Pistachio Cranberry Wreath Cookies Recipe

If you’re on the hunt for a festive, melt-in-your-mouth treat that captures the holiday spirit with every bite, you’re going to LOVE this Pistachio Cranberry Wreath Cookies Recipe. These cookies are not just beautiful to look at, they’re also packed with vibrant flavors and a delightful crunch, making them an absolute favorite in my kitchen year after year. Stick with me, and I’ll share every step, with tips and tricks to make sure your batch turns out just right.

this …

Ingredients You’ll Need

The magic behind these Pistachio Cranberry Wreath Cookies Recipe lies in simple, quality ingredients that balance buttery richness with fruity brightness. When I shop for these, I always pick unsalted butter to control the saltiness and opt for dried cranberries that aren’t too sweet or overly chewy.

• Unsalted butter: Make sure it’s softened to room temperature for easy creaming and a tender crumb.
• Powdered sugar: This keeps the dough silky smooth and adds sweetness without graininess.
• Vanilla extract: Pure vanilla really enhances the cookie’s flavor — don’t skimp!
• All-purpose flour: The base of your dough, just the right structure without toughness.
• Baking powder: Just a small amount to give a gentle lift without puffing the cookies up too much.
• Salt: Balances the sweetness and intensifies flavors.
• Pistachios: Finely chopped to sprinkle throughout the dough for that wonderful nutty crunch.
• Dried cranberries: Chopped for even distribution, adding bursts of tart sweetness.
• Cornstarch (optional): For an extra tender cookie that almost melts in your mouth — highly recommended!

Variations

I love making these Pistachio Cranberry Wreath Cookies Recipe my own by swapping up ingredients depending on the season, or just whatever’s in my pantry. It keeps the recipe fresh and fun, and I encourage you to do the same!

• White Chocolate Drizzle: When I add a drizzle of melted white chocolate over the cookies, they instantly become a showstopper at holiday parties.
• Different Nuts: If pistachios aren’t your thing, I’ve tried chopped almonds or pecans, and they turn out just as lovely.
• Fruit Swaps: Dried cherries or blueberries also work well instead of cranberries if you want a sweeter twist.
• Gluten-Free Version: Substitute with a gluten-free flour blend; just keep an eye on dough consistency—it might need a touch more butter.

How to Make Pistachio Cranberry Wreath Cookies Recipe

Step 1: Cream the Butter and Sugar Until Fluffy

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper — trust me, it saves cleanup later! In a large bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy. This usually takes me about 3-4 minutes with an electric mixer. The fluffier you get it, the more tender your cookies will be, so don’t rush this step!

Step 2: Mix the Dry Ingredients Together

In a separate bowl, whisk together the flour, baking powder, salt, and cornstarch if you’re using it. This ensures that the baking powder and salt get evenly distributed throughout the dough, which means even baking and no surprises.

Step 3: Combine Wet and Dry Mixtures

Gradually add the dry mixture into the butter-sugar mixture, mixing just until the dough comes together. Be careful not to overmix here — you want the dough combined, but not tough. Once you have a soft dough, fold in the finely chopped pistachios and dried cranberries gently but thoroughly.

Step 4: Shape Your Wreaths

This is my favorite part because the dough feels so soft and easy to shape. Take small portions of dough, roll them into balls with your hands, then create a hole in the center of each ball with your finger or the back of a wooden spoon, and gently smooth the edges to form a wreath shape. You can also use a wreath-shaped cookie cutter if you have one. Keeping the cookies similar in size helps them bake evenly.

Step 5: Bake Until Just Golden

Place the wreath cookies on your prepared baking sheet and bake for 12-15 minutes. You’ll want to watch for the edges to turn a soft golden color — that’s your cue they’re perfectly done. Leaving them to bake longer can dry them out, so keep a close eye from the 12-minute mark onward.

Step 6: Cool and Decorate

Once baked, transfer the cookies to a wire rack to cool completely. When cool, decorate the tops with extra chopped pistachios and dried cranberries, then finish with a light dusting of powdered sugar for that snow-kissed, holiday look. If you’re feeling extra fancy, a drizzle of white chocolate takes these cookies to the next level!

How to Serve Pistachio Cranberry Wreath Cookies Recipe

Garnishes

I usually keep garnishes simple but festive. A sprinkle of powdered sugar is a must for me — it looks like fresh snow and adds a delicate sweetness. For occasional flair, chopped pistachios and dried cranberries on top add crunch and color. Sometimes, I drizzle a bit of melted white chocolate, which my family absolutely adores!

Side Dishes

These cookies pair wonderfully with a warm cup of spiced tea or coffee — I love to serve them with chai or even a hot chocolate for cozy winter gatherings. For holiday parties, a platter with assorted nuts and some fresh fruit adds a nice contrast of flavors and textures.

Creative Ways to Present

One of my favorite ways to present these pistachio cranberry wreath cookies is by stacking them in a glass jar tied with a festive ribbon — it makes a gorgeous edible gift! You can also arrange them on a decorative plate with holiday greens like pine sprigs or holly around the edges for an extra festive touch.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layering parchment paper in between to keep them from sticking. This usually keeps them fresh and tender for up to a week, although in my house, they rarely last that long!

Freezing

If I’m making a big batch ahead of time, I freeze these cookies after baking and cooling completely. I place them in a single layer on a baking tray until frozen, then transfer to a freezer-safe container or bag. This way, they keep for up to 3 months and thaw nicely without getting crumbly.

Reheating

When warming up frozen or stored cookies, I pop them in a preheated 300°F oven for 5 minutes or so to restore that fresh-baked softness. Avoid microwaving as it can make them rubbery. This little oven trick always brings them back to life beautifully.

FAQs

Final Thoughts

These Pistachio Cranberry Wreath Cookies Recipe holds a special place in my heart — every year they bring everyone together with their festive look and timeless taste. I hope you find as much joy in baking and sharing them as I do. Whether it’s a cozy night in or a bustling holiday party, these cookies are a guaranteed crowd-pleaser that will make you look like a baking superstar. Give them a try, and I promise you’ll be hooked too!

Print