White Chocolate Cranberry Pistachio Cookies

5 from 1 vote

Delicious cookies combining white chocolate, tart cranberries, and crunchy pistachios for a festive treat.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Keyword: Easy, Festive

Servings: cookies

Calories: 150kcal

Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy—about 2–3 minutes.
Beat in the egg and vanilla extract, scraping down the sides of the bowl as needed, until fully incorporated.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing slowly until just combined.
Gently fold in the white chocolate morsels, dried cranberries, and pistachios until evenly distributed throughout the dough.
Scoop about 2 tablespoons of dough for each cookie and roll into balls. Place the dough balls about 2 inches apart on the prepared baking sheets.
Bake for 10–12 minutes, or until the edges are set and the centers still look slightly soft and underdone.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze cooled cookies for up to 3 months.