Pistachio Cranberry Icebox Cookies

4.50 avg. rating (88% score) - 10 votes

Pistachio Cranberry Icebox Cookies

Read more about Pistachio Cranberry Icebox Cookies.

Total Time: 40
Yield: 2-1/2 dozen cookies


  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon table salt
  • 1-1/2 sticks (3/4 cup) unsalted butter, softened
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1/2 teaspoon freshly grated orange zest
  • 1/2 cup unsalted pistachios, shells discarded
  • 1/3 cup dried cranberries
  • 1 large egg, lightly beaten
  • 1/4 cup coarse decorative sugar


In a medium-size bowl, whisk together flour, cinnamon, and salt.

In the bowl of a standing or electric mixer, cream butter, sugar, and zest until light and fluffy.

Reduce speed to low and gradually add flour mixture until dough comes together in clumps.

Add pistachios and cranberries.

Gather and press dough together. Cut dough in half and place each half on a sheet of waxed paper.

Form each half into a log about 1-1/2 inches in diameter. Square off each log to form a bar (pressing two rulers along the length of the dough is helpful), and wrap each bar in waxed paper.

Chill until very firm, at least 2 hours.

Adjust oven rack to middle position and preheat to 350°. Meanwhile, line two large baking sheets with parchment paper.

In a small bowl, beat egg. Brush egg over logs on all sides.

Place coarse sugar on a separate sheet of waxed paper. Roll bars in sugar, coating well.

Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to keep square shape. (If dough is too soft to slice, freeze briefly until firm.)

Arrange cookies about a half inch apart on lined baking sheets. Bake 15-18 minutes.

Transfer cookies from parchment to racks and cool completely before serving.
  • Wow! These are delicious!! I just finished making these cookies, and I can’t wait to share them with my friends and co-workers tomorrow. The cookies are not super-sweet; they sort of remind me of a buttery shortbread. But the coarse sugar on the outside adds just enough sweetness. I also rolled mine in red & green Hawaiian coarse sugar for the holidays, which makes them very festive. The hardest part of this recipe was finding unsalted pistachios. I couldn’t find them in my local grocery store, so I used roasted, salted pistachios and rinsed the salt off of them, then let them drain before adding to the batter. They came out perfect!

  • This recipe turned out to be the surprise favorite of our Christmas cookie baking. However, we will have to call it “Pistachio-Dried Cherry” icebox cookies since I had the dried cherries and the chopped pistachios in the kitchen when I read the recipe. I also substituted McCormick’s dried orange peel since that is always in my pantry. I rolled the logs in red and green colored sugar crystals after brushing with the egg whites. However, next time I’ll just use the coarse white or natural sugar. I placed the cookies in a tin with waxed paper between each layer, and froze them until needed. This recipe is definitely a keeper. Thank you.

  • These cookies taste great and look equally good on a cookie tray. The dried cranberries add a whole new dimension.


Leave a Comment

Enter Your Log In Credentials