pistachio cranberry cookies

July 10, 2013mayurisjikoni
Blog post

A few days ago I tried out the recipe for pistachio cranberry cookies and temptation is now at its highest. I try to have only one cookie with my tea but I get so tempted to reach out into the cookie jar for some more. I sent a few to my friend and she loved them. So I mentioned to her that I made them into small sizes so that just one is enough to satisfy the sweet tooth. She reckoned that no one can stop at one. I love cookies and muffins and all things sweet. Bake these yummy cookies for your little ones or for your friends. The green and red makes the cookies appear pretty attractive. 

Updated : 23/08/2018

Since the time I posted this recipe, I’ve made them several times to give away as a gift, for wedding and engagement parties. These cookies remain my favourite as they are so easy to make. Sometimes I leave the dough wrapped in a cling film in the freezer and bake fresh batches as and when required. The recipe remains the same, I just had to update the photos.

pistachio cranberry cookies 2
pistachio cranberry cookies 4
pistachio cranberry cookies 1
pistachio cranberry cookies 3

Makes about 80

1½ cups (300g) soft butter

2 cup wheat flour (atta)

1½ cups plain flour (all purpose flour)

½ cup sugar

¼ cup honey or maple syrup

½ tsp soda bicarbonate (baking soda)

1 tsp vanilla extract or any flavour of your choice

1 cup dried cranberries, chopped

1 cup pistachios, lightly roasted and chopped

  1. Sieve the flours and baking soda together into a bowl. Add the cranberries and pistachios and mix well.
  2. In another bowl, cream sugar and butter till it is soft, light and fluffy.
  3. Add the maple syrup or honey, vanilla extract and whisk well.
  4. Add the flour mixture and using your hands form a soft dough. Do not over knead.
  5. Let the dough rest for 5-10 minutes as it will be very soft.
  6. Divide the dough into 4 parts.
  7. Using your hands press one part lightly into a long roll about 8″ long.
  8. Wrap it up in a cling film and shape the roll properly.
  9. Put it in a tray.
  10. Repeat steps 7-9 with the remaining dough.
  11. Place the rolls in the freezer for at least 1 hour or till it becomes hard.
  12. Preheat the oven to 150°C. Lightly grease baking trays with butter or line them with parchment paper.
  13. Take the rolls out of the freezer. Unwrap the cling film.
  14. Using a very sharp knife cut the slices ¼ or ½ ” thick. I cut them into ¼” thickness.
  15. Arrange the slices on the baking tray.
  16. Bake for 12-15 minutes or until the edges become light brown.
  17. Take the tray out of the oven and leave the cookies on the tray for 5 minutes.
  18. Remove the cookies from the tray and let them cool down completely on a wire rack.
  19. Store in an airtight container.



  • While cutting the roll, do not use a see saw method, just cut through.
  • Can leave the rolls overnight or longer in the freezer. bake when required.
  • Add nuts and dried fruit of your choice.
  • If the dough is a bit sticky when you shape the rolls, dust the worktop very lightly with some flour.
  • If you cut thicker slices the number of cookies will be reduced and you may need to bake them longer.


A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962

You may want to check out the following cookie recipes:

Blog post
Karachi Cookies


chocolate thumbprint cookies


  • Nayna Kanabar

    July 11, 2013 at 9:59 pm

    Perfect with a hot cup of steaming tea.

  • Amrita Vishal

    July 12, 2013 at 3:02 am

    I am so loving the combination of pistachio and cranberries. The cookies look amazing. Thank you for linking.

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