This Pistachio Cranberry Wreath Cookie has a special place on my holiday cookie tray. I first developed this version during a frantic December when I wanted something both festive and sturdy enough to travel to a family party. The delicate, tender dough pipes into tiny wreath rings that hold together beautifully after baking, and the bright pops of cranberry and the green flecks of pistachio make each cookie look like a miniature ornament. The texture is shortbread-like but with a slightly nutty crunch and an aromatic hint of vanilla that lingers on the tongue.

I remember sitting at the kitchen counter with a cup of tea while piping the first batch; my youngest declared them “the prettiest cookies ever” before snack time was over. These cookies are special because they balance visual charm with ease of preparation—no complicated fillings, but a finished bite that feels thoughtful and seasonal. They freeze well, travel wonderfully, and work both as a sit-down dessert and a packable gift.

Ingredients

• Unsalted butter (1 cup): Use high-quality European-style butter if possible for richer flavor. Make sure it is softened but still cool to the touch to hold the dough texture; overly melted butter creates spread-prone cookies.
• Powdered sugar (1 cup): Finely sifted powdered sugar ensures a smooth, tender dough. We prefer C&H or Domino for consistent texture.
• Vanilla extract (2 teaspoons): Pure vanilla extract adds depth; avoid imitation if you can for the cleanest flavor.
• All-purpose flour (2 cups): Spoon and level the flour for accurate measurement; King Arthur or Gold Medal both yield good structure for the shortbread-like crumb.
• Baking powder (1/2 teaspoon) and salt (1/4 teaspoon): Small leavening lifts the cookies slightly so they keep a delicate shape, while salt balances the sweetness.
• Pistachios (1/2 cup, finely chopped): Shelled, unsalted pistachios bring both color and a little crunch—toast them lightly in a dry skillet for extra aroma, then cool and chop.
• Dried cranberries (1/2 cup, chopped): Choose sweetened cranberries for the best texture; chop them so they distribute evenly and don’t tear the dough when piping.
• Cornstarch (2 tablespoons, optional): Adds tenderness and a melt-in-your-mouth crumb if you prefer a very soft bite.
• Decoration: Additional chopped pistachios, dried cranberries, and powdered sugar for finishing—these give the cookies their wreath look and a festive glaze.

Instructions

Cream the Butter and Sugar: In a large mixing bowl, beat 1 cup softened unsalted butter with 1 cup powdered sugar on medium speed until pale and light, about 2–3 minutes. Scrape the bowl often. This incorporates air which helps the cookies maintain a tender lift and prevents them from becoming dense. Add Vanilla: Mix in 2 teaspoons pure vanilla extract until evenly combined. The vanilla binds flavors and brightens the nutty notes from the pistachios. Combine Dry Ingredients: Whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and optional 2 tablespoons cornstarch in a separate bowl. Gradually add to the creamed butter in two additions on low speed until just combined—overmixing develops gluten and will toughen the crumb. Fold in Pistachios and Cranberries: Using a spatula, fold in 1/2 cup finely chopped pistachios and 1/2 cup chopped dried cranberries until evenly distributed. If your cranberries are very sticky, dust them with a teaspoon of flour to help them disperse more evenly. Prepare to Pipe: Fit a pastry bag with a large round tip (about 1/2 inch opening) and fill with dough. If the dough is too soft to pipe, chill it in the refrigerator for 20–30 minutes until it firms up slightly. To form wreaths, pipe small rings about 1.5–2 inches in diameter on parchment-lined baking sheets, leaving 1 inch between each wreath. Chill for Stability: Refrigerate piped cookies for 10–15 minutes to help them hold their shape during baking. Chilled dough spreads less and produces crisp edges with a tender center. Bake: Preheat the oven to 350°F (175°C). Bake the wreaths on the middle rack for 10–12 minutes, rotating pans halfway through. Look for a very light golden edge—they should still be pale on top. Overbaking dries them out. Decorate and Finish: Allow cookies to cool on the sheet for 5 minutes, then transfer to a cooling rack. While still slightly warm, press a few extra chopped pistachios and tiny pieces of cranberries into the tops for garnish. Once cooled, dust lightly with powdered sugar to create a snowy wreath effect.

Storage Tips

Once fully cooled, store cookies in an airtight container layered with parchment paper at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe container with parchment between layers; they will keep up to 3 months. To refresh a slightly stale cookie, warm briefly in a 300°F oven for 5 minutes to revive the texture, or microwave one cookie for 8–10 seconds to regain tenderness. If you’re freezing unbaked piped dough, flash-freeze the piped wreaths on a tray, then pop them into a bag—bake from frozen, adding 1–2 minutes to the bake time.

Ingredient Substitutions

If you need to swap ingredients, almond flour cannot be substituted 1:1 without altering the structure; instead replace up to 1/3 of the flour with almond meal for a nuttier profile. For a nut-free version, omit pistachios and use toasted sunflower seeds or pepitas, finely chopped, to mimic the texture and color. Replace dried cranberries with chopped dried cherries or raisins for different flavor notes; reduce added sugar slightly if using very sweet dried fruit. For a dairy-free approach, use a vegan stick butter substitute measured 1:1; chilling time may increase because vegan butter tends to be softer.

Serving Suggestions

Serve these mini wreaths on a decorative platter with a dusting of powdered sugar and a scattering of extra pistachios for color contrast. They pair beautifully with spiced tea, mulled wine, or coffee. For a festive dessert board, arrange wreaths with chocolate-dipped biscuits, fig jam, and aged cheddar for a sweet-salty balance. Because they hold their shape, these cookies are ideal for cookie stacks in gift tins—place parchment between layers and finish with a festive ribbon.

Cultural Background

The idea of a wreath-shaped cookie draws on European holiday symbolism where wreaths represent welcome and continuity. Shortbread-style butter cookies are particularly common in British and Scandinavian baking traditions; here they are adapted with Middle Eastern-influenced pistachios and American-style dried cranberries. The wreath motif became popular in cookie exchanges and holiday markets because it slices no cutting is required and each piece looks celebratory—perfect for communal gatherings.

Seasonal Adaptations

In winter, stick with pistachio and cranberry for classic red-and-green aesthetics. For spring, swap cranberries for dried apricots and pistachios for pistachio alone or toasted almonds, and dust lightly with lemon glaze. For autumn, use chopped toasted pecans and dried cranberries spiced with a pinch of cinnamon and nutmeg in the dough. Holiday versions can also include a thin drizzle of white chocolate to mimic icing—pipe a zigzag across the wreaths after cooling for an elegant finish.

Meal Prep Tips

To streamline holiday baking, make the dough up to 3 days ahead and keep it chilled; fill pastry bags and refrigerate for quick piping sessions on baking day. Alternatively, freeze portions of dough (pre-shaped piped rings on a sheet) and bake off batches as guests arrive. Use multiples of piping bags and pre-marked parchment sheets to keep each tray consistent. Label containers with bake dates and ingredient notes if gifting to ensure recipients with allergies are informed.

These wreath cookies are more than a seasonal treat—they’re a small, sharable joy that can anchor holiday baking sessions and bring people together. Try making a test batch to customize your favorite nut-fruit balance, and don’t be surprised if they become a new family tradition.