These buttery slice-and-bake Cranberry Pistachio Refrigerator Cookies are filled with tart cranberries and crunchy pistachios, making them a lovely old-fashioned treat to enjoy with afternoon tea or share during the holidays.
The dough comes together in one bowl, is shaped into logs, and chilled until firm. When you are ready for cookies, you simply slice and bake, so a batch is always close at hand.
Why You’ll Love These Refrigerator Cookies
- Buttery and tender: Butter, powdered sugar, and vanilla create a soft, melt-in-your-mouth cookie.
- Tart and crunchy: Chopped dried cranberries and pistachios add color, flavor, and texture.
- Slice-and-bake convenience: The dough is shaped and chilled ahead, then sliced and baked when you want cookies.
- Just a few ingredients: Butter, powdered sugar, flour, cranberries, pistachios, vanilla, and salt.
- Makes 30 cookies: A generous batch for tea time, holiday cookie tins, and sharing.
How These Cookies Come Together
Softened butter and powdered sugar are beaten until smooth and creamy, then vanilla is mixed in. Flour and salt are added gradually until a soft dough forms, and the chopped dried cranberries and pistachios are folded in.
The dough is divided in half and shaped into two logs about 2 inches in diameter. Each log is wrapped tightly in plastic wrap and refrigerated for at least 2 hours. The chilled dough is sliced into rounds about 1/4 inch thick and baked until the edges are just lightly golden.
What You’ll Need
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Prep Time: 15 minutes | Cook Time: 15 minutes | Chill Time: at least 2 hours | Total Time: 2 hours 30 minutes | Makes: 30 cookies
Estimated Nutrition: Approximately 115 calories and 2 g protein per cookie.
Step-by-Step Directions
Step 1: Make the Dough
In a large bowl, beat the softened butter and powdered sugar until smooth and creamy. Add the vanilla extract and mix until combined.
Gradually add the flour and salt, mixing just until a soft dough forms. Fold in the chopped dried cranberries and pistachios until evenly distributed.
Step 2: Shape and Chill the Logs
Divide the dough in half. Shape each portion into a log about 2 inches in diameter.
Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm enough to slice.
Step 3: Slice the Dough
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Unwrap the chilled dough and slice into rounds about 1/4 inch thick. Arrange the cookies on the baking sheet, leaving a little space between them.
Step 4: Bake and Cool
Bake for 12–15 minutes, until the edges are just lightly golden. The centers should remain pale.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to a week.
How to Serve Refrigerator Cookies
Serve the cookies with afternoon tea, add them to a holiday cookie plate, or pack them into tins as gifts. For more sweets, browse our dessert recipes, or try our homemade butter cookies or old-fashioned oatmeal raisin cookies or glazed cranberry orange scones.
Leftovers & Storage
Store the cooled cookies in an airtight container at room temperature for up to a week.
Tips for the Best Refrigerator Cookies
- Chop the fruit and nuts finely: Smaller pieces make the dough easier to slice.
- Mix just until a soft dough forms: Avoid overmixing once the flour goes in.
- Wrap the logs tightly: Plastic wrap helps them keep their round shape.
- Chill until firm: At least 2 hours gives clean slices.
- Slice about 1/4 inch thick: Even slices bake evenly.
- Watch the edges: The cookies are ready when the edges are just lightly golden and the centers are still pale.
Easy Ways to Change It Up
Holiday Cookie Tin: Pack the finished cookies in a tin for gifting.
Tea Time Treat: Serve with a cup of hot tea.
Chop Evenly: Chop the cranberries and pistachios to a similar size for a neat, even look.
Quick Questions
Do I have to chill the dough for 2 hours?
Yes. Refrigerate the wrapped logs for at least 2 hours, or until firm enough to slice.
How thick should I slice the cookies?
Slice the chilled dough into rounds about 1/4 inch thick.
How long do the cookies bake?
Bake at 350°F for 12–15 minutes, until the edges are just lightly golden.
How do I store the cookies?
Store them in an airtight container at room temperature for up to a week.
How many cookies does the recipe make?
This recipe makes 30 cookies.
A Festive Cookie, Made Easy
Red cranberries, green pistachios, and a buttery cookie base make these cookies feel festive without any fuss. The dough waits patiently in the refrigerator until you are ready to bake.
Bake a batch for tea time or the holidays, and keep a log in the refrigerator for the next time cookies are needed.
“A log of cookie dough in the refrigerator is a quiet promise that something sweet is never far away.”
— Ava
Cranberry Pistachio Refrigerator Cookies
Ingredients
Equipment
Method
- In a large bowl, beat the softened butter and powdered sugar until smooth and creamy.
- Add the vanilla extract and mix until combined.
- Gradually add the flour and salt, mixing just until a soft dough forms.
- Fold in the chopped dried cranberries and pistachios until evenly distributed.
- Divide the dough in half. Shape each portion into a log about 2 inches in diameter.
- Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm enough to slice.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Unwrap the chilled dough and slice into rounds about 1/4 inch thick. Arrange the cookies on the baking sheet, leaving a little space between them.
- Bake for 12–15 minutes, until the edges are just lightly golden. The centers should remain pale.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to a week.
