Discover the delightful simplicity of Cherry Pistachio Crinkle Cookies, a recipe designed to bring vibrant flavor and festive charm to your baking. This guide offers a straightforward approach to creating these eye-catching treats, perfect for any occasion or a delightful everyday indulgence.
Key Ingredients for Cherry Pistachio Crinkle Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup finely chopped dried cherries
- ½ cup finely chopped pistachios
- ½ cup powdered sugar, for rolling
How to Make Cherry Pistachio Crinkle Cookies
Whip up a batch of these delightful Cherry Pistachio Crinkle Cookies in under an hour, and be rewarded with a burst of sweet and nutty flavors. The melt-in-your-mouth texture, coupled with the festive colors and satisfying crunch, makes them an instant favorite. Preparation time is approximately 20 minutes, with 10-12 minutes of baking time per batch.
Step-by-Step Instructions
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be achieved using an electric mixer or a sturdy whisk.
- Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and salt, crucial for the cookie’s texture.
- Gradually Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Fold in Cherries and Pistachios: Gently fold in the finely chopped dried cherries and pistachios until evenly distributed throughout the dough. These additions bring both vibrant color and delightful texture.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes. This chilling period is essential for the crinkle effect and makes the dough easier to handle.
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Shape the Cookies: Place the powdered sugar in a shallow bowl. Roll rounded tablespoons of the chilled dough into balls. Then, roll each ball generously in the powdered sugar until evenly coated.
- Arrange on Baking Sheets: Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still appear slightly soft. The cookies will continue to bake slightly on the hot baking sheet after removal from the oven.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up and achieve their signature crinkle.
Why You’ll Love This Cherry Pistachio Crinkle Cookies
These Cherry Pistachio Crinkle Cookies are an absolute delight thanks to their stunning visual appeal and explosion of flavor. The vibrant crimson of the dried cherries against the seafoam green of the pistachios, dusted with a snowy coat of powdered sugar, makes them a showstopper. Unlike basic sugar cookies, the addition of tart dried cherries and nutty pistachios elevates this treat to something truly special, offering a complex yet harmonious taste profile.
Save money and impress your loved ones by baking these budget-friendly yet gourmet-feeling cookies at home. They are significantly more cost-effective than purchasing similar artisanal cookies from a bakery, allowing you to create a generous batch without breaking the bank. Imagine the joy on everyone’s faces as they bite into these uniquely flavored, perfectly crinkled cookies. Don’t wait to experience this delightful fusion of sweet, tart, and nutty – bake a batch of these Cherry Pistachio Crinkle Cookies today!
Storing and Reheating Tips
Proper storage is key to maintaining the freshness and delightful texture of your Cherry Pistachio Crinkle Cookies.
- Room Temperature Storage: Once completely cooled, store the cookies in an airtight container at room temperature. They will stay fresh and delicious for up to 3-4 days. Ensure the container is truly airtight to prevent the cookies from drying out or becoming stale, and avoid stacking them too high to prevent damage to their delicate crinkle.
- Refrigeration (Optional): If you live in a very warm or humid climate, you can refrigerate them for slightly longer storage, up to a week. However, refrigeration can sometimes slightly alter their texture, making them a bit chewier.
- Freezing: For longer-term storage, freeze the cooled cookies. Place them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or airtight container. They can be frozen for up to 2-3 months.
- Reheating: Generally, these cookies are best enjoyed at room temperature. If you prefer them slightly softened, you can gently warm them in a low oven (around 250°F or 120°C) for a few minutes, but be cautious not to overbake them. Frozen cookies can be thawed at room temperature for a few hours before serving.
Final Thoughts
These Cherry Pistachio Crinkle Cookies offer a perfect balance of festive charm and delightful flavor. They are an approachable yet impressive bake, guaranteeing smiles and satisfied cravings. Give them a try, and discover your new favorite cookie recipe!
Cherry Pistachio Crinkle Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be achieved using an electric mixer or a sturdy whisk.1 cup unsalted butter, 1 cup granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until well combined.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and salt, crucial for the cookie’s texture.2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix, as this can lead to tough cookies.2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Gently fold in the finely chopped dried cherries and pistachios until evenly distributed throughout the dough. These additions bring both vibrant color and delightful texture.½ cup finely chopped dried cherries, ½ cup finely chopped pistachios
- Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes. This chilling period is essential for the crinkle effect and makes the dough easier to handle.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Place the powdered sugar in a shallow bowl. Roll rounded tablespoons of the chilled dough into balls. Then, roll each ball generously in the powdered sugar until evenly coated.½ cup powdered sugar
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still appear slightly soft. The cookies will continue to bake slightly on the hot baking sheet after removal from the oven.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up and achieve their signature crinkle.