Cranberry & Pistachio Refrigerator Cookies
Description
Cranberry & Pistachio Refrigerator Cookies are buttery slice-and-bake cookies filled with sweet-tart dried cranberries and crunchy pistachios. The dough is prepared in advance, chilled in the refrigerator, and then sliced into rounds before baking. This method makes them convenient for holiday gatherings, afternoon tea, gift boxes, or whenever you want fresh homemade cookies with minimal effort. The colourful red cranberries and green pistachios create an attractive appearance, while the rich buttery flavour balances the fruity sweetness and nutty crunch.
Ingredients
- 1 cup (227 g) unsalted butter, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ cup dried cranberries, finely chopped
- ½ cup pistachios, chopped
Servings
Makes approximately 24 cookies (12 servings, 2 cookies per serving).
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy, about 2–3 minutes. Add the vanilla extract and mix until incorporated.
Step 2: Add Dry Ingredients
Gradually add the flour and salt. Mix on low speed or stir with a wooden spoon until a soft dough forms. Avoid overmixing to keep the cookies tender.
Step 3: Add Cranberries and Pistachios
Fold in the chopped dried cranberries and pistachios, distributing them evenly throughout the dough.
Step 4: Shape and Chill
Transfer the dough onto a sheet of parchment paper. Shape it into a log about 2 inches (5 cm) in diameter. Wrap tightly in parchment or plastic wrap and refrigerate for at least 2 hours, or until firm.
Step 5: Slice and Bake
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Remove the chilled dough from the refrigerator and slice into ¼-inch thick rounds. Place the cookies about 1 inch apart on the prepared baking sheet.
Step 6: Bake
Bake for 12–15 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutritional Information (Per Serving)
Approximate values:
- Calories: 190
- Carbohydrates: 18 g
- Protein: 2 g
- Fat: 12 g
- Saturated Fat: 6 g
- Fiber: 1 g
- Sugar: 7 g
- Sodium: 25 mg
Benefits
- Pistachios provide healthy fats, protein, and antioxidants.
- Cranberries contain beneficial plant compounds and natural sweetness.
- Make-ahead dough saves preparation time.
- No special equipment required.
- Perfect for holidays, parties, and edible gifts.
Notes
- Chill the dough thoroughly for neat, round slices.
- Use fresh pistachios for the best flavour and texture.
- Finely chop cranberries to ensure even distribution.
- For a festive touch, roll the dough log in extra chopped pistachios before chilling.
Tips
- Do not overwork the dough, or the cookies may become tough.
- For extra flavor, add ½ teaspoon almond extract.
- Store baked cookies in an airtight container for up to 1 week.
- Freeze the dough log for up to 3 months and bake as needed.
- Rotate the baking tray halfway through baking for even browning.
Frequently Asked Questions
Q: Can I use salted butter?
Yes. Reduce or omit the added salt in the recipe.
Q: Can I substitute other nuts?
Absolutely. Almonds, pecans, or walnuts work well.
Q: Why are they called refrigerator cookies?
The dough is chilled in the refrigerator before slicing and baking.
Q: Can I make them gluten-free?
Yes. Use a good-quality 1:1 gluten-free flour blend.
Q: How do I know when they are done?
The edges should be lightly golden while the centres remain pale.
These Cranberry & Pistachio Refrigerator Cookies offer a delicious combination of buttery richness, fruity sweetness, and nutty crunch, making them a simple yet elegant treat for any occasion.