White Chocolate Pistachio Cranberry Cookies

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Dive into a cookie wonderland with our Pistachio Cranberry Cookies, where the nutty crunch of pistachios meets the tart dance of cranberries, all dipped in velvety vegan white chocolate. It’s a symphony of flavors in every bite, making these cookies a delightful treat for your taste buds. Easy to make, utterly indulgent, and perfect for sharing joy with loved ones during the holiday season or any day that calls for a touch of sweetness.

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Pistachio Cranberry Cookies: A Sweet Symphony of Cranberries, Pistachios, and White Chocolate Bliss

Hey cookie aficionados! Brace yourselves for a symphony of flavors in every bite with our Pistachio Cranberry Cookies. Picture the delightful crunch of pistachios, the tart pop of cranberries, all harmonized with a dip of vegan white chocolate. It’s a treat that feels like a cozy winter hug and tastes like a burst of festive joy. Vegan, straightforward, and ready to sprinkle some sweetness into your baking routine. Let’s dive into the deliciousness of pistachios, cranberries, and the magic of white chocolate!

Why Pistachio Cranberry Cookies Are the Perfect Cookie Trio:

  1. Pistachio Crunch: Experience the irresistible nuttiness of pistachios, adding a delightful crunch to every bite.
  2. Cranberry Tango: The tartness of cranberries dances beautifully with the sweetness of the cookie, creating a perfectly balanced flavor profile.
  3. White Chocolate Elegance: Half-dipped in vegan white chocolate, these cookies are elevated to a new level of indulgence, making each bite a luxurious experience.

Ingredients You’ll Need:

For the Cookies:

  • 1/2 cup vegan butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon plant-based milk
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup shelled pistachios, chopped
  • 1/2 cup dried unsweetened cranberries, chopped

For the White Chocolate Dip:

  • 1/2 cup vegan white chocolate chips
  • 1/2 tablespoon coconut oil

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How to Create Pistachio Cranberry Cookie Bliss:

  1. Nutty Magic:
    • In a bowl, cream together vegan butter and granulated sugar until smooth. Add in the vanilla extract, mixing until well combined.
  2. Dry Dance:
    • In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a cookie dough forms.
  3. Fruity Harmony:
    • Gently fold in chopped pistachios and cranberries, distributing them evenly throughout the dough.
  4. Chill Baby, Chill:
    • Place the dough in your refrigerator, covered with a clean kitchen towel or plastic wrap, for at least 30 minutes.
  5. Scoop and Bake:
    • Once chilled, preheat your oven to 350°F (175°C). Use a cookie scoop to drop rounds of dough onto a parchment lined baking sheet. Bake for 15-17 minutes or until the edges are golden brown.
  6. White Chocolate Dip:
    • While the cookies cool completely, melt vegan white chocolate chips and coconut oil together. Dip half of each cookie into the melted white chocolate, allowing any excess to drip off.
  7. Set and Enjoy:
    • Let the white chocolate is set. Get ready to savor a cookie that’s not just a treat but a delicious celebration of flavors.

More Baking Adventures:

If you’re on a baking roll, check out these equally delightful recipes:

  1. Sweet Pistachio Pull Apart Bread
  2. White Chocolate Pistachio Cookies
  3. Marshmallow Stuffed Nutter Butter Cookies

Shop My Baking Must Haves:

  • Wilton Sheet Pans – I use and abuse these sheet pans and they take it willingly – and for an amazing price too!
  • Silicone Baking Mats – I use these for all my sweet AND savory recipes! Roast veggies with no clean up? Yes please.
  • KitchenAid Stand Mixer – Most of my recipes can be made by hand but one of these bad ones is so helpful – it’s perfect for making nearly all of my recipes!
  • Silicone Spatula Set – When making cookies, I always need to scrape down the bowl to ensure the ingredients are evenly distributed.
  • Cookie Cutter Set – Perfect to use when the cookies are fresh out of the oven to ensure a nice round cookie!

Connect with Me and Leave a Review!

Have you tried this recipe? Let’s chat! Leave a review below and hit me up on social media. Whether you’ve got questions, want to show off your baking skills, or just fancy a virtual high-five, I’m here for it.

Pistachio Cranberry Cookies

Dive into a cookie wonderland with our Pistachio Cranberry Cookies, where the nutty crunch of pistachios meets the tart dance of cranberries, all dipped in velvety vegan white chocolate. It's a symphony of flavors in every bite, making these cookies a delightful treat for your taste buds. Easy to make, utterly indulgent, and perfect for sharing joy with loved ones during the holiday season or any day that calls for a touch of sweetness.
Prep Time 30 minutes
Cook Time 15 minutes
Course Dessert
Servings 6 cookies

Ingredients
  

  • 1/2 cup vegan butter
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tbsp plant-based milk
  • 1 1/2 cup all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup pistachios chopped
  • 1/2 cup unsweetened cranberries
  • 1/2 cup vegan white chocolate chips
  • 1/2 tsp coconut oil

Instructions
 

  • In a bowl, cream together vegan butter and granulated sugar until smooth. Add in the vanilla extract and plant-based milk, mixing until well combined.
  • In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a cookie dough forms.
  • Gently fold in chopped pistachios and cranberries, distributing them evenly throughout the dough.
  • Place the dough in your refrigerator, covered with a clean kitchen towel or plastic wrap, for at least 30 minutes.
  • Once chilled, preheat your oven to 350°F (175°C). Use a cookie scoop to drop rounds of dough onto a parchment lined baking sheet. Bake for 15-17 minutes or until the edges are golden brown.
  • While the cookies cool completely, melt vegan white chocolate chips and coconut oil together. This can be done in a microwave safe bowl, in the microwave in 30 second increments, making sure to stir in-between.
  • Dip half of each cookie into the melted white chocolate, allowing any excess to drip off.
  • Let the white chocolate is set and enjoy!
Keyword Christmas cookies, vegan

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