Cranberry Orange Pistachio Cookies
These cookies are a delightful blend of vibrant citrus, sweet-tart cranberries, and crunchy pistachios, perfect for any occasion.
Servings: 24 cookies
Calories: 150kcal
Ingredients
For the Cookie Dough
- 3/4 cup unsalted butter, softened Ensure butter is at room temperature for better creaming.
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon orange zest Fresh orange zest for vibrant flavor.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dried cranberries
- 3/4 cup chopped pistachios
- to taste extra sugar for rolling Optional for added sweetness.
Instructions
Preparation
- Preheat the oven to 175°C (350°F) and line baking sheets with parchment paper.
- In a large bowl, beat the softened butter and granulated sugar until creamy and light in color (about 3-5 minutes).
- Add the egg, orange zest, and vanilla extract, and mix until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fold in the dried cranberries and chopped pistachios. If the dough is too soft, chill in the refrigerator for 15-20 minutes.
- Scoop the dough into 1.5-inch balls, rolling in extra sugar if desired, and place them on the prepared baking sheets, flattening slightly.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring to a cooling rack.
Notes
Store cookies in an airtight container at room temperature for up to five days. Uncooked dough can be frozen.