Cranberry Pistachio Sugar Cookies

Products Used
Cranberry Pistachio Sugar Cookies imperial


    • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


    1. Preheat oven to 375°F. Prepare 2 cookie sheets with parchment or a silicone mat.
    2. Cream powdered sugar and butter. Add vanilla extract and egg followed by flour, baking soda, and cream of tartar.
    3. Chop pistachios in a food processor. They should be irregular shapes with some chunks. Reserve a tablespoon of nuts for topping.
    4. Hand stir in pistachios and cranberries.
    5. Using a 1 tablespoon cookie scoop, portion dough and roll smooth. Roll dough ball in granulated sugar and then press into reserved pistachio bits. Place on a cookie sheet and flatten slightly. Bake for 10-14 minutes. Tops will still be soft, but edges should start to brown.
    6. Allow to cool on cookie sheet for two minutes, then transfer to a cooling rack.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Karen Granrud @PintSizedBaker.

    Rate & Review
    or to post comments
    Kim O
    Jul 05, 2023

    I wasn't sure that these cookies would fully cook as they were large dough balls, but they did bake perfectly. Note to take them out just as they start to ever so slightly brown at the edges. They go from baked to over-baked quickly. The cookie stays very light in color and letting them rest on the cookie sheet helps them firm up. I chopped my pistachios by hand so I had larger chunks but since the cookies are on the larger size it worked well. I didn't roll them in sugar but just sprinkled a bit on top right out of the oven.

    Oops.. there is no Spanish translation to this recipe