Description
White Chocolate Cranberry Pistachio Cookies are the perfect blend of creamy sweetness, tart cranberries, and crunchy pistachios. These festive homemade cookies bring beautiful holiday colors and irresistible bakery-style flavor to every celebration.
Ingredients
Scale
- 2 ¼ cups (281 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup (170 g) white chocolate chips
- ¾ cup (90 g) dried cranberries
- ½ cup (60 g) shelled pistachios, roughly chopped
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk together the flour, baking soda, and salt in a medium bowl.
- Beat the softened butter, brown sugar, and granulated sugar until creamy and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually mix in the dry ingredients until a soft cookie dough forms.
- Fold in the white chocolate chips, dried cranberries, and chopped pistachios.
- Cover and refrigerate the dough for 30 minutes.
- Scoop approximately 1½ tablespoons of dough per cookie and place the dough balls two inches apart on the prepared baking sheets.
- Bake for 10–13 minutes, until the edges turn lightly golden and the centers remain slightly soft.
- Cool the cookies on the baking sheets for five minutes, then transfer them to a wire rack to cool completely.
- Prep Time: 25
- Category: cookies
- Cuisine: amircain