If you’re looking for a festive, buttery cookie that perfectly balances nutty crunch with tart sweetness, you’ve got to try my Pistachio Cranberry Wreath Cookies Recipe. These beauties are not only adorable but also pack flavor that makes them a holiday hit every single time. When I first made these, my family went crazy for how the pistachios and cranberries danced together in each bite — and I’m betting you’ll love them just as much!
Why You’ll Love This Recipe
- Holiday Cheer in Every Bite: These wreath-shaped cookies bring festive vibes and flavor together beautifully.
- Perfect Texture Balance: The slight crunch of pistachios paired with chewy cranberries creates a delightful contrast.
- Easy Decorating Fun: Dusting powdered sugar and adding more nuts and cranberries makes them look fancy without extra fuss.
- Make Ahead Friendly: You can prep and freeze dough or cookies to save time during busy holidays.
Ingredients You’ll Need
These ingredients work together to create a soft, tender dough that holds its wreath shape while delivering a beautiful festive flavor. When buying pistachios or cranberries, pick ones that are fresh and vibrant in color—trust me, they really make a difference.
- Unsalted Butter: Softened to room temperature for easy creaming and fluffier cookies.
- Powdered Sugar: Gives a smooth, melt-in-your-mouth sweetness perfect for delicate shortbread-like cookies.
- Vanilla Extract: Adds warmth and depth; I always use pure vanilla for the best flavor.
- All-Purpose Flour: The base for the dough that provides structure without toughening.
- Baking Powder: Just a touch to help cookies rise slightly – don’t skip it!
- Salt: Balances sweetness and enhances the nutty flavor of pistachios.
- Pistachios: Finely chopped for even distribution and crunch in every bite.
- Dried Cranberries: Chopped small so they blend smoothly in the dough and add chewyness and tart bursts.
- Cornstarch (optional): I like adding this for extra tenderness; it’s a small detail that really lifts the texture.
Variations
One of my favorite things about the Pistachio Cranberry Wreath Cookies Recipe is how easy it is to make it your own. Whether you want to switch up nuts or add a special twist, these variations can help keep things exciting.
- Different Nuts: I once swapped pistachios for chopped pecans, and it added a buttery richness that my family loved just as much.
- White Chocolate Drizzle: For a decadent twist, drizzle melted white chocolate on top after baking — it’s a game changer for parties.
- Gluten-Free Version: I’ve used a 1:1 gluten-free flour blend instead of all-purpose, and the cookies still held their shape really well.
- Spiced Up: Adding a pinch of cinnamon or cardamom to the dough brings a warm aroma that’s perfect for winter.
How to Make Pistachio Cranberry Wreath Cookies Recipe
Step 1: Cream Butter and Sugar to Perfection
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large bowl, beat the softened butter and powdered sugar until the mixture looks light and fluffy—that usually takes about 3-4 minutes with an electric mixer. I discovered that taking the extra time here really helps the cookies have that melt-in-your-mouth texture you’re aiming for. Then, add in the vanilla extract and mix until it’s fully incorporated.
Step 2: Combine Dry Ingredients and Mix
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and cornstarch if you’re using it. Slowly add this dry mixture into your butter mixture, mixing just until the dough starts to come together—don’t overmix or you’ll toughen the dough. Once the dough is formed, fold in the finely chopped pistachios and cranberries evenly.
Step 3: Shape Your Wreaths
Here’s the fun part: shaping! Roll dough into small balls, about a tablespoon each. Then use your finger to gently poke a hole through the center, smoothing the inner and outer edges into a wreath shape. If you have a wreath-shaped cookie cutter, it’s handy, but freehand works just fine too. I like to use a cookie scoop to get uniform sizes—it helps them bake evenly.
Step 4: Bake and Decorate
Place your shaped cookies on the parchment-lined baking sheet, spaced a little apart. Bake for 12-15 minutes, until the edges turn a light golden color—don’t overbake! Once cool, sprinkle with additional chopped pistachios, dried cranberries, and a dusting of powdered sugar for that snowy, festive look. If you’re feeling fancy, a drizzle of white chocolate adds a lovely touch.
Pro Tips for Making Pistachio Cranberry Wreath Cookies Recipe
- Use Room-Temperature Butter: This ensures the butter creams smoothly with sugar, giving a light texture.
- Don’t Skip Cornstarch: I learned adding cornstarch really makes these cookies tender without sacrificing shape.
- Uniform Cookie Size: Using a cookie scoop helps cookies bake evenly and look professional.
- Timing Is Key: Watch the edges carefully when baking to avoid overbaking—they should be just golden.
How to Serve Pistachio Cranberry Wreath Cookies Recipe
Garnishes
I love finishing these cookies with a sprinkle of extra chopped pistachios and dried cranberries—it amps up the festive look and gives a little extra crunch. The powdered sugar dusting is my favorite, making them look like winter’s first snow.
Side Dishes
These cookies pair perfectly with a hot cup of chai tea or mulled wine. If I’m serving them at a holiday party, I usually set them alongside a plate of freshly sliced cheeses and nuts for a beautiful dessert board.
Creative Ways to Present
I once arranged these cookies in a large circular platter, overlapping wreaths to mimic a giant wreath shape on the table—guests loved it! Tying a few in cellophane bags with a red ribbon also makes for a super charming gift.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature where they stay fresh for about a week. Just make sure the container is sealed well so the cookies don’t dry out or get soggy from humidity.
Freezing
I often freeze the dough balls arranged on a tray, then transfer them to a freezer bag once solid. That way, I can bake just what I need fresh whenever the craving strikes—plus it freezes well for up to 3 months.
Reheating
When I want to enjoy leftovers warm, I pop a couple of cookies in the oven at 300°F for about 5 minutes. It revives that just-baked softness without drying them out.
FAQs
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Can I use salted butter instead of unsalted?
Yes, but reduce or omit adding extra salt in the dough. Unsalted butter is preferred because it lets you control the exact salt level for perfect balance, but salted butter will still make tasty cookies.
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Do I have to use cornstarch in this recipe?
No, cornstarch is optional but highly recommended. I found it adds extra tenderness and helps the cookies keep their delicate crumb texture without becoming tough.
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Can I substitute other dried fruits for cranberries?
Absolutely! Dried cherries, blueberries, or even chopped dried apricots work well, though they may slightly alter the tart-sweet balance.
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How do I keep my wreath shape from collapsing during baking?
Make sure your dough isn’t too warm when shaping—if it’s sticky, chill it for 15 minutes first. Also, don’t make the hole in the center too big. Using a cookie scoop to keep sizes even helps them bake uniformly without losing shape.
Final Thoughts
I absolutely love how this Pistachio Cranberry Wreath Cookies Recipe turns out every time—the flavors feel festive without being overwhelming, and the texture is just heavenly. When I first made these, I was surprised at how easy it was to create such a stunning presentation with simple ingredients and a little love. Whether you’re baking for a holiday party, a cozy afternoon, or giving them as gifts, these cookies are guaranteed to bring smiles and compliments. Trust me, once you try them, they’ll become your go-to festive treat too. Give it a go—you’ll be so glad you did!
Print
Pistachio Cranberry Wreath Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 32-35 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully festive Pistachio Cranberry Wreath Cookies, combining tender buttery dough with crunchy pistachios and sweet dried cranberries. These charming cookies are shaped like wreaths and dusted with powdered sugar for a perfect holiday treat.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup pistachios, finely chopped
- 1/2 cup dried cranberries, chopped
- 2 tbsp cornstarch (optional for extra tenderness)
For Decoration:
- Additional pistachios, chopped
- Dried cranberries
- Powdered sugar
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream butter and sugar: In a large bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy. Then add vanilla extract and mix well to combine flavors.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and optional cornstarch. Gradually add this dry mixture to the wet ingredients and mix until a dough forms.
- Add nuts and fruit: Fold in the finely chopped pistachios and dried cranberries evenly throughout the dough.
- Shape cookies: Shape the dough into small balls, then form wreaths by poking a hole in the center of each ball and smoothing the edges to create a ring shape. Alternatively, use a wreath-shaped cookie cutter for uniformity.
- Bake cookies: Arrange the wreath-shaped cookies on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Cool and decorate: Let the cookies cool completely on a wire rack. Once cooled, decorate by sprinkling chopped pistachios and dried cranberries on top, then dust with powdered sugar for a festive finish.
Notes
- Using the optional cornstarch creates a more tender cookie texture.
- For even baking, make cookies uniform in size by using a cookie scoop.
- Store cookies in an airtight container for up to one week, or freeze them for up to three months.
- For an indulgent variation, drizzle the cooled cookies with melted white chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
