What is the best flour for cranberry cookies?

All-purpose flour is the top choice for cranberry cookies because it provides the perfect balance of structure and tenderness. It holds up well to mix-ins like nuts and dried fruit without making the cookies too dense. If you want an even softer texture, you can experiment with blending in some cake or pastry flour — just be sure to adjust for spreading.

Can I use fresh cranberries instead of dried for cookies?

Yes, but with caution. Fresh cranberries contain more moisture, which can cause cookies to spread too much or become soggy. If using fresh, chop them finely and blot with paper towels to reduce excess moisture. You might also want to adjust the flour or reduce other wet ingredients to keep the dough balanced.

What is a substitute for pistachios in cookies?

You can swap pistachios with almonds , walnuts , pecans , or even cashews . For a nut-free alternative, try pumpkin seeds , sunflower seeds , or add a sweet contrast with white chocolate chips . Each brings its own texture and flavor — feel free to mix and match to your liking.

What are the ingredients in Good Day pistachio cookies?

Good Day Pistachio Cookies typically contain: Refined wheat flour Sugar Edible vegetable oil (like palm) Pistachios or pistachio-flavored bits Raising agents (baking powder/soda) Artificial flavors & preservatives (like BHA/BHT) While convenient, these cookies are more processed than homemade versions and often have less real pistachio than you might expect.

Cranberry Pistachio Cookies – 9 Delicious Tips You’ll Love

Description

These cranberry pistachio cookies bring together buttery richness, tart berries, and nutty crunch. Ideal for holiday trays, gift tins, or cozy afternoon treats.

Ingredients

Dry Ingredients

2 1/4 cups all-purpose flour

1/2 tsp salt

Wet Ingredients

1 cup unsalted butter, softened

1/2 cup powdered sugar

1 tsp vanilla extract

Mix-ins

3/4 cup dried cranberries, chopped

1/2 cup shelled pistachios, chopped

Optional Garnish

Sparkling sugar

Extra chopped nuts or berries

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Instructions

1. Whisk flour and salt in a bowl.

2. Cream softened butter with powdered sugar until fluffy.

3. Beat in vanilla extract.

4. Mix in flour mixture, cranberries, and pistachios to form dough.

5. Divide dough into two logs. Wrap in plastic and chill for at least 2 hours.

6. Slice dough into 1/2-inch thick rounds.

7. Roll edges in sparkling sugar if desired.

8. Place on baking sheet lined with parchment paper.

9. Bake at 325°F (160°C) for 14–16 minutes, until edges turn golden.

10. Cool completely on a wire rack.

Notes

You can substitute pistachios with almonds or sunflower seeds.

Orange zest adds a bright, citrusy twist.

Freeze dough for up to 2 months.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Cookies
Method: Baking
Cuisine: American