These soft, buttery cookies are loaded with sweet dried cranberries and crunchy pistachios. They’re festive, delicious, and perfect for Christmas gifting, holiday parties, or enjoying with a cup of coffee! ❤️
📝 Ingredients:
2 ½ cups all-purpose flour
¾ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
1 teaspoon baking powder
¼ teaspoon salt
¾ cup dried cranberries
¾ cup chopped pistachios
👩🍳 Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg, vanilla extract, and almond extract. Mix until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Fold in the dried cranberries and chopped pistachios.
Scoop the dough into balls and place them on the prepared baking sheet, leaving space between each cookie.
Gently flatten each cookie and press a few extra cranberries and pistachios on top.
Bake for 12–15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
❤️ Tips:
Don’t overbake to keep the cookies soft and chewy.
Add white chocolate chips for extra sweetness.
Store in an airtight container for up to 5 days.
Enjoy.