Cranberry & Pistachio Refrigerator Cookies
Servings
About 24–30 cookies
🛒 Ingredients
- 1 cup (225 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) powdered sugar (for a softer texture)
- 1 large egg
- 1½ tsp vanilla extract
- 2¼ cups (280 g) all-purpose flour
- ¼ tsp salt
- ½ cup (75 g) dried cranberries (chopped)
- ½ cup (60 g) pistachios (shelled, unsalted, roughly chopped)
Optional:
- Zest of 1 orange (adds a festive citrus note)
- Coarse sugar for rolling logs
🔪 Instructions
1. Cream butter & sugars
In a large bowl, beat butter, granulated sugar, and powdered sugar until light and fluffy (2–3 minutes).
2. Add egg & flavoring
Mix in the egg and vanilla extract until smooth and fully combined.
3. Add dry ingredients
In a separate bowl, whisk flour and salt.
Gradually mix into the wet ingredients until just combined—don’t overmix.
4. Fold in cranberries & pistachios
Gently fold in cranberries and pistachios (and orange zest if using).
5. Shape the dough
- Divide dough into 2 logs (about 2 inches / 5 cm thick).
- Roll in coarse sugar if you want a crunchy edge.
- Wrap tightly in plastic wrap.
6. Chill
Refrigerate for at least 2 hours (or overnight).
You can also freeze the logs for up to 2 months.
🔥 Baking
- Preheat oven to 175°C (350°F).
- Line a baking tray with parchment paper.
- Slice logs into ¼-inch (6 mm) thick rounds.
- Place on tray with a little space between each.
Bake for 10–12 minutes, until edges are lightly golden.
❄️ Cooling
Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.
✨ Tips for best results
- If dough softens while slicing, chill it again for 10–15 minutes.
- For extra richness, substitute 2 tbsp butter with cream cheese.
- Lightly toast pistachios before adding for deeper flavor.
- Dip half the cookies in melted white chocolate for a festive look.
🔁 Variations
- Add white chocolate chips for sweetness.
- Replace pistachios with almonds or walnuts.
- Make it gluten-free using a 1:1 GF flour blend.
