Pistachio Cranberry Wreath Cookies Recipe

If you’re looking for a holiday treat that’s both stunning and delicious, I’ve got you covered. This Pistachio Cranberry Wreath Cookies Recipe is one of my all-time favorites because it brings together a delightful crunch, a burst of tartness, and that classic festive look that instantly brightens any cookie platter. When I first tried this, I was hooked by how beautifully the pistachios and cranberries complement each other—not to mention, these wreath-shaped cookies are surprisingly easy to make and perfect for gifting or sharing!

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Ingredients You’ll Need

These ingredients work beautifully together to create the perfect holiday bite—rich butter, sweet cranberries, and toasty pistachios create an irresistible combo. Here’s a little tip: when picking your dried cranberries, look for ones that are plump and not overly sweetened to keep the balance right.

• Unsalted butter: Use softened butter for easier creaming to get that fluffy cookie base.
• Powdered sugar: This helps create a tender texture and smooth sweetness.
• Vanilla extract: Adds warmth and depth of flavor; don’t skip this!
• All-purpose flour: The foundation of the cookies; spoon and level to avoid tough cookies.
• Baking powder: Ensures a slight lift to keep wreaths light, not dense.
• Salt: Balances sweetness and enhances the nutty notes of pistachios.
• Pistachios, finely chopped: Adds crunch and that lovely green pop that screams holiday cheer.
• Dried cranberries, chopped: Provides fruity tartness and a burst of color.
• Cornstarch (optional): My secret weapon for ultra-tender cookies—you’ll notice the difference!
• Additional pistachios & dried cranberries for decoration: To really make those wreaths stand out.
• Powdered sugar: A light dusting adds a snowy finish that’s just irresistible.

Variations

I love that this Pistachio Cranberry Wreath Cookies Recipe lets you get creative! Whether you want to switch up flavors or tweak for dietary needs, there’s so much room to personalize your batch. I’ve tried a few variations and they all turned out fantastic.

• Nut Swap: Sometimes I replace pistachios with finely chopped almonds or pecans for a different crunch and flavor profile—it’s a simple twist but adds a new dimension.
• No Cornstarch Version: If you don’t have cornstarch, don’t worry! The cookies just turn out a bit firmer but still delicious.
• White Chocolate Drizzle: My family goes crazy when I drizzle melted white chocolate over the cooled wreaths—adds a creamy, festive finish.
• Gluten-Free: Swap all-purpose flour for a gluten-free blend, and add a little extra cornstarch for tenderness. Works great for gluten-free holiday baking.

How to Make Pistachio Cranberry Wreath Cookies Recipe

Step 1: Cream Butter and Sugar Until Fluffy

Start by letting your butter soften at room temperature—it should be soft but not melting. Then beat it together with powdered sugar until it’s pale and fluffy. This step is key because it traps air that helps keep your cookies light and tender. I usually take a few minutes here and scrape down the bowl well to make sure everything’s combined evenly. Adding the vanilla extract next ensures that lovely warm flavor infuses right into the creamy base.

Step 2: Mix Dry Ingredients and Combine Gently

In a separate bowl, whisk together the flour, baking powder, salt, and cornstarch if you’re using it. This mix-up keeps the baking powder and salt evenly distributed throughout the dough. Slowly add it to the creamed butter mixture and fold gently until a dough forms. Don’t overmix here—stir only until no flour streaks remain, otherwise, the cookies could turn tough.

Step 3: Fold in Pistachios and Cranberries

This is where the magic happens! Fold in those finely chopped pistachios and dried cranberries so they’re scattered evenly in every bite. The small pieces make it easier to shape your wreaths later and ensure you get flavor in every nook. When I chop my cranberries, I like to cut them into smaller bits so the tartness isn’t overpowering.

Step 4: Shape Into Wreaths

Now, this is where the fun begins! Take small portions of dough and roll them into balls about the size of a walnut. Then, gently poke a hole in the center and smooth out the edges to form a wreath shape. Pro tip: dampen your fingers slightly to keep the dough from sticking and to smooth out the circle more easily. If wreath-shaping feels tricky, a wreath-shaped cookie cutter works great and saves time.

Step 5: Bake Until Golden

Place your wreaths on a parchment-lined baking sheet, making sure they’re spaced evenly to avoid merging. Bake at 350°F (175°C) for 12-15 minutes. Watch for the edges to turn lightly golden—that’s your cue that they’re perfectly baked but still tender inside. I learned not to overbake these because they can dry out quickly, so timing is everything!

Step 6: Cool and Decorate

Let your cookies cool on a wire rack so they firm up just enough to handle. Then sprinkle additional chopped pistachios and cranberries on top for extra sparkle, and give them a delicate dusting of powdered sugar that looks like a dusting of fresh snow. Decorating while slightly warm helps the toppings adhere better, which I discovered after the first batch fell apart when I waited too long.

How to Serve Pistachio Cranberry Wreath Cookies Recipe

Garnishes

I usually top these cookies with extra chopped pistachios and cranberries because it not only looks amazing but adds a little fresh crunch and chew. A final snowy dusting of powdered sugar just finishes the holiday vibe perfectly. If you’re feeling fancy, a drizzle of white chocolate makes them look like they belong on a holiday dessert table at a fancy party!

Side Dishes

These cookies go beautifully with a cup of spiced tea or hot cocoa, especially during chilly evenings. I’ve also paired them with cheese plates and charcuterie for a fun holiday get-together dessert option—sweet, nutty bites play well with salty cheeses.

Creative Ways to Present

I like arranging the cookies in a circular pattern on a festive platter, mimicking their wreath shape. Wrapping them in cellophane bags tied with a red ribbon makes a thoughtful homemade gift—my friends always rave about it! You could even stack them with parchment paper layers inside a pretty tin for holiday cookie exchanges.

Make Ahead and Storage

Storing Leftovers

I store leftover Pistachio Cranberry Wreath Cookies in an airtight container at room temperature, and they stay fresh and crisp for up to a week. I find that lined with parchment or wax paper between layers keeps them from sticking together. It’s great when you want to keep the holiday spirit going throughout the week!

Freezing

If you want to make these ahead for the holidays, freezing is your best friend. I freeze the baked wreaths in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. They freeze beautifully for up to three months without losing flavor or texture.

Reheating

To enjoy frozen cookies, just let them thaw at room temperature for about 30 minutes. If you want them fresh-out-of-the-oven warm, pop them in a 300°F oven for 5 minutes, but watch carefully so you don’t overheat and dry them out. This little trick brings back that freshly baked magic every time.

FAQs

Final Thoughts

I absolutely love how this Pistachio Cranberry Wreath Cookies Recipe brings the joy of the holidays right into the kitchen. They’re simple to make, gorgeous to look at, and that nutty-fruit combo gets everyone asking for seconds. I hope you enjoy making them as much as I do—it’s one of those recipes that feels like a warm holiday hug in cookie form. Trust me, your friends and family will thank you!

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