Cranberry Pistachio Snow Cookies: A Festive Holiday Masterpiece

There is a specific kind of magic that happens in the kitchen when the weather turns cold and the holiday music starts playing. For me, that magic is always captured in the scent of butter and sugar browning in the oven. These Cranberry Pistachio Snow Cookies are the epitome of Christmas baking. With their vibrant red cranberries and forest-green pistachios set against a snowy, buttery shortbread base, they look just as good as they taste.

I’m Jason Griffith, and I’ve spent years perfecting the balance of “crisp-on-the-outside, soft-on-the-inside” cookies. These snow cookies are inspired by classic shortbread but elevated with a nutty crunch and a tart chewiness that keeps you coming back for “just one more.” Whether you are looking for a showstopper for your cookie exchange or a quiet treat to enjoy by the fireplace, this recipe is a holiday essential.

Why I Love This Recipe

What makes this recipe a permanent fixture in my holiday rotation? It’s the texture. Unlike a standard sugar cookie, these have a high butter-to-flour ratio, which gives them a melt-in-your-mouth quality.

Furthermore, they are incredibly convenient. Because the dough is shaped into logs and chilled, you can make the dough days (or even weeks) in advance. It’s the perfect “slice and bake” method for busy hosts. If you love festive baking projects, you might also enjoy making Snow Globe Cookies, which share that same whimsical winter vibe.

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Ingredients

Dry Ingredients

• 2 1/4 cups All-Purpose Flour: Provides the structure for our shortbread base.
• 1/2 tsp Salt: To balance the sweetness and enhance the nutty pistachio flavor.

Wet Ingredients

• 1 cup Unsalted Butter (Softened): Use high-quality butter if possible; it’s the primary flavor here!
• 1/2 cup Powdered Sugar: Gives the cookies a fine, tender crumb compared to granulated sugar.
• 1 tsp Vanilla Extract: For that classic aromatic warmth.

Mix-ins

• 3/4 cup Dried Cranberries (Chopped): Provides a tart chewiness.
• 1/2 cup Shelled Pistachios (Chopped): Adds a salty, earthy crunch and beautiful green color.

Optional Garnish

• Sparkling Sugar: For a “frosty” look on the edges.
• Extra chopped nuts or berries for topping.

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Swaps and Notes

• The Nut Swap: If you have a nut allergy or simply don’t like pistachios, you can swap them for toasted pecans or walnuts. If you prefer a nut-free version, toasted pumpkin seeds (pepitas) keep that green color beautifully.
• The Citrus Twist: I highly recommend adding the zest of one orange to the dough. The combination of orange and cranberry is a classic for a reason!
• Sugar Substitution: If you don’t have powdered sugar, you can pulse granulated sugar in a blender until fine, though the texture of the cookie may be slightly crispier rather than “melt-away.”

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Step-by-Step Instructions

1. Whisk the Dry Goods: In a medium bowl, whisk together the flour and salt. Set this aside.
2. Cream the Butter: In a large bowl (or stand mixer), beat the softened butter and powdered sugar together until the mixture is light, fluffy, and pale in color. This usually takes about 3–4 minutes.
3. Incorporate Aromatics: Add the vanilla extract and beat again until just combined.
4. Form the Dough: Gradually add the flour mixture to the wet ingredients. Mix on low speed until a dough just begins to form. Fold in the chopped cranberries and pistachios by hand to ensure they are evenly distributed.
5. Chill Time: Divide the dough in half. Shape each portion into a log (about 2 inches in diameter). Wrap tightly in plastic wrap and chill in the refrigerator for at least 2 hours. This is crucial to prevent spreading!
6. Prep and Slice: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. Slice the logs into 1/2-inch thick rounds.
7. Add the Sparkle: If using sparkling sugar, roll the edges of each cookie disc in the sugar before placing them on the baking sheet.
8. Bake: Bake for 14–16 minutes. You are looking for the edges to be just barely golden—the tops should remain pale and “snowy.”
9. Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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Tips for Success

• Don’t Overmix: Once you add the flour, mix until just combined. Overworking the dough develops gluten, which will make your “snow” cookies tough rather than tender.
• Room Temp Butter: Ensure your butter is softened but not greasy. If it’s too soft, the logs won’t hold their shape.
• Sharp Knife: Use a very sharp chef’s knife to slice the chilled dough. This prevents the logs from squishing and ensures clean cuts through the nuts and berries.

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Serving Suggestions and Pairings

These cookies are delightful on their own, but they truly shine when part of a dessert spread. I love serving them alongside Hot Chocolate Cookie Cups for a themed “cocoa and cookies” night.

If you are hosting a larger party, pair these light cookies with something richer, like Pecan Pie Bars. The contrast between the tart cranberry and the deep caramel of the pecans is incredible.

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Nutritional Information (Per Serving)

• Calories: 145 kcal
• Fat: 9g
• Carbohydrates: 16g
• Sugar: 7g
• Protein: 2g (Note: Values are estimates based on 24 servings.)

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Storage and Leftover Tips

• Room Temperature: Store in an airtight container for up to 1 week.
• Freezing Dough: You can freeze the wrapped dough logs for up to 3 months. Just thaw in the fridge overnight before slicing and baking.
• Freezing Baked Cookies: These freeze exceptionally well! Place them in a freezer-safe bag with parchment paper between layers.

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More Recipes You Will Love

If you enjoyed this recipe, you have to try these other favorites from the ChefManiac kitchen:

• Chocolate Chip Cookie Bites – For when you want something small and sweet.
• Easy Cake Mix Cookies – The ultimate hack for last-minute guests!

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Final Thoughts

These Cranberry Pistachio Snow Cookies are more than just a recipe; they are a tradition in the making. I hope they bring as much joy to your holiday table as they do to mine.

Did you make this recipe? I’d love to hear how they turned out! Leave a comment below or tag us on social media with your holiday bakes. Don’t forget to follow ChefManiac for more seasonal favorites!