Description
The Cranberry Pistachio Bliss Cookies recipe brings a delightful fusion of flavors and textures that are sure to please any crowd. Each cookie blends the tartness of cranberries with the distinct nutty crunch of pistachios, all held together by a buttery shortbread base. Enhanced with the sweetness of white chocolate, these cookies are not only delicious but also visually appealing, making them the perfect treat for holiday gatherings, family desserts, or as a special snack during the day.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 cup dried cranberries, chopped
- 1 cup pistachios, chopped
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Step-by-Step Directions
1. Preheat the oven
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
2. Cream butter and sugar
In a large mixing bowl, cream the softened butter and powdered sugar together until the mixture is light and fluffy. This is the base of your cookie dough.
3. Add vanilla
Mix in the teaspoon of vanilla extract into the creamed butter and sugar to add flavor.
4. Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
5. Merge mixtures
Gradually combine the dry ingredients with the butter mixture, stirring until just integrated to avoid over-mixing which can make the cookies tough.
6. Add cranberries, pistachios, and chocolate chips
Fold in the chopped cranberries, pistachios, and white chocolate chips, ensuring they are evenly distributed throughout the dough.
7. Scoop and bake
Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges turn a light golden color.
8. Cooling
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Servings & Preparation Time
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Calories per serving: 160 kcal
Tips for Storage & Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, you can refrigerate them for up to 3 weeks or freeze for up to 3 months.
- Reheating: If refrigerated or frozen, allow cookies to come to room temperature or gently warm them in a microwave for a few seconds before serving to restore their original texture.
Conclusion
Cranberry Pistachio Bliss Cookies are a perfect example of how simple ingredients can be transformed into a delightful treat. With their festive colors and a delicious combination of flavors, these cookies are sure to become a go-to recipe for many bakers. Whether for a special event, holiday, or as a treat for yourself, these cookies promise to deliver joy with every bite.
Print
Cranberry Pistachio Bliss Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
The Cranberry Pistachio Bliss Cookies recipe brings a delightful fusion of flavors and textures that are sure to please any crowd. Each cookie blends the tartness of cranberries with the distinct nutty crunch of pistachios, all held together by a buttery shortbread base. Enhanced with the sweetness of white chocolate, these cookies are not only delicious but also visually appealing, making them the perfect treat for holiday gatherings, family desserts, or as a special snack during the day.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 cup dried cranberries, chopped
- 1 cup pistachios, chopped
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- In a large mixing bowl, cream the softened butter and powdered sugar together until the mixture is light and fluffy. This is the base of your cookie dough.
- Mix in the teaspoon of vanilla extract into the creamed butter and sugar to add flavor.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
- Gradually combine the dry ingredients with the butter mixture, stirring until just integrated to avoid over-mixing which can make the cookies tough.
- Fold in the chopped cranberries, pistachios, and white chocolate chips, ensuring they are evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges turn a light golden color.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 160 kcal