Christmas Pistachio Cookies: 7 Steps to Festive Bliss Recipe
Introduction
These Christmas Pistachio Cookies are a delightful treat that combines the crunch of pistachios with the tartness of dried cranberries. Perfect for the holiday season, they offer a festive twist on classic sugar cookies that everyone will love.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shelled pistachios, chopped
- 1 cup dried cranberries
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Step 3: Add the eggs and vanilla extract; mix until well combined.
- Step 4: In another bowl, whisk together the flour, baking soda, and salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 6: Fold in the chopped pistachios and dried cranberries evenly throughout the dough.
- Step 7: Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Step 8: Bake for 10-12 minutes or until the cookies are lightly golden around the edges.
- Step 9: Remove from the oven and cool on wire racks before serving.
Tips & Variations
- For extra flavor, toast the pistachios lightly before chopping to enhance their nuttiness.
- Swap dried cranberries for chopped dried cherries or raisins for a different fruity twist.
- If you prefer a softer cookie, reduce baking time by a minute or two.
- Chill the dough for 30 minutes before baking to prevent spreading and maintain thicker cookies.
Storage
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container or freezer bag for up to three months. To reheat, let cookies come to room temperature or warm briefly in a low oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute salted butter for unsalted butter?
Yes, but reduce or omit the added salt in the recipe to avoid making the cookies too salty.
How do I keep my cookies from spreading too much?
Chill the dough before baking and avoid using too much butter. Also, make sure your baking soda is fresh to help control spreading.
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Christmas Pistachio Cookies: 7 Steps to Festive Bliss Recipe
- Total Time: 27 minutes
- Yield: 24 servings 1x
Description
These Christmas Pistachio Cookies are a delightful festive treat combining buttery sweetness with crunchy pistachios and tangy dried cranberries. Perfect for holiday celebrations, they offer a chewy texture with a festive burst of flavors in every bite.
Ingredients
Dough Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shelled pistachios, chopped
- 1 cup dried cranberries
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it is at the right temperature for baking the cookies evenly and consistently.
- Cream butter and sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing until everything is well combined and smooth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agents and salt throughout the dough.
- Mix dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently to incorporate without overworking the dough, which can make cookies tough.
- Fold in nuts and cranberries: Carefully fold in the chopped pistachios and dried cranberries, distributing them evenly through the cookie dough for bursts of flavor and texture.
- Form and bake cookies: Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them adequately to prevent sticking. Bake for 10-12 minutes or until the cookies turn lightly golden on the edges.
- Cool: Remove the baking sheets from the oven and let the cookies cool on wire racks completely before serving to allow them to set properly.
Notes
- For best results, use room temperature butter to ensure proper creaming with the sugars.
- Do not overmix the dough after adding the flour to keep the cookies tender.
- Store cookies in an airtight container at room temperature for up to one week for maximum freshness.
- Optionally, you can toast the pistachios slightly to enhance their flavor before folding into the dough.
- These cookies freeze well both as dough balls and baked cookies, making them perfect for preparing in advance.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Christmas cookies, pistachio cookies, holiday baking, festive cookies, cranberry pistachio cookies
