Cranberry-Pistachio Slice-and-Bake Cookies
Buttery, crisp cookies packed with tart dried cranberries and crunchy pistachios. The dough can be made ahead, chilled, sliced, and baked whenever you want fresh cookies.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2¼ cups (280 g) all-purpose flour
- ½ teaspoon salt
- ¾ cup (90 g) dried cranberries, roughly chopped
- ¾ cup (90 g) shelled pistachios, roughly chopped
- Optional: 1 teaspoon orange zest
Instructions
- Cream the butter and sugar: Beat softened butter and sugar until light and fluffy, about 2–3 minutes.
- Add wet ingredients: Beat in the egg, vanilla, and orange zest if using.
- Add flour and salt: Mix just until the dough comes together. Don’t overmix.
- Fold in the good stuff: Stir in the cranberries and pistachios.
- Shape: Divide the dough in half and form each portion into a log about 2 inches (5 cm) in diameter. Wrap tightly in parchment or plastic wrap.
- Chill: Refrigerate for at least 2 hours, or freeze for about 45–60 minutes until firm.
- Slice: Heat oven to 350°F (175°C). Slice the chilled logs into rounds about ¼ inch (6 mm) thick.
- Bake: Arrange on parchment-lined baking sheets and bake for 10–13 minutes, until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a rack.
Tip
For especially neat slices, rotate the dough log after every few cuts. If the dough starts becoming soft, return it to the refrigerator before continuing.
