Cranberry Orange Pistachio Cookies
These delightful cookies combine the tartness of dried cranberries, refreshing orange zest, and the rich crunch of pistachios, perfect for any occasion.
Servings: 24 cookies
Calories: 120kcal
Ingredients
For the cookie dough
- 3/4 cup unsalted butter, softened Should be creamy and at room temperature.
- 1 cup granulated sugar Use for sweetness.
- 1 large egg Adds moisture to the dough.
- 1 tbsp orange zest Use freshly grated for best flavor.
- 1 tsp vanilla extract Enhances the flavor.
- 2 cups all-purpose flour Forms the base for cookies.
- 1/2 tsp baking powder Helps cookies rise.
- 1/4 tsp baking soda Helps cookies achieve a light rise.
- 1/4 tsp salt Balances the sweetness.
- 1 cup dried cranberries Provides tartness.
- 3/4 cup chopped pistachios Adds crunch.
- Optional extra sugar for rolling For a sparkly finish.
Instructions
Preparation
- Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter and granulated sugar together until fluffy and light in color.
- Add in the egg, orange zest, and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually incorporate the dry mixture into the wet ingredients, stirring gently just until combined.
- Fold in the dried cranberries and chopped pistachios until evenly distributed. Chill the dough if too soft.
- Using a scoop or tablespoon, shape the dough into 1.5-inch balls and roll in extra sugar if desired.
Baking
- Place the dough balls on the prepared baking sheets, spacing them 2 inches apart, and slightly flatten each ball.
- Bake for 10–12 minutes or until edges are golden brown.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a richer flavor, substitute granulated sugar with brown sugar. Adding a pinch of cinnamon can elevate the taste even more.