Description
Cranberry Pistachio Cookies
Ingredients:
1 cup butter
3/4 cup sugar
1/2 cup brown sugar
1 egg
2 tsp vanilla
2 1/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup dried cranberries
1/2 cup pistachios
Instructions:
Preheat oven to 350°F (175°C).
Cream butter & sugars together.
Mix in egg & vanilla until smooth.
Sift in dry ingredients and mix well.
Fold in cranberries & pistachios.
Roll into balls & flatten slightly.
Bake for 10-12 mins.
Cool & enjoy!
Who else loves the cranberry-pistachio combo?
#PerfectCookies
Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. First, ensure your butter is softened to room temperature for proper creaming. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, use an electric mixer to cream the butter, sugar, and brown sugar together for 2-3 minutes until light and fluffy. Beat in the egg and vanilla extract until the mixture is smooth and well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain. Use a spatula to gently fold in the dried cranberries and shelled, roughly chopped pistachios. Scoop dough into 1.5-tablespoon portions, roll into balls, and place them 2 inches apart on the baking sheet. Gently flatten each ball slightly with your palm or the bottom of a glass.
Bake for 10-12 minutes, or until the edges are just set and lightly golden. The centers will look soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions
These festive cookies are versatile. Serve them on a holiday dessert platter alongside other treats. They pair wonderfully with a cup of hot tea, coffee, or a glass of cold milk. For a special touch, drizzle cooled cookies with a simple white chocolate glaze or sprinkle with coarse sugar before baking. They also make delightful edible gifts when packaged in a decorative tin or box.
How-to Summary
To summarize: Cream softened butter with sugars, mix in egg and vanilla. Combine dry ingredients separately, then blend into wet mix. Fold in cranberries and pistachios. Form dough balls, flatten slightly, and bake at 350°F for 10-12 minutes. Cool before serving.
Frequently Asked Questions
Can I use salted butter? Yes, but reduce the added salt in the recipe to 1/4 teaspoon to avoid over-salting.
Can I substitute other nuts or dried fruit? Absolutely. Chopped almonds or pecans work well, and dried cherries or apricots are great alternatives to cranberries.
How do I store these cookies? Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies or portioned dough balls for up to 3 months.
Why are my cookies spreading too much? This often happens if the butter was too warm or melted. Ensure your butter is softened but still cool, and chill the dough for 30 minutes before baking if your kitchen is warm.
Can I make the dough ahead of time? Yes, you can refrigerate the dough, wrapped tightly, for up to 48 hours. Let it sit at room temperature for 15 minutes before scooping and baking.
Common Mistakes to Avoid
Avoid over-mixing the dough once the flour is added, as this develops gluten and leads to tough cookies. Do not use cold, hard butter, as it won’t cream properly. Ensure your baking soda is fresh for proper rise. Do not overbake; cookies will continue to set as they cool on the sheet. Finally, do not skip the cooling step on the baking sheet, as it is crucial for the cookies to finish setting.
Conclusion
These Cranberry Pistachio Cookies are a classic, festive treat that balances sweet, tart, and nutty flavors perfectly. With this enhanced guide, you’re equipped to bake a flawless batch, avoid common pitfalls, and enjoy them in numerous ways. Their vibrant colors and delicious taste make them a standout addition to any cookie jar or holiday gathering. Happy baking!
