pistachio Cranberry Cookies You Can Try

There are endless possibilities for variations! Consider making gluten-free pistachio cranberry cookies by substituting the flour with a gluten-free blend. Alternatively, you can create vegan chewy pistachio cranberry cookies by replacing the egg with a flax egg and using vegan butter. These adaptations will satisfy different dietary preferences while keeping the delicious flavor intact.

Chewy Pistachio Cranberry Cookies: 7 Irresistible Secrets - Chewy Pistachio Cranberry Cookies - additional detail

For more delicious recipes, check out Cranberry Orange Pancakes or Double Chocolate Peppermint Cookies. If you’re looking for a savory option, try Korean BBQ Meatballs.

Chewy Pistachio Cranberry Cookies: 7 Irresistible Secrets

Author: basmer
Total Time: 32 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Chewy Pistachio Cranberry Cookies are a festive, chewy treat loaded with crunchy pistachios and tart dried cranberries.

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy.
Add egg and vanilla extract, mixing until fully combined.
Gradually stir in the dry ingredients until just combined—do not overmix.
Fold in the chopped pistachios and dried cranberries evenly.
Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
Bake for 10–12 minutes, or until edges begin to turn golden.
Let cool on the pan for 5 minutes before transferring to a wire rack.