Cranberry pistachio cookies are made with an oatmeal cookie base, loaded with pistachios and cranberries, and then drizzled with a simple icing.
This recipe was originally published October 2016. It was last updated November 2020.
Cranberry pistachio cookies are spinoff of my oatmeal cookies, but given a kick of Christmas spirit. Okay, so I really just added cranberries, but that gives them the festive red and green colors! And of course cranberries are a Christmastime ingredient. Can’t forget that reason for including them 🙂
Why this recipe works: The flavors of tart cranberries and nutty pistachios naturally complement each other. My chewy oatmeal cookies are the perfect base for the dried fruit and nuts. This recipe is also easy to make with a hand mixer and the dough freezes well if you want to get ahead of the holiday baking.
Overview: How to make cranberry pistachio cookies
- Preheat oven to 325 F. Line a baking sheet with parchment paper.
- Whisk together dry ingredients—flour, baking soda, salt and rolled oats.
- Beat wet ingredients together. First the butter and sugars, then the eggs and vanilla.
- Combine wet and dry ingredients, mixing just until combined. Then stir in the dried cranberries and pistachios by hand.
- Roll the dough into balls, about 1 1/2 tablespoons each. Place on prepared baking sheet.
- Bake cookies for 12 to 14 minutes or until set. Let cookies cool completely on a wire rack.
- Make the frosting. Whisk together confectioners’ sugar, milk and vanilla. Use a spoon to drizzle icing over the cooled cookies.
Pro tip: For extra chewy cookies, refrigerate the dough for 30 minutes before preheating the oven and baking the cookies.
Frequently Asked Questions
What kind of pistachios should I use? Whole pistachios with the shell removed. Do not use roasted or salted pistachios.
How do I make cookies chewy? The extra egg yolk and brown sugar will make these cookies chewy. For even more chewiness, refrigerate the dough for 30 minutes before preheating the oven and baking.
Can I freeze cranberry pistachio cookie dough? Yes. Place cookie dough in an airtight container or wrap the dough in plastic wrap. Freeze for up to 3 months. Defrost in the refrigerator before scooping the dough and baking.
How to store cranberry pistachio cookies: Place cookies in an airtight container with parchment paper between layers so the icing doesn’t stick. Cookies will stay fresh for up to 5 days at room temperature.
This recipe is derived from my my oatmeal cookie recipe. It makes a chewy irresistible cookie! If you are looking for more ways to use dried cranberries, check out my cranberry orange scones. They are buttery, citrusy and subtly sweet!
For the final touch, these pistachio cranberry cookies get a drizzle of icing because it’s the holiday season and there’s a little extra sugar going around. Plus, a little icing makes cookies look even prettier. If you try this recipe be sure to tag @ifyougiveablondeakitchen on social media and I’ll share my favorites!
Cranberry Pistachio Cookies
Pistachio Cranberry Cookies
- 2 cups (250 g) all-purpose flour
- 1 1/2 cups (128 g) old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks or 170 g) unsalted butter, melted and slightly cooled
- 1 cup (220 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1 egg plus 1 egg yolk, room temperature
- 3/4 cup (124 g) whole shelled pistachios
- 3/4 cup dried cranberries
- 1 cup (128 g) confectioners’ sugar
- 2-4 teaspoons milk
- 1/2 cup (62 g) finely chopped pistachios
- Preheat the oven to 325° F. Line cookie sheets with parchment paper, set aside.
- Whisk together flour, oats, baking soda and salt. Set aside.
- In a medium bowl of a stand mixer (or using a hand mixer), combine the melted butter, brown sugar and granulated sugar until butter is well absorbed, about 3 minutes. Beat in vanilla, egg and egg yolk until light and creamy, about 1 minute. Scrape down sides of the bowl if necessary.
- Gradually add the flour oat mixture to the wet ingredients and mix until just combined. Stir in the pistachios and cranberries by hand.
- Use a cookie scoop to scoop 2 tablespoons of dough and roll into balls. Place onto parchment lined cookie sheet about 2 inches apart. Flatten slightly with the palm of your hand.
- Bake cookies for 14-16 minutes. The edges will look lightly browned and the centers soft. Let the cookies cool on the cookie sheet for 3 minutes and then transfer to a cooling rack.
- To make the icing, stir together the confectioner's sugar and milk until smooth and the icing reaches a drizzle consistency. Transfer icing to a ziplock bag. Snip a very small hole in the corner of the plastic bag. Drizzle icing over the cooled cookies and serve!