These slice-and-bake Cranberry & Pistachio Refrigerator Cookies are the perfect balance of sweet, tart, and nutty. Featuring vibrant dried cranberries and crunchy pistachios, they look just as beautiful as they taste, with flecks of jewel-toned red and green running through a rich, buttery dough.
Because the dough requires chilling before slicing, this is a fantastic make-ahead recipe. It is perfect for busy holidays, cookie exchanges, or simply keeping a log of ready-to-bake dough in the fridge for whenever a sudden sweet craving strikes!
Why You’ll Love This Recipe
- Make-Ahead Friendly: The dough logs can be prepped days in advance and kept in the fridge until you are ready to bake.
- Beautiful Presentation: The vibrant contrast of red cranberries and green pistachios makes these a stunning addition to any dessert platter.
- No Cookie Cutters Needed: Simply slice the chilled log of dough into rounds for perfectly uniform cookies with zero fuss.
- Perfect Flavor Balance: The tartness of the cranberries beautifully cuts through the rich, buttery sugar cookie base.
Recipe at a Glance
| Prep Time | Chill Time | Cook Time | Oven Temperature |
|---|---|---|---|
| 15 Minutes | 2 Hours | 12–15 Minutes | 350°F (175°C) |
Ingredients You Will Need
- 1 cup (225g) unsalted butter, softened to room temperature
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 2 cups (250g) all-purpose flour
- ¼ tsp salt
- ¾ cup dried cranberries, chopped
- ¾ cup shelled pistachios, roughly chopped
How to Make Cranberry & Pistachio Cookies
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, pale, and fluffy.
- Add the Wet Ingredients: Beat in the egg and vanilla extract until completely incorporated and smooth.
- Mix the Dough: Gradually add the all-purpose flour and salt, mixing just until a soft dough begins to form. Gently fold in the chopped cranberries and pistachios so they are evenly distributed.
- Shape and Chill: Divide the dough evenly into two pieces. Shape each half into a uniform log that is approximately 2 inches wide. Wrap each log firmly in plastic wrap and place them in the refrigerator to chill until completely firm, which will take at least 2 hours.
- Prep the Oven and Pan: When you are ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and ensure even baking.
- Slice the Cookies: Unwrap the chilled dough logs. Using a sharp knife, slice the logs into ¼-inch thick circular rounds. Place the pieces on your prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake to Perfection: Bake in the preheated oven for 12 to 15 minutes, or until the edges of the cookies are just slightly golden brown.
- Cool and Serve: Allow the cookies to cool directly on the baking sheets for a few minutes before transferring them to a wire cooling rack to cool completely.
Pro Tips & Delicious Variations
- A Pop of Citrus: Add 1 to 2 teaspoons of freshly grated orange zest to the dough when you cream the butter and sugar. Orange pairs beautifully with both cranberries and pistachios!
- Nut Swaps: If you don’t have pistachios on hand, chopped pecans, walnuts, or almonds are fantastic substitutes.
- Rolling the Edges: Before chilling the dough, you can roll the logs in sparkling sugar or coarse turbinado sugar. This adds a beautiful, crunchy, bakery-style crust to the outside of the cookies.
- Freezing the Dough: You can easily freeze the wrapped dough logs for up to 3 months. When you are ready to bake, let the log sit at room temperature for about 10-15 minutes so it is easy to slice, then bake as directed (adding an extra minute or two to the cooking time if needed).
