White Chocolate Pistachio Cookies with Cranberries
Modified: Published: by Nora Breyer Combine Good Flavors 2 Comments
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These White Chocolate Pistachio Cookies with Cranberries are soft, chewy Christmas cookies packed with pistachio cream, rolled oats, tart dried cranberries, and plenty of white chocolate. They’re easy to make, lovely for a Christmas cookie platter, and just as good packed into a tin to share with friends, family, or coworkers.
Christmas baking season is here, and I couldn’t be happier about it. These were one of the cookies I was especially excited to take to work and share with my coworkers.
I did wonder at first whether the pistachio cream would turn the dough a pretty shade of green. It didn’t. But once everyone started eating them, that really didn’t matter. They disappeared quickly, which told me everything I needed to know.
There’s a lot to love in every bite: creamy pistachio, sweet white chocolate, little tart pops of cranberry, and a gentle chew from the rolled oats. The red cranberries and pistachios already give the cookies such a lovely Christmas look, especially if you save a few extras for the tops.
This is exactly the kind of Christmas cookie I love. It’s cheerful, easy to share, a little different from the classics, and still simple enough to make when December gets busy.
So put on your favorite Christmas music, grab your cookie scoop, and let’s bake.
Just a few ingredients
See the recipe card for quantities.
Why You’ll Love These White Chocolate Pistachio Cookies
How to Make White Chocolate Pistachio Cookies
Mix the Dry Ingredients
Add the flour, baking soda, salt, and cinnamon, if you’re using it, to a medium bowl. Whisk everything together, then stir in the rolled oats.
Cream the Butter, Pistachio Cream, and Sugars
Add the softened butter, sweetened pistachio cream, brown sugar, and granulated sugar to a large mixing bowl. Beat everything together for about 2 to 3 minutes, until the mixture looks creamy and well combined.
Add the Egg and Vanilla
Mix in the egg and vanilla extract until smooth.
Add the Dry Ingredients
Gradually add the flour and oat mixture. Mix on low only until the last streaks of flour disappear. Once the dough has come together, stop mixing.
Fold in the Good Stuff
Fold in the white chocolate, dried cranberries, and chopped pistachios, if you’re using them. By now, the dough already looks wonderfully Christmassy with all those little red and white pieces tucked inside.
Chill the Dough
Cover the bowl with cling film and pop it into the fridge for about 30 minutes. If the dough still feels very soft afterward, give it another 10 to 15 minutes.
Shape the Cookies
Preheat the oven to 350°F / 175°C and line a baking sheet with parchment paper. Scoop out portions of dough of about 2 tablespoons each and shape them into slightly tall balls rather than flattening them. Arrange them on the baking sheet with enough space between each one to spread.
Make Them Pretty
Press a dried cranberry and a piece or two of white chocolate gently into the top of each dough ball. You can add a few pistachio pieces too. This little step is absolutely worth it if you want those pretty Christmas-cookie tops.
Bake
Bake for 11 to 13 minutes. The edges should look set and lightly golden, but the centers can still look a little soft when you take them out.
Let Them Cool
Leave the cookies on the baking sheet for about 5 minutes before moving them to a wire cooling rack. They’ll continue to set as they cool.
Tools you’ll need
Some of the equipment links below may be affiliate links. As an Amazon Associate, I earn from qualifying purchases, at no extra cost to you.
Tips & Tricks
- Don’t wait for the centers to look completely baked. If the edges are set and the middle still looks a little soft, they’re ready. They’ll firm up while they cool.
- Save some of the pretty bits for the tops. A few cranberries, pistachios, and white chocolate pieces make the finished cookies look much more inviting.
- Give soft dough a little more fridge time. Pistachio creams can have very different consistencies. If the dough still feels too soft to shape after 30 minutes, chill it for another 10 to 15.
- Keep the dough balls slightly tall. Don’t flatten them before baking. Leaving a little height helps give you thicker cookies.
Storage: Let the cookies cool completely before putting them away. Store them in an airtight container at room temperature. If you’re stacking several layers, slip a piece of parchment paper between them.
I especially love them during those first few days when the centers still have that lovely soft, chewy texture.
FAQ
Can I Prepare the Dough Ahead?
Yes.
You can make the dough ahead of time, cover it well, and keep it in the refrigerator until you’re ready to shape and bake the cookies.
If the dough becomes too firm to scoop after a longer chill, simply leave it at room temperature for a few minutes until it’s easier to work with.
More Christmas Recipes
Still in the mood for a little more Christmas baking? Here are a few more festive favorites to add to your holiday plans!
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White Chocolate Pistachio Cookies with Cranberries
Equipment
- Digital kitchen scale or measuring cups and spoons
- Medium mixing bowl
- Large mixing bowl
- Electric hand mixer or stand mixer
- Silicone spatula
- 2-tablespoon cookie scoop
- Baking sheet
- Cling film
Ingredients
- 1 ½ cups All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- ¼ teaspoon Ground cinnamon optional
- 1 cup Old-fashioned rolled oats
- ¼ cup Unsalted butter softened
- ⅓ cup Sweetened pistachio cream
- ½ cup Packed light brown sugar
- 2 tablespoons Granulated sugar
- 1 Large egg
- 1 teaspoon Vanilla extract
- ½ cup White chocolate chips or chopped white chocolate
- ½ cup Dried cranberries
- ¼ cup Chopped pistachios optional
- Extra dried cranberries, pistachios, and white chocolate for topping, optional
Instructions
- Whisk together 1 ½ cups All-purpose flour, 1 teaspoon Baking soda, ½ teaspoon Salt, and ¼ teaspoon Ground cinnamon. Stir in 1 cup Old-fashioned rolled oats and set aside.1 ½ cups All-purpose flour, 1 teaspoon Baking soda, ½ teaspoon Salt, ¼ teaspoon Ground cinnamon, 1 cup Old-fashioned rolled oats
- Add ¼ cup Unsalted butter, ⅓ cup Sweetened pistachio cream, ½ cup Packed light brown sugar, and 2 tablespoons Granulated sugar to a large mixing bowl. Beat for 2 to 3 minutes, until creamy and well combined.¼ cup Unsalted butter, ⅓ cup Sweetened pistachio cream, ½ cup Packed light brown sugar, 2 tablespoons Granulated sugar
- Add 1 Large egg and 1 teaspoon Vanilla extract and mix until smooth.1 Large egg, 1 teaspoon Vanilla extract
- Gradually add the dry ingredients. Mix on low just until the flour disappears. Don’t overmix.
- Fold in ½ cup White chocolate chips or chopped white chocolate, ½ cup Dried cranberries, and ¼ cup Chopped pistachios, if using.½ cup White chocolate chips or chopped white chocolate, ½ cup Dried cranberries, ¼ cup Chopped pistachios
- Cover the bowl with cling film and chill the dough for 30 minutes. If it still feels particularly soft, refrigerate it for another 10 to 15 minutes.
- Preheat the oven to 350°F / 175°C and line a baking sheet with parchment paper.
- Scoop out portions of dough of about 2 tablespoons each and shape them into slightly tall balls. Arrange them on the prepared baking sheet, leaving enough room for spreading.
- Press Extra dried cranberries, pistachios, and white chocolateinto the tops, if you like.Extra dried cranberries, pistachios, and white chocolate
- Bake for 11 to 13 minutes, until the edges are set and lightly golden but the centers still look slightly soft.
- Leave the cookies on the baking sheet for about 5 minutes, then transfer them to a wire cooling rack.
Notes
- This recipe was developed and tested with sweetened pistachio cream. Pure unsweetened pistachio paste isn’t a direct one-to-one substitute.
- Don’t worry if the pistachio cream doesn’t turn your cookies green. Mine didn’t either.
- Take the cookies out while the centers still look slightly soft. They’ll continue to set as they cool.
- Save a few cranberries, pistachios, and pieces of white chocolate for decorating the tops.
- If the dough is still too soft to shape after 30 minutes in the fridge, chill it for another 10 to 15 minutes.
Nutrition
Food Safety
- Don’t eat or taste the raw cookie dough. Raw flour and raw egg can contain harmful bacteria.
- Keep raw flour and egg away from foods that are ready to eat.
- Wash your hands thoroughly after handling raw cookie dough.
- Wash bowls, utensils, baking pans, and work surfaces with warm, soapy water after they come into contact with raw flour, egg, or dough.
- Bake the cookies completely before eating them.
- Let the cookies cool before transferring them to an airtight container.
- Use clean hands or utensils when packing cookies to share with other people.
For further information, check Safe Food Handling – FDA.
I love, love dried cranberries and these cookies were the perfect way to enjoy them!!!
The cranberries must add just the right amount of tartness to balance the sweetness of the white chocolate.