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Pistachio Cranberry Wreath Cookies Recipe

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4.7 from 66 reviews

These Pistachio Cranberry Wreath Cookies are festive, buttery treats perfect for holiday celebrations. Soft and tender with a delightful crunch from pistachios and bursts of tart dried cranberries, these wreath-shaped cookies are beautifully decorated with additional nuts, cranberries, and a dusting of powdered sugar to add a charming seasonal touch.

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

  1. Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
  2. 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 the vanilla extract and mix well to incorporate fully.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and cornstarch (if using) to evenly distribute the leavening and tenderness agents.
  4. Form Dough: Gradually add the dry mixture to the wet ingredients, mixing until a dough forms without overworking it to maintain tenderness.
  5. Add Mix-ins: Fold finely chopped pistachios and chopped dried cranberries gently into the dough to evenly distribute them without breaking down the fruit and nuts.
  6. Shape Cookies: Shape the dough into small balls, then press a hole in the center of each ball and smooth the edges to form wreath shapes. Alternatively, use a wreath-shaped cookie cutter for uniformity.
  7. Bake: Arrange the wreath-shaped cookies on the prepared baking sheet, spacing them evenly, and bake in the preheated oven for 12-15 minutes until the edges turn lightly golden.
  8. Cool and Decorate: Allow the cookies to cool completely on a wire rack. Once cooled, decorate with additional chopped pistachios, dried cranberries, and a light dusting of powdered sugar for a festive finish.

Notes

  • Optional cornstarch helps add extra tenderness to the cookies.
  • Make sure butter is softened to room temperature to achieve a fluffy creamed base.
  • Monitor baking time closely to avoid over-browning; cookies should remain pale with just golden edges.
  • For uniform wreath shapes, using a cookie cutter can save time and enhance presentation.
  • Store cookies in an airtight container at room temperature for up to one week.

Find it online: https://mealoria.com/pistachio-cranberry-wreath-cookies-recipe/