Sweet cranberries, buttery pistachios, and smooth white chocolate combine to make a delightful treat.

Cranberry pistachio cookies are chock full of a delightful mix of flavors and textures, making them a delicious option for the holidays or year-round.

close-up view of a cranberry pistachio cookie, served on a white plate with more cookies.

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Holiday baking is truly a highlight of my year.

There’s something so special about spending time in the kitchen with my kids covered in flour, Christmas carols playing in the background, and the smell of baked goods filling the house.

These cranberry pistachio cookies capture the essence of the season with their vibrant red and green colors, making them perfect for any holiday cookie tray or dessert table.

But they’re more than just festive–they offer a delightful mix of sweet and crunchy that’s hard to resist!

I’ve always loved the flavor combination of cranberry and pistachio, which is how my cranberry pistachio bread came to be.

They pair beautifully in cookies, too!

The dried cranberries are sweet and chewy and the pistachios add a buttery crunch, and white chocolate chips take them to the next level!

The combination of flavors is so delicious and makes them a standout treat that’s perfect for snacking, holiday gifting, or leaving out for Santa.

Even though these cookies are perfect for the holidays, they’re so delicious that we’ll be enjoying them all year long.

They’re the kind of treat that brings joy whether you’re celebrating or just indulging on a cozy afternoon with a cup of hot tea or coffee!

More Delicious Cookie Recipes:

overhead view of cookies made with dried cranberries, pistachios, and white chocolate chips, on a wire rack.

Make Ahead Cranberry Pistachio Cookies

If you’re thinking about making these cookies ahead of time, freezing cookie dough is a fantastic option.

You can scoop the dough into balls and freeze them on a baking sheet before transferring them to a zip-top bag.

This way, you’ll have ready-to-bake cookies whenever the mood strikes. Just bake from frozen, adding a couple of extra minutes to the baking time.

For cookies that you’ve already baked, make sure they’re completely cooled before freezing.

Place them in an airtight container with a layer of parchment paper between the layers of cookies to keep them from sticking together.

They’ll stay fresh for up to three months, perfect for unexpected guests or a quick treat.

I love the idea of packaging these cookies up and giving them as gifts to friends, teachers, coworkers, and neighbors.

It’s a wonderful way to spread a little holiday cheer!

Consider placing them in festive tins or boxes, and maybe add a handwritten note for a personal touch.

You can also tie them with a ribbon or include a small card with the recipe, making the gift even more special.

overhead view of several pistachio cranberry white chocolate cookies served on a white plate.

How to Make White Chocolate Chip, Cranberry, and Pistachio Cookies

It’s really easy to make these soft and chewy cookies.

Ingredients You’ll Need:

Unsalted Butter
Light Brown Sugar
Granulated Sugar
Egg
Vanilla Extract
All-Purpose Flour
Cornstarch
Baking Soda
Salt
White Chocolate Chips
Dried Cranberries
Shelled Pistachios

a stack of homemade white chocolate cranberry pistachio cookies, with one cookie on its side with a bite taken out of it, showing the chewy texture.

How to Make It:

(Full printable recipe card is available below)

Cream butter and sugar. First, you’ll combine butter, brown sugar, and granulated sugar.

Beat together on medium-high speed until fluffy and smooth.

two photos; one shows sugar, brown sugar, and butter in a glass mixing bowl; the other shows the ingredients creamed together.

Add the egg. Next, you’ll add egg and vanilla extract, then mix until incorporated.

two photos; one shows egg and vanilla extract added to butter/sugar mixture in mixing bowl; the other shows ingredients mixed together.

Mix the dry ingredients. Then, you’ll whisk together flour, cornstarch, baking soda, and salt.

With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix!

two photos; one shows dry ingredients whisked together in a mixing bowl; the other shows the dry ingredients added to the wet, creating a soft cookie dough.

Add the mix-ins. Next, you’ll add white chocolate chips, dried cranberries, and shelled pistachios to the cookie dough.

Mix on low speed until incorporated.

two photos; one shows pistachios, dried cranberries, and white chocolate chips in a mixing bowl; the other shows those mixed into the cookie dough.

Scoop and bake. Last, you’ll scoop dough out by rounded tablespoon (I used a small cookie scoop) and roll into balls.

Bake for 9-11 minutes, until edges are turning slightly golden brown.

two photos; one shows balls of cookie dough on a parchment lined baking sheet; the other shows the cookies freshly baked.

Notes and Adaptations:

I prefer to use salted shelled pistachios, but you can use unsalted if you prefer.
You can also substitute a different kind of baking chip for the white chocolate chips, if desired. I think dark chocolate would also be delicious!
Leftovers can be stored in an airtight container at room temperature for up to 3-5 days.

close-up view of freshly baked, soft cookies with cranberries, pistachios, and white chocolate chips on a wire rack.

Recommended Equipment:

Yield: Approx. 30 cookies

Cranberry Pistachio Cookies

Name: Cranberry Pistachio Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 30
Cuisine: American
Ingredients: 3/4 cup unsalted butter, softened; 2/3 cup light brown sugar; 1/3 cup granulated sugar; 1 egg, at room temperature; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 Tablespoon cornstarch; 1 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup white chocolate chips; 3/4 cup dried cranberries; 1/2 cup shelled pistachios (I use salted)

These soft and chewy cookies are chock full of cranberries, pistachios, and white chocolate chips. They're a delicious treat for the holidays, or anytime you want an easy dessert.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

3/4 cup unsalted butter, softened
2/3 cup light brown sugar
1/3 cup granulated sugar
1 egg, at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 Tablespoon cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup white chocolate chips
3/4 cup dried cranberries
1/2 cup shelled pistachios (I use salted)

Instructions

Preheat oven to 350F and line a baking sheet with parchment paper or a silicone mat.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), combine butter, brown sugar, and granulated sugar. Beat together on mediium-high speed until fluffy and smooth.
Add egg and vanilla extract, then mix until incorporated.
In a separate mixing bowl, whisk together flour, cornstarch, baking soda, and salt.
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Add white chocolate chips, dried cranberries, and shelled pistachios to the cookie dough. Mix on low speed until incorporated.
Scoop dough out by rounded tablespoon (I used a small cookie scoop) and roll into balls. Place dough balls on prepared cookie sheet, leaving a couple of inches between them.
Bake for 9-11 minutes, until edges are turning slightly golden brown. Remove from oven and let cool on the baking sheet for a couple of minutes, then use a spatula to transfer to a wire cooling rack to cool completely.

Notes

I prefer to use salted shelled pistachios, but you can use unsalted if you prefer.
You can also substitute a different kind of baking chip for the white chocolate chips, if desired.
Leftovers can be stored in an airtight container at room temperature for up to 3-5 days.