Sugar Cookies with Pistachio and Dried Cherries
Delight your taste buds with these irresistible Sugar Cookies with Pistachio and Dried Cherries—a sophisticated twist on the classic treat! These buttery, golden cookies are perfectly soft and infused with a luscious blend of nutty pistachios and tangy dried cherries for a harmonious balance of flavor and texture. With just 20 minutes of prep time, the dough is easy to make and gains an extra touch of elegance from its vibrant mix-ins. Perfect for holiday gatherings, afternoon tea, or an indulgent snack, these cookies are as beautiful as they are delicious. Serve them fresh from the oven or store them in an airtight container to enjoy their chewy goodness for days. Both eye-catching and scrumptious, this recipe turns simple sugar cookies into an elevated dessert that everyone will adore!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (softened)
- 1.25 cups Granulated sugar
- 1 large Egg
- 1 teaspoon Pure vanilla extract
- 0.75 cup Shelled pistachios (roughly chopped)
- 0.5 cup Dried cherries (chopped)
Instructions
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3 minutes).
Add the egg and vanilla extract to the butter mixture, beating until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the chopped pistachios and dried cherries with a spatula, ensuring they are evenly distributed throughout the dough.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Preheating the oven is not necessary at this stage.
Once the dough has chilled, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake; the centers should remain slightly soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store leftover cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 573 mg | 25% | |
| Total Carbohydrate | 571.6 g | 208% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 310.8 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 177 mg | 14% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1502 mg | 32% | |
*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.
