Name: Pistachio Cranberry Wreath Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter, room temperature; 3/4 cup (90 g) powdered sugar; 1 large egg yolk; 1 teaspoon vanilla extract; 2 cups (240 g) all-purpose flour; 1/2 teaspoon kosher salt; 1 cup finely chopped shelled pistachios; 3/4 cup chopped dried cranberries

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I love how Pistachio Cranberry Wreath Cookies look on a holiday platter: bright pops of green and red, buttery shortbread, and a tender crumb that still holds a little crunch from chopped nuts. These cookies are special because they combine lightly sweetened pistachios and tart dried cranberries into a festive wreath shape that’s fun to make and hard to stop eating. I’ve baked these for years for cookie swaps and family breakfasts—each batch gets prettier and tastier as I tweak the nuts and chilling times.

Why Make This Recipe

They look gorgeous on a holiday cookie tray and require simple ingredients you probably already stock.
The pistachios add healthy fats and a satisfying crunch, while cranberries bring a bright, tart contrast.
The dough is forgiving and the wreath shape is kid-friendly to assemble, making this a fun family baking project.
These cookies freeze and travel well, so they’re perfect for make-ahead parties or cookie exchanges.
Personal insight: I love this recipe because chilling the dough overnight deepens the flavor and makes the wedges easy to shape into perfect little wreaths; it’s a small step that pays off every time. For pairing ideas, I often serve them with a sweet counterpoint like homemade English toffee for an indulgent treat.

Recipe Overview

Prep time: 20 minutes active, plus 30–60 minutes chilling (or overnight)
Cook time: 10–12 minutes per sheet at 350°F (175°C)
Total time: 1 hour (with 30 min chilling) or overnight if chilled longer
Servings: Makes about 24 cookies (depending on size)
Difficulty: Easy–Medium (shaping requires a bit of patience)
Method: Creaming method for shortbread-style dough, a quick chill to firm dough, then pipe or shape into wreaths and bake until just set.

My Experience Making This Recipe

I tested this recipe across multiple batches, adjusting nut chop size and chilling time to get consistently shaped wreaths. I found that a 30–60 minute chill prevents spreading and helps the center hold its ring without collapsing. Swapping half the pistachios for finely ground pistachio meal gave an even greener, more intense nut flavor without losing texture.

How to Make Pistachio Cranberry Wreath Cookies

Start by creaming 1 cup (226 g) unsalted butter with 3/4 cup (90 g) powdered sugar until light and fluffy, about 2–3 minutes. Mix in 1 large egg yolk and 1 teaspoon vanilla, then fold in 2 cups (240 g) all-purpose flour, 1/2 teaspoon kosher salt, 1 cup finely chopped shelled pistachios, and 3/4 cup chopped dried cranberries; chill the dough for 30–60 minutes. Roll small 1-tablespoon pieces into rings or pipe dough with a large round tip into 2-inch wreaths on parchment, press a few chopped pistachios and cranberries on top, then bake at 350°F (175°C) for 10–12 minutes until the edges are just set. Cool on the sheet for 5 minutes to set the shape, then transfer to a rack to cool completely.

Expert Tips for Success

Use room-temperature butter so it creams properly and traps air, which gives the cookies lift; beat for at least 2 minutes.
Fine-chop pistachios in a food processor, but avoid turning them into a paste—aim for coarse meal plus small pieces for texture.
Chill the dough at least 30 minutes; if your kitchen is warm, chill 1–2 hours or overnight to prevent spreading.
Pipe the cookies with a #8 or large round tip for consistent wreaths, or roll by hand using a small measuring spoon for uniform size. For piping, use a medium-stiff dough that holds its shape. See a wreath shaping demo for visual inspiration like some seasonal cookie examples at wreath cookie guides.
Bake on light-colored baking sheets lined with parchment or silicone to avoid over-browning the bottoms; rotate pans halfway through baking for even color.

How to Serve Pistachio Cranberry Wreath Cookies

Arrange them in concentric wreaths on a platter with powdered sugar lightly dusted over the top for a snowy look. I like to place small sprigs of rosemary between cookies for a pine-like accent and aroma.
Pair with drinks like a warm spiced tea, cocoa, or a citrusy holiday punch; for a festive nonalcoholic pairing idea, try something bright and fizzy like a holiday punch recipe I enjoy: festive Thanksgiving punch.
These make excellent gifts—stack 6–8 in cello bags with a ribbon or pack in a tin with layers of parchment.

Storage and Reheating Guide

Store cooled cookies in an airtight container at room temperature for 3–5 days; place a sheet of parchment between layers to prevent sticking. For longer storage, freeze baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container for up to 3 months. To refresh frozen or day-old cookies, warm in a preheated 300°F (150°C) oven for 5–8 minutes, or microwave a single cookie for 10–12 seconds—watch closely to avoid softening the texture too much.

Recipe Variations

Gluten-free: Replace 2 cups all-purpose flour with a 1:1 gluten-free flour blend (with xanthan gum) and reduce chilling time slightly; texture will be a touch more tender.
Dairy-free: Use 1 cup solid coconut oil (measured solid, not melted) or a vegan butter substitute; chill thoroughly so wreaths hold their shape.
Flavor swaps: Substitute finely chopped roasted almonds or hazelnuts for pistachios, and swap cranberries for chopped dried cherries.
Extra green: Stir 1–2 tablespoons pistachio flour or matcha into the dough for deeper color and an earthy note; reduce any added green food coloring—if used—to keep flavor natural. For pairing ideas and playful holiday twists, consider pairing the cookies with a themed mocktail like this Grinch-style mocktail.

Nutritional Highlights

Pistachios deliver heart-healthy monounsaturated fats, protein, and fiber, making these cookies more satisfying than plain shortbread.
Dried cranberries add vitamins and antioxidants but also concentrated sugar—consider using reduced-sugar cranberries if desired.
Allergen info: contains tree nuts (pistachios), eggs, dairy (butter), and gluten (wheat); adapt as noted for gluten-free or dairy-free needs. Portion with one or two cookies per serving to control sugar and calorie intake.

Troubleshooting Common Issues

If dough is crumbly and won’t hold, add 1–2 teaspoons of cold milk or an extra yolk to bind; don’t overwork the dough.
If cookies spread too much, chill the formed dough on the baking sheet for 10–15 minutes before baking, and make sure your oven is at 350°F (175°C).
If the tops brown too quickly while centers are underdone, lower the oven to 325°F (160°C) and add an extra minute or two to the bake time.

Frequently Asked Questions

Q: Can I make the dough ahead of time?
A: Yes—dough can be chilled in the refrigerator for up to 48 hours or frozen for up to 1 month. If refrigerated, bring to a slightly firmer texture before rolling or piping; if frozen, thaw overnight in the fridge before shaping.

Q: How do I keep the wreath shape from collapsing in the center?
A: Use a small round piping tip or shape with consistent pressure; chill the shaped dough on the baking sheet for 10–15 minutes before baking to set the ring. Also avoid over-creaming butter which can make the dough too soft.

Q: Can I reduce sugar without affecting texture?
A: Replacing some powdered sugar with a sugar substitute can change texture. For modest reduction, cut powdered sugar by 15–20% and add 1 teaspoon of cornstarch if the dough feels wet; results remain close to original but slightly less sweet.

Q: What’s the best way to chop pistachios evenly?
A: Pulse shelled pistachios in a food processor in 4–6 short bursts to get a mix of fine meal and small pieces—stop before it becomes a paste. Reserve a few larger pieces to press on top for attractive texture.

Conclusion

If you’d like a slightly different take or another tested pistachio wreath recipe for inspiration, see this classic Pistachio Wreath Cookies – Chez CateyLou for comparison and plating ideas.