White Chocolate Pistachio Cranberry Slice and Bake Cookies
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These white chocolate pistachio cranberry slice and bake cookies are studded with white chocolate, cranberries, and pistachios—easy to make, gorgeous to look at, and the MVP of your holiday cookie boxes.
White Chocolate Pistachio Cranberry Slice and Bake Cookies
The holiday season is here, and that means one thing: COOKIE SEASON. Thank god–I’ve been waiting all year for this. But the holiday season gets busy real fast. Between Secret Santa stress, holiday parties and keeping your Christmas tree alive (RIP to my tree), who has time for complicated baking projects? Luckily, these White Chocolate Pistachio Cranberry Slice and Bake Cookies couldn’t be easier to make. Shape them up into a log and slice and bake them off as needed (no rolling out or scooping out cookies!) or bake a big ol’ batch all at once and pop them in the freezer until you need them.
What ingredients will you need to make these white chocolate pistachio slice and bake cookies?
Shortbread cookies are made with simple, staple ingredients so its important to use good ones because the quality of each will really shine through! Here’s what you’ll need.
- Unsalted butter: The backbone of any great shortbread cookie. Soft, creamy, and oh-so-buttery.
- Light brown sugar and granulated sugar: A combination of brown sugar and granulated sugar will keep your cookies soft in the middle with a nice crunch on the edge!
- Vanilla extract and almond extract: We all know vanilla is the unsung hero of holiday baking but a splash of almond extract perfectly complements the pistachio and white chocolate to really deepen the flavor of these cookies!
- Egg yolk: One egg yolk will give your cookies just a hint of richness and help bind them together without getting cakey!
- All-purpose flour: For structure—but don’t overmix, or you’ll lose that tender shortbread vibe.
- White chocolate: Sweet, creamy, and slightly caramelized when baked. Go for high-quality chocolate here—it makes all the difference.
- Dried cranberries: A pop of tartness that balances the sweetness like a pro.
- Pistachios: Nutty, salty, and downright irresistible. Plus, they give these cookies that festive green hue.
What makes these white chocolate pistachio cranberry cookies *so* good?
If you’re searching for a cookie that’s as beautiful as it is delicious, look no further. Trust me—these buttery shortbread beauties are about to steal the spotlight at your Christmas cookie swap.
- No-fuss slice and bake: Forget rolling and cutting shapes. These cookies are as easy as chill, slice, and bake. Plus, the dough can be made ahead of time—hello, stress-free holiday baking!
- Easy on the eyes: Those vibrant pops of red (cranberries), green (pistachios), and white (white chocolate) make these cookies super festive and almost too pretty to eat. Heavy on the almost.
- Perfect for gifting: They freeze beautifully, are easily made ahead of time, and stay buttery and tender for days so they’re not going to get stale if you ship them! Pack them up in a cute tin with a festive ribbon, and you’ve got a thoughtful, homemade holiday treat.
Our top tips for making the perfect slice and bake cookies for Christmas
These cookies were born for a holiday cookie box. They freeze beautifully, are easily made ahead of time, and stay buttery and tender for days so they’re not going to get stale if you ship them!
- Use a sharp knife: Use a sharp knife to slice the dough cleanly without squishing. If the dough starts to crumble, let it sit for a few minutes to soften slightly.
- Freeze for Later: Make a double batch and freeze a log of dough—future you will thank you when those last-minute holiday guests arrive.
- Get Creative: Swap the pistachios for pecans, or add a hint of orange zest to the dough for a citrusy twist.
So there you have it: buttery, festive, and completely irresistible. These White Chocolate Pistachio Slice-and-Bake Cookies are a Christmas classic in the making, and I can’t wait for you to try them. Bake a batch (or two!), grab a cup of cocoa, and let the holiday magic begin.
Happy baking, friends!
XXX
Prep Time: 30 minutes
Cook Time: 10 miutes
Total Time: 1 hour and 40 minutes
Yield: 50 cookies
Category: dessert
Method: oven
Cuisine: american
Units:
Ingredients
- 3/4 cup unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted pistachios, finely chopped, divided
- 1/2 cup dried cranberries, roughly chopped
- 4 ounces white chocolate, finely chopped
for the white chocolate coating (optional)
- 4 ounces white chocolate, finely chopped
- 1 teaspoon coconut oil
Instructions
- In a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and granulated sugar and beat on medium-high speed until light and fluffy, about 2 minutes.
- Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the egg yolk, vanilla and almond extract. Beat on medium-high speed until the mixture is smooth and combined, about 1 minute, scraping down the bowl as needed.
- Add the flour and salt to the bowl and beat on low until just combined and no streaks of flour remain, about 15 seconds. Add 1/2 cup of the chopped pistachios (reserve half to roll the dough in! You can just leave it on your cutting board), the dried cranberries and chocolate. Mix to evenly distribute to stir ins.
- Get out two large pieces of plastic wrap and divide the cookie dough in half, placing half on each piece of plastic wrap. Roll each half into a log about 12-inches long and 1-inch in diameter. Roll the logs in the remaining half cup of chopped pistachios, pressing the edges of the log into the nuts to make them stick. Wrap the logs tightly with plastic wrap. Refrigerate until chilled, about 2 hours. Log can last in fridge for up to 5 days.
- When ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper. Remove cookie dough from fridge and cut into ¼ inch rounds. Place each cookie about 1 inch apart on the prepared cookie sheets.
- Bake cookies for 10 minutes or until they are just golden brown on the edges. Allow the cookies to cool completely on their baking sheets.
- If you want to dip them or drizzle them with chocolate, make the white chocolate coating. Place the white chocolate and coconut oil in a microwave safe bowl and microwave in 15 second increments, stirring between each until fully melted. Dip each cookie halfway into the melted chocolate or just drizzle with the chocolate. Place on a cooling rack to set completely before serving or storing! Enjoy!
