Cranberry & Pistachio Refrigerator Cookies

Ingredients

• 1 cup unsalted butter, softened
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ¼ tsp salt
• ½ cup dried cranberries, chopped
• ½ cup pistachios, chopped

 Instructions

1. Make the dough
In a bowl, cream the butter and powdered sugar until light and fluffy. Mix in the vanilla extract.

2. Add dry ingredients
Gradually add flour and salt. Mix until a soft dough forms.

3. Fold in mix-ins
Gently stir in the chopped cranberries and pistachios.

4. Shape & chill
Divide dough in half and roll into logs (about 2–2.5 inches thick). Wrap in plastic wrap and refrigerate for at least 2 hours (or until firm).

5. Slice & bake
Preheat oven to 350°F (175°C). Slice logs into ¼-inch rounds and place on a lined baking sheet.

6. Bake
Bake for 12–15 minutes, until edges are lightly golden.

7. Cool
Let cool on a rack—they firm up as they cool.

 Nut Information (Pistachios)

• Type: Tree nut
• Flavor: Mild, slightly sweet, buttery
• Nutrition highlights:
  • Healthy fats (monounsaturated)
  • Good source of protein and fiber
  • Contains vitamin B6, potassium, and antioxidants

Allergy note: Pistachios are tree nuts and can trigger allergic reactions. Avoid or substitute if needed (see below).

 Substitutions & Variations

• Nut-free version: Replace pistachios with pumpkin seeds or sunflower seeds
• Different nuts: Try almonds, pecans, or walnuts
• Flavor twist: Add orange zest for a citrus note
• Gluten-free: Use a 1:1 gluten-free flour blend
• Extra festive: Roll logs in coarse sugar before slicing

 Q&A

Q: Why chill the dough?
Chilling firms up the butter, making slicing easier and helping cookies keep their shape.

Q: Can I freeze the dough?
Yes. Wrap tightly and freeze up to 2 months. Slice and bake directly from frozen (add 1–2 minutes to baking time).

Q: My dough is crumbly—what should I do?
Add 1–2 teaspoons of milk or water until it comes together.

Q: How do I store the cookies?
Keep in an airtight container at room temperature for up to 5 days, or freeze baked cookies for longer storage.

Q: Can I make them softer or crunchier?

• Softer: bake slightly less time
• Crunchier: bake a minute or two longer

• Author
• Recent Posts

Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

Latest posts by Sara Mitchell (see all)

• Zero-Point Creamy Chicken Salad (High-Protein & Guilt-Free) - May 18, 2026
• Easy Southwest Egg Muffins (Healthy Meal Prep) - May 18, 2026
• Italian Spaghetti Salad (Vibrant & Flavor-Packed) - May 17, 2026