Get ready to add a festive touch to your holiday cookie plate with these delightful cranberry pistachio wreath cookies. Tart dried cranberries, crunchy pistachios, and a bright lemon glaze come together for a delicious, well-balanced cookie. The lemony icing is a favorite — it cuts the sweetness and highlights the nutty pistachios and tart cranberries. These wreath-shaped cookies are easy to make, look beautiful on a holiday platter, and make thoughtful edible gifts.
These cranberry lemon pistachio cookies are elegant and simple to make. Bake extra — they’re perfect for giving away.
Why You’ll Love It
Delicious flavor pairing: Lemon, pistachio, and cranberry deliver bright, nutty, and tart notes that complement each other.
Festive appearance: The white glaze with red cranberries and green pistachios makes these cookies especially pretty for holiday displays.
Versatile: Serve them on a Christmas cookie tray, package them as gifts, or thread ribbon through a few and hang them as edible ornaments.
Cranberry Pistachio Wreaths Ingredients
See the recipe card below for exact measurements and a printable version.
All-purpose flour: Plus extra for dusting your work surface.
Granulated sugar: Adds sweetness and structure.
Fresh lemon zest and juice: Use fresh lemon for the best bright flavor.
Pistachios: Shelled, unsalted, toasted, and coarsely chopped for crunch and color.
Icing sugar (confectioner’s sugar): For a smooth lemon glaze.
Dried cranberries: Coarsely chopped so they’re easy to sprinkle on top.
How to Make Cranberry Pistachio Wreath Cookies
Jump to the printable recipe card below for exact times and quantities.
Prepare the dough: Whisk together flour, cornstarch, baking powder, and salt. In a mixer, cream softened unsalted butter with granulated sugar until pale and fluffy. Mix in egg yolks, lemon zest, lemon juice if called for in the recipe, and vanilla. Reduce speed and gradually add the dry mixture. Form the dough into a disk, wrap, and chill until firm (about an hour).
Cut and bake: Roll the dough to about 1/8 inch thick on a lightly floured surface. Cut wreath shapes with a larger cutter and remove the center with a small round cutter. Arrange on parchment-lined baking sheets, chill briefly so they hold their shape, then bake until just golden. Cool completely on wire racks.
Glaze and top: Stir icing sugar and lemon juice to make a smooth glaze. Dip or spread the glaze over each cookie, then immediately sprinkle with chopped pistachios and dried cranberries so the toppings adhere while the glaze is still wet.
Substitutions and Variations
Gluten-free: Swap in a reliable gluten-free flour blend.
Fruit swap: Dried cherries can replace cranberries for a milder, sweeter note — chop them if large.
Nut swap: If you prefer, use chopped almonds, walnuts, or a mixed nut blend instead of pistachios.
Colored frosting: Tint the glaze with a drop of food coloring for a themed look (pale green looks festive).
Garnish: For an upscale touch, add a few edible flowers or candied citrus peel, but reduce other toppings so the flowers stand out.
Serving Suggestions
Snack time: Enjoy one with coffee, tea, or a festive holiday beverage.
Cookie platter: Pair these wreath cookies with other holiday favorites for a colorful cookie tray.
After dinner: They make a sweet finish to a holiday meal and travel well for potlucks or parties.
How to Store Christmas Wreath Cookies
At room temperature: Keep cookies in an airtight container for up to a week.
Freeze: Layer cookies with parchment paper in an airtight container and freeze for up to three months.
Thaw: Defrost overnight in the refrigerator or sit at room temperature for about an hour before serving.
Top Tips
Save time: Buy already shelled pistachios to skip the hassle of shelling.
Hangable treats: Use ribbon to turn a few wreath cookies into tree ornaments or package them with a ribbon for gifting.
Decorating: Add nuts and cranberries while the glaze is wet so they stick securely.
Pistachio Wreath Cookies FAQs
No. These cookies are easiest when you dip or spread the glaze — no piping skills required.
Edible flowers are often sold at farmers’ markets, some grocery stores, and specialty food shops. If you use them, avoid florist-bought flowers that may have been treated with pesticides.
Pistachio Cranberry Wreath Cookies Recipe
Cranberry Pistachio Wreath Cookies
Equipment
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Measuring cups and spoons
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Mixing bowls
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Electric mixer
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Plastic wrap
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Baking sheet
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Parchment paper
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Rolling pin
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2½-inch fluted cutter (or round)
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7/8-inch round cutter
Ingredients
- 1 cup all-purpose flour, plus more for work surface
- 3/4 cup cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 egg yolks, room temperature
- 5 teaspoons lemon zest, finely grated
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
- 1 3/4 cups icing sugar
- 1 cup pistachios, shelled, unsalted, toasted and coarsely chopped
- 1/2 cup dried cranberries, coarsely chopped
Instructions
- Whisk together flour, cornstarch, baking powder, and salt in a medium bowl.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until pale and fluffy.
- Mix in the egg yolks, lemon zest, and vanilla. Reduce speed to low and gradually mix in the flour mixture. Shape the dough into a disk, wrap in plastic, and refrigerate until firm, about 1 hour.
- Preheat the oven to 350°F (175°C). Roll the dough on a lightly floured surface to 1/8 inch thick. Use a 2½-inch fluted cutter to cut wreaths and a 7/8-inch cutter to remove the centers.
- Place cookies 2 inches apart on parchment-lined baking sheets. Refrigerate until firm, about 15 minutes, then bake until just golden, about 12 minutes.
- Cool completely on wire racks.
- Stir together icing sugar and lemon juice until smooth. Dip or spread the glaze over each cookie, then immediately sprinkle with chopped pistachios and cranberries.
Notes
Time saver: Use shelled pistachios.
Tree ornaments: Thread ribbon through cooled wreaths to hang on the tree.
Decorating tip: Add the pistachios and cranberries while the glaze is still wet so they stick well.
Nutrition
Other Recipes to Try
- Garlic Herb Bread Wreath for a savory wreath alternative.
- Cranberry & Pistachio White Chocolate Bark for another festive treat.
- Pistachio Biscotti or Italian Pistachio Cookies if you love pistachio flavors.
- Pineapple Cranberry Brie Crescent Ring for an appetizer with holiday flair.
