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Pistachio Cranberry Wreath Cookies

Delicious Pistachio Cranberry Wreath Cookies for the Holidays

These Pistachio Cranberry Wreath Cookies are a delightful blend of flavors, perfect for holiday festivities.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Butter Softened; can substitute with margarine for dairy-free option
  • 3/4 cup Sugar Use light brown sugar for extra depth
  • 1 cup Pistachios Chopped; can substitute with almonds
  • 1 cup Dried Cranberries Can consider dried cherries or raisins
  • 2 large Eggs Can replace with flaxseed meal for vegan version
  • 2 cups All-purpose Flour A gluten-free flour blend can be used
  • 1 cup Powdered Sugar For dusting; can swap with coconut sugar
  • 1 teaspoon Vanilla Extract Feel free to use almond extract for different taste
For Dusting
  • 1/4 cup Powdered Sugar Dust over cooled cookies to enhance festive look

Equipment

  • oven
  • mixing bowl
  • electric mixer
  • Baking sheets
  • parchment paper
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing fully before adding the next. Stir in the vanilla extract.
  4. Gradually mix in the all-purpose flour, followed by the chopped pistachios and dried cranberries.
  5. Scoop portions of dough and shape into small wreaths on the baking sheets, spacing them 2 inches apart.
  6. Bake for 12-15 minutes until edges are light golden brown. Remove from the oven.
  7. Allow to cool slightly before transferring to a wire rack. Dust with powdered sugar once cooled.

Notes

These cookies can be frozen for up to one month. Store in an airtight container to keep fresh.