This pistachio cranberry wreath cookie has become my favorite seasonal treat to bring to holiday gatherings and winter tea times. I first created this version during a crisp December afternoon when I wanted something that tasted festive but was simple enough to make for a last minute cookie exchange. The dough is tender and buttery with a delicate crumb. The pistachios give a subtle green nutty flash while the cranberries add bright, chewy pops that balance the richness. Shaping each cookie into a small wreath turns an everyday drop cookie into a beautiful centerpiece for a cookie plate.

I remember the first time I made these and watched neighbors light up when they tasted them. A friend told me they reminded her of the bakery cookies she loved as a child. That kind of reaction made me keep refining the technique until the texture was just right. These cookies are sturdy enough to travel yet tender on the tongue. They freeze well and look beautiful dusted with powdered sugar just before serving. They are approachable for home bakers who want a special presentation without complex piping or glazing.

Ingredients

• Unsalted butter one cup softened to room temperature. Use a good quality butter for the best flavor. I prefer European style butter with higher fat content when available because it creates a richer mouthfeel.
• Powdered sugar one cup. Powdered sugar gives a tender texture. Sift it if it is clumpy. Confectioners sugar blends into the dough more smoothly than granulated sugar in this type of cookie.
• Vanilla extract two teaspoons. Pure vanilla extract adds warmth and rounds the flavors. Use a reliable brand or your homemade extract for depth.
• All purpose flour two cups. Measure with the scoop and level method to avoid packing. For a slightly more tender cookie you can substitute up to one quarter cup of cake flour.
• Baking powder one half teaspoon and salt one quarter teaspoon. These small amounts brighten the dough and control rise.
• Pistachios one half cup finely chopped. Use unsalted pistachios for better control of sodium. Lightly toast them in a dry skillet until fragrant then cool for more flavor.
• Dried cranberries one half cup chopped. Choose sweetened dried cranberries for texture and balanced sweetness. Chop them so they distribute evenly through the dough.
• Cornstarch two tablespoons optional. Cornstarch gives extra tenderness and a slightly more delicate crumb. It is optional but recommended for the softest texture.

Instructions

Cream the butter and sugarIn a large bowl beat one cup softened unsalted butter with one cup powdered sugar until the mixture is pale and fluffy. This will take about three to five minutes with an electric mixer at medium speed. Properly creamed butter traps air contributing to a tender texture. Scrape the bowl to ensure even mixing.Add the vanillaBeat in two teaspoons vanilla extract until incorporated. The vanilla ties the nut and fruit flavors together and gives a rounded aroma.Combine dry ingredientsIn a separate bowl whisk two cups all purpose flour, one half teaspoon baking powder, and one quarter teaspoon salt. If using two tablespoons cornstarch add it to the dry mix now. Whisking distributes the leavening evenly and prevents lumps so the dough has uniform texture.Mix dry into wetGradually add the dry mixture to the creamed butter in two additions and mix on low speed until a soft dough forms. Avoid over mixing because that develops gluten and will make the cookies tougher.Fold in pistachios and cranberriesUsing a spatula fold one half cup finely chopped pistachios and one half cup chopped dried cranberries into the dough. Reserve about one tablespoon of each for the decoration. Folding by hand preserves the tender texture.Shape the wreathsPortion dough into one tablespoon sized pieces. Roll each portion into a small ball then gently press a hole through the center with your finger to form a ring. Smooth edges with your thumb and arrange the rings on parchment lined baking sheets about two inches apart.Chill brieflyPlace shaped cookies on the sheet and chill in the refrigerator for at least fifteen minutes to firm the dough. Chilling reduces spread and helps maintain the wreath shape while baking.BakePreheat the oven to three hundred and fifty degrees Fahrenheit. Bake the cookies for ten to twelve minutes until the edges are set and bottoms are lightly golden. Rotate the pans halfway through for even color. Let cool on the pan for five minutes then transfer to a wire rack to cool completely.Decorate and finishWhile still slightly warm press the reserved chopped pistachios and cranberries onto the outer edge. Once cooled dust with powdered sugar for a snowy wreath effect. Store in an airtight container between layers of parchment.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to five days. To maintain crispness on the outside and tenderness inside place a sheet of parchment between layers to prevent sticking. For longer storage freeze baked cookies in a single layer on a tray for about one hour then move them to a freezer safe container or resealable bag. Thaw at room temperature for thirty to sixty minutes then dust with powdered sugar. If you want to freeze unbaked dough portion the dough on a tray and flash freeze before transferring to a bag for up to three months. Bake from frozen adding one to two minutes to the baking time.

Ingredient Substitutions

If you do not have pistachios you can substitute toasted chopped almonds or hazelnuts in an equal amount. For a nut free version sunflower seed kernels work well and mimic the green fleck when lightly toasted. Swap dried cherries for the cranberries for a darker sweeter profile. If you prefer less sweetness reduce the powdered sugar by two tablespoons. For a gluten free option use a one to one gluten free flour blend and add two tablespoons extra cornstarch to help with tenderness.

Serving Suggestions

Present these cookies on a simple white platter to showcase the green and red contrast. They pair beautifully with black tea, a nutty coffee, or a citrusy hot chocolate. For a party serve alongside a selection of spiced nuts and citrus shortbread. Garnish with a light sprinkle of grated orange zest over the powdered sugar for an aromatic lift. Pack a few in a small cellophane bag tied with ribbon for thoughtful homemade gifts.

Cultural Background

The use of pistachios and dried fruit in sweets has roots in Mediterranean and Middle Eastern pastry traditions where nuts and dried fruits are common year round. The wreath shape is inspired by holiday symbolism in many Western cultures representing continuity and welcome. Combining these elements creates a cookie that feels both global and festive. The approach of simple enriched dough studded with nuts is a technique found in many regional butter cookies which value high quality butter and minimal mixing.

Seasonal Adaptations

In winter add one teaspoon of orange zest to the dough to highlight the cranberries. For spring swap dried cranberries for chopped dried apricots and fold in a tablespoon of lemon zest. During autumn add a quarter teaspoon ground cinnamon or cardamom for warm spice notes. For a summer picnic try replacing the powdered sugar dust with a thin glaze made from powdered sugar and lemon juice and allow it to set before stacking.

Meal Prep Tips

Make the dough two days ahead and keep it wrapped in plastic in the refrigerator. Shape and chill the night before baking for fresh warm cookies in the morning. For a cookie tray assemble a mix of wreaths and other small cookies and layer with parchment to prevent decoration transfer. Use shallow tins with dividers when gifting to avoid crushing. If reheating slightly warm cookies in a low oven at two hundred and fifty degrees Fahrenheit for five to seven minutes refreshes the texture.

These cookies are a joy to share and easy to customize. The combination of nutty, buttery dough and bright dried fruit brings warmth and color to any dessert spread. I hope you enjoy making them as much as I do.