Description
Cranberry-Pistachio Rolled Cookies are a delightful treat that combines the sweet-tart flavor of cranberries with the nutty crunch of pistachios. These chewy yet crispy cookies are perfect for any occasion, whether you’re hosting a festive gathering or enjoying a cozy night at home. Their vibrant colors and delicious aroma will fill your kitchen with warmth, making them an irresistible addition to your dessert table.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs, at room temperature
- 1 cup dried cranberries
- 1 cup pistachios, chopped (unsalted)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually mix this into the wet ingredients until just combined.
- Gently fold in the dried cranberries and chopped pistachios.
- Chill the dough in the refrigerator for at least 30 minutes.
- Roll tablespoonfuls of dough into balls and place on parchment-lined baking sheets about two inches apart.
- Bake for 10-12 minutes or until golden around the edges but still soft in the center.
- Allow to cool on wire racks before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (28g)
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg