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Slice and Bake Cranberry Pistachio Cookies

Buttery, slice-and-bake cookies packed with tart dried cranberries and crunchy pistachios.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 2 hours 32 minutes
Servings: 1 servings
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 2 eggs large
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • 1 cup shelled pistachios roughly chopped

Equipment

  • Electric mixer
  • Large mixing bowl
  • Baking sheets
  • Parchment paper
  • Plastic wrap
  • Sharp knife
  • Wire cooling rack

Method
 

Steps
  1. Cream the butter, granulated sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy.
  2. Beat in the eggs one at a time, then add the vanilla extract until smooth.
  3. Whisk flour, baking soda, and salt in a separate bowl, then gradually incorporate into the wet ingredients.
  4. Fold in the dried cranberries and chopped pistachios.
  5. Divide dough in half, shape into 2-inch logs using plastic wrap, and refrigerate for at least 2 hours.
  6. Preheat oven to 350°F and line baking sheets with parchment paper.
  7. Slice chilled dough into 1/4-inch rounds and place on prepared baking sheets.
  8. Bake for 10-12 minutes until edges are golden.
  9. Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Chill dough logs for at least 2 hours to ensure clean slices. Store at room temperature for up to 1 week or freeze unbaked logs for up to 3 months.