Cranberry Orange Pistachio Cookies

Looking for a festive cookie that’s not just delicious, but also gorgeous on the plate? These Cranberry Orange Pistachio Cookies are buttery, soft, and bursting with flavor — with tart cranberries, fresh orange zest, and crunchy green pistachios in every bite.

Whether you’re prepping a holiday cookie platter, planning edible gifts, or just baking something cozy for the weekend, this recipe brings just the right balance of sweet, tangy, and nutty. And thanks to their vibrant colors, these cookies look as amazing as they taste.

Why You’ll Love This Recipe

Festive and colorful: Red cranberries, green pistachios, golden cookie base
Easy to make with everyday pantry ingredients
Delicately sweet with a zing of citrus
Freezer-friendly – bake ahead and enjoy later
Perfect for gifting or holiday swaps

These cookies are crowd-pleasers — both in flavor and presentation.

Ingredients You’ll Need

Yields: 24–28 cookies
Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 12 minutes
Total Time: About 1 hour

For the dough:

¾ cup (170g) unsalted butter, softened
⅔ cup (130g) granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 tablespoon fresh orange zest (about 1 large orange)
2 cups (250g) all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup dried cranberries (chopped if large)
½ cup shelled pistachios (roughly chopped)

Optional glaze:

1 cup powdered sugar
1–2 tablespoons orange juice
Extra orange zest for garnish

Instructions

Step 1: Cream Butter and Sugar

In a large bowl, cream together softened butter and sugar until light and fluffy (about 2–3 minutes). Beat in the egg, vanilla, and orange zest.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Step 3: Add Cranberries and Pistachios

Fold in chopped cranberries and pistachios. If the dough feels sticky, chill in the fridge for 30 minutes.

Step 4: Shape and Bake

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough onto the sheets, spacing them 2 inches apart. Flatten slightly.

Bake for 10–12 minutes or until edges are just lightly golden. Don’t overbake — they should stay soft in the center.

Step 5: Cool and Glaze (Optional)

Let the cookies cool for 5 minutes on the tray before transferring to a wire rack. If desired, drizzle with a simple orange glaze and top with extra zest.

Tips for the Best Cookies

Use fresh orange zest — it’s key for bright citrus flavor
Chop pistachios roughly to add crunch without overpowering texture
Chill the dough for thicker, chewier cookies
Substitute mix-ins like white chocolate chips, walnuts, or dried apricots if needed

Storage & Make-Ahead Tips

Store cookies in an airtight container at room temp for up to 5 days.
Freeze baked cookies for up to 2 months — just thaw at room temp before serving.
You can also freeze the raw dough balls and bake directly from frozen (add 1–2 minutes to bake time).

Frequently Asked Questions (FAQ)

Can I use fresh cranberries instead of dried?
Dried cranberries work best because fresh ones release too much moisture. If using fresh, chop finely and blot dry.

Can I make them gluten-free?
Yes. Substitute with a 1:1 gluten-free baking flour. The texture may be slightly different, but still delicious.

Do I need to glaze them?
Not at all — the cookies are great plain. But the orange glaze adds an extra layer of sweetness and shine, especially for presentation.

Can I make these vegan?
Use plant-based butter and an egg replacer like flax egg (1 tbsp flaxseed + 3 tbsp water) — results may vary but still work.

Final Thoughts

These Cranberry Orange Pistachio Cookies are the perfect festive treat — colorful, flavorful, and full of holiday cheer. They’re easy to make, easy to gift, and even easier to eat. Whether you’re baking for loved ones or just for yourself, this recipe delivers bright flavor in every bite.

Save this recipe, share it on Pinterest, or bake a batch and tag us in your creations. Let your holiday cookie game shine with these zesty little showstoppers.

Cranberry Orange Pistachio Cookies – Buttery, Fruity & Nutty

Ingredients

1 cup (2 sticks) unsalted butter, softened
¾ cup powdered sugar
1 tablespoon orange zest (from 1 large orange)
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
½ cup chopped dried cranberries
½ cup chopped pistachios (shelled, unsalted)
Optional (for extra flair):
½ cup white chocolate, melted (for drizzle or dipping)

Directions

Cream Butter & Sugar: In a bowl, beat softened butter with powdered sugar until creamy. Add orange zest and vanilla; mix well.
Mix Dry Ingredients: Add flour and salt to the butter mixture. Stir until dough forms. Fold in cranberries and pistachios.
Shape & Chill: Divide dough in half and shape into two logs (about 2″ wide). Wrap in plastic and chill for 1–2 hours or until firm.
Slice & Bake: Preheat oven to 350°F (175°C). Slice chilled dough into ¼-inch thick rounds and place on a parchment-lined baking sheet.
Bake: Bake for 12–14 minutes, or until edges are just golden. Cool on wire racks.
Optional White Chocolate Finish: Drizzle or dip cooled cookies in melted white chocolate and let set.

Notes

Swap pistachios for almonds or pecans if preferred
Add a few drops of orange extract for a bolder citrus punch
Use fresh cranberries finely chopped, but reduce other moisture sources
Try with brown butter for a rich twist