Perfect Pistachio and Cranberry Christmas Icebox Cookies
These festive icebox cookies combine toasted pistachios and dried cranberries in a buttery, tender cookie that’s easy to prepare and perfect for holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 4 hours 29 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ¾ cups (345g) all-purpose flour
- 1 cup (227g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (120g) toasted pistachios, roughly chopped
- ¾ cup (100g) dried cranberries
Instructions
- Toast the pistachios in a dry skillet over medium heat for 4-5 minutes until fragrant and lightly golden. Remove from heat and let cool completely.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until fully combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture in batches, mixing on low speed just until combined. Avoid overmixing.
- Fold in the cooled toasted pistachios and dried cranberries using a spatula until evenly distributed.
- Turn the dough onto a lightly floured surface, divide in half, and shape each half into a 2-inch diameter log about 10 inches long. Wrap tightly in plastic wrap.
- Chill the dough logs in the refrigerator for at least 4 hours or overnight. For faster chilling, freeze for 1-2 hours.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Unwrap the dough and slice into ¼-inch (6mm) thick rounds. Place cookies 2 inches apart on the baking sheets.
- Bake for 12-14 minutes until edges are lightly golden but centers still look soft. Cookies will firm up as they cool.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to a week or freeze for longer storage.
Notes
Use butter softened to room temperature but still holding shape for best creaming results. Toast pistachios to enhance flavor and crunch. Chill dough overnight for best slicing and flavor development. If dough is too soft to slice, freeze for 15 minutes before slicing. Slice evenly for uniform baking. Cookies taste better after a day or two as flavors meld. Dough can be frozen for up to 3 months; bake from frozen adding a couple extra minutes to baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Fat: 8
- Carbohydrates: 16
- Fiber: 1.5
- Protein: 2
Keywords: pistachio cookies, cranberry cookies, icebox cookies, holiday cookies, Christmas cookies, easy cookie recipe, festive cookies, nut cookies