Cranberry Pistachio Pudding Cookies

cranberry cookies

The holidays are coming so fast! I can’t believe that November is already here, and the grocery stores are stocked with one of my favorite things, cranberries! I love cooking with cranberries. I always stock up every year on fresh cranberries, and freeze at least 4 – 5 bags to use throughout the year in different recipes.  I also love those little dried cranberries, like I have used here in these cookies. I often munch on them as a snack, use them in granola, or as a topping for salads.

pistachio pudding cookies

I’ve been wanting to make a batch of pudding cookies for a while. I’ve heard about how moist and wonderful they are. So for these cookies, I added a box of pistachio pudding mix. It adds a beautiful light green color and makes a wonderfully delicious and moist cookie.

I also baked these cookies on Reynolds parchment paper. Using parchment paper guarantees that your cookies won’t stick. It also prevents over browning and those unpleasant crunchy brown edges you get with cookies when you use nonstick cooking spray.

cranberry and pistachio cookies

If you like the crunch of pistachios, add a cup of them (unsalted and roughly chopped) to the cookie dough before baking.

recipe photo

Yield: 36 cookies

Cranberry Pistachio Pudding Cookies

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Cook Time:   12 minutes    Total Time:   35 minutes

Ingredients:

1 cup butter, softened
1 cup sugar
2 eggs
1 (3.4oz) package instant pistachio pudding mix
2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup dried cranberries
Reynolds parchment paper

Directions:

Heat oven to 350°. Combine butter and sugar in mixer. Cream for 4 - 5 minutes with electric hand or stand mixer. Add eggs and mix until well-incorporated. Add pudding mix and mix until color is uniform.

Sift together flour, salt and baking soda. Add to butter and sugar mix. Mix in vanilla and cranberries. Mix until incorporated.

Drop cookie dough by the tablespoon onto a cookie sheet lined with Reynolds parchment paper. Bake for 10 - 12 minutes, or until lightly browed around the edges.

After removing cookies from oven, cool on cookie sheet for 5 minutes before transferring to a cooling rack to complete the cooling process. Store leftover cookies in an airtight container.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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overhead view of cookie

This post sponsored by Reynolds. All opinions 100% mine. 

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