Pistachio and Cranberry Cookies

With a simple sugar cookie dough and a short cooking time, these Cranberry and Pistachio Cookies are a sweet and easy recipe. They’re packed with white chocolate, dried cranberries and pistachios, and they’re utterly moreish!

Makes: 22


  • 175g butter, softened
  • 85g golden caster sugar
  • 1/2 tsp vanilla extract
  • 225g plain flour
  • 75g pistachios
  • 75g dried cranberries
  • 75g white chocolate chips


In a medium bowl, mix together butter, sugar and vanilla extract with a wooden spoon. Gradually stir in flour, then add pistachios, cranberries and white chocolate chips. At this stage, you might need to get your hands dirty to properly combine everything.

Halve the dough and shape each half into a log. Wrap in cling wrap and chill for one hour (or freeze for up to three months).

Preheat oven to 160 degrees Celsius (fan forced) and line an oven tray with baking paper.

When you are ready to cook, remove dough from fridge and slice logs into one centre-thick rounds. Place dough on oven tray and bake for 12-15 minutes.

Allow cookies to cool slightly on tray before transferring to cooling rack.

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