Pistachio cranberry holiday cookies are great for gift giving. This buttery vanilla cookie dough holds chopped pistachios, dried cranberries, white chocolate chips, and dark chocolate chunks.
Every holiday season I have grand plans of making dozens of different cookies to share with friends and family. All year I search and compile the cookies recipes I plan on making. I tell myself that I’ll start baking immediately after Thanksgiving.
Instead of the usual classic chocolate chip cookies and gingerbread cookies, mix it with these loaded holiday cookies.
Holiday Cookie Ingredients
These cookies are packed with all sorts of yummy goodness: chopped salted pistachios, tart dried cranberries, milky white chocolate chips, and rich dark chocolate chunks. There’s a little something for all taste buds.
There’s also the buttery vanilla cookie dough batter that I’m so tempted to eat straight from the bowl. (But don’t do that. You may a stomachache from the raw egg and raw flour.)
I use a large cookie scoop (about 1/4 cup) to portion out these out. These big cookies allow you to have an ample amount of all the different mix-ins.
Because this recipe uses melted butter, the cookie dough requires a little chill time before baking. If you’re pressed for time, you can freeze the cookie dough balls at this point and save them from later baking.
More Cookies for Sharing
- Rye Chocolate Chip Cookies
- Olive Oil Chocolate Chip Cookies
- Homemade Samoa Cookies
- Walnut Halva Cookies
Pistachio Cranberry Holiday Cookies
Ingredients
- 1 cup unsalted butter, (226 g), melted
- 1 cup brown sugar, (200 g), packed
- ¼ cup granulated sugar, (50 g)
- 1 large egg
- 1 large egg yolk
- 1 Tablespoon milk, or cream
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour, (325 g)
- 1 teaspoon fine sea salt, or kosher salt
- ½ cup dried cranberries, (60 g)
- ½ cup white chocolate chips, (85 g)
- ½ cup chopped dark chocolate chunks, (85 g)
- ½ cup chopped salted pistachios, (60 g)
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), combine melted butter, brown sugar, and sugar until light in color.
- Add egg, egg yolk, milk, and vanilla. Mix on low speed until well combined. Add in flour and salt. Stir together until there are no longer any dry streaks of flour. Scrape down bowl as needed.
- Fold in cranberries, white chocolate chips, dark chocolate chips, and chopped pistachios. Cover bowl with plastic wrap and let chill in the fridge for one hour.
- Preheat oven to 350° F. Use a large cookie scoop to portion out chilled dough. Space cookie mounds about 2-inch apart on parchment lined baking sheet.
- Bake for 10-12 minutes until edges are set. Cool in pan for 5 minutes before unmolding and transferring to wire racks to cool completely.
Notes
- Use a large cookie scoop (about 1/4 cup) to portion out these out. These big cookies allow you to have an ample amount of all the different mix-ins.
- Because this recipe uses melted butter, the cookie dough requires a little chill time before baking. If you’re pressed for time, you can freeze the cookie dough balls at this point and save them from later baking.
- Store leftover cookies in an airtight container at room temperature for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Now these are cookies that my husband would go crazy over! He eats pistachios and dried cranberries for snacks all the time so I know these would be perfect for him!
This flavor combo sounds fantastic! Would love to try this!
I adore this flavor combination!
I’ve been making pistachio-cranberry-white chocolate cookies the past couple of years and they’re always a hit – not only delicious but fun with the three traditioanl Christmas colors!
We have the same good intentions in December! My cookie list gets whittled down too, but these cookies surely need to be included!
I need these cookies now !