Cranberry Pistachio Cookies Recipe: Crispy, Chewy Holiday Cookies

These Cran-Pistachio Cookies are unlike any cookie I’ve made before — red and green, they’re ideal for a Christmas cookie plate.

CRAN-PISTACHIO COOKIES

These cookies are simple to make and scale well — you can easily prepare seven to eight dozen for a cookie exchange. I managed to complicate this one by accident: I bought unshelled pistachios and ended up shelling a whole bag. Lesson learned — buy shelled pistachios unless you enjoy extra prep time.

OTHER CHRISTMAS RECIPES:

Christmas Tree “Cheese” Ball
Soft Eggnog Cookies
Peppermint Eggnog Punch
Eggnog Gingerbread Trifle
Cranberry and Feta Pinwheels
North Pole Cupcakes
Eggnog Eclair Cake
Santa Claus Cookies
Cherry Kiss Cookies

Cran-Pistachio Cookies

Christy Denney

4.30 from 34 votes

These Cran-Pistachio Cookies caught my eye because they’re different from other cookies I’ve made and — with their green pistachios and red cranberries — they’re perfect for a Christmas cookie plate.

Prep Time:
10 mins

Cook Time:
10 mins

Total Time:
20 mins

Servings:
24 cookies

Ingredients

1 (1 lb 1.5 ounce pouch) Betty Crocker Sugar Cookie Mix
1 box (4-serving size) pistachio instant pudding and pie filling mix (unprepared)
1/4 cup flour
1/2 cup butter, melted
2 eggs
1 cup dry roasted salted pistachio nuts, chopped
1/2 cup dried cranberries, chopped
Optional: green food coloring (for a brighter green)

Instructions

Preheat oven to 350°F (175°C).
In a large bowl, stir together the sugar cookie mix, unprepared pudding mix, and flour. Add melted butter and eggs; mix until combined.
Fold in the chopped pistachios and cranberries until evenly distributed.
Drop rounded spoonfuls onto a parchment-lined baking sheet. Slightly flatten each mound with your fingertips.
Bake 8–10 minutes. Be careful not to overbake — these cookies are soft when done and will firm slightly as they cool. Remove from oven when edges are set and let the cookies rest on the pan for about 2 minutes before transferring to a wire rack.
Cool completely on a wire rack. Store in an airtight container. Makes about 2 dozen cookies.

Notes

Source: Betty Crocker

Cuisine: American

Course: Dessert

Author: Christy Denney