Cranberry Pistachio Cookies
Ingredients
1 cup (225 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1/2 cup (100 g) brown sugar
1 large egg
1 teaspoon vanilla extract
2 ½ cups (310 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dried cranberries (Craisins)
1/2 cup chopped pistachios
Optional: a pinch of sea salt for topping
Instructions
- Preheat the oven to 180°C (350°F).
- In a large bowl, cream the butter and both sugars until light and fluffy.
- Add the egg and vanilla extract, and mix until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture and mix until a dough forms.
- Fold in the dried cranberries and chopped pistachios.
- Scoop small balls of dough, place them on a baking tray, and gently flatten them.
- Bake for 10–12 minutes until the edges are lightly golden.
- Let the cookies cool on a rack. You can add a pinch of sea salt on top if you like.
