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- 1 cup unsalted butter, softened - 3/4 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1 cup dried cranberries, roughly chopped - 3/4 cup pistachios, shelled and roughly chopped - 1/2 teaspoon orange zest (optional) Each ingredient plays a key role in making these cookies special. First, the unsalted butter adds rich flavor and a soft texture. The brown sugar brings moisture and a hint of caramel taste, while granulated sugar adds sweetness. The egg binds everything together and gives the cookies a soft center. The vanilla extract enhances the overall flavor. Flour forms the base of the cookie and gives it structure. Baking soda and baking powder help the cookies rise and become fluffy. A pinch of salt balances the sweetness. Dried cranberries add a tart burst, and pistachios bring a nice crunch. If you want, a touch of orange zest adds a fresh citrus note. These ingredients blend perfectly to create a delightful treat. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This step helps the cookies bake evenly. - In a large bowl, cream together 1 cup of softened unsalted butter, 3/4 cup brown sugar, and 1/2 cup granulated sugar. Mix until the mixture is light and fluffy. This adds air and texture to the cookies. - Next, add 1 large egg and 2 teaspoons of vanilla extract. Beat until well combined. This adds flavor and helps bind the cookies. - In another bowl, combine 2 cups of all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Whisk them together until mixed well. This helps to ensure even rising. - Gradually add the dry ingredients to the wet mixture. Mix until just combined. Be careful not to overmix, as this can make the cookies tough. - Fold in 1 cup of chopped dried cranberries, 3/4 cup of roughly chopped pistachios, and 1/2 teaspoon of orange zest if you choose to use it. This adds a burst of flavor and crunch. - Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet. Leave space between each cookie to allow for spreading. - Bake for 10-12 minutes, or until the edges are lightly golden. The centers should look set but not hard. Once done, remove them from the oven. Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the aroma filling your kitchen! To get the perfect cookie texture, you should use softened butter. This helps the cookies become light and fluffy. Make sure your egg is at room temperature too. Cold eggs can lead to a dense cookie. The temperature of your ingredients matters. If your butter is too cold, it won’t mix well. Take it out of the fridge ahead of time. This way, it blends easily with the sugars. Arranging your cookies on a plate can make a big difference. For a fun touch, sprinkle some powdered sugar on top. This gives your cookies a festive look. Pair these cookies with tea or coffee. The nutty taste of pistachios and tartness of cranberries go well with warm drinks. One common mistake is overmixing the dough. Mix just until you see no dry flour. Overmixing can make your cookies tough. Another mistake is not measuring ingredients correctly. Use a kitchen scale if you have one. This helps ensure you use the right amounts, leading to better cookies. Pro Tips Chill the Dough: For thicker cookies, refrigerate the dough for at least 30 minutes before baking. This helps the cookies keep their shape and enhances the flavors. Mix-in Variations: Feel free to experiment with other nuts like walnuts or almonds, or swap cranberries for dried cherries for a different flavor profile. Storage Tips: Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months for longer freshness. Serving Suggestions: Pair these cookies with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert experience! {{image_2}} You can switch up the nuts in these cookies. Walnuts or almonds give great taste. Each nut adds its own flavor and crunch. Try adding spices like cinnamon or nutmeg. These spices bring warmth and depth to your cookies. A dash can make a big difference! For gluten-free cookies, use almond flour instead of all-purpose flour. Almond flour gives a light texture and great flavor. If you're vegan, swap the egg for a flax egg. You can also use vegan butter for the same rich taste. These alternatives keep your cookies tasty and accessible. You can make these cookies special for the season. Add white chocolate chips for a sweet touch. Peppermint bits work great for winter holidays. These seasonal ingredients can make your cookies festive and fun. Try mixing in dried fruits for a fresh twist! To keep your cranberry pistachio cookies fresh, store them at room temperature. Place them in an airtight container. This method keeps the cookies soft and tasty for a few days. If your home is warm or humid, use refrigeration. Just make sure to seal them well. The cool air helps maintain their flavor and texture. You can freeze cookie dough for later use. To do this, scoop the dough into balls and place them on a baking sheet. Freeze them for about one hour. Once firm, transfer the dough balls to a freezer bag. Seal it tightly and label it with the date. When you're ready to bake, take the dough out and let it thaw overnight in the fridge. Preheat your oven and bake them straight from the fridge. This keeps them fresh and delicious. When stored properly, these cookies last about one week at room temperature. If refrigerated, they can stay fresh for up to two weeks. If you freeze them, they can last for three months. Just remember to check for any changes in texture or smell before eating. Proper storage ensures you enjoy the delightful flavors of these cookies for longer. Can I make these cookies ahead of time? Yes, you can make the cookie dough ahead of time. Chill the dough for up to three days in the fridge. This helps the flavors meld and makes the cookies even better. You can also freeze the dough for up to three months. Just scoop the dough and freeze it in balls. How do I fix dry cookie dough? If your dough is too dry, add a teaspoon of milk. Mix it in and check the texture. If it’s still dry, keep adding milk, one teaspoon at a time. You want a soft but not sticky dough. What can I use instead of butter? You can use coconut oil or margarine in place of butter. Both options work well and give a nice flavor. If you want a healthier choice, try applesauce. It will change the texture a bit but adds moisture. Can I substitute fresh cranberries? Fresh cranberries are tart and may make your cookies too wet. If you want to use them, chop them finely and reduce the amount of other liquids. You can also add extra sugar to balance the tartness. What is the best way to measure flour? To measure flour correctly, spoon it into a measuring cup. Then level it off with a knife. Avoid scooping directly from the bag, as this packs the flour and gives you too much. How do I know when cookies are done baking? Look for lightly golden edges and a set center. The cookies will continue to firm up while cooling. If they are too soft, give them a minute more in the oven. Trust your eyes and nose; they will guide you! In this blog post, we covered how to make delicious cranberry pistachio cookies. We looked at the key ingredients, step-by-step instructions, and tips for perfect results. Remember to avoid overmixing the dough and measure your ingredients carefully. Experiment with flavors and variations to suit your taste. With proper storage, these cookies stay fresh and tasty. Enjoy sharing them with friends or family! Your baking journey leads to delightful treats that everyone will love.

Cranberry Pistachio Bliss Cookies

Delicious cookies featuring a blend of cranberries and pistachios, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup dried cranberries, roughly chopped
  • 3/4 cup pistachios, shelled and roughly chopped
  • 1/2 teaspoon orange zest (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Add the egg and vanilla extract to the mixture, and beat until well combined.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the chopped dried cranberries, pistachios, and orange zest (if using).
  • Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheet, leaving space in between each cookie.
  • Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set.
  • Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the cookies on a festive plate and dust with powdered sugar for an elegant touch. Serve with a cup of tea or coffee for a delightful treat!
Keyword cookies, cranberry, dessert, pistachio