Cranberry & Pistachio Refrigerator Cookies

Ingredients

• 1 cup (226 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2¼ cups (280 g) all-purpose flour
• ¼ tsp salt
• ½ cup (60 g) dried cranberries, chopped
• ½ cup (60 g) shelled pistachios, chopped
• 2 tbsp coarse sugar (optional, for rolling)

Instructions

1. In a large bowl, beat the butter and sugar until light and fluffy (2–3 minutes).
2. Mix in the egg and vanilla until well combined.
3. Add the flour and salt, mixing just until a soft dough forms.
4. Fold in the chopped cranberries and pistachios evenly.
5. Divide the dough in half and shape each half into a log about 2 inches (5 cm) in diameter.
6. Roll the logs in coarse sugar if desired.
7. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
8. Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
9. Slice the chilled dough into ¼-inch (6 mm) thick rounds.
10. Arrange the cookies 2 inches apart on the prepared baking sheet.
11. Bake for 10–12 minutes, or until the edges are lightly golden.
12. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time

• Prep: 20 minutes
• Chill: 2 hours
• Bake: 10–12 minutes
• Total: About 2 hours 35 minutes

Servings

• Makes 24–30 cookies

Storage

• Store in an airtight container at room temperature for up to 5 days.
• Refrigerate the dough logs for up to 3 days before baking, or freeze for up to 3 months. Slice and bake directly from frozen, adding 1–2 minutes to the baking time.