Orange Cranberry Pistachio Cookies
December is in full swing and all I can think about is cranberry…yes, STILL! I love it! These Orange Cranberry Pistachio Cookies were chewy, nutty, soft, and fruity! That hint of orange zest in there was unbelievable! These felt so festive and definitely didn’t last long in our house! We brought some to a holiday party we went to, and they were a huge hit! They just felt so fresh and VIBRANT! They were easy to make, and my recipe makes a bunch! Plus, I swapped out some butter with coconut oil to make a healthier cookie! So – have two or three!
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How do orange, cranberry, and pistachio work well in a cookie?
These cookies give super festive vibes but could be a year-round hit! Orange and cranberry are a staple holiday flavor, especially around Thanksgiving and Christmas! The orange is bright and sweet while the cranberry is tart and sharp! The nuttiness and saltiness from the pistachio brought all those flavors together and gives a green holiday feel! There was also a ton of different texture which made these cookies even more intriguing! And those little bits on the top made them super pretty – you just wanted to grab one and dive in for a bite! These were not your average cookie, that’s for sure!
Did you know?
Orange zest brings aroma and essential oils that actually helps to intensify the cranberry flavor! Cranberries are tied to winter and festivities while oranges symbolize vitality and sunshine! Something we could especially use in the winter, I feel like! They’re also a nutritious pair! Oranges are packed with vitamin C and boost immunity while cranberries are packed with antioxidants!
Pistachios are also full of protein and are one of the oldest cultivated nuts. Isn’t that wild?! They were considered a delicacy in Persia and were frequently enjoyed by royalty throughout history. Their shells actually open up and “smile,” signaling they’re ready to be eaten! Clearly these cookies are jam packed with holiday joy and as far as a dessert goes, they’re pretty dang healthy!
What ingredients do I need to make these Cranberry Pistachio Cookies?
Pistachios
Orange
Dried Cranberry
Flour
Butter
Granulated Sugar
Brown Sugar
Eggs
Coconut Oil
Vanilla
Salt
Baking Soda
What equipment do I need to make them?
- Large Baking Sheets
- Mixing Bowls
- Measuring Cups and Spoons
- Whisk
- Beater
- Cutting Board
- Chef Knife
- Zester
- Cooling Rack
How do I make them?
To get started on these cookies, first preheat the oven to 350F. Take the butter out of the fridge and allow that to soften on the counter while you shell the pistachios. Next, chop the pistachios and zest the orange.
In a large mixing bowl, beat the sugars, butter and melted coconut oil very briefly, to combine. Cream the mixture together with a spoon the rest of the way, until fluffy.
Next, whisk in the egg and vanilla until smooth.
In a separate bowl, whisk flour, salt, and baking powder until combined. Now gradually mix the dry ingredients into the wet, stirring as you incorporate more. Add the orange zest and most of the pistachio and cranberry, reserving the rest for the tops of the cookies. Stir to combine, but don’t overmix!
Cover the dough with saran wrap and refrigerate for several minutes, just so the dough is easier to work with.
Get out two baking sheets and line with parchment paper for easy cleanup, if desired. Roll the dough into about 24 balls, slightly bigger than a golf ball. You can also use an ice cream scoop for this. Add some of the reserved cranberry and pistachio to the tops of the cookies for aesthetics!
Next, bake the cookies until golden, allowing them 5 minutes to cool before removing them to a cooling rack.
Serve Orange Cranberry Pistachio Cookies warm with come cold milk or hot coffee! Enjoy!
Tips:
- It’s important not to overbeat otherwise the cookies will spread too much, so using the beater very briefly helps to spare our wrist and give us a small shortcut. Alternatively, you can skip the beater and just do it by hand.
- If you don’t have coconut oil you could use another stick of butter or vegetable oil instead.
- These cookies will keep for 3-5 days if stored in an airtight container at room temperature. The dough can also be refrigerated prior to baking for up to 3 days and frozen for 3-6 months!
Looking for more festive holiday recipes? Check these out!
- Cranberry Sangria
- Cherry and Cranberry Cobbler
- Pomegranate Mimosa
- Orange Cranberry Bread
- Cranberry Onion Pork Chops
Looking for some more unique cookie recipes? Try these!
Orange Cranberry Pistachio Cookies
Equipment
Ingredients
- 2 ½ cups Flour
- 1 cup Brown Sugar
- ½ cup Granulated Sugar
- ½ cup Salted Butter softened
- ⅓ cup Coconut Oil melted
- 2 Eggs
- Zest from 1 Orange
- ¾ cup Pistachios shelled and chopped
- ½ cup Dried Cranberry divided
- 1 tsp Vanilla
- 1 tsp Baking Soda
- ¼ tsp Salt
Instructions
- Preheat the oven to 350℉.
- In a large mixing bowl, beat the sugars, butter and melted coconut oil very briefly, to combine. Cream the mixture together with a spoon the rest of the way, until fluffy.
- Next, whisk in egg and vanilla until smooth.
- In a separate bowl, whisk flour, salt, and baking powder until combined. Now gradually mix the dry ingredients into the wet, stirring as you incorporate more.
- Add the orange zest, 1/2 cup pistachio, and 1/4 cup dried cranberries, reserving the rest for the tops of the cookies. Stir to combine, but don't overmix!
- Cover the dough with saran wrap and refrigerate for 10 minutes, just so the dough is easier to work with.
- Get out two baking sheets and line with parchment paper for easy cleanup, if desired.
- Roll the dough into about 24 balls, slightly bigger than a golf ball. You can also use an ice cream scoop for this.
- Add some of the reserved cranberry and pistachio to the tops of the cookies for aesthetics and bake them for 9-11 minutes, until golden around the edges.
- Allow cookies to cool for 5 minutes before moving them to a cooling rack.
- Serve Orange Cranberry Pistachio Cookies warm with come cold milk or hot coffee! Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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Yum! I love how all these flavors pop in the Orange Cranberry Pistachio Cookies! These are the perfect addition to my holiday cookie plate! Thank you for the creative recipe!
Thank you for appreciating it, Debbie! 😊 Happy holidays!
Love this combination, definitely sounds interesting. You had me at pistachio anyway. Can’t wait to try this delicious recipe, thanks for sharing!
Absolutely, hope you enjoy!
I’m definitely going to make this — the combination of orange, cranberry, and pistachio sounds so delicious and festive, and I love how soft and flavorful these cookies come out. I can already imagine how good they’ll be with coffee or milk, especially this time of year!
I love hearing this! Thank you so much for sharing!
I love the orange flavor in these cookies. I’m going to make another batch this week for my cookie exchange.
I love that! Thank you so much for sharing with me, Erin!
I agree orange zest takes takes the flavor to different level. I love using those peels- thanks for the recipe and storing cookie dough idea- never occurred to me.
Of course, enjoy!