Cranberry Pistachio Slice-and-Bake Cookies are buttery, colorful cookies with tart cranberries and crunchy pistachios. The dough is rolled into a log, chilled, and then sliced before baking—making them perfect for easy batches. 🍪
Ingredients
- 2 cups All-purpose flour
- ½ tsp Salt
- ¾ cup Unsalted butter, softened
- ¾ cup Sugar
- 1 Egg
- 1 tsp Vanilla extract
- ½ cup Dried cranberries, chopped
- ½ cup Pistachios, shelled and roughly chopped
Instructions
1. Make the Dough
- In a bowl, whisk flour and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Mix in egg and vanilla.
- Gradually add flour mixture until a soft dough forms.
2. Add Mix-ins
- Fold in dried cranberries and pistachios evenly.
3. Shape and Chill
- Divide dough in half.
- Roll each portion into a log about 2 inches thick.
- Wrap in plastic wrap and refrigerate for at least 1–2 hours.
4. Slice and Bake
- Preheat oven to 180°C (350°F).
- Slice dough into ¼-inch rounds.
- Place on a lined baking sheet and bake 10–12 minutes until edges are lightly golden.
5. Cool
- Let cookies cool on a rack so they become crisp and buttery.
Tips
- For a festive look, roll the dough log in coarse sugar before slicing.
- Add orange zest for a citrus flavor that pairs beautifully with cranberries.
- Dough logs can be frozen for up to 2 months, then sliced and baked anytime.
If you want, I can also show you a bakery-style trick that makes these cookies perfectly round and extra buttery (it only adds one small step). 🍪
