Pistachio Cranberry Wreath Cookies Recipe

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Warm & Familiar Pistachio Cranberry Wreath Cookies Recipe

There’s something truly special about baking cookies that remind you of the holidays, but with a twist that feels fresh and exciting. The Pistachio Cranberry Wreath Cookies Recipe blends bright red cranberries with the buttery crunch of pistachios, shaped like festive little wreaths. Whenever I bake these, the kitchen fills with a cozy, nutty aroma that instantly lifts my spirits.

I love when a recipe combines a tender, melt-in-your-mouth texture with just the right pop of tartness — and these cookies deliver exactly that. You’ll notice the way the edges crisp up softly while the centers stay delightfully tender. They’re perfect for gifting or simply savoring with a cup of tea, any time of year.

Throughout this article, I’m sharing not only the step-by-step process but also little tips and variations so you can make this Pistachio Cranberry Wreath Cookies Recipe truly your own.

Ingredient Breakdown

• Unsalted butter (1 cup): The base of flavor and tenderness—softened for creamy creaming.
• Powdered sugar (1 cup): Adds delicate sweetness and helps create a tender crumb.
• Vanilla extract (2 tsp): Lifts the flavor with warm, fragrant notes.
• All-purpose flour (2 cups): Provides structure; you can swap up to half with whole wheat for a nuttier taste.
• Baking powder (1/2 tsp): Adds gentle lift for a soft texture.
• Salt (1/4 tsp): Balances sweetness and enhances nuttiness from pistachios.
• Pistachios, finely chopped (1/2 cup): Adds buttery crunch and vibrant green color. Toast lightly for extra depth.
• Dried cranberries, chopped (1/2 cup): Tart bursts of chewy sweetness that brighten every bite.
• Cornstarch (2 tbsp, optional): For an ultra-tender cookie, cornstarch acts like a softening agent—skip if you prefer a firmer texture.
• Decoration: Additional chopped pistachios, cranberries, and a dusting of powdered sugar to make these wreaths truly festive.

Before You Start

It’s best to gather all your ingredients ahead of time—mise en place really helps keep things smooth and calm. Set your oven to 350°F (175°C) so it’s fully heated by the time the dough is ready. If you have time, chilling the dough for 15 minutes can make the cookies easier to shape and less likely to spread too much.

How to Make Pistachio Cranberry Wreath Cookies Recipe

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This sets the stage for evenly baked wreaths without sticking, which makes cleanup a breeze.
2. Cream together butter and powdered sugar in a large bowl until light and fluffy. I like to use a stand mixer, but a hand mixer works great too. This step adds air to your dough, which helps keep the cookies tender.
3. Add vanilla extract and mix until fully incorporated—this little burst of fragrance is what makes your kitchen smell downright irresistible.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and cornstarch if you’re using it. This ensures even mixing and prevents lumps.
5. Gradually add the dry ingredients to the butter mixture, stirring until a smooth dough forms. Don’t overmix here; once it’s combined, it’s ready.
6. Fold in the finely chopped pistachios and dried cranberries. You’ll see flecks of green pop against the soft dough, and the cranberries add inviting little bursts of red and chew.
7. Shape the dough into small balls about one inch in diameter. Then, using your thumb or the back of a small spoon, gently press a hole in the center of each ball to form a wreath shape. Smooth out the edges with your fingers to create that classic round look. If you prefer, a wreath-shaped cookie cutter can speed up this process and keep shapes uniform.
8. Arrange your cookies on the parchment-lined baking sheet with a little space between them. These won’t spread too much, but giving air to each cookie helps even baking.

9. Bake for 12–15 minutes. You’ll notice a fragrant steam as they bake, filling the kitchen with the scent of vanilla and nuts. The wreath shape lends a charming, classic look.
10. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack. This prevents the bottoms from steaming and ensures crisp edges.
11. Decorate once completely cool with extra chopped pistachios and dried cranberries pressed gently into the tops. Finish with a light dusting of powdered sugar—like a whisper of snow on a festive wreath.

Flavor Variations for Pistachio Cranberry Wreath Cookies Recipe

• Orange zest and chopped candied ginger: Add fresh citrus brightness and a subtle spicy kick that pairs beautifully with pistachios.
• White chocolate chips: Mix a handful into the dough or drizzle melted white chocolate on top for extra sweetness.
• Rose water or almond extract: Swap or complement vanilla with these floral, nutty notes for a refined twist.
• Use chopped dried cherries instead of cranberries: A sweeter alternative that still offers vibrant color.
• Sprinkle coarse sea salt on top before baking: This adds a savory pop that enhances the nutty pistachios and sweet cranberries.
• For a festive look, dip half the wreath in melted dark chocolate: Let cool on parchment for a rich finish.

Storage, Freezer & Reheat Tips

• Room temperature: Store in an airtight container for up to 5 days. The cookies keep their tender texture and buttery flavor beautifully.
• Freezer: Freeze unbaked dough balls shaped into wreaths on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes, for up to 3 months.
• Baked cookies can be frozen in an airtight container for up to 2 months. Thaw at room temperature to enjoy their soft, fresh-baked taste.
• Reheat: Warm individual cookies in a 300°F oven for 5 minutes to revive that freshly baked softness. Avoid the microwave as it can make cookies chewy or rubbery.

Pistachio Cranberry Wreath Cookies Recipe FAQs

• Can I substitute the pistachios? Absolutely! Walnuts or pecans make nice alternatives; just chop them finely to keep the texture consistent.
• What if I don’t have cornstarch? No worries—you can skip it. The texture may be slightly less tender but still delicious.
• How do I prevent cookies from spreading too much? Make sure your butter is softened, not melted, and chill the dough briefly if you notice spreading.
• Can I make these gluten-free? Yes! Use a 1-to-1 gluten-free flour blend and add 1/2 tsp xanthan gum if it isn’t included.
• Do I need to presoak dried cranberries? No need. Chopped cranberries add a chewy contrast straight from the package.

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