Cranberry, Orange & Pistachio Cookies

Cranberry Orange and Pistachio Cookies

Cookie ingredients

1 cup caster sugar
3/4 cup softened butter
1 egg
2 cups plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1/2 cup chopped dried cranberries
1/2 cup chopped pistachio nuts 
1 tablespoon freshly grated orange zest

Orange Sugar

1/3 cup granulated sugar
1 teaspoon freshly grated orange zest


Heat oven to 350F, 180C or gas Mark 4.

Mix together the granulated sugar and teaspoon of orange zest in a small bowl to make the orange sugar, and set aside for later.

Cream the butter until light and fluffy using a wooden spoon, then add the caster sugar and egg and beat well until fully combined. Then take a metal spoon, and fold in all of the remaining cookie ingredients until they have combined into a soft/firm dough.

Shape the dough into small balls, about 1 inch diameter, and roll each ball in the orange sugar. Place onto an ungreased, but non-stick cookie sheet about 2 inches apart. Flatten each ball with the bottom of a glass (or your palm).

Bake for 7 – 11 minutes, or until the edges of the cookies are lightly browned. Cool on the baking tray for a few minutes, then carefully remove from the baking tray using a spatula, and cool fully on a wire rack.


These cookies keep well in an airtight tin for about a week (if they last that long!), or they can be frozen before baking, defrosted and then baked if you want a smaller batch. You can also substitute the dried fruit and nuts for your favourite treats – try cherry, orange and almond, or date, lemon and walnut – delicious!

This recipe was sourced from Sweet ReciPEAs at and was adapted from the original recipe from Land O’Lakes Holiday Cookies 2005. Susan makes all her biscuits and cakes by hand, so this recipe has been changed a little to reflect this, but if you have a food processor or mixer, you may be able to combine some of the steps.

Cranberry, Orange and Pistachio Cookies