Description
Deliciously soft cookies made with pistachios and cranberries, perfect for any occasion.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- 1 cup shelled pistachios, roughly chopped
Instructions
- Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients and mix until just combined.
- Gently fold in the dried cranberries and chopped pistachios.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes until the edges are lightly golden. Let them cool on the pan for 5 minutes before transferring to a wire rack.
Notes
For a gluten-free version, substitute gluten-free flour. Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg