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Cranberry Pistachio Cookies

Cranberry Pistachio Cookies

I make these each Christmas season and they are simple enough to just whip up and keep in the house for family and friends who visit.
Course Brunch/Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 dozen
Author Jen Seislove


  • 1 pouch Betty Crocker Sugar Cookie Mix
  • 1 box pistachio instant pudding and pie filling mix
  • ¼ cup flour
  • ½ cup melted butter
  • 2 eggs
  • 1 cup dry roasted salted pistachio nuts chopped
  • ½ cup dried cranberries chopped
  • optional - green food coloring for a more vibrant green color


  1. Preheat oven to 350 degrees.
  2. In a large bowl, stir cookie mix, unprepared pudding mix, and flour.
  3. Add melted butter and eggs and stir until well mixed.
  4. Add pistachios and cranberries and mix well.
  5. Drop by rounded spoonfuls onto a parchment lined cookie sheet.
  6. Bake for 8-10 minutes, making sure not to overbake so they remain soft in texture.
  7. Let sit for an additional 2 minutes before transferring to a wire rack.
  8. Cool on a wire rack.

Recipe Notes

Do not overbake. When you remove them from the oven, they will not look done. Let sit for 2 more minutes.
Add edible glitter for some fun and sparkle.
Store in air tight container.