If you’re on the hunt for a festive, flavorful, and absolutely irresistible treat, then you’ve got to try this Pistachio Cranberry Wreath Cookies Recipe. I absolutely love how these cookies come together — the buttery dough studded with crunchy pistachios and tart cranberries, shaped into charming little wreaths, makes them a showstopper for holiday baking or any special occasion. Stick with me here, because I’ll share all my best tips to help you nail these cookies so they turn out perfectly every time.

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Why You’ll Love This Recipe

Perfect Festive Flavor: The combination of toasted pistachios and tart cranberries creates a delightful balance of sweet and nutty you’ll keep coming back to.
Easy Yet Elegant Shape: Forming little wreaths is simpler than you might think, and instantly makes your cookies look special and gift-worthy.
Tender, Melt-in-Your-Mouth Texture: Using cornstarch in the dough adds that subtle softness you want in a cookie, making these extra addictive.
Versatile for Any Occasion: These cookies can easily be dressed up with decorative touches or enjoyed as a snack anytime – you’ll find yourself making them repeatedly!

The image shows a close-up of green ring-shaped cookies placed on a white marbled surface. Each cookie has roughly two layers—the base is light brown and thin, while the top thick layer is bright green with a rough texture. This green layer is decorated with large pieces of red dried cranberries and green pistachio nuts scattered unevenly on top. A light dusting of white powdered sugar covers part of the cookie's surface. One cookie in the front has a small bite taken out, showing the crunchy texture inside. Photo taken with an iphone --ar 2:3 --v 7 - Pistachio Cranberry Wreath Cookies, holiday festive cookies, easy holiday cookie recipes, buttery cookies with cranberries and pistachios, Christmas wreath cookies

Ingredients You’ll Need

The magic of this Pistachio Cranberry Wreath Cookies Recipe really shines through because of the simple, quality ingredients working harmoniously together. I always suggest picking good-quality dried cranberries and fresh pistachios to get the best flavor and crunch.

Flat lay of unsalted butter in a small square slab, a small white ceramic bowl filled with powdered sugar, a small white bowl with pale golden vanilla extract, a small mound of all-purpose flour, a pinch of fine baking powder in a tiny white bowl, a small white bowl of fine salt, a small mound of finely chopped vibrant green pistachios, a small heap of bright red dried cranberries, a small white bowl with pale cornstarch powder, additional chopped pistachios and dried cranberries scattered delicately nearby, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pistachio Cranberry Wreath Cookies, holiday festive cookies, easy holiday cookie recipes, buttery cookies with cranberries and pistachios, Christmas wreath cookies

Unsalted Butter: Room temperature butter creams up beautifully with sugar, giving the cookies their rich, tender base.
Powdered Sugar: Smooth and fine, it blends into the dough without any graininess, keeping the texture soft and delicate.
Vanilla Extract: The classic flavor boost that adds warmth and depth to every bite.
All-Purpose Flour: The backbone of the dough – measure carefully for balanced texture.
Baking Powder: Just enough to give the cookies a gentle lift without puffing them up.
Salt: Enhances all the sweet and nutty flavors, so don’t skip it!
Chopped Pistachios: Adds that iconic green color and crunch that sets these cookies apart.
Chopped Dried Cranberries: Tart little bursts that cut through the richness in the best way.
Cornstarch (Optional): I discovered this trick to make the cookies extra tender, almost like shortbread but with a twist.
Additional Pistachios and Cranberries: For decorating your wreaths and adding that professional touch.
Powdered Sugar (for dusting): A snowy finish that makes them look as good as they taste.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Pistachio Cranberry Wreath Cookies Recipe to suit different tastes and occasions. Feel free to swap out ingredients or add your personal flair — you can’t go wrong.

White Chocolate Drizzle: One holiday season, I drizzled melted white chocolate over the baked wreaths, and my family went crazy for the extra sweetness and pretty look.
Almonds Instead of Pistachios: If you’re not a pistachio fan or can’t find them, sliced almonds give a lovely crunch and mild flavor.
Vegan Adaptation: Replacing butter with a vegan butter alternative and powdered sugar with a suitable vegan variety works well for a dairy-free option.
Gluten-Free Version: Use a 1:1 gluten-free flour blend with cornstarch for tender, allergy-friendly cookies that still taste amazing.

How to Make Pistachio Cranberry Wreath Cookies Recipe

Step 1: Creaming the Butter and Sugar

Start by softening your butter to room temperature — it’s super important for that perfect creamy texture. Use a hand mixer or stand mixer to beat the butter and powdered sugar together until the mixture is light, fluffy, and pale in color. This usually takes about 3-4 minutes. When I first tried skipping this step, my cookies came out dense, so don’t rush it!

Step 2: Mixing Dry Ingredients

In a separate bowl, whisk together your flour, baking powder, salt, and cornstarch if you’re using it. This ensures everything is evenly distributed. Then, gradually add the dry ingredients to your wet mixture, mixing just until it comes together. Over-mixing can make the cookies tough, so be gentle here.

Step 3: Folding in Pistachios and Cranberries

Now for the fun part! Fold in the finely chopped pistachios and cranberries with a spatula, making sure they’re evenly scattered throughout the dough. You’ll want the bits finely chopped so you get a little crunch in every bite without it being overwhelming.

Step 4: Shaping Your Wreaths

This part always feels magical to me — shaping the dough into cute wreaths! Scoop small balls of dough about the size of a walnut, then gently poke a hole through the center with your finger or a small utensil. Smooth the edges to get that classic wreath shape. If you have a wreath-shaped cookie cutter, that’s even easier. Making cookies all the same size helps them bake evenly, so I usually use a cookie scoop.

Step 5: Baking and Cooling

Arrange your shaped cookies on a parchment-lined baking sheet with about an inch of space between them. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes or until the edges start to turn golden. I love pulling mine out right before they look fully done to keep that tender, melt-in-your-mouth texture. Let them cool completely on a wire rack — this is when they firm up just right.

Step 6: Decorating Your Wreaths

Once cooled, sprinkle the tops with extra chopped pistachios, dried cranberries, and a light dusting of powdered sugar. It’s such a simple step but really takes the look over the top. If you’re feeling fancy, drizzle some melted white chocolate on top. The first time I did this, the compliments didn’t stop!

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Pro Tips for Making Pistachio Cranberry Wreath Cookies Recipe

Softened Butter is Key: I used to rush this part and had dense cookies – soft butter means easier creaming and a lighter dough.
Measure Flour Carefully: Spoon and level your flour instead of scooping to avoid dry, crumbly cookies.
Uniform Cookie Size: Using a cookie scoop ensures all wreaths bake evenly and look consistent.
Avoid Over-baking: Pull cookies out just as edges start to brown for tender centers — they’ll firm up as they cool.

How to Serve Pistachio Cranberry Wreath Cookies Recipe

Pistachio Cranberry Wreath Cookies Recipe - Serving

Garnishes

I usually finish these cookies with a light dusting of powdered sugar because it looks like snow and adds just a hint of extra sweetness. The extra chopped pistachios and dried cranberries on top give them a festive touch, but I’ve also seen folks use edible glitter or a little drizzle of white chocolate to make them pop even more.

Side Dishes

These cookies are incredible alongside a warm cup of chai tea or a rich hot chocolate — the spices and creaminess complement the nutty cranberry flavors perfectly. They also make a fantastic sweet addition to a holiday dessert tray paired with spiced nuts, fudge, or soft cheeses.

Creative Ways to Present

I’ve gifted these wreath cookies stacked in a clear cellophane bag tied with a bright ribbon, or arranged in a circular pattern on a festive plate as a centerpiece. During a party, I’ve even used small cookie stands that showcase each wreath with a little sprig of rosemary or mint for a fresh, green accent — they always catch people’s eyes!

Make Ahead and Storage

Storing Leftovers

I keep leftover Pistachio Cranberry Wreath Cookies in an airtight container at room temperature. They stay fresh for about a week without getting dry, which is usually perfect because they tend to disappear quickly! If you live in a humid climate, consider storing them in the fridge to keep their texture intact.

Freezing

Freezing these cookies works wonderfully! I like to freeze the unbaked dough balls on a tray first, then transfer them to a freezer-safe bag. This way, you can bake fresh wreath cookies whenever the craving hits. Baked cookies freeze well too — just make sure they’re fully cooled before wrapping tightly in plastic wrap and stored in a freezer bag.

Reheating

To refresh frozen baked cookies, I warm them in a 300°F oven for about 5 minutes — it brings back their tender texture and releases those amazing aromas. Avoid microwaving unless you want them chewy or soggy; the oven’s low heat is much gentler and better.

FAQs

Can I substitute almonds or walnuts for pistachios in this recipe?

Absolutely! While pistachios provide a unique flavor and color, chopped almonds or walnuts are great alternatives that still add crunch and richness. Just chop them finely to help them distribute well in the dough.
Why do some recipes add cornstarch to cookie dough?

Cornstarch tenderizes cookies by softening the flour’s proteins, resulting in a delicate, melt-in-your-mouth texture. In this Pistachio Cranberry Wreath Cookies Recipe, it’s optional but highly recommended if you prefer softer, crumbly cookies.
How do I prevent the wreath cookies from cracking while baking?

Make sure your dough is well combined but don’t overwork it. When shaping the wreaths, smooth the edges carefully to avoid weak spots. Baking at the right temperature and not overbaking are also key to keeping cracks at bay.
Can I make these cookies gluten-free?

Yes! Simply swap all-purpose flour for a gluten-free 1:1 baking blend that includes xanthan gum, and add cornstarch as suggested. The texture might be a little different but still tasty and festive.

Final Thoughts

I honestly feel this Pistachio Cranberry Wreath Cookies Recipe has become one of my favorite holiday traditions because it combines beauty, flavor, and simplicity in just the right way. Whether you’re baking for family, friends, or just indulging your sweet tooth, these cookies deliver every time. I can’t wait for you to try them out and see how easily they become a staple in your cookie jar — trust me, you’re going to get so many compliments!