Irresistible Pistachio Cranberry Wreath Cookies : A Festive Holiday Favorite

If you’re planning a festive dessert tray, hosting a cookie exchange, or simply want to bring a little extra cheer to your holiday table, these Pistachio Cranberry Wreath Cookies are a must-bake. With vibrant colors, a soft and chewy texture, and festive flavors, they’re as stunning as they are delicious. Imagine the buttery richness of pistachios, the tart chew of dried cranberries, and the sparkle of a light white chocolate drizzle. These wreath cookies are a celebration in every bite.

Perfect for holiday gifting or making ahead, this easy cookie recipe combines pantry ingredients with bold holiday flair. It uses cranberry powder to intensify the fruity flavor and deliver a natural pink hue, while the wreath shape makes these cookies an eye-catching centerpiece for any dessert tray. And best of all, they’re simple enough for beginner bakers but sophisticated enough for any special occasion.

Whether you’re preparing snacks for guests, baking with kids, or curating the ultimate dessert platter, this recipe is a festive go-to that will steal the show.

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Why You’ll Love These Pistachio Cranberry Wreath Cookies

These cookies are a feast for the senses. The sweetness of white chocolate balances the tangy cranberries. The green of the chopped pistachios pops against the vibrant reds, making every cookie look like a mini holiday wreath. They’re soft in the center with just the right touch of crunch on the edges. Plus, they smell amazing while baking—sweet, nutty, and buttery with a hint of fruit.

Visually, they’re perfect for themed trays or festive boxes. Flavor-wise, they’re unique enough to stand out from typical holiday cookies like sugar or gingerbread. With ingredients like cranberry powder, roasted pistachios, and optional fresh cranberries for garnish, this recipe is where elegance meets holiday nostalgia.

And if you’re assembling a cookie board alongside treats like Pumpkin Cheesecake Cookies or Snake Charmers Pretzels, these wreath cookies add that magical finishing touch.

What Are Wreath Cookies?

Wreath cookies are shaped or decorated to resemble traditional holiday wreaths, often featuring green and red ingredients to evoke the festive season. In this recipe, the wreath look comes from forming the dough into small rings and decorating them with green pistachios and red cranberries. Optional chocolate drizzle mimics ribbon or sparkle, and the natural textures of the ingredients bring depth and color.

This style of cookie is especially popular during Christmas and winter holidays. They’re often used for gifting, as table centerpieces, or as part of a larger cookie spread. Their decorative shape makes them look intricate, but they’re surprisingly easy to create.

Ingredients You’ll Need

To make these stunning Pistachio Cranberry Wreath Cookies, you’ll need the following:

2 ½ cups (300g) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup (170g) unsalted butter, softened
1 cup (200g) granulated sugar
½ cup (110g) packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract (optional but enhances the nutty notes)
1 tablespoon cranberry powder
1 cup dried cranberries, roughly chopped
1 cup roasted pistachios, shelled and chopped
½ cup white chocolate chips or melting wafers (for optional chocolate drizzle)
Additional pistachios and cranberries for topping

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How to Make Pistachio Cranberry Wreath Cookies

Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together the flour, baking soda, salt, and cranberry powder. This blend gives the cookies their festive flavor and slight tartness.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract.

Gradually add the dry ingredients to the wet mixture, stirring until fully combined. The dough will be thick but manageable. Fold in the chopped pistachios and dried cranberries.

To form the wreaths, scoop 1½ tablespoons of dough and roll it into a ball. Use your finger or a small spoon to poke a hole through the center and shape the cookie into a ring. Flatten slightly and place on the prepared baking sheet. Leave at least 2 inches of space between cookies.

Bake for 10 to 12 minutes or until the edges are just golden. The centers may still look soft but will firm up as they cool. Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For the final touch, melt white chocolate in the microwave in 20-second bursts, stirring between each round until smooth. Use a spoon or piping bag to drizzle over the cooled cookies. Garnish with more chopped pistachios and cranberries while the chocolate is still wet.

These cookies will look just like festive wreaths—chewy, crunchy, and colorful.

Kitchen Equipment You’ll Need

Large mixing bowls
Hand or stand mixer
Rubber spatula
Measuring cups and spoons
Baking sheets
Parchment paper or silicone mats
Serrated knife (if using fresh cranberries)
Cooling racks
Microwave-safe bowl (for melting chocolate)

Recipe Variations and Substitutions

Add orange zest for a citrus twist that pairs perfectly with cranberry.
To make the cookies dairy-free, use vegan butter and dairy-free white chocolate.
For a gluten-free version, swap the flour with a 1:1 gluten-free baking mix.
Want more fruit flavor? Try folding in homemade cranberry jam before shaping.
Create a kid-friendly version by shaping into stars or mini wreaths.

For even more cookie inspiration, check out these Mini Pumpkin Bread with Cinnamon Swirl or Pumpkin Truffles.

Tips for Perfect Wreath-Shaped Cookies

Chill the dough for 20 minutes if it’s too soft to shape.
Damp hands help with shaping the wreaths evenly.
Don’t overbake; they’ll set more as they cool.
Use a fork or piping bag for a delicate chocolate drizzle finish.
Top with chopped pistachios and a few fresh cranberries right after drizzling.

Common Mistakes to Avoid

Don’t use salted pistachios unless you reduce added salt.
Avoid overmixing—this can make cookies tough.
Let cookies cool completely before drizzling chocolate to avoid melting messes.
Measure flour properly using the spoon-and-level method to avoid dry dough.
Space cookies well apart—they spread slightly.

How to Store and Freeze

Once fully cooled, store in an airtight container at room temperature for up to 5 days.

Freeze undecorated cookies in a single layer on a baking sheet, then transfer to a bag or container. They keep well for 2–3 months.

To freeze the dough, shape into wreaths, freeze on trays, then bake from frozen with 2 extra minutes added.

Pair frozen batches with other make-ahead recipes like Cheesy Mashed Potato Puffs or Pumpkin Dump Cake for stress-free holiday prep.

Serving Ideas for a Dessert Tray

Build a holiday dessert tray with:

Pumpkin Cheesecake Cookies
Apple Crisp with Oatmeal
Snake Charmers Pretzels
Mini Pancake Cereal
Cream Cheese Pumpkin Bread

Use a tiered tray or vintage platters, and garnish with sugared cranberries and rosemary sprigs for holiday flair.

Food & Drink Pairings

Pair these cookies with a warm mug of Spiced Cider, Strawberry Cream Soda, or herbal teas.

Savory pairings like Pretzel Dip create a sweet-salty contrast that balances your dessert board.

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Frequently Asked Questions

Can I use fresh cranberries instead of dried?
Yes, but chop finely and use sparingly to avoid too much moisture in the dough.

Is cranberry powder necessary?
It enhances flavor and color, but the recipe works without it. You can substitute with a teaspoon of beet powder for color only.

How do I make these cookies vegan?
Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and vegan butter. Choose dairy-free chocolate for the drizzle.

Can I skip the chocolate drizzle?
Absolutely. It’s optional, but adds visual appeal and an extra sweet bite.

How long do these cookies last?
About 5 days at room temperature in a sealed container. Freeze for longer storage.

Final Thoughts

These Pistachio Cranberry Wreath Cookies offer the perfect mix of color, crunch, and cheer. With their eye-catching presentation and simple preparation, they’re perfect for everything from cookie exchanges to cozy nights by the fire.

They hold their shape well, pack beautifully in gift boxes, and fit seamlessly into any holiday baking plan. Whether you enjoy them fresh or freeze a batch for later, one thing’s certain: these wreath cookies will be the star of your cookie tray.

If you loved this recipe, be sure to explore other seasonal favorites like Pumpkin Cheesecake Cookies, Apple Crisp with Oatmeal, and Pumpkin Truffles. And don’t forget to subscribe to the blog for more festive baking ideas delivered to your inbox.

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