Cranberry Orange Pistachio Cookies
Cranberry Orange Pistachio Cookies are a delightful treat combining sweet, tart cranberries and crunchy pistachios, perfect for festive occasions.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Cookie Base Ingredients
- 3/4 cup unsalted butter, softened Creates a rich, buttery base.
- 1 cup granulated sugar Sweetens the dough and balances tartness.
- 1 large egg Acts as a binding agent.
- 1 tbsp orange zest Adds refreshing citrus aroma.
- 1 tsp vanilla extract Infuses a warm flavor.
- 2 cups all-purpose flour Forms the cookie base.
- 1/2 tsp baking powder Provides lift during baking.
- 1/4 tsp baking soda Helps achieve chewy texture.
- 1/4 tsp salt Enhances overall flavors.
Mix-ins
- 1 cup dried cranberries Offers chewy texture and tart flavor.
- 3/4 cup chopped pistachios Adds crunchy texture.
- optional extra sugar for rolling Charming option for added sweetness.
Instructions
Preparation
- Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter and sugar together until fluffy.
- Add in the egg, orange zest, and vanilla extract, continuing to beat until smooth and well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
- Gently fold in the dried cranberries and chopped pistachios until evenly distributed.
- If the dough seems too soft, chill it in the refrigerator for 15-20 minutes.
Baking
- Using a cookie scoop, form 1.5-inch balls of dough and place them on the prepared baking sheets.
- If desired, roll the balls in extra sugar and flatten slightly with your fingers.
- Bake for 10-12 minutes, or until edges are golden. Allow to cool on the baking sheet for about five minutes before transferring to a wire rack.
Notes
For best results, chill the dough if sticky and use fresh orange zest. Experiment with other nuts or add white chocolate for variations.