This Pistachio Cranberry Wreath Cookie has been my go-to festive treat for years. I first developed the formula during a chilly December when I wanted something prettier than a plain cookie but not overly fussy. The dough is buttery and tender, the pistachios give a gentle crunch and bright green flecks, and the dried cranberries add just the right tartness to balance the sweetness. The wreath shape turns a modest cookie into a special centerpiece for cookie plates, neighbor gifts, or afternoon tea.

I remember making a batch on a snowed-in afternoon; the kitchen filled with fragrant vanilla and the satisfying clatter of chopped pistachios as my kids helped shape tiny rings. Everyone adored the texture — a delicate, melt-in-the-mouth crumb with a light chew from the cranberries. Because the dough holds its shape well, these come out uniformly pretty every time, which makes them a reliable choice for gift boxes and holiday gatherings.

Ingredients

• Unsalted butter (1 cup): Use high-quality European-style butter if possible for a richer, creamier flavor. It should be softened to room temperature so it creams easily with the sugar.
• Powdered sugar (1 cup): Confectioners' sugar gives a silkier texture than granulated and helps create a tender, slightly melt-in-the-mouth crumb. Sift to avoid lumps.
• Vanilla extract (2 tsp): Pure vanilla adds aromatic depth—use a good brand or homemade extract for the best results.
• All-purpose flour (2 cups): Measure by spooning into the cup and leveling off; fluff the flour first to avoid packing. This ensures the tender texture without becoming dense.
• Baking powder (1/2 tsp) and salt (1/4 tsp): A touch of chemical lift and salt balances the sweetness and keeps the cookies light.
• Pistachios (1/2 cup, finely chopped): Unsalted, shelled pistachios provide color and a mild nutty flavor. Finely chopping prevents large chunks and helps the cookies maintain shape.
• Dried cranberries (1/2 cup, chopped): Choose tart cranberries rather than super-sweet ones for contrast—chop them to distribute evenly without tearing the dough when shaping.
• Cornstarch (2 tbsp, optional): Use this if you like an extra-tender shortbread-like texture; it subtly softens the structure without changing flavor.
• Decoration: Extra chopped pistachios, whole dried cranberries, and a final dusting of powdered sugar for a snow-dusted wreath look.

Instructions

Prepare the dry mix: In a medium bowl, whisk together the 2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and optional 2 tablespoons cornstarch. Whisk thoroughly to distribute the leavener and salt so each cookie bakes evenly. Set aside. Cream butter and sugar: In a stand mixer fitted with the paddle or with a hand mixer, beat 1 cup softened unsalted butter and 1 cup powdered sugar on medium speed until pale and fluffy, about 2-3 minutes. Scrape the bowl, then add 2 teaspoons vanilla extract and beat until combined. Proper creaming traps air that helps create a tender lift. Incorporate dry ingredients: With the mixer on low, add the flour mixture in two additions, mixing just until combined. Overmixing develops gluten and will toughen the cookies; stop when you no longer see streaks of flour. Fold in pistachios and cranberries: Gently fold in 1/2 cup finely chopped pistachios and 1/2 cup chopped dried cranberries by hand to keep the dough delicate. If the cranberries are dry, consider tossing them in a teaspoon of water to plump slightly before chopping. Chill the dough: Wrap the dough in plastic and chill for at least 30 minutes, up to 48 hours. Chilling firms the butter and makes it easier to form the wreaths without spreading in the oven. Shape into wreaths: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment. Break off 1-inch pieces of dough and roll into small logs about 3 inches long. Curve them into rings and press the ends together to create a neat wreath. Place on the prepared sheet about 1 inch apart. Bake: Bake for 10–12 minutes until the edges are just set and the bottoms are a very light golden color. Avoid overbaking—the cookies will firm up as they cool and should remain pale for a tender texture. Cool and decorate: Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack. While still slightly warm, press a couple of pistachio halves and a cranberry on top for garnish. When fully cool, dust with powdered sugar to mimic snow on a wreath.

Storage Tips

Keep the cookies in an airtight container at room temperature for up to five days; place a piece of parchment between layers to avoid smudging the powdered sugar. For longer storage, freeze completely cooled cookies in a single layer on a sheet, then transfer to a freezer-safe container with parchment between layers—store for up to three months. Thaw at room temperature and refresh with a light dusting of powdered sugar if needed. If you want to freeze dough, portion into logs, wrap tightly, and thaw in the refrigerator overnight before slicing and shaping.

Ingredient Substitutions

Almonds or chopped pecans can replace pistachios, though the color and subtle flavor will change. Swap dried cherries or golden raisins for cranberries for a sweeter profile. For a gluten-free version, use a 1:1 gluten-free flour blend and add 1 tablespoon extra cornstarch to replicate the tender crumb. To make dairy-free, use a vegan stick-style butter substitute measured cup-for-cup; chilling time may need to be extended as some plant-based spreads are softer.

Serving Suggestions

Serve these with tea, coffee, or a lightly spiced mulled drink. Arrange on a festive platter with sprigs of rosemary to echo the wreath shape, or package in clear boxes tied with twine for neighbor gifts. They also pair nicely with soft cheeses and sliced pears for a holiday grazing board. For a dessert plate, add a drizzle of white chocolate or a few chocolate-dipped halves for contrast.

Cultural Background

The wreath shape evokes European holiday baking traditions where symbolic shapes—rings, braids, and wreaths—represent hospitality and celebration. While the combination of pistachios and cranberries is modern American, the notion of forming dough into decorative shapes has roots in many cultures’ festive baking, from Scandinavian wreaths to Central European butter cookies passed down through families.

Seasonal Adaptations

For winter, stir in 1 teaspoon orange zest to brighten the flavor and use tart cranberries. In spring, replace cranberries with chopped dried apricots and add a pinch of cardamom. For autumn, fold in 1/2 teaspoon cinnamon and swap pistachios for chopped toasted hazelnuts. These small changes adapt the same basic dough to the season while preserving the tender texture.

Meal Prep Tips

Portion and roll dough into logs, wrap tightly, and refrigerate up to 48 hours for easy mid-week baking. Slice and bake straight from chilled for fresh cookies in under 15 minutes. If you’re prepping for a party, fully bake and freeze cookies; reheat briefly at 300°F (150°C) for 5 minutes to restore crisp edges. Label containers with baking dates and ingredient notes for guests with allergies.

These wreath cookies always bring a little extra cheer—simple to make, easy to share, and endlessly adaptable. I hope you enjoy making them as much as I do; they’re a small ritual that turns an ordinary afternoon into something memorable.