All you panicking, last-minute Christmas-cookie bakers out there, you can stop fretting. I’ve got a great red, white & green cookie recipe for you today. Consider the holiday-appropriate color palette a gift from me to you.
Also known as white chocolate, cranberry and pistachio cookies, these are a welcome departure from all the gingerbread men you’ve likely grown sick of. And if you’re tired of spending time in the kitchen too, these cookies have got you covered on that front. They’re as easy to make as they are delicious to eat.
This sums up how happy I am to be at home in Colorado.
This sums up my favorite part of the cookie-baking process. There’s just something about the dropping of raw cookie dough that gets me. Tell me you feel the same way.
Up close and personal.
That’ll do from me today. I’m having a great time at home, but the many family and friend obligations have made it a much less relaxing time than I thought. Here’s to slowing down and making sure we all take time to enjoy the holiday.
Happy Christmas-Eve Eve!
- ½ cup butter, softened
- ½ cup packed light brown sugar
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 cup white chocolate chips
- ½ cup chopped shelled pistachios
- 1 cup dried cranberries
- Preheat oven to 375 F. Grease a cookie sheet or line with silicone baking mat.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy, about 3-5 minutes. Beat in the egg and vanilla extract.
- In a separate bowl, combine the flour and baking soda.
- Stir the flour mixture into the butter mixture until just combined.
- Stir in the white chocolate chips, dried cranberries and pistachios.
- Drop cookie dough by rounded tablespoons onto prepared baking sheets, about 2 inches apart.
- Bake cookies for 8-10 minutes or until just golden around the edges.
- Remove from oven and let cookies cool for 2 minutes before transferring them to a wire rack to cool some more.