Imperial Sugar
Dixie Crystals

Cranberry Pistachio Sugar Cookies

Cranberry Pistachio Sugar Cookies dixie


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 375°F. Prepare 2 cookie sheets with parchment or a silicone mat.
  2. Cream powdered sugar and butter. Add vanilla extract and egg followed by flour, baking soda, and cream of tartar.
  3. Chop pistachios in a food processor. They should be irregular shapes with some chunks. Reserve a tablespoon of nuts for topping.
  4. Hand stir in pistachios and cranberries.
  5. Using a 1 tablespoon cookie scoop, portion dough and roll smooth. Roll dough ball in granulated sugar and then press into reserved pistachio bits. Place on a cookie sheet and flatten slightly. Bake for 10-14 minutes. Tops will still be soft, but edges should start to brown.
  6. Allow to cool on cookie sheet for two minutes, then transfer to a cooling rack.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Karen Granrud @PintSizedBaker.