Name: Pistachio Cranberry Wreath Cookies
Prep time: 50 min
Cook time: 12 min
Total time: 1 h 2 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter; 3/4 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 cup finely chopped pistachios; 1/2 cup chopped dried cranberries; 1/2 cup powdered sugar (for dusting)

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I make these Pistachio Cranberry Wreath Cookies every holiday season because they’re bright, buttery, and easy to share. The pistachios add a pleasant crunch and color, while the tart cranberries balance the sweetness—together they look like little edible wreaths. I’ve tested this version several times to perfect the texture and shaping.

Why Make This Recipe

Festive appearance: the green pistachios and red cranberries create an instant holiday centerpiece that’s easy to plate.
Great flavor balance: brown-butter-like richness from toasted nuts and the sweet-tart pop of dried cranberries.
Make-ahead convenience: dough freezes well and cookies keep their shape for gifting.
Crowd-pleasing texture: crisp edges with a tender, slightly chewy center.
Personal insight: I love them because they hold up well on a cookie tray and still taste fresh after a day in an airtight tin. Read more seasonal appetizer ideas like this cranberry-pistachio cheese log if you’re building a holiday spread.

Recipe Overview

Prep time: 20 minutes (plus 30 minutes chill)
Cook time: 10–12 minutes per batch at 350°F (175°C)
Total time: ~1 hour including chilling and cooling
Servings: about 36 small wreath cookies
Difficulty: Easy–Medium (shaping takes a little practice)
Method: Cream butter and sugar, fold in dry ingredients and chopped pistachios/cranberries, chill, roll and form wreaths, bake on a parchment-lined sheet, and dust with powdered sugar when cool. If you like to pair with candy or toffee, check riffs like this classic homemade English toffee for a sweet accompaniment.

My Experience Making This Recipe

I tested this recipe across three batches to get the right dough hydration and nut distribution. Chilling the dough for at least 30 minutes cut down on spreading and made wreath shaping much easier. I also discovered that lightly toasting the pistachios brought a deeper flavor without browning the cookies.

How to Make Pistachio Cranberry Wreath Cookies

Start by creaming 1 cup (2 sticks) unsalted butter with 3/4 cup granulated sugar until light, then beat in 1 large egg and 1 tsp vanilla. Fold in 2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt, then stir in 1 cup finely chopped pistachios and 1/2 cup chopped dried cranberries. Chill the dough 30–60 minutes, portion with a 1-tablespoon scoop, roll into small logs and join ends to make wreaths, or use a small piping bag with a round tip to pipe rings. Bake on a parchment-lined sheet at 350°F (175°C) for 10–12 minutes until edges barely brown. Cool completely before dusting with 1/2 cup powdered sugar for a snowy finish.

Equipment tip: use a stand mixer or hand mixer for creaming, a digital scale for consistent portions, and a silpat or parchment for even baking.

Expert Tips for Success

Chill the dough: Cooling the dough (30–60 minutes) firms the butter and prevents excessive spreading so wreaths keep their shape.
Toast pistachios gently: Warm shelled pistachios in a 325°F (160°C) oven for 6–8 minutes to boost aroma—cool completely before chopping.
Size consistently: Use a 1-tablespoon cookie scoop or a small cookie press to make wreaths uniform for even baking.
Don’t overbake: Remove cookies when the edges are just set and very lightly golden; carryover heat will finish them.
Use fine chopping: Chop pistachios finely (not into paste) so they distribute through the dough without making it gritty; if you want a contrasting salad to serve alongside, try this Festive Holiday Honeycrisp Salad for a fresh note.

How to Serve Pistachio Cranberry Wreath Cookies

Cookie trays: Arrange on a tiered platter for visual impact—alternate wreaths with plain butter cookies for contrast.
Gift boxes: Stack in parchment-lined tins with tissue paper; they travel well for holiday gifting.
Beverage pairing: Serve with spiced tea, coffee, or mulled cider—these drinks echo the cookie’s warmth.
Dessert board: Combine with other small sweets like the festive holiday squares to offer texture and color variety.

Storage and Reheating Guide

Store cooled cookies in an airtight container at room temperature for up to 5 days; separate layers with parchment paper to protect the powdered sugar coating. For longer storage, freeze unbaked dough balls or formed wreaths on a tray until firm, then transfer to a freezer bag for up to 3 months; bake directly from frozen, adding 1–2 minutes to the bake time. Reheat cookies briefly in a 300°F (150°C) oven for 4–5 minutes to refresh crispness, or let sit at room temperature for 20 minutes if previously refrigerated.

Recipe Variations

Gluten-free: Substitute a 1:1 gluten-free flour blend and chill longer; binders like 1 tsp xanthan gum help if your blend lacks it.
Dairy-free: Use 1 cup solid coconut oil or a vegan butter stick in place of butter and check cranberries for added sugar coatings.
Less-sweet: Reduce granulated sugar to 1/2 cup and roll in a light dusting of powdered sugar only after baking for subtle sweetness.
White chocolate drizzle: Melt 4 oz white chocolate and drizzle over cooled wreaths for a glossy finish and extra sweetness.

Nutritional Highlights

Pistachios provide heart-healthy monounsaturated fats and plant protein, and cranberries add antioxidants and fiber.
These are moderately sweet butter cookies—portion to one or two per serving for sensible calorie control.
Allergen info: contains tree nuts (pistachios), eggs, dairy (butter); see variations for substitutions.

Troubleshooting Common Issues

Dough too crumbly: If the dough falls apart, add 1–2 tablespoons milk, cream, or a beaten egg yolk to bring it together; mix just until cohesive.
Cookies spread too much: Chill the shaped dough 15 minutes on the baking sheet before baking, and ensure your oven is at the correct 350°F (175°C) temperature.
Pistachios burn or darken: Toast at lower heat (325°F/160°C) and watch closely—pistachios go from fragrant to burnt quickly.

Frequently Asked Questions

Q: Can I make the dough ahead and bake the day of?
A: Yes. Shape the dough into wreaths and refrigerate on a sheet tray covered with plastic for up to 24 hours, or freeze for up to 3 months. For refrigerated dough, bake straight from cold and add a minute or two to the bake time if needed.

Q: How can I keep the wreath shape consistent?
A: Use a 1-tablespoon scoop for consistent portions and roll each piece into a small rope before joining ends. Chilling the shaped wreaths 15–30 minutes reduces spreading and keeps the hole clean.

Q: What’s the best way to chop pistachios without making them paste?
A: Pulse in a food processor for 6–8 short bursts, stopping to scrape. You want small pieces, not a smooth nut butter. Alternatively, chop by hand with a chef’s knife for more control.

Q: Can I substitute other nuts or dried fruits?
A: Yes—almonds or walnuts work but change the flavor and color; swap cranberries for chopped dried cherries or apricots. Adjust chopping size so the mix distributes evenly in the dough.

Conclusion

For another take on pistachio wreath-style cookies and step-by-step photos, check this detailed version: Pistachio Wreath Cookies – Chez CateyLou.