Every bite of White Chocolate Cranberry Pistachio Cookies combines creamy white chocolate, tangy cranberries, and buttery pistachios in a soft and delicious cookie.
These White Chocolate Cranberry Pistachio Cookies are a delightful combination of sweet, tart, and nutty flavors in every bite. Soft and chewy with lightly crisp edges, these cookies are studded with creamy white chocolate chips, tangy dried cranberries, and crunchy pistachios for a beautiful mix of textures. Their festive colors make them especially popular during the holidays, but they’re delicious enough to enjoy year-round.
For more cookie recipes you will love you have to check out my Lemon Raspberry Cookies, Patriotic Cookies, and Almond Flour Chocolate Cookies.
Table of Contents
Why We Love These Cookies
- The recipe is quick and easy and takes less than 30 minutes to make!
- Tart cranberries, sweet white chocolate, and crunchy pistachios create an irresistible combination of flavors.
- Packaged in a tin or jar, these cookies make a thoughtful and delicious homemade gift.
Recipe Ingredients
Dried Cranberries – The tart flavor of dried cranberries complements the sweetness of the white chocolate. Choose unsweetened cranberries if you prefer less sweetness.
Unsalted Butter – Softened butter creates the perfect base for tender, chewy cookies. Use unsalted butter for control over salt levels, but if using salted, reduce the added salt by ¼ teaspoon per ½ cup of butter.
Brown Sugar – This ingredient brings a rich sweetness and helps keep the cookies soft and chewy. Both light and dark brown sugar work well here.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Cinnamon Sugar Finish – Roll cookie dough balls lightly in cinnamon sugar before baking for a spiced, slightly crisp exterior.
Gluten-Free Flour Blend – Use a 1:1 gluten-free all-purpose flour blend to make the recipe suitable for gluten-free diets.
How to Make White Chocolate Cranberry Pistachio Cookies
Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or a silicone baking mat, and set it aside.
Step 2: In the bowl of a stand mixer or a large mixing bowl with a hand mixer, cream the butter on medium speed for 1 minute. Add the sugars and mix on medium speed for 2 minutes. Add the egg and vanilla, and mix until combined.
Step 3: In a medium bowl, whisk together the flour, baking soda, and salt.
Step 4: With the mixing speed on low, gradually add the flour mixture until a few streaks remain. Fold in the white chocolate, pistachios, and cranberries using a spatula.
Step 5: Using a standard-size cookie scoop, portion the dough and roll it into smooth balls. Place them on the prepared cookie sheet.
Step 6: Bake cookies for 9–11 minutes, or until the edges turn golden brown. Remove from the oven and let them rest on the sheet for 3 minutes before transferring them to a wire rack to cool completely.
FAQs
No, you can cream the butter and sugars by hand using a wooden spoon. Stir vigorously for 2–3 minutes until the mixture is light and fluffy.
Yes, you can freeze the portioned dough in a Ziploc bag for up to three months. Label the bag with the recipe name, bake temperature, and bake time to stay organized and save time during holiday gatherings.
Storage Information
STORE cooled Cranberry Pistachio Cookies in an airtight container at room temperature for up to 7 days.
To FREEZE, roll the dough into balls and place them on a baking sheet until firm. Transfer the frozen cookie dough balls to a freezer-safe container or bag, wrapping them tightly in plastic wrap to prevent freezer burn. Bake directly from frozen, adding 1–2 minutes to the baking time.
For baked cookies, store them in a freezer-safe container for up to 3 months. To REHEAT, warm in a 300 degrees Fahrenheit (150 degrees Celsius) oven for 5 minutes.
More Cranberry and Pistachio Recipes to Try
White Chocolate Cranberry Pistachio Cookies Recipe
Recommended Products
Ingredients
- 3/4 cup 1 ½ sticks unsalted butter - softened
- 3/4 cup brown sugar - packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 2 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp. coarse kosher sea salt
- 1 cup white chocolate or white chocolate chips - chopped
- 1/3 cup unsalted pistachio nuts - coarsely chopped
- 1/3 cup coarsely chopped dried cranberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or a silicone baking mat, and set it aside.
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, cream the butter on medium speed for 1 minute. Add the sugars and mix on medium speed for 2 minutes. Add the egg and vanilla, and mix until combined.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt.
- With the mixing speed on low, gradually add the dry ingredients until a few streaks remain. Fold in the white chocolate, pistachios, and cranberries using a spatula.
- Using a standard-size cookie scoop, portion the dough and roll it into smooth balls. Place them on the prepared baking sheet.
- Bake cookies for 9–11 minutes, or until the edges turn golden brown. Remove from the oven and let them rest on the sheet for 3 minutes before transferring them to a wire rack to cool completely.
These tasted really good, the white chocolate and cranberries worked so well together.
I made this recipe but the dough seemed awful loose. I have it in the freezer now to see if that would help. I didn’t want to add more flour so we’ll see what happens! I’ll let you know how they turn out after baking!