Description

These Pistachio Cranberry Wreath Cookies are soft and chewy with crisp edges, packed with roasted pistachios, tart dried cranberries, cranberry powder, and finished with a white chocolate drizzle. They’re colorful, festive, and perfect for holiday trays, cookie exchanges, and gifting.

Ingredients

Scale

Ingredients:

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, for nutty flavor)
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 drizzle)

For Topping:

Additional chopped pistachios
Additional chopped cranberries

Instructions

Prep the Oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, and cranberry powder. Set aside.
Cream Butter & Sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
Add Eggs & Extracts: Beat in the eggs one at a time. Stir in vanilla extract and almond extract until combined.
Combine Dough: Gradually add the dry ingredients to the wet mixture and mix just until a thick dough forms. Fold in chopped pistachios and dried cranberries.
Shape Wreaths: Scoop about 1½ tablespoons of dough, roll into a ball, and use a finger or small spoon to poke a hole in the center. Shape into a ring and flatten slightly. Place on prepared baking sheets, leaving about 2 inches between cookies.
Bake: Bake for 10–12 minutes, or until the edges are just turning golden and the centers still look slightly soft. Remove from the oven and let cookies rest on the baking sheet for 5 minutes.
Cool: Transfer cookies to a wire rack to cool completely before decorating.
Drizzle with Chocolate: Melt white chocolate in a microwave-safe bowl in 20-second bursts, stirring between each round until smooth. Drizzle over cooled cookies with a spoon or piping bag.
Garnish: While the chocolate is still wet, sprinkle cookies with extra chopped pistachios and cranberries to enhance the wreath look. Let the chocolate set before serving or storing.

Notes

If the dough is too soft to shape, chill it in the fridge for about 20 minutes.
Damp hands make it easier to roll and shape the wreaths evenly.
Do not overbake; the centers should look slightly soft as they will firm up while cooling.
Let cookies cool completely before adding the white chocolate drizzle to avoid melting messes.
Store in an airtight container at room temperature for up to 5 days, or freeze undecorated cookies or dough for 2–3 months.
For extra flavor, add orange zest or use vegan butter and dairy-free white chocolate for a dairy-free version.

Prep Time: 25 minutes
Cook Time: 12 minutes
Category: Cookies
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 165
Sugar: 14g
Sodium: 95mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2.5g
Cholesterol: 18mg

Keywords: pistachio cranberry wreath cookies, holiday cookies, Christmas cookie recipe, cranberry pistachio cookies, festive wreath cookies