Tea Cookies with Cranberries and Pistachios Recipe

Introduction

These Tea Cookies with Cranberries and Pistachios are delicate, buttery treats perfect for afternoon tea or any time you crave a light, nutty snack. The combination of tart cranberries and crunchy pistachios adds delightful texture and flavor to every bite.

Ingredients

• ½ cup unsalted butter (room temperature)
• ⅓ cup confectioners sugar (powdered, plus 1 cup for dusting)
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup all purpose flour
• 2 tablespoons masa harina
• ⅓ cup pistachio nuts (finely chopped)
• ⅓ cup dried cranberries (chopped)

Instructions

1. Step 1: Preheat oven to 300℉ (150℃).
2. Step 2: In a medium bowl, use an electric mixer to beat together the butter and ⅓ cup of confectioners sugar until very light and fluffy, about 4 minutes. Then beat in the vanilla extract and salt.
3. Step 3: Reduce mixer speed to low and gradually beat in the all-purpose flour and masa harina until the dough comes together. It should be crumbly but hold its shape when pressed.
4. Step 4: Stir in the chopped pistachios and cranberries evenly into the dough.
5. Step 5: Scoop rounded tablespoons of dough and roll into 1½ to 2 inch balls. Place them on an ungreased cookie sheet, leaving space between each.
6. Step 6: Bake for 22 to 25 minutes, or until the cookies are pale golden around the edges.
7. Step 7: Pour 1 cup of confectioners sugar into a shallow bowl. While the cookies are still warm, roll them in the sugar and set on a cooling rack.
8. Step 8: Once cookies have cooled to room temperature, roll them a second time in powdered sugar for a light coating.

Tips & Variations

• For a different nutty flavor, try substituting pistachios with chopped almonds or pecans.
• Add a sprinkle of orange zest to the dough for a citrusy twist.
• Using masa harina helps give a tender, slightly crumbly texture, but you can swap it with additional all-purpose flour if unavailable.
• Keep the dough chilled for 20 minutes before shaping to make it easier to roll.

Storage

Store these tea cookies in an airtight container at room temperature for 3 to 5 days. If stacking cookies, place parchment paper between layers to prevent sticking. Reheat gently if desired, but they are best enjoyed at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of masa harina?

Yes, you can substitute masa harina with an equal amount of all-purpose flour. The texture will be slightly different but still delicious.

How do I keep the cookies from spreading too much while baking?

Make sure the butter is not too soft and the dough is well chilled before shaping. Using a lower oven temperature, as in this recipe, also helps prevent excess spreading.

Tea Cookies with Cranberries and Pistachios Recipe

Print Recipe

★★★★★

4.7 from 93 reviews

Delightfully tender and lightly sweet tea cookies studded with vibrant dried cranberries and crunchy pistachios, dusted generously with confectioners sugar for a perfect balance of flavors and textures. These classic cookies are baked low and slow for a delicate crumb, making them ideal for afternoon tea or as a festive treat.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Approximately 18–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• ½ cup unsalted butter (room temperature)
• ⅓ cup confectioners sugar (powdered)
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup all purpose flour
• 2 tablespoons masa harina
• ⅓ cup pistachio nuts (finely chopped)
• ⅓ cup dried cranberries (chopped)

For Dusting

• 1 cup confectioners sugar (powdered, for dusting)

Instructions

1. Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for baking the cookies evenly at a low temperature.
2. Cream Butter and Sugar: In a medium bowl using an electric or stand mixer, beat the unsalted butter and ⅓ cup confectioners sugar together until the mixture becomes very light and fluffy, approximately 4 minutes. Add vanilla extract and salt, mixing well to combine.
3. Add Dry Ingredients: Lower the mixer speed to low and gradually beat in the all-purpose flour and masa harina until the dough starts to come together. It should be crumbly but hold shape when pressed firmly.
4. Incorporate Nuts and Fruits: Gently fold in the chopped pistachios and dried cranberries ensuring they are evenly distributed throughout the dough.
5. Form Cookies: Using your hands, scoop about a rounded tablespoon of dough and roll into balls approximately 1½ to 2 inches in diameter. Place the dough balls on an ungreased cookie sheet, spacing them slightly apart.
6. Bake: Bake the cookies in the preheated oven for 22 to 25 minutes or until they are a pale golden color and set.
7. First Sugar Coating: While the cookies are still warm, roll them in the shallow bowl of confectioners sugar to coat evenly. Then place them on a cooling rack.
8. Second Sugar Coating: Once the cookies have cooled completely to room temperature, roll them again in the confectioners sugar for a final dusting, enhancing their sweet and snowy appearance.
9. Storage: Store the cookies in an airtight container at room temperature for 3 to 5 days. To prevent sticking, separate layers of cookies with parchment paper if stacking.

Notes

• Using masa harina adds a subtle corn flavor and delicate texture to these cookies.
• Ensure butter is softened to room temperature for the best creaming results.
• The low baking temperature helps keep the cookies tender rather than crispy.
• Chilling the dough before rolling is optional but can make shaping easier.
• Store cookies in a cool dry place away from direct sunlight to preserve freshness.

Keywords: tea cookies, cranberry cookies, pistachio cookies, holiday cookies, baking, sweet cookies, masa harina, powdered sugar cookies