Cranberry Pistachio Cookies (Eggless)
These Cranberry Pistachio Cookies are buttery, tender, flaky, sweet, and melt in the mouth. They are studded with sweet, tart, chewy dried cranberries and crunchy, nutty pistachios!
Servings: 16 Cookies
Video
Ingredients
- ½ cup (114g) unsalted butter softened to room temperature
- 6 tablespoon (75g) granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon orange zest
- 1 cup + 2 tablespoon (140g) all-purpose flour
- ¼ teaspoon salt
- ⅓ cup (50g) finely chopped dried cranberries
- ⅓ cup (50g) finely chopped unsalted pistachios
Instructions
Making The Cranberry Pistachio Cookie Dough
- Place butter and sugar in a bowl of a stand mixer. Instead of a stand mixer, you can also use a hand-held electric mixer.
- Cream the butter and sugar using a paddle attachment, initially at low speed and then at medium to high speed, until light and fluffy. Scrape down the sides and bottom of the bowl.
- Add vanilla and orange zest and mix for a few seconds until well combined. Scrape down the sides and bottom of the bowl.
- Add flour and salt to the butter mixture, and on low speed, mix until combined. Finally, add cranberries and pistachios and mix until everything is just combined. Do not overmix.
- The dough should be soft and hold its shape but not sticky or crumbly. Transfer the dough to a clean and lightly floured surface and shape it into a 7- or 8-inch log, about 2- to 2.5-inch in diameter.
- Warp the log with cling wrap and place it in the fridge for at least 3 hours and up to three days.
Baking The Cookies
- When you are ready to bake, preheat the oven to 350°F (180°C). Line the baking sheet with a silicone mat or parchment paper and set it aside.
- Remove the log from the refrigerator and cut it into slices with ½-inch thickness. Place the cookie slices on the baking sheet about two inches apart.
- Bake the cookies in the oven for 14-16 minutes or until the edges are lightly golden. The center will be soft but will firm upon cooling.
- Remove from the oven and let them cool down on the baking sheet for 5 minutes. Then, transfer the cookies to the wire rack and let them cool completely.
Storing Suggestions
- Once the cookies are completely cooled, store them in an airtight container for two weeks at room temperature.
Notes
- Measuring The Ingredients: Correctly measure the flour and other ingredients for the perfect cookies. I will suggest using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then, level it off with the knife.
- Butter: Butter should be at room temperature for a perfect creaming method.
- Dough: Do not overwork the dough; otherwise, the butter will start warming, and the dough will become sticky. Once everything is combined, stop mixing and bring the dough together with a spatula or your hands. If your dough is crumbly and not coming together, add 1-2 teaspoon of milk to get it together. However, make sure not to add too much milk.
- Chilling The Dough: Chilling the dough is essential to prevent spreading and for the flaky texture. So do not skip this step.
- Scaling: The recipe can easily be scaled up for a bigger batch of cookies.
Nutrition (Approximate Values)
Calories : 129kcalCarbohydrates : 15gProtein : 2gFat : 7gSaturated Fat : 4gPolyunsaturated Fat : 1gMonounsaturated Fat : 2gTrans Fat : 0.2gCholesterol : 15mgSodium : 38mgPotassium : 45mgFiber : 1gSugar : 7gVitamin A : 187IUVitamin C : 0.3mgCalcium : 7mgIron : 1mg
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