Cranberry & Pistachio Refrigerator Cookies are classic “slice-and-bake” cookies: you make a dough, chill it as a log, then slice and bake whenever you want fresh cookies.
They’re buttery, slightly chewy from cranberries, and crunchy from pistachios.
Cranberry & Pistachio Refrigerator Cookies
Ingredients
- 200g (¾ cup + 2 tbsp) unsalted butter, softened
- 100g (½ cup) sugar
- 1 egg
- 1 tsp vanilla extract
- 250g (2 cups) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup dried cranberries
- ½ cup shelled pistachios (roughly chopped)
Instructions
1. Make the dough
- Cream butter + sugar until light and fluffy
- Beat in egg + vanilla
- In another bowl, mix flour, baking powder, salt
- Add dry ingredients into wet mixture
- Stir until just combined
- Fold in cranberries and pistachios
2. Shape & chill
- Divide dough in half
- Roll each into a log (about 5–6 cm thick)
- Wrap tightly in cling film
- Chill for at least 2 hours (overnight is best)
3. Slice & bake
- Preheat oven to 175°C (350°F)
- Slice logs into ½ cm thick rounds
- Place on baking tray (leave space between cookies)
- Bake for 10–12 minutes, until edges are lightly golden
4. Cool
- Let cookies rest on tray 5 minutes
- Transfer to wire rack to cool fully
Tips for better cookies
- Chill dough well → cleaner slices, better texture
- Don’t overbake → they continue firming after oven
- For extra flavor: add orange zest or a pinch of cinnamon
- For prettier cookies: press a few pistachio bits on top before baking