If you’re on the hunt for a festive treat that’s as stunning as it is delicious, you’re going to adore this Pistachio Cranberry Wreath Cookies Recipe. I absolutely love how the nutty crunch of pistachios perfectly balances the tart sweetness of dried cranberries, all wrapped up in a buttery, tender cookie that’s shaped like a charming little wreath. These cookies aren’t just delightful to eat—they’re an eye-catching addition to any holiday spread or cozy gathering, and I can’t wait to share my tips and tricks so you can nail them every time!
Why You’ll Love This Recipe
- Perfect Holiday Aesthetic: The wreath shape makes these cookies look festive and inviting, even before you take a bite.
- Flavor Harmony: Balanced nutty pistachios and tart cranberries provide an irresistible flavor combo.
- Tender Yet Crisp Texture: Cornstarch adds that melt-in-your-mouth softness with a gentle crispy edge.
- Easy Enough for Bakers of All Levels: Simple steps and straightforward ingredients mean you can bake these with confidence.
Ingredients You’ll Need
The ingredients for this Pistachio Cranberry Wreath Cookies Recipe come together in a way that’s both simple and impressive. I love that you can find everything easily at your grocery store, and with just one bowl for wet ingredients and another for dry, mixing these up is breeze.
- Unsalted butter: Softened and creamy butter is key for that rich, melt-in-your-mouth texture.
- Powdered sugar: It blends seamlessly into the butter, giving the cookies a tender crumb and a bit of sweetness without graininess.
- Vanilla extract: A splash adds warmth and depth—don’t skip it!
- All-purpose flour: Your cookie’s foundation; make sure it’s measured properly for the best texture.
- Baking powder: Just a touch for a subtle rise without fluffing it up too much.
- Salt: Balances the sweetness and enhances the other flavors.
- Pistachios, finely chopped: These green gems bring both crunch and lovely nutty flavor that make the cookies memorable.
- Dried cranberries, chopped: They add a pop of tartness and gorgeous color inside each bite.
- Cornstarch (optional): My trick for ultra-tender cookies that practically melt on your tongue.
Variations
I love playing around with this Pistachio Cranberry Wreath Cookies Recipe depending on the season or my mood. You’ll find that it’s pretty versatile, so don’t hesitate to customize it to your liking!
- White chocolate drizzle: One holiday season, I tried drizzling melted white chocolate over the cooled cookies—family went crazy for the extra sweetness and festive look.
- Gluten-free version: Swapping the all-purpose flour for a 1:1 gluten-free blend worked beautifully, so those avoiding gluten can still enjoy these.
- Nutty swap: If pistachios aren’t your favorite or someone’s allergic, chopped almonds or walnuts make a nice alternative with a slightly different flavor.
- Spiced up: Adding a pinch of cinnamon or cardamom to the dough gives a warm, cozy layer of flavor that’s perfect for chilly days.
How to Make Pistachio Cranberry Wreath Cookies Recipe
Step 1: Cream Butter and Sugar Until Fluffy
Start by softening your butter until it’s nice and spreadable—not melted. Using a hand or stand mixer, beat the butter with the powdered sugar until the mixture is light and fluffy. This step is crucial because it traps air, giving the cookies their tender crumb. Once you have that creamy base, mix in the vanilla extract until everything is smooth and fragrant.
Step 2: Combine Dry Ingredients and Mix Dough
In another bowl, whisk together your flour, baking powder, salt, and cornstarch if you’re using it. Slowly add this dry mix to the wet ingredients, stirring gently until a dough forms. It should come together without being sticky—if it feels too soft, pop it in the fridge for 10 minutes to firm up a bit before shaping.
Step 3: Fold in the Pistachios and Cranberries
Gently fold in the finely chopped pistachios and cranberries to the dough. The key is to distribute these mix-ins evenly so every cookie gets a good bite of both. I like chopping my berries a bit smaller than the pistachios to balance out the texture—plus, it looks pretty when you cut into them!
Step 4: Shape Into Wreaths
This is where the cookies get their iconic look. Take small portions of dough—about a tablespoon each—and roll them into balls. Then, using your finger or the back of a small spoon, press a hole in the center and gently smooth the edges outwards to create a little wreath shape. If you have a wreath-shaped cookie cutter, that works too and can speed up the process. Arrange them spaced evenly on your parchment-lined baking sheet.
Step 5: Bake to Golden Perfection
Pop the tray into your preheated oven at 350°F (175°C) and bake for 12 to 15 minutes. You’re looking for lightly golden edges and a pale center—don’t be tempted to let them brown too much, or you’ll lose that delicate texture. Let them cool completely on a wire rack before decorating.
Step 6: Decorate and Enjoy
Once cooled, sprinkle extra chopped pistachios and dried cranberries on top for an added crunch and visual pop. A light dusting of powdered sugar ties the whole look together with a snowy effect that’s perfect for the holidays. I’ve found that this step turns good cookies into a real “wow” for guests!
Pro Tips for Making Pistachio Cranberry Wreath Cookies Recipe
- Use Room Temperature Butter: I learned the hard way that cold butter makes it tough to get that perfect fluffy batter, so let it sit out for about 30 minutes before you start.
- Chop the Nuts and Berries Evenly: Smaller, uniform pieces prevent pockets of dry or overly chewy spots in your cookies.
- Be Gentle When Shaping: Don’t press too hard when making the wreath hole or you might crack the dough—light and steady is the way to go.
- Don’t Overbake: The cookies might look slightly underdone in the center when you take them out, but they firm up as they cool—keeping baking time short ensures tenderness.
How to Serve Pistachio Cranberry Wreath Cookies Recipe
Garnishes
For garnishes, I prefer a light sift of powdered sugar to create that classic snowy look. Sometimes, I’ll add a tiny sprig of fresh rosemary on the serving plate to complement the nutty, earthy vibe—the scent is subtle but adds to the charm. Occasionally, a thin drizzle of white chocolate makes these cookies look extra special for gifting.
Side Dishes
These cookies pair wonderfully with a warm cup of spiced tea or your favorite holiday coffee. I also like serving them alongside soft cheeses like brie or cream cheese spreads during festive gatherings—it’s an unexpected but delightful combo.
Creative Ways to Present
For holiday parties, I’ve arranged these cookies in a large circle on a festive platter, accented with fresh cranberries and evergreen sprigs, doubling down on the wreath theme. Gift-wise, layering them between parchment paper in a pretty tin or cellophane bags tied with a ribbon makes for a heartfelt homemade present.
Make Ahead and Storage
Storing Leftovers
I usually store leftover cookies in an airtight container at room temperature, and they stay perfectly fresh for up to a week. Just make sure to keep them away from heat and humidity, which can soften the cookies too much.
Freezing
Freezing works like a charm for this Pistachio Cranberry Wreath Cookies Recipe. I freeze them in a single layer on a baking sheet first, then transfer into freezer bags with parchment layers to prevent sticking. They keep well for about 3 months, and it’s great having these on hand for last-minute holiday cheer.
Reheating
When you want to freshen them up, pop frozen or stored cookies in a 300°F oven for 5 minutes just to warm through and revive that slight crispness. Avoid microwaving as it tends to make the cookies too soft or chewy.
FAQs
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Can I use other nuts instead of pistachios in the Pistachio Cranberry Wreath Cookies Recipe?
Absolutely! While pistachios give a unique flavor and vibrant green color, you can substitute almonds, walnuts, or pecans without losing the cookie’s charm. Just chop them finely and toast them lightly for extra aroma.
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Do I need to use cornstarch in this recipe?
Cornstarch is optional but highly recommended if you want a softer, more tender cookie. It helps create that delicate crumb that melts in your mouth. If you don’t have it or prefer a sturdier cookie, you can leave it out.
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How do I shape the wreath cookies if I don’t have a cookie cutter?
No worries! Just roll dough balls about a tablespoon in size, then press a hole in the center with your finger or the end of a wooden spoon. Gently smooth the edges so the hole stays intact but the dough doesn’t crack.
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Can I make these cookies ahead of time for a party?
Yes! You can bake and cool them several days ahead, or even freeze them in advance. Just decorate with powdered sugar and extra toppings right before serving to keep them fresh and vibrant.
Final Thoughts
This Pistachio Cranberry Wreath Cookies Recipe has become a treasured holiday staple in my kitchen because it brings together beautiful looks and amazing flavors that everyone loves. When I first tried making these, I struggled a bit with shaping the wreaths, but once I found the right technique, it was smooth sailing every time. Trust me, once you make these, you’ll want to bake them year after year—the compliments alone are worth it! Give it a go and enjoy the cozy warmth and festive spirit baked into every bite.
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
These Pistachio Cranberry Wreath Cookies are a festive and tender treat perfect for holiday celebrations or any special occasion. The buttery cookies are studded with crunchy pistachios and tart dried cranberries, shaped into charming wreaths, and finished with a delicate dusting of powdered sugar and extra nuts and berries for decoration.
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 prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and powdered sugar using an electric mixer or by hand until the mixture is light and fluffy, then add the vanilla extract and mix well to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and optional cornstarch to distribute the leavening and seasoning evenly.
- Mix Dough: Gradually add the dry ingredient mixture to the butter and sugar mixture, mixing until a soft dough forms. Avoid overmixing to keep cookies tender.
- Fold in Nuts and Fruit: Gently fold the finely chopped pistachios and chopped dried cranberries into the dough, ensuring even distribution.
- Shape Cookies: Shape the dough into small balls, then create wreath shapes by making a hole in the center of each ball and smoothing the edges. Alternatively, use a wreath-shaped cookie cutter for uniform shapes.
- Bake: Arrange the shaped cookies on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, until the edges are lightly golden but the center remains soft.
- Cool and Decorate: Allow the cookies to cool completely on a wire rack. Once cooled, decorate each wreath with additional chopped pistachios and dried cranberries, then dust lightly with powdered sugar for a festive finish.
Notes
- For extra tender cookies, include the optional cornstarch in the dry ingredients.
- Use a cookie scoop to make cookies uniform in size, ensuring even baking.
- Store cookies in an airtight container at room temperature for up to one week, or freeze for up to three months to maintain freshness.
- For a decadent twist, drizzle cooled cookies with melted white chocolate before serving.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 120
- Sugar: 7g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
