Name: Cranberry Orange Pistachio Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 cookies
Ingredients: 1/2 cup unsalted butter ((softened)); 3/4 cup light brown sugar ((lightly packed)); 1 large egg; 1/2 teaspoon pure vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 teaspoon finely grated orange peel; 1 1/2 cups rolled oats; 1/4 cup milk ((I used unsweetened CashewMilk)); 3/4 cup chopped, dried cranberries; 1/4 cup chopped pistachios; 1 cup powdered sugar; 1/2 teaspoon finely grated orange peel; 1/4 teaspoon pure vanilla extract; 2 Tablespoons orange juice

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It’s cookie baking season and I went into the kitchen craving snowball type cookies stuffed with peppermint filled Hersheys Kisses….and it was a complete failure! The creamy filling melted and spilled out all over the pan. Oh well, back to the drawing board!! So I stared into the pantry trying to create a Plan B cookie worthy of sharing with the world…..

I started throwing ingredients together in a bowl and somehow managed to create these absolutely amazing Cranberry Orange Pistachio Cookies. They are loaded with holiday flavors and are crazy addictive!

These cookies are a light oatmeal cookie with crunchy chopped pistachios, tart and delicious chopped, dried cranberries, with a hint of cinnamon and orange….and wait for it…topped with a light and delicious orange icing. Santa will fight you for these cookies! 😉

How to make Cranberry Orange Pistachio Cookies:

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silpat, set aside. In a large bowl, beat together butter, egg, and brown sugar until creamy…..

Add vanilla, milk, and orange peel, beat to combine. Next add the flour, baking powder, cinnamon, and nutmeg, beat just until combined…..

Stir in oats, pistachios, and cranberries…..

Scoop dough with a cookie scoop, or tablespoon, and place on prepared baking sheets…..

I sprinkled some additional cranberries and pistachios on top, this is optional. 😉 Bake for 10 to 12 minutes for 1 Tablespoon size, or 12 to 14 minutes for cookie scoop size {about 2 Tablespoons}…..

The smaller size is perfect for placing cookies into paper wrappers for cookie plates. Cookies will be set but still look slightly raw. Remove from oven and let cool on baking sheet for 5 minutes before moving to a wire cooling rack.

For the Orange Icing: whisk together powdered sugar, orange peel, orange juice, and vanilla in a small bowl. Drizzle icing over cooled cookies…..

I seriously cannot stop eating these cookies! I placed a sheet of parchment paper under the cooking rack to catch all of the drips, which makes for super easy clean-up. 🙂

Every year I challenge myself to make one new type of cookie for Christmas giving, and these Cranberry Orange Pistachio Cookies are definitely worth sharing… and making again year after year, LOL

Some additional cranberry recipes for you to try:

Cranberry White Chocolate Oatmeal Cookies

Cranberry Orange Scones

Cranberry Salsa – served over softened cream cheese!

Cranberry Pecan Goat Cheese Roll

Enjoy!!