Cran-Pistachio Cookies
These Cran-Pistachio Cookies are not only different from any other cookie I’ve ever made, they’re green and red…perfect for a Christmas cookie plate.
CRAN-PISTACHIO COOKIES
These are easy enough that you could easily whip up a 7-8 dozen for a cookie exchange. Somehow I managed to complicate an easy recipe like this. What should have taken 5 minutes to prepare took…well…way longer. I accidently bought unshelled pistachio nuts and had to shell a whole bag! Don’t even ask how long that took…
OTHER CHRISTMAS RECIPES:
Cran-Pistachio Cookies
These Cran-Pistachio Cookies caught my eye because not only are they different from any other cookie I've ever made, they're green and red...perfect for a Christmas cookie plate.
Ingredients
- 1 (1 lb 1.5 ounce pouch)) Betty Crocker Sugar Cookie Mix
- 1 box (4 serving size pistachio instant pudding and pie filling mix)
- 1/4 cup flour
- 1/2 cup butter, melted
- 2 eggs
- 1 cup dry roasted salted pistachio nuts, chopped
- 1/2 cup dried cranberries, chopped
- optional - green food coloring (I didn't add any but if you wanted them extra green you could)
Instructions
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Preheat oven to 350 degrees.
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In a large bowl stir cookie mix, unprepared pudding mix, and flour. Add melted butter and eggs and stir until incorporated.
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Add pistachios and cranberries and mix well.
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Drop by rounded spoonfuls onto a parchment lined cookie sheet and slightly flatten with fingertips.
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Bake for 8-10 minutes. The only way you can ruin these cookies is to overbake them! If you bake them too long you will lose the soft texture and they won't be as green. They will not look done but take them out and let them sit on the pan for about 2 minutes. Trust me.
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Cool on a wire rack. Store in an airtight container. Makes about 2 dozen cookies.
Recipe Notes
Source: Betty Crocker
Can you use fresh cranberries? Loved these before, but have fresh cranberries avail.
I have not tried it with fresh cranberries so I can’t be sure.
Made these for Bible study at Christmas and they were delicious! Everyone loved them and wanted the recipe. Easy to make too. I’ll make them again for book club at Christmas cookie exchange.
Very festive and I’m glad you liked it!
I made a video of this recipe, because I loved them so much! https://youtu.be/YVY2qxqvHog
Awesome!
Super Delish!! A keeper
Thank you!
Could i use my own sugar cookie recipe instead if the mix? Would it come out the same?
I haven’t tried it but I’m sure it would be similar.
I bought a Betty Crocker sugar cookie pouch but its 20% more at 1lb 5oz. But the recipe calls for 1lb 1.5 oz. How much do I need to keep out to make it work? I went to the store but all of the original Betty Crocker sugar cookie mix was out. Please help!
These are one of the best cookies I’ve ever made!
I finally made these this year. They are so wonderful!!!! I love everything about them. Good luck not eating them all before you store them!!
Thanks for commenting!
Very good cookie, really watch this one browns fast, and they defiantly are prettier with no brown. I added 1 drop of food coloring would use 2 to 3 next time. Also chop the nuts and cranberries real good will make a prettier cookie also I think a little less nuts would be ok. Super easy.
Thanks for the tips and you’re right about the browning.
I just discovered this recipe less than a week ago and I’ve already made it twice! So good!
These cookies have become a go to for me the last two years for Christmas and everyone loves them! So easy and delicious!
Silly question, maybe: how big should the “spoonfuls” of cookie dough be? Like a tablespoon worth or so?
I would do about 1-2 Tablespoons.
Made these for Mother’s day and shipped them to all my Moms/Grandmas. They loved them and so did I!
I featured them and your blog on my blog.
http://rehashedrewritten.blogspot.com/2014/05/mothers-day-pistachio-cranberry-cookies.html
You have lucky moms and grandmas.
These are my entire family’s favorite cookie!! I sub chocolate chips in for the cranberries (hubby doesn’t like them) and use roasted salted pistachios. The result is this amazing salty/sweet super soft cookie. I’ve made them about a dozen times, and the key truly is to take them out of the oven when you think they’re nowhere near done. Thanks for the recipe!!
Is the flour plain or self rising? I am never sure which one to use. Thanks. Judy
The flour is all-purpose. All the recipes on my site use all-purpose unless I state otherwise. Good luck!
I made these and was so disappointed. I absolutely adore pistachio-flavored everything, and found these cookies rather mediocre–they tasted ok, but I actually didn’t eat more than a couple (which is a rarity for me). I’m not sure what it is about the recipe, but I definitely won’t be making these again.
I guess all tastebuds are different. Did you make sure not to overbake them? I think that makes all the difference between making this cookie amazing and mediocre.
For clarification it would have helped if the mixes were described as prepared or unprepared. In your defense Betty Crocker herself was not any clearer other than you omitted the word mix after pudding in the directions. When I see the word mix in the preparation directions I assume unprepared. Love your wonderful website keep them recipes coming !
Thanks. I will try to make it clearer.