🍪 Cranberry Pistachio Slice-and-Bake Cookies
Prep time: 20 minutes
Chilling time: 1–2 hours
Bake time: 10–12 minutes per batch
Ingredients
For the cookie dough
- 1 cup (226 g) unsalted butter, softened to room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (60 g) powdered sugar
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 cups + 2 tbsp (265 g) all-purpose flour
- ½ tsp salt
- ¾ cup (90 g) dried cranberries, finely chopped
- ½ cup (65 g) shelled pistachios, roughly chopped
- 1 tsp orange zest (optional, but highly recommended)
Optional for finishing
- ½ cup (85 g) white chocolate, melted
- Extra chopped pistachios
- A few finely chopped dried cranberries
Instructions
1. Prepare the butter
Place the softened butter in a large mixing bowl.
Beat it with an electric mixer on medium speed for about 1–2 minutes, until smooth and creamy.
Don’t use melted butter. Softened butter gives these cookies their characteristic crumbly, tender texture.
2. Add the sugars
Add the granulated sugar and powdered sugar.
Beat for another 2–3 minutes, scraping down the sides of the bowl occasionally.
The mixture should become lighter and fluffy.
3. Add the egg yolk and vanilla
Add the egg yolk and vanilla extract.
If you’re using orange zest, add it now as well.
Mix until everything is completely incorporated.
The orange zest adds a subtle citrus flavor that works beautifully with both the cranberry and pistachio.
4. Add the dry ingredients
In a separate bowl, whisk together:
- Flour
- Salt
Gradually add the flour mixture to the butter mixture.
Mix on low speed just until the dough comes together.
Don’t overmix. Once you no longer see dry flour, stop mixing.
Overmixing can make the cookies tough instead of tender.
5. Add the cranberries and pistachios
Add the chopped dried cranberries and pistachios.
Fold them into the dough using a spatula.
Try to distribute them evenly throughout the dough so every cookie gets plenty of cranberry and pistachio.
6. Shape the dough into logs
Divide the dough into 2 equal portions.
Place each portion on a sheet of parchment paper.
Shape each piece into a log approximately 1½–2 inches (4–5 cm) in diameter.
Roll the parchment around the dough while gently pressing and shaping it into an even cylinder.
Twist the ends of the parchment like a candy wrapper.
Why the log shape matters
The diameter of your dough determines the size of your cookies. Try to keep the log the same thickness from one end to the other so the cookies bake evenly.
7. Chill the dough
Refrigerate the wrapped dough for at least 1 hour, preferably 2 hours.
You can also leave it refrigerated overnight.
For longer storage, wrap the logs tightly and freeze them for up to about 2–3 months.
If frozen, allow the dough to soften slightly before slicing.
8. Preheat the oven
When you’re ready to bake, preheat your oven to:
350°F (175°C)
Line a baking sheet with parchment paper.
9. Slice the cookies
Remove one dough log from the refrigerator.
Using a sharp knife, slice it into rounds about ¼ inch (6 mm) thick.
If the dough cracks while slicing, let it sit at room temperature for 5–10 minutes before continuing.
Arrange the slices on the prepared baking sheet, leaving about 1 inch (2.5 cm) between them.
10. Bake
Bake for approximately 10–12 minutes, or until the edges are lightly golden.
The centers may still look slightly soft when you remove them. That’s okay—they will firm up as they cool.
Don’t wait until the entire cookie is deeply golden or they may become too crisp.
11. Cool completely
Let the cookies cool on the baking sheet for about 5 minutes.
Then transfer them to a wire rack and allow them to cool completely.
They become noticeably firmer and crispier as they cool.
🍊 Optional White Chocolate Finish
For an extra-special holiday cookie, melt about ½ cup white chocolate.
Dip one end of each cooled cookie into the chocolate or drizzle it over the tops.
Immediately sprinkle with chopped pistachios and tiny pieces of dried cranberry.
Allow the chocolate to set completely before storing.
⭐ Tips for Perfect Slice-and-Bake Cookies
- Use room-temperature butter, not melted butter. Melted butter can make the cookies spread too much.
- Chop the cranberries fairly small. Large pieces can make slicing difficult.
- Keep the pistachios roughly chopped. A little variety in size gives the cookies a great texture.
- Chill the logs thoroughly. Cold dough produces cleaner slices and better-shaped cookies.
- Use a sharp knife. A dull knife can flatten the dough as you slice.
- Rotate the log while slicing. This helps maintain a round shape.
- Don’t overbake. The cookies should be lightly golden around the edges rather than dark brown.
🫙 Storage
Store completely cooled cookies in an airtight container at room temperature for up to 5–7 days.
For the best texture, keep them somewhere cool and dry.
The unbaked dough logs can also be prepared ahead of time and kept refrigerated for a couple of days, making these perfect for holiday baking or last-minute guests.
A little extra flavor trick
If you want these to taste especially festive, use orange zest + pistachios + cranberries + white chocolate together. The bright orange balances the sweetness of the white chocolate and the tartness of the cranberries beautifully.
