Cranberry Pistachio White Chocolate Cookies

These buttery slice-and-bake Cranberry Pistachio Cookies drizzled with white chocolate are perfect for Christmas cookie exchanges.

Flour | Baking Soda | Butter | Salt Cream of Tartar | Powdered Sugar Egg | Orange Extract | Vanilla Dried Cranberries | Pistachios White Baking Chocolate | Flaky Salt

key ingredients

Whisk flour, baking soda and cream of tartar. Using a stand mixer, cream butter and confectioners' sugar on high speed until light and fluffy, about 3-5 minutes.

mix ingredients

On medium speed, beat in egg, orange, and vanilla. With the mixer on low, add in the flour mixture. Then add chopped cranberries and pistachios.

Finish the dough

Turn out onto a lightly floured surface and divide in two. Shape into logs, wrap in plastic wrap, and chill for at least 2 hours. Unwrap the logs and slice crosswise into ½ inch slices.

slice the cookies

Bake for 8-10 minutes. Let cool 5 minutes then transfer to a wire rack. Once cooled, it's time to melt the white chocolate chunks until smooth. Then drizzle over the tops of each cookie.

bake and drizzle


let the chocolate set and

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