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.
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
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
- Fold in the chopped pistachios and dried cranberries.
- Using tablespoon-sized portions, shape the dough into small rings by gently forming circles and pressing the ends together to resemble wreaths.
- Place the wreaths on prepared baking sheets and sprinkle with coarse sugar if desired.
- Bake for 12–15 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For a richer flavor, substitute dried cranberries with dried cherries.
Add mini white chocolate chips for a chocolatey twist.
Omit pistachios for a nut-free version or replace with sunflower seeds.
Dip half of each cookie in melted white chocolate and sprinkle with crushed pistachios for a decorative touch.
Chill dough before baking to help cookies maintain shape.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
