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Cranberry Orange Pistachio Cookies
These Cranberry Orange Pistachio Cookies are loaded with flavor and are meant to be shared.
Prep Time
15
minutes
mins
Cook Time
12
minutes
mins
Total Time
27
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
cranberry, orange, cookies, pistachio, recipe
Servings:
24
cookies
Calories:
142
kcal
Author:
Lisa Johnson
Ingredients
Cookies
½
cup
unsalted butter
(softened)
¾
cup
light brown sugar
(lightly packed)
1
large
egg
½
teaspoon
pure vanilla extract
1
cup
all-purpose flour
1
teaspoon
baking powder
½
teaspoon
ground cinnamon
¼
teaspoon
ground nutmeg
1
teaspoon
finely grated orange peel
1 ½
cups
rolled oats
¼
cup
milk
(I used unsweetened CashewMilk)
¾
cup
chopped, dried cranberries
¼
cup
chopped pistachios
Glaze
1
cup
powdered sugar
½
teaspoon
finely grated orange peel
¼
teaspoon
pure vanilla extract
2
Tablespoons
orange juice
Instructions
Cookies
Preheat oven to 350 degrees. Line 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.
Add 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.
Bake for 10 to 12 minutes for 1 Tablespoon size, or 12 to 14 minutes for cookie scoop size {about 2 Tablespoons}.
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.
Orange Icing
Whisk together powdered sugar, orange peel, orange juice, and vanilla in a small bowl.
Drizzle icing over cooled cookies.
Nutrition
Calories:
142
kcal
|
Carbohydrates:
23
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Cholesterol:
18
mg
|
Sodium:
7
mg
|
Potassium:
73
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Vitamin A:
140
IU
|
Vitamin C:
0.9
mg
|
Calcium:
23
mg
|
Iron:
0.6
mg