Cranberry Pistachio Slice-and-Bake Cookies

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 Cranberry Pistachio Slice-and-Bake Cookies

Description

These Cranberry Pistachio Slice-and-Bake Cookies are buttery, lightly crisp on the edges, and tender inside. The sweet-tart dried cranberries pair beautifully with the nutty crunch of pistachios, creating a colorful cookie perfect for holidays, tea time, or everyday treats.

The dough is rolled into logs, chilled, then sliced into rounds before baking—making them convenient to prepare ahead of time.

 Ingredients

  • 1 cup (225 g) unsalted butter, softened

  • ¾ cup (150 g) granulated sugar

  • 1 tsp vanilla extract

  • 2 cups (250 g) all-purpose flour

  • ¼ tsp salt

  • ½ cup dried cranberries, chopped

  • ½ cup pistachios, chopped

Optional

  • ½ tsp orange zest (adds fresh citrus flavor)

  • Extra sugar for rolling the cookie log

 Instructions

1️⃣ Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes).

2️⃣ Add Flavor

Mix in the vanilla extract.

3️⃣ Form the Dough

Gradually add the flour and salt, mixing until a soft dough forms.

4️⃣ Add Mix-ins

Fold in the cranberries and pistachios until evenly distributed.

5️⃣ Shape the Logs

Divide dough into two portions and roll each into a 2-inch thick log.

6️⃣ Chill the Dough

Wrap logs tightly in plastic wrap and refrigerate for 1–2 hours until firm.

7️⃣ Slice

Preheat oven to 350°F (175°C).
Slice the chilled dough into ¼–½ inch rounds.

8️⃣ Bake

Place on a lined baking sheet and bake 12–15 minutes until the edges turn lightly golden.

9️⃣ Cool

Allow cookies to cool on a wire rack before serving.

Servings

  • Makes 24–30 cookies

 Nutritional Information (Approx. per cookie)

  • Calories: 110 kcal

  • Carbohydrates: 11 g

  • Fat: 7 g

  • Protein: 1.5 g

  • Sugar: 5 g

  • Fiber: 0.5 g

(Values may vary depending on ingredient brands.)

 Benefits

✔ Pistachios provide healthy fats and antioxidants
✔ Cranberries contain vitamins and natural antioxidants
✔ Easy make-ahead dough that can be frozen
✔ Perfect for holiday baking or gift boxes

 Tips for Perfect Cookies

✔ Chill the dough well so cookies hold their shape while baking.
✔ Use unsalted butter for better flavor control.
✔ If cookies spread too much, chill the dough again before baking.
✔ For perfectly round cookies, rotate the dough log while chilling.

 Notes

  • Dough can be refrigerated for up to 3 days before baking.

  • You can freeze the dough logs up to 2 months.

  • Substitute almonds or walnuts if pistachios are unavailable.

  • Add white chocolate chips for a sweeter cookie.

 Frequently Asked Questions

1. Can I freeze the cookie dough?

Yes. Wrap the dough logs tightly and freeze for up to 2 months. Slice and bake directly from frozen (add 1–2 extra minutes to baking time).

2. Can I make these cookies gluten-free?

Yes. Replace the all-purpose flour with a 1:1 gluten-free baking flour blend.

3. Why did my cookies spread too much?

Usually the dough was not chilled long enough or the butter was too soft.

4. Can I reduce the sugar?

Yes. You can reduce sugar to ½ cup for a less sweet cookie.

5. How should I store the cookies?

Store in an airtight container at room temperature for up to 1 week.

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