Pistachio Cranberry Wreath Cookies Recipe

If you’re on the lookout for a festive, flavorful treat that’s just as charming as it is delicious, you’re going to love this Pistachio Cranberry Wreath Cookies Recipe. These little beauties bring together the nutty crunch of pistachios and the bright chewiness of dried cranberries in the most delightful way. I absolutely love how they look like tiny holiday wreaths—it’s like a party on a plate! Keep reading because I’m sharing everything you need to make these crowd-pleasers turn out perfectly every time.

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Ingredients You’ll Need

These ingredients come together so well to create the perfect holiday cookie. I find that using high-quality butter and fresh pistachios really makes a big difference, and the dried cranberries add that lovely pop of tartness you want.

• Unsalted Butter: Using unsalted butter lets you control the saltiness better and ensures your cookies aren’t overly salty.
• Powdered Sugar: It blends smoothly into the butter without grit, giving the cookies a delicate sweetness.
• Vanilla Extract: Adds warmth and depth to the dough, making every bite more flavorful.
• All-Purpose Flour: The base of the dough, providing structure for these tender cookies.
• Baking Powder: A pinch to give the cookies a little rise and lightness.
• Salt: Just enough to balance the sweetness and enhance flavors.
• Pistachios: Finely chopped for even distribution and that nutty crunch in every bite.
• Dried Cranberries: Chopped to sprinkle tart bursts of flavor throughout the dough.
• Cornstarch (Optional): Adds tenderness, making the cookies melt in your mouth — I never skip it!
• Additional Pistachios and Cranberries for Decoration: To add extra visual appeal and texture on top.
• Powdered Sugar for Dusting: For a snowy, festive finish.

Variations

I love mixing things up with this Pistachio Cranberry Wreath Cookies Recipe, and you’ll enjoy making it your own. Whether you’re tweaking flavors or adapting for dietary needs, there’s lots of room to play around.

• White Chocolate Drizzle: I discovered this trick last Christmas—adding a drizzle of melted white chocolate on top takes the cookies to a whole new level of indulgence.
• Gluten-Free Version: Swap the all-purpose flour for a gluten-free blend and add the cornstarch for tender results; it still bakes up beautifully.
• Nut-Free Adaptation: If pistachios aren’t your thing, I’ve had great success using sunflower seeds for a similar crunch and flavor balance.
• Seasonal Fruit Swap: Try dried cherries or blueberries instead of cranberries for a slightly different flavor profile that’s just as festive.

How to Make Pistachio Cranberry Wreath Cookies Recipe

Step 1: Cream the Butter and Sugar Until Fluffy

Start by softening your butter to room temperature—it’s key for the texture. Using a hand mixer or stand mixer, beat the butter and powdered sugar together until the mixture looks pale and fluffy, about 2-3 minutes. This step is crucial because it traps air that helps the cookies be tender and light. Don’t rush it here; the fluffier, the better.

Step 2: Mix Dry Ingredients and Combine

In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and optional cornstarch if you want that extra melt-in-your-mouth feel. Gradually add this to the butter mixture—don’t dump it all at once. Mix until it just comes together as a dough; overmixing can make the cookies tough.

Step 3: Fold in Pistachios and Cranberries

Carefully fold in the finely chopped pistachios and cranberries. You want them evenly distributed so every cookie gets that nutty, fruity goodness. Take care not to crush the cranberries too much—they should keep their chewiness.

Step 4: Shape Your Wreath Cookies

Now comes the fun part—shaping! Roll the dough into small balls about 1 to 1.5 inches in diameter. Use your finger to gently poke a hole in the center and smooth the edges to form a wreath shape. This takes a little practice, but don’t worry if they’re not perfect; rustic charm is part of the appeal! Alternatively, if you have a wreath-shaped cookie cutter, that works great too.

Step 5: Bake and Cool

Place the cookies onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in your preheated oven at 350°F (175°C) for 12-15 minutes until the edges turn a light golden brown. Keep a close eye past 12 minutes as they can brown quickly. Remove and let cool completely on a wire rack before decorating; this prevents mashing the delicate cookies.

Step 6: Decorate and Enjoy

Once cooled, sprinkle additional chopped pistachios and dried cranberries on top, and dust lightly with powdered sugar for that snowy effect. I sometimes add a quick white chocolate drizzle at this stage when I want to impress guests. Serve with a hot cup of tea or coffee, and watch these disappear fast!

How to Serve Pistachio Cranberry Wreath Cookies Recipe

Garnishes

I’m a sucker for presentation, so I always top these cookies with chopped pistachios and a few little dried cranberries—it makes them pop visually and adds texture. A dusting of powdered sugar gives them that classic wintry look that’s just irresistible.

Side Dishes

When I serve these, I like to pair them with a lightly spiced hot cocoa or a simple black tea to balance the sweetness. They also make an incredible companion to a cheese platter if you want a sweet-nutty surprise alongside savory bites.

Creative Ways to Present

For holiday parties, I sometimes arrange these cookies in a large circular stack, mimicking a giant wreath centerpiece. Tie a festive ribbon around the plate or box them individually in clear bags tied with twine—you’ll score big on presentation points without extra effort!

Make Ahead and Storage

Storing Leftovers

I store mine in an airtight container at room temperature, and they stay fresh and tender for about a week. If your kitchen is warm or humid, a cool spot like the fridge works well too, just let them come to room temp before eating.

Freezing

These cookies freeze really well! After shaping but before baking, I place them on a baking sheet, freeze solid, then transfer to a freezer-safe bag. When ready, bake straight from frozen—just add a minute or two to the baking time.

Reheating

If you want to freshen them up after storing, pop the cookies in a warm oven at 300°F for 5 minutes. It revives the crisp edges without drying them out. Just skip microwaving—it tends to make them chewy instead of tender.

FAQs

Final Thoughts

I hope you enjoy making and sharing these Pistachio Cranberry Wreath Cookies Recipe as much as I do. They’ve become a holiday staple in my house—the perfect combination of festive charm and delicious flavor that always brings smiles around the table. Once you try them, I have a feeling they’ll become a favorite in your cookie rotation, too!

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