Prep time: 15 mins | Bake time: 12-15 mins | Servings: 24 cookies
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 5 Points
Protein: 3g
Net Carbs: 22g
Fat: 7g
Calories: 155 kcal
Description
Bright, buttery, and packed with festive color, these Christmas Cranberry Pistachio Cookies are an absolute holiday tradition! Soft, thick cookie dough is studded with tart dried cranberries and crunchy green pistachios, then topped with an extra scatter of berries before baking for a bakery-worthy finish.
Anti-Inflammatory Highlights
Pistachios: Rich in healthy monounsaturated fats, antioxidants, and lutein, supporting cardiovascular and eye health.
Dried Cranberries: Packed with beneficial polyphenols and vitamin C to help combat oxidative stress and support immune resilience.
Ingredients
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
2 tsp vanilla extract
1 cup dried cranberries (plus a few extra for topping)
3/4 cup shelled roasted pistachios, roughly chopped
Instructions
1. Prep the Oven & Pan: Preheat your oven to 350°F (175°C) and line large baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
3. Cream Butter & Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and creamy.
4. Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract, mixing until thoroughly combined.
5. Combine: Gradually add the dry ingredients into the wet mixture, stirring just until a soft cookie dough forms. Gently fold in the dried cranberries and chopped pistachios.
6. Scoop & Top: Drop rounded mounds of dough (about 2 tablespoons each) onto the prepared baking sheets, leaving space between them. Press a few extra cranberries and pistachio pieces gently into the top of each dough ball for a decorative finish.
7. Bake: Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and the centers are set.
8. Cool & Store: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy or pack into holiday tins!