Cranberry Orange Pistachio Cookies
Delightful cookies featuring the tartness of cranberries, zesty orange, and crunchy pistachios. Perfect for holiday baking and family gatherings.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Wet Ingredients
- 3/4 cup unsalted butter, softened Ensure your butter is softened to room temperature for easier mixing.
- 1 cup granulated sugar For sweetness.
- 1 large egg Provides structure and richness.
- 1 tbsp finely grated orange zest Adds a zesty flavor.
- 1 tsp vanilla extract For warmth in flavor.
Dry Ingredients
- 2 cups all-purpose flour The base of the cookies.
- 1/2 tsp baking powder Helps the cookies rise.
- 1/4 tsp baking soda Ensures a soft bake.
- 1/4 tsp salt Enhances flavors.
Mix-ins
- 1 cup dried cranberries Sweet and tart.
- 3/4 cup chopped pistachios Adds crunch.
For Rolling (Optional)
- to taste extra sugar For rolling the cookie balls.
Instructions
Preparation
- Preheat your oven to 175°C (350°F) and line the baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until fluffy and light in color.
- Add in the egg, orange zest, and vanilla extract, and beat until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually incorporate this dry mixture into the wet ingredients until just combined.
- Fold in the dried cranberries and chopped pistachios gently.
- If the dough is too soft, chill it in the fridge for about 15-20 minutes.
Baking
- Scoop the chilled dough into approximately 1.5-inch balls and roll them in sugar if desired.
- Place the cookie balls on the prepared baking sheets, spacing them about 2 inches apart.
- Flatten each cookie ball slightly before baking.
- Bake the cookies for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
For a flavor boost, consider adding a pinch of cinnamon or nutmeg. Decorate with an icing glaze for a sweet finish.