Pistachio Cranberry Wreath Cookies Recipe

If you’re on the lookout for a festive, flavorful treat that will wow your friends and family, then you have to try this Pistachio Cranberry Wreath Cookies Recipe. These cookies are just so charming and delicious—perfect for holiday gatherings or anytime you want a sweet bite with a little flair. I love how the buttery dough melts in your mouth, while the pistachios add a perfect crunch and the cranberries bring a bright pop of tartness. Keep reading, because I’m going to share everything you need to make these beautiful wreath-shaped goodies that are just as fun to make as they are to eat!

this …

Ingredients You’ll Need

All the ingredients come together beautifully in this Pistachio Cranberry Wreath Cookies Recipe. Each element plays a role in flavor, texture, or appearance, so I’ve got some tips to help you get it just right.

• Unsalted butter: Make sure it’s softened to room temperature for easy creaming and a smooth dough.
• Powdered sugar: Gives the cookies a tender crumb—don’t swap with granulated sugar here.
• Vanilla extract: Adds warmth and rounds out the nutty, fruity flavors.
• All-purpose flour: The base for our cookie dough, providing structure.
• Baking powder: Helps the cookies rise just enough to stay light and tender.
• Salt: Balances sweetness and enhances flavors—you don’t want to skip it.
• Pistachios: Finely chopped for texture without overpowering; I like to toast them lightly for extra aroma.
• Dried cranberries: Chopped smaller so every bite gets a bright zing.
• Cornstarch (optional): I love adding this to give the cookies that melt-in-your-mouth tenderness.
• Additional pistachios and cranberries for decoration: These make the wreaths extra festive and visually stunning.
• Powdered sugar for dusting: A light dusting brings that snowy holiday feeling.

Variations

I love how this Pistachio Cranberry Wreath Cookies Recipe invites personalization. Don’t be afraid to switch things up to match your taste or dietary needs—baking is all about making it your own.

• Nut-Free Version: I once swapped pistachios for sunflower seeds crushed super fine, and it worked surprisingly well for family members with nut allergies.
• White Chocolate Addition: Drizzling melted white chocolate on top adds a creamy sweetness that my kids absolutely adore.
• Gluten-Free Adaptation: Using a gluten-free all-purpose flour blend keeps these just as tender and festive—just watch the baking time as it can vary slightly.
• Seasonal Mix-ins: Dried cherries or apricots also pair wonderfully if you want to play with different fruit flavors.

How to Make Pistachio Cranberry Wreath Cookies Recipe

Step 1: Cream the Butter and Sugar Until Fluffy

The first step is all about creating that light, fluffy base. I usually let my butter soften on the counter for about 30 minutes so it’s easy to work with. Use a hand mixer or stand mixer to beat the butter with powdered sugar until it looks pale and fluffy. This isn’t just about mixing; it traps air into the dough, which makes the cookies tender. Once that’s done, add in the vanilla extract and mix it through.

Step 2: Combine the Dry Ingredients Separately

While your mixer is resting, gather your flour, baking powder, salt, and cornstarch (if using). Whisk them together in a separate bowl to ensure even distribution—that’s the trick to preventing clumps or uneven rising. Then, gradually add the dry mix into your butter mixture, mixing slowly until it just comes together into a soft dough. Be careful not to overmix here or your cookies might turn out dense.

Step 3: Fold in the Pistachios and Cranberries

This is the fun part—folding in those vibrant chopped pistachios and cranberries. I like to toast the pistachios lightly before adding them; it really brings out their flavor and crunch. Be gentle folding so the dough stays tender but evenly mixed. You want those little pops of flavor in each bite without overwhelming the dough.

Step 4: Shape Your Wreaths

Now comes the creative bit! Roll the dough into small balls, roughly one inch in diameter, then carefully poke a hole through the center with your finger or the back of a wooden spoon, shaping each into a little wreath. Smooth the edges so they look neat. Alternatively, if you have a wreath-shaped cookie cutter, that works just as well and gives more uniform results. Make sure all cookies are about the same size to bake evenly.

Step 5: Bake Until Just Golden

Place your wreaths on a parchment-lined baking sheet, spaced comfortably apart, and pop them in your preheated oven at 350°F (175°C). Bake for 12-15 minutes—the edges should barely turn golden while the centers stay tender. Keep an eye on them during the last few minutes to avoid overbaking, which can dry out the cookies.

Step 6: Cool and Decorate

Once out of the oven, let your wreath cookies cool completely on a wire rack. When cooled, it’s time for the festive finishing touches—sprinkle chopped pistachios, dried cranberries, and a dusting of powdered sugar for that snowy effect. This step really turns them into eye-catching little works of art that taste as good as they look.

How to Serve Pistachio Cranberry Wreath Cookies Recipe

Garnishes

I’m a big fan of keeping garnishes simple but festive. After the cookies cool, I sprinkle on a mix of chopped pistachios and dried cranberries for texture and color. A light dusting of powdered sugar finishes the wreath look perfectly—like a fresh snowfall. For holidays, you might add a tiny drizzle of white chocolate for an elegant touch.

Side Dishes

These wreath cookies pair wonderfully with a cozy cup of hot tea, coffee, or even mulled wine during wintertime gatherings. I love serving them alongside a cheese board featuring mild cheeses and fresh fruit for a balance of savory and sweet.

Creative Ways to Present

I’ve had so much fun arranging these cookies in circular patterns on holiday platters, nestling some fresh rosemary sprigs or holly leaves around them to amp up the festive vibe. Gift-wise, they look adorable tied with rustic twine in clear boxes or stacked in decorative tins. It really impresses your guests or the lucky recipients!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature—they stay fresh for up to a week this way. I learned that layering parchment paper between cookies keeps them from sticking or getting crushed, which is a good trick if you want to keep them pristine.

Freezing

These cookies freeze really well! I usually freeze them unbaked—shaped on the baking sheet—then pop them into a freezer bag for up to 3 months. When I want fresh cookies, I bake them straight from frozen, adding a minute or two to the baking time. It’s a total lifesaver for last-minute entertaining.

Reheating

If you want that fresh-baked warmth, just heat the cookies in a 300°F oven for about 5 minutes. This revives their tenderness and crunch without drying them out. Avoid microwaving as it can make them chewy and less pleasant.

FAQs

Final Thoughts

This Pistachio Cranberry Wreath Cookies Recipe is one of those treasures I love making year after year. It’s part nostalgia and part simple joy—the combination of flavors feels both classic and a little bit special. Plus, the wreath shape never fails to bring smiles to my table. I hope you’ll give this recipe a try and find as much fun and satisfaction in baking it as I do. Once you do, these cookies might just become your new go-to for gifting, holiday celebrations, or anytime you need a little festive cheer in your kitchen!

Print