Simple Cranberry Pistachio Cookies Recipe
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
24 Cookies
Ingredients
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup plus 1 tablespoon granulated sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1/2 cup chopped toasted pistachios
  • 1/3 cup chopped dried cranberries
Directions
  1. Preheat your oven to 350 F. Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy, about 2 minutes.
  4. Add in the egg and vanilla extract to the butter mixture and continue to mix until it's well combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Gently fold in the toasted pistachios and dried cranberries until they are evenly distributed in the dough.
  7. Turn the dough out onto a sheet or plastic wrap. Wrap tightly into a log about 1 1/2 inches thick. Chill until firm, about 20 minutes.
  8. When ready to bake, remove the dough from the refrigerator and slice dough 1/4-inch thick. Place each cookie onto the prepared trays, leaving about 2 inches space between each.
  9. Place the cookies in the oven and bake for 10-12 minutes or until the edges are lightly golden. Be careful not to overbake them.
  10. Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.