Cranberry Lemon Pistachio Cookies

My mom loves holiday baking and this is a recipe for cranberry lemon pistachio cookies that she has been making for many years. They are almost too pretty to eat. ❤ The tart lemon taste of the icing is my favourite part. 

Cranberry Lemon Pistachio Cookies

I usually don’t start my Christmas baking this early. I usually end up leaving it to the last minute (NOT GOOD) 🙁 This year I started baking a few weeks ago and I am almost done which means I have more time for other holiday activities in the coming weeks. Yippee!

You can shell the pistachios yourself or you can save a bit of time using some shelled pistachios instead.

Cranberry Lemon Pistachio Cookies

You might also like Lemon Ricotta Amaretti Budino, Chocolate Sugar Cookies or Chocolate Chip Shortbread Cookies.

Cranberry Lemon Pistachio Cookies

Cranberry Lemon Pistachio Cookies

Cranberry Lemon Pistachio Cookies

Course: Sweets
Cuisine: American
Keyword: Christmas, Cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Refrigerate: 1 hour
Total Time: 1 hour 27 minutes
Servings: 16
Calories: 246kcal
Author: Bella
My mom loves holiday baking and this is a recipe for cranberry lemon pistachio cookies that she has been making for many years. They are almost too pretty to eat.
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  • 1 Cup all purpose flour plus more for work surface
  • 3/4 Cup cornstarch
  • 1 Tsp baking powder
  • 1/4 Tsp salt
  • 1/2 Cup unsalted butter softened
  • 1/2 Cup granulated sugar
  • 2 egg yolks room temperature
  • 5 Tsp lemon zest finely grated
  • 2 Tbsp lemon juice fresh squeezed
  • 1 Tsp vanilla
  • 1 3/4 Cups icing sugar
  • 1 Cup pistachios shelled unsalted, toasted and coarsely chopped
  • 1/2 Cup dried cranberries coarsely chopped


  • Whisk flour, cornstarch, baking powder, and salt in a medium bowl.
  • Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy.
  • Mix in yolks, lemon zest, and vanilla. Reduce speed to low, and gradually mix in flour mixture. Shape into a disk; wrap in plastic. Refrigerate until firm, about 1 hour.
  • Preheat oven to 350 F. Transfer dough to a lightly floured work surface. Roll out to 1/8 inch thick. Using a 2 1/2 inch round fluted cutter, cut out wreaths. Cut out centers of wreaths using a 7/8 inch round cutter.
  • Space 2 inches apart on baking sheets lined with parchment paper. Refrigerate until firm, about 15 minutes. Bake until just golden, about 12 minutes.
  • Let cool completely on wire racks.
  • Stir together icing sugar and lemon juice in a small bowl. Dip surface of each cookie in icing, and sprinkle with pistachios and cranberries.


Calories: 246kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 70mg | Potassium: 90mg | Fiber: 1g | Sugar: 23g | Vitamin A: 242IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Cranberry Lemon Pistachio Cookies

Let me know if you try these cranberry lemon pistachio cookies. They are almost too pretty to eat!

xoxoBella is a popular travel and lifestyle blog featuring travel inspiration, fashion, recipes, dog mom tips and fitness motivation. Bella Bucchiotti lives with and advocates for Type 1 Diabetes and Celiac Disease awareness.


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Recipe Rating


  1. Delphine wrote:

    5 stars
    Excited to try these. All of my favorite flavors, and so pretty! But I notice that your pistachios are green. Mine are just brown inside and out. Not nearly as pretty as yours. Any suggestions?

    Posted 12.9.20 Reply

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