From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/11
Instructions
1
In a large bowl, cream together the butter, brown sugar, and white sugar for 30 seconds. Add the egg and vanilla and continue creaming until fluffy and light in color. In a separate bowl, whisk together the flour, baking soda, and salt before adding to the butter mixture. Mix at low speed just until the flour is fully incorporated. Lastly, fold in the cranberries and pistachios.
2
Roll the cookie dough in parchment paper (or wax paper) into 2 logs about 1 ½ inches in diameter. Place both rolls on a baking sheet and place them in the refrigerator for 1 hour to chill and firm up.
3
Preheat the oven to 350℉ about 10 minutes before you take the cookie dough out of the fridge. Line 2 baking sheets with parchment paper. Unwrap the cookie dough logs and slice into ¼-inch thick rounds using a sharp knife. Arrange the cookies on a parchment paper lined baking sheet and bake, one pan at a time, for 12-14 minutes or until the edges are lightly golden brown.
4
Let the cookies cool on the baking sheet for 5 minutes and then transfer to a wire rack to finish cooling. Bake the remaining cookies. Enjoy!
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Chill Dough Thoroughly for Clean Slices 🧊Refrigerate your dough log for at least 4 hours (preferably overnight) before slicing to ensure clean, uniform cookies that hold their shape during baking without spreading.
- Toast Pistachios Before Adding 🔆Lightly toast your pistachios in a 350°F oven for 5-7 minutes to intensify their buttery, nutty flavor and remove excess moisture for crispier cookies.
- Use a Sharp, Thin-Bladed Knife 🔪Slice your cookie dough with a thin, sharp knife dipped in hot water and wiped clean between cuts to prevent crushing the pistachios and cranberries.
- Plump Cranberries with Warm Water 💧Soak dried cranberries in warm water for 10 minutes before adding to dough to restore moisture and prevent them from becoming hard and chewy in the final cookie.
- Room Temperature Butter is Essential 🧈Ensure your salted butter is softened to room temperature before mixing to create a properly emulsified dough that yields tender, evenly textured cookies with optimal rise.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes by Knead Some Sweets
Check out more Knead Some Sweets content!Browse Knead Some Sweets recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.