Cranberry Pistachio Refrigerator Cookies
Bursting with festive flavors and vibrant colors, Cranberry Pistachio Refrigerator Cookies are the perfect make-ahead treat for any occasion. These buttery slices of heaven combine the tart chewiness of dried cranberries with the nutty crunch of pistachios, creating a delightful contrast in every bite. The dough is effortlessly prepared in advance, shaped into logs, and chilled until ready to slice and bake, making them ideal for holiday gatherings or impromptu dessert needs. With a simple 20-minute prep time and minimal fuss, these cookies bake to golden perfection in just 12 minutes. Whether you're entertaining guests or indulging in a cozy treat, these refrigerator cookies are a versatile and crowd-pleasing option. Plus, their jewel-toned cranberry and pistachio accents make them as visually stunning as they are delicious!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 0.5 teaspoon salt
- 2.25 cups all-purpose flour
- 0.5 cup dried cranberries, chopped
- 0.5 cup shelled pistachios, chopped
Instructions
In a large mixing bowl, beat the unsalted butter, granulated sugar, and light brown sugar until creamy and smooth, about 2 minutes.
Add the vanilla extract and salt to the bowl and mix until combined.
Gradually add the all-purpose flour to the butter mixture, mixing on low speed until a soft dough forms. Do not over-mix.
Fold in the chopped dried cranberries and pistachios until evenly distributed throughout the dough.
Divide the dough into two equal portions. Shape each portion into a log approximately 2 inches in diameter.
Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm. For convenience, the dough can be kept in the refrigerator for up to 3 days or frozen for up to 1 month.
When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Remove one log of dough from the refrigerator or freezer and slice it into 1/4-inch thick rounds with a sharp knife. Place the rounds about 1 inch apart on the prepared baking sheet.
Bake the cookies in the preheated oven for 10-12 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 to cool completely.
Repeat with the second log of dough if desired, or store the wrapped log for later use.
Serve the cookies as-is or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 10.6 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 51 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
