Name: Pistachio Cranberry Wreath Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; ¾ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 ½ cups all‑purpose flour; ½ teaspoon baking powder; ½ teaspoon salt; ¾ cup shelled pistachios, chopped; ¾ cup dried cranberries, chopped; Optional: coarse sugar for decorating

A festive twist on the classic butter cookie, these Pistachio Cranberry Wreath Cookies are tender, rich, and delicately shaped into holiday wreaths. I love the combination of crunchy pistachios and tart dried cranberries—each bite feels like a celebration of the season. These cookies are perfect for cookie exchanges, holiday gifting, or simply enjoying with a warm drink by the fire.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened

¾ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 ½ cups all‑purpose flour

½ teaspoon baking powder

½ teaspoon salt

¾ cup shelled pistachios, chopped

¾ cup dried cranberries, chopped

Optional: coarse sugar for decorating

Directions

I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large bowl, I cream the butter and sugar together until light and fluffy.

I beat in the egg and vanilla extract until everything’s smooth and well combined.

In a separate bowl, I whisk together the flour, baking powder, and salt. I gradually add this to the butter mixture, mixing until just combined.

I fold in the chopped pistachios and dried cranberries.

Using tablespoon-sized portions, I shape the dough into small rings by gently forming circles and pressing the ends together to resemble wreaths.

I place the wreaths on the prepared baking sheets and, if I want a sparkling finish, I sprinkle coarse sugar on top.

I bake for 12–15 minutes, or until the edges are lightly golden. After baking, I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: ~24 cookies

Prep Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 35 minutes

Calories: ~150 kcal per cookie

Variations

I sometimes swap out the cranberries for dried cherries for a deeper fruit flavor. For a chocolatey twist, I’ve also added mini white chocolate chips to the dough. If I want a nut-free version, I omit the pistachios and increase the cranberries slightly, or replace the nuts with sunflower seeds for some crunch. For an extra-festive look, I dip half of each cookie in melted white chocolate and sprinkle with crushed pistachios.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully—once cooled, I place them in a freezer-safe bag or container with parchment between layers. When I’m ready to enjoy them, I let them thaw at room temperature or warm slightly in a low oven (around 275°F for 5 minutes) to bring back their buttery texture.

FAQs

How do I keep the cookies from spreading too much during baking?

I make sure the butter isn’t too soft and chill the shaped dough for 10–15 minutes before baking if the kitchen is warm. This helps the cookies maintain their wreath shape.

Can I use salted pistachios instead?

Yes, I’ve used salted pistachios before. I just reduce the added salt slightly in the dough to balance the flavor.

What’s the best way to chop the cranberries and pistachios?

I find it easiest to use a sharp chef’s knife and a cutting board. For a quicker option, I pulse them separately in a food processor—just a few times so they don’t turn to dust.

Can I make the dough ahead of time?

Absolutely. I prepare the dough, shape it into wreaths, and refrigerate them for up to 24 hours before baking. I also freeze unbaked wreaths for longer storage—just add a minute or two to the baking time.

Are these cookies good for mailing as holiday gifts?

Yes, they hold up well in transit. I make sure they’re completely cooled, then pack them in a tin or sturdy box with layers of parchment between to prevent breaking.

Conclusion

These Pistachio Cranberry Wreath Cookies bring together festive flair and irresistible flavor. I love how they combine the richness of butter with the crunch of nuts and the brightness of dried fruit—all in a charming holiday shape. Whether I’m baking for friends, family, or just for myself, these cookies never fail to bring a little holiday joy to the kitchen.

📖 Recipe:

Pistachio Cranberry Wreath Cookies

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Author: Sophia
Total Time: 35 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

A festive twist on classic butter cookies, these Pistachio Cranberry Wreath Cookies feature a buttery base filled with crunchy pistachios and tart dried cranberries, shaped into charming holiday wreaths.