Pistachio cranberry cookies are made with an oatmeal cookie base, loaded with pistachios and cranberries, and then drizzled with a simple icing.
Christmas is going to be here before you know it and I’ve already begun creating recipes for you guys. I’m starting off with a cookie you can really eat any time of the year, pistachio cranberry cookies.
It’s a 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 🙂
I personally love dried cranberries in cookies. They’re like raisins, but better because they’re sweet, slightly tart, and have more flavor. Plus, they add texture with their dried, chewy goodness—a nice complement to the crunchy pistachios.
Speaking of those pistachios, they definitely leave their mark in these cranberry Christmas cookies. When the cookies are baking, the pistachios permeate the cookie dough making a very distinct, and might I add delicious, flavor.
What I’m trying to get at here is that these cookies are bursting with flavor and texture—everything I like in a cookie.
But that’s not the only reason why I love these cranberry Christmas cookies. Yes, you can load them up with whatever you want, but the magic is in the base… a.k.a. my oatmeal cookie recipe.
These oatmeal cookies are so chewy and flavorful. They adapt well to yummy ingredients like pistachios and cranberries, but never lose their classic oatmeal cookie taste. Seriously, I love this recipe so much and get such a thrill out of different adaptations.
Yes, I get a thrill out of cookie adaptations.
And then to top it all off, these pistachio cranberry cookies get a drizzle of icing because why the hell not. It’s the holiday season and there’s a little extra sugar going around. Plus, a little icing makes cookies look even prettier.
Pistachio Cranberry Cookies
Pistachio Cranberry Christmas Cookies
- 2 cups (250 g) all-purpose flour
- 1 1/2 cups (128 g) old-fashioned oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks or 170 g) unsalted butter, melted
- 1 cup (220 g) packed brown brown sugar
- 1/2 cup (100 g) white sugar
- 2 teaspoons pure vanilla extract
- 1 egg plus 1 egg yolk
- 3/4 cup (124 g) whole shelled pistachios
- 3/4 cup dried cranberries
- 1 cup (128 g) confectioners’ sugar
- 1 tablespoon plus 1 teaspoon milk
- 1/2 cup (62 g) finely chopped pistachios
- Preheat the oven to 325° F. Line cookie sheets with parchment paper, set aside.
- Melt butter and let cool slightly.
- While butter is cooling, whisk together flour, oats, baking soda and salt. Set aside.
- In a medium bowl of a stand mixer, mix together the melted butter, brown sugar and white sugar until well blended. Beat in vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. Scrape down sides when necessary.
- Gradually add the flour oat mixture and mix until just blended. Stir in the pistachios and cranberries.
- Scoop 1 heaping tablespoon of dough and roll into a ball. Place onto parchment lined cookie sheet and flatten slightly with the palm of your hand. Bake 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!
· Dough can be stored in the freezer for up to three months. Let dough come to room temperature before baking cookies.