15 Pistachio‑Cranberry Christmas Cookie Recipes (Green & Red!)

Classic Pistachio-Cranberry Cookies

Classic Pistachio-Cranberry Cookies are a delightful holiday treat that combine the nutty richness of pistachios with the tangy sweetness of cranberries. These cookies are not only vibrant in color, making them a festive addition to any Christmas cookie platter, but they also offer a satisfying texture that crunches lightly with every bite. Perfect for sharing with family and friends, this cookie recipe is sure to become a seasonal favorite.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your cookies bake evenly.
2. Cream the Butters and Sugars: In a large mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar with an electric mixer on medium speed until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Add the Eggs and Vanilla: Next, add the eggs one at a time, mixing well after each addition. Then, incorporate the vanilla extract. Continue to blend until everything is well combined.
4. Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step helps to evenly distribute the leavening agent throughout the flour.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Fold in the Mix-Ins: Using a spatula or wooden spoon, gently fold in the chopped pistachios, dried cranberries, and white chocolate chips if using. Confirm they are evenly distributed throughout the dough.
7. Form the Cookies: Using a cookie scoop or spoon, drop dough balls about 2 inches apart onto a lined or greased baking sheet. Flatten them slightly with your fingers or the bottom of a glass to help them spread evenly.
8. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly soft but will firm up as they cool.
9. Cool Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy: Once the cookies have cooled, they are ready to be enjoyed! These cookies can be stored in an airtight container for up to a week, making them perfect for sharing during the holiday season.

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White Chocolate Pistachio-Cranberry Delight

White Chocolate Pistachio-Cranberry Delight cookies are a luxurious treat combining the creamy sweetness of white chocolate with the crunchy texture of pistachios and the tartness of dried cranberries. These cookies not only offer a delightful flavor profile but also a beautiful presentation, making them an excellent choice for holiday gatherings or gift-giving. With their vibrant colors and rich flavors, they are sure to impress family and friends alike.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This step guarantees that your cookies will bake perfectly.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar on medium speed until the mixture becomes light and fluffy, about 2-3 minutes.
3. Add Eggs and Vanilla: Beat the eggs in one at a time, mixing well after each addition. Then add the vanilla extract and blend until fully incorporated.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This guarantees that the leavening agent is evenly distributed in your cookie dough.
5. Combine Mixtures: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix as this may result in tough cookies.
6. Add Mix-Ins: Gently fold in the chopped pistachios, dried cranberries, and white chocolate chips using a spatula or wooden spoon, assuring they are evenly mixed throughout the dough.
7. Shape Cookies: Using a cookie scoop or spoon, drop tablespoonfuls of the dough onto a lined or greased baking sheet, spacing them about 2 inches apart. Flatten each dough ball slightly to encourage even spreading during baking.
8. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies are lightly golden around the edges.
9. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your White Chocolate Pistachio-Cranberry Delights!

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Chewy Pistachio-Cranberry Oatmeal Cookies

Chewy Pistachio-Cranberry Oatmeal Cookies are a delightful twist on the classic oatmeal cookie, featuring the rich, nutty flavor of pistachios combined with the tart sweetness of cranberries. These cookies are not only chewy and satisfying but also provide a balance of textures with chewy oats, crunchy nuts, and plump cranberries. Perfect for holiday celebrations or cozy gatherings, they are bound to become a favorite in your dessert repertoire.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the cookies will bake evenly and achieve the perfect texture.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the unsalted butter with both the brown sugar and granulated sugar on medium speed until the mixture is light and fluffy, which typically takes about 2-3 minutes.
3. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture. Beat until fully incorporated and the mixture is smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, ground cinnamon, and salt to ensure that the dry ingredients are well mixed and the baking soda is evenly distributed.
5. Integrate Mixtures: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Take care not to overmix to maintain the chewy texture.
6. Fold in Add-Ins: Using a spatula or wooden spoon, gently fold in the chopped pistachios and dried cranberries until they are evenly distributed throughout the dough.
7. Shape Cookies: Scoop tablespoon-sized portions of dough and drop them onto a lined or greased baking sheet, spacing them about 2 inches apart. You can slightly flatten each dough ball if you prefer a less domed cookie.
8. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden and the centers appear set. Remember, they will continue to cook slightly after being removed from the oven.
9. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to completely cool. This helps them to firm up a bit and makes them easier to handle.

Enjoy your Chewy Pistachio-Cranberry Oatmeal Cookies with a glass of milk or a warm cup of tea!

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Pistachio-Cranberry Shortbread Bites

Pistachio-Cranberry Shortbread Bites are a delightful and festive treat that captures the essence of the holidays with buttery shortbread combined with the crunch of pistachios and the tartness of cranberries. These bites are not only easy to make but also melt in your mouth, making them a perfect addition to your holiday cookie platter or as a thoughtful gift for friends and family.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the unsalted butter and powdered sugar together on medium speed until the mixture is smooth and light in color, about 3-5 minutes.
3. Add Vanilla: Mix in the vanilla extract until fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. This will guarantee that the flour is aerated and any lumps are broken up.
5. Mix Dry Ingredients into Wet: Gradually add the dry mixture to the butter and sugar mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in Nuts and Cranberries: Gently fold in the chopped pistachios and dried cranberries with a spatula until they are evenly distributed throughout the dough.
7. Shape the Dough: Take small portions of dough and roll them into balls (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Flatten the Balls: Using the bottom of a glass or your hand, gently press each dough ball down to flatten it slightly.
9. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden.
10. Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your festive Pistachio-Cranberry Shortbread Bites!

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Festive Pistachio-Cranberry Pinwheel Cookies

Festive Pistachio-Cranberry Pinwheel Cookies are a colorful and eye-catching holiday treat that not only tantalize the taste buds but also make a stunning addition to any cookie platter. These cookies feature a delightful swirl of green pistachios and red cranberries wrapped in a buttery dough that has a hint of vanilla. With their cheerful appearance and delectable flavors, they are certain to impress your family and friends during the festive season.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to combine the unsalted butter, granulated sugar, and brown sugar. Beat on medium speed until the mixture is light and fluffy, about 3-5 minutes.
3. Add Vanilla and Egg: Mix in the vanilla extract and, if using, beat in the egg until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Incorporate Dry Ingredients: Gradually add the flour mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
6. Prepare the Filling: Divide the dough in half. To one half, fold in the chopped pistachios, and to the other half, fold in the dried cranberries. You will have two different colored doughs.
7. Roll Out the Dough: On a floured surface, roll out the pistachio dough into a rectangle about 1/4 inch thick. Then roll out the cranberry dough in the same manner.
8. Layer the Doughs: Carefully place the cranberry dough on top of the pistachio dough. Using a rolling pin, gently roll them together to confirm they stick.
9. Form the Roll: Starting from one long side, tightly roll the dough into a log, making sure to keep it as tight as possible to form a pinwheel shape. Wrap the log in plastic wrap and refrigerate for about 45 minutes to 1 hour until firm.
10. Slice and Prepare for Baking: Once the dough is firm, remove it from the refrigerator and carefully slice it into 1/4 inch thick rounds. If you want a glossy finish, you can brush the tops with whisked egg (for an egg wash).
11. Bake: Arrange the cookie slices on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
12. Cool and Serve: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy the festive burst of flavor with each slice of your Pistachio-Cranberry Pinwheel Cookies!

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Vegan Pistachio-Cranberry Cookies

Vegan Pistachio-Cranberry Cookies are a delightful, plant-based twist on the classic cookie recipe, perfect for sharing during the holiday season. These cookies combine the rich flavor of pistachios with the tartness of cranberries, creating a festive and delicious treat that everyone can enjoy, regardless of dietary restrictions. With a chewy texture and a burst of flavor in every bite, they are sure to become a favorite at any gathering.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the almond butter, maple syrup, melted coconut oil, and vanilla extract. Stir together until the mixture is smooth and well combined.
3. Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, baking soda, and salt. Make sure that the baking soda is evenly distributed throughout the flour.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the bowl with the wet ingredients, mixing until just combined. Be careful not to overmix, as this could result in a dense cookie.
5. Fold in Add-Ins: Gently fold in the chopped pistachios and dried cranberries, making certain they are well distributed throughout the dough.
6. Scoop the Cookies: Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with the back of the scoop or your hand, as they will not spread much while baking.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
8. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Enjoy: Serve the cookies on a festive platter or store them in an airtight container. Enjoy your delicious Vegan Pistachio-Cranberry Cookies with friends and family!

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Gluten-Free Pistachio-Cranberry Treats

Gluten-Free Pistachio-Cranberry Treats are a delightful alternative for those who require a gluten-free diet, offering a perfect blend of flavors that celebrates the holiday season. The combination of crunchy pistachios and sweet-tart cranberries makes these treats a festive and satisfying addition to any holiday dessert spread. With a chewy texture and a nutty aroma, they are certain to please both gluten-free and gluten-loving guests alike.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to facilitate easy removal of the treats.
2. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt until fully combined. This guarantees that the leavening agent is evenly distributed.
3. Combine Wet Ingredients: In another bowl, mix together the melted coconut oil, maple syrup, and vanilla extract. Stir until the mixture is smooth and well integrated.
4. Combine Mixtures: Pour the wet mixture into the dry ingredients, and stir until just combined. If using chia seeds, add them in during this step for added texture and nutrition.
5. Add the Add-Ins: Gently fold in the chopped pistachios and dried cranberries, ensuring they are evenly dispersed throughout the dough.
6. Scoop the Dough: Using a cookie scoop or tablespoon, drop spoonfuls of the dough onto the prepared baking sheet. Space them about 2 inches apart, as they won’t spread much when baked.
7. Flatten the Treats: Take the back of a spoon or your fingers to gently flatten each mound of dough slightly, shaping them into rounds or squares based on your preference.
8. Bake the Treats: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges turn a light golden brown. Keep a close watch to prevent overbaking.
9. Cool the Treats: After baking, remove them from the oven and allow the treats to cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, these gluten-free pistachio-cranberry treats are ready to be enjoyed! Share them with friends and family as a festive holiday snack or dessert.

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Pistachio-Cranberry Biscotti

Pistachio-Cranberry Biscotti are a delightful, crunchy cookie perfect for dipping into your favorite coffee or tea during the holiday season. With the earthy flavor of pistachios paired with the tartness of cranberries, these biscotti make for a perfect snack or a thoughtful gift for friends and family. Their twice-baked nature gives them a satisfying crunch, making each bite a festive treat.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
3. Combine Wet Ingredients: In a separate bowl, beat the eggs lightly, and then add in the vanilla extract and almond extract. Mix well until all liquids are combined.
4. Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until the mixture begins to come together, being careful not to over-mix.
5. Add the Mix-Ins: Fold in the chopped pistachios and dried cranberries into the dough until evenly distributed.
6. Shape the Dough: Turn the dough out onto a lightly floured surface and divide it into two equal portions. Shape each portion into logs about 12 inches long and 2 inches wide. Place these logs on the prepared baking sheet.
7. First Bake: Bake the logs in the preheated oven for 25-30 minutes or until they are lightly browned and firm to the touch. Remove from the oven and allow them to cool for about 10 minutes.
8. Slice the Logs: After the logs have cooled slightly, use a sharp knife to slice them diagonally into 1/2-inch thick pieces.
9. Second Bake: Place the sliced pieces back on the baking sheet, cut side up. Bake for an additional 15-20 minutes, turning them halfway through, until they are golden brown and crisp.
10. Cool and Serve: Once baked, remove biscotti from the oven and allow them to cool completely on a wire rack. Offer them as is or dust lightly with powdered sugar before serving for an extra touch of sweetness. Enjoy your homemade pistachio-cranberry biscotti with a warm beverage!

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Soft-Batch Pistachio-Cranberry Cookie Sandwiches

Soft-Batch Pistachio-Cranberry Cookie Sandwiches are a delightful treat that combines the flavors of crunchy pistachios and sweet-tart cranberries in a soft, chewy cookie. These cookie sandwiches are not only visually appealing but also offer a satisfying flavor combination, making them perfect for holiday gatherings or as a sweet gift for loved ones. With a creamy filling nestled between two soft cookies, these sandwiches are sure to become a festive favorite.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing to keep the cookies soft.
6. Fold in Mix-ins: Gently fold in the chopped pistachios and dried cranberries until evenly distributed throughout the dough.
7. Scoop Cookies: Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each scoop to allow for spreading during baking.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
9. Prepare Filling: While the cookies are cooling, prepare the filling by beating together the softened cream cheese and powdered sugar in a small bowl until smooth and creamy.
10. Assemble Sandwiches: Once the cookies are completely cool, spread a generous tablespoon of the cream cheese filling onto the flat side of one cookie. Top with another cookie, flat side down, to create a sandwich. Press gently to secure.
11. Serve and Enjoy: Enjoy your Soft-Batch Pistachio-Cranberry Cookie Sandwiches immediately, or store them in an airtight container in the refrigerator for up to a week for the best flavor and texture.

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Spiced Pistachio-Cranberry Cookies

Spiced Pistachio-Cranberry Cookies are a festive and flavorful addition to any holiday cookie platter. With the warming notes of spices combined with the crunch of pistachios and the tangy sweetness of cranberries, these cookies are perfect for sharing or enjoying on chilly winter evenings. They bake up soft and chewy, making them an irresistible treat that captures the essence of the season.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.
2. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This can take about 2-3 minutes using an electric mixer.
3. Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, making certain each egg is fully blended before adding the next. Mix in the vanilla extract for added flavor.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt to combine the dry ingredients.
5. Combine Mixtures: Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to over-mix, as this could make the cookies tough.
6. Fold in Nuts and Fruit: Once the dough is mixed, gently fold in the chopped pistachios and dried cranberries until they are evenly distributed throughout the dough.
7. Scoop Cookies: Use a cookie scoop or a tablespoon to portion out rounded balls of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie for spreading during baking.
8. Bake: Place the baking sheets in the preheated oven. Bake the cookies for about 10-12 minutes or until the edges are lightly golden and the centers appear slightly underbaked. This will guarantee they stay soft.
9. Cool: After removing the cookies from the oven, let them cool on the baking sheets for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely.

These Spiced Pistachio-Cranberry Cookies will fill your kitchen with a wonderful aroma and are sure to be a hit with family and friends! Enjoy them as a sweet treat during the holiday season.

No-Bake Pistachio-Cranberry Energy Bites

No-Bake Pistachio-Cranberry Energy Bites are a quick, healthy, and delicious snack perfect for the holiday season. These bites are packed with the delightful crunch of pistachios and the tart sweetness of cranberries, making them an energizing treat that requires no baking. With just a few simple ingredients, you can whip up these nutritious bites in no time, ideal for a post-holiday indulgence or as a convenient on-the-go snack.

Cooking Instructions:

1. Prepare Ingredients: Gather all of your ingredients to guarantee everything is within reach. This will make the process smoother.
2. Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, chopped pistachios, dried cranberries, and ground cinnamon. Stir well to evenly distribute the dry ingredients.
3. Add Wet Ingredients: In a separate bowl, mix together the honey, nut butter, vanilla extract, and a pinch of salt. Stir until the mixture is smooth and well combined.
4. Combine Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Using a spatula or your hands, mix everything together until the dry ingredients are fully coated with the wet mixture and the mixture holds together.
5. Form Bites: Once the mixture is well combined, take small portions (about 1 tablespoon each) and roll them into balls using your hands. Place each energy bite on a baking tray lined with parchment paper.
6. Chill the Bites: Once all of the bites are formed, place the tray in the refrigerator for at least 30 minutes. This helps them firm up and hold their shape.
7. Store: After chilling, you can transfer the energy bites to an airtight container. They can be stored in the refrigerator for up to a week or frozen for longer storage.

Enjoy your No-Bake Pistachio-Cranberry Energy Bites as a healthy treat throughout the festive season!

Pistachio-Cranberry Snickerdoodles

Pistachio-Cranberry Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, infused with the nutty flavor of pistachios and the tart sweetness of cranberries. These soft and chewy cookies are rolled in cinnamon sugar, making them a perfect treat for the holiday season or any festive gathering.

Cooking Instructions:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar. Beat the mixture until it is light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Add the large eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and beat until fully combined.
5. Combine Dry and Wet Ingredients: Gradually incorporate the dry ingredient mixture into the butter and sugar mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in Add-ins: Using a spatula, gently fold in the chopped pistachios and dried cranberries until they are evenly distributed throughout the cookie dough.
7. Prepare Cinnamon Sugar: In a small bowl, mix the ground cinnamon with ¼ cup of granulated sugar. This will be used to coat the cookies.
8. Form Cookies: Scoop out about 1.5 tablespoons of cookie dough and roll it into a ball. Then, roll the dough ball in the cinnamon sugar mixture to coat it evenly. Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
10. Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious Pistachio-Cranberry Snickerdoodles as a sweet addition to your holiday festivities!

Frosted Pistachio-Cranberry Sugar Cookies

Frosted Pistachio-Cranberry Sugar Cookies are a festive and flavorful twist on traditional sugar cookies, offering a delightful combination of nutty pistachios and tart cranberries, all crowned with a sweet, creamy frosting. These cookies are perfect for holiday gatherings, cookie exchanges, or just to enjoy with a cup of tea or coffee during the chilly season.

Cooking Instructions:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter, granulated sugar, and brown sugar. Beat the mixture on medium speed until it becomes light and fluffy, approximately 2-3 minutes.
4. Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter-sugar mixture. Beat until fully combined, scraping down the sides of the bowl as necessary.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be cautious not to overmix the dough.
6. Fold in Add-ins: Gently fold in the chopped pistachios and dried cranberries using a spatula, ensuring they are evenly distributed throughout the dough.
7. Form Cookies: Using a cookie scoop or tablespoon, scoop out the dough and roll it into balls (about 1 tablespoon each). Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are just set. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
9. Prepare Frosting: In a medium bowl, combine the powdered sugar and 2 tablespoons of milk. Mix until smooth and creamy. Add more milk, a little at a time, until the frosting reaches your desired consistency.
10. Frost Cookies: Once the cookies are completely cool, use a spatula or a piping bag to frost the tops of each cookie with the prepared frosting.
11. Garnish: Sprinkle additional chopped pistachios on top of the frosting for a festive touch.
12. Serve and Enjoy: Allow the frosting to set for a few minutes before serving. Enjoy your Frosted Pistachio-Cranberry Sugar Cookies with family and friends!

Pistachio-Cranberry Thumbprint Cookies

Pistachio-Cranberry Thumbprint Cookies are a delightful mix of sweet and nutty flavors, making them the perfect treat for the holiday season. These cookies feature a buttery base filled with a tart cranberry jam or jelly, creating a harmonious balance that delights the senses. They are not only visually appealing with their thumbprint center but also provide a wonderful texture with the crunch of pistachios.

Cooking Instructions:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent the cookies from sticking.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar. Beat the mixture on medium speed until it is light and fluffy, which should take about 2-3 minutes.
3. Add Egg and Vanilla: Crack the large egg into the butter-sugar mixture and add the vanilla extract. Beat the ingredients together until well combined and creamy, making sure to scrape down the sides of the bowl as needed.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
5. Incorporate Pistachios: Gently fold in the chopped pistachios using a spatula, ensuring they are evenly distributed throughout the cookie dough.
6. Shape the Cookies: Using a cookie scoop or tablespoon, scoop out portions of the dough and roll them into balls, about 1 inch in diameter. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
7. Create Thumbprints: Using your thumb or the back of a measuring spoon, gently press down in the center of each dough ball to create an indentation that will hold the filling. Be careful not to press too hard, as you want to maintain the shape of the cookie.
8. Fill with Jam: Spoon about ½ teaspoon of cranberry jam or jelly into each thumbprint. This will create a delicious, fruity center for each cookie.
9. Bake Cookies: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the cookies are lightly golden around the edges.
10. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely before enjoying.

These Pistachio-Cranberry Thumbprint Cookies are sure to become a holiday favorite!

Chocolate-Dipped Pistachio-Cranberry Cookies

Chocolate-Dipped Pistachio-Cranberry Cookies are a festive and decadent treat that beautifully combines the sweet and tart flavors of cranberries with the nutty crunch of pistachios. Coated in rich chocolate, these cookies make for an impressive addition to any holiday cookie platter and are sure to delight family and friends during the Christmas season.

Cooking Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer. Beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
3. Add Wet Ingredients: Crack the large egg into the creamed mixture and add the vanilla extract. Mix on medium speed until everything is thoroughly combined and creamy, scraping down the bowl as necessary.
4. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until everything is just combined. Be careful not to overmix.
5. Add Nuts and Cranberries: Gently fold in the chopped pistachios and dried cranberries using a spatula, ensuring they are evenly dispersed throughout the cookie dough.
6. Shape the Cookies: Using a cookie scoop or a tablespoon, scoop out portions of the dough and roll them into balls, about 1 inch in diameter. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes or until they are lightly golden around the edges. Once baked, remove them from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
8. Melt the Chocolate: While the cookies are cooling, place the semi-sweet chocolate chips in a microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring between each interval, until smooth and fully melted.
9. Dip the Cookies: Once the cookies are completely cool, dip the bottom half of each cookie into the melted chocolate, allowing the excess to drip off. Place the dipped cookies back on the parchment paper.
10. Set the Chocolate: If desired, you can sprinkle a few chopped pistachios on top of the chocolate before it sets. Allow the chocolate to cool and harden completely, either at room temperature or in the refrigerator.
11. Serve and Enjoy: Once the chocolate has set, your Chocolate-Dipped Pistachio-Cranberry Cookies are ready to be served! Enjoy them as a delightful holiday treat or package them up as gifts for friends and family.