Easy Vegan Cranberry Pistachio Cookies (Perfect for Gifting)
These vegan cranberry pistachio cookies are vibrant, flavorful, and incredibly easy to make. With tart dried cranberries, crunchy pistachios, and a buttery cookie base, they’re the perfect slice-and-bake treat for the holidays. The dough comes together quickly, chills beautifully, and slices cleanly—ideal for gifting, cookie boxes, or prepping ahead for busy baking seasons.
Why You’ll Love These Cookies
- No-fuss slice-and-bake method
- Dairy-free and egg-free
- Festive cranberry and pistachio colors
- Freezer-friendly for make-ahead convenience
- Crispy, tender, buttery texture without any complicated ingredients
Icebox cookies are the ultimate “mix, chill, slice, bake” recipe—and this version brings in bright, chewy cranberries and nutty pistachios for a classic holiday flavor combo.
Ingredients You’ll Need
- All-purpose flour
- Vegan butter
- Powdered sugar
- Golden Flax (ground)
- Dried sweetened cranberries (finely chopped)
- Shelled, roasted and salted pistachios (finely chopped)
The dough is simple, buttery, and holds its shape well when chilled, making it perfect for clean, uniform slices.
How to Make Vegan Cranberry Pistachio Cookies
- Cream the vegan butter and powdered sugar until smooth and fluffy.
- Add the flax egg and mix well.
- Stir in the flour until a soft dough begins to form.
- Fold in cranberries and pistachios.
- Shape the dough into logs, about 1½ inches thick and about 9 inches long.
- Chill for at least 2 hours—or overnight for best results.
- Slice into ¼-inch cookies and bake until edges are lightly golden.
The result is a crisp-edged, tender cookie with pops of color and flavor in every bite.
Vegan Cranberry Pistachio Cookies
Ingredients
- 98g (7 Tbs) Vegan Butter
- 75g (½ c + 2Tbs) Powdered Sugar sifted
- 7g (1 Tbs) Golden Flax ground
- 160g (1 ¼ c + 1 Tbs) All Purpose Flour
- 40g (¼ c) Dried Cranberries sweetened, finely chopped
- 30g (¼ c) Pistachios roasted and salted, finely chopped
Instructions
Make the cookie dough:
- Make the flax egg: In a small bowl whisk together 1 Tbs ground golden flax + 3 Tbs filtered water. Set aside to thicken.
- In a stand mixer with the paddle attachment or large mixing bowl, beat vegan butter and powdered sugar until pale white.
- Scrape the sides of the bowl and add the flax egg. Mix well.
- Reduce to low speed and add in the flour. Mix until all flour is incorporated.
- Add the chopped cranberries and pistachios to the dough. Use the mixer to mix in short bursts or fold in with a spatula.
- Scrape dough onto a sheet of plastic wrap. Roll up in the plastic wrap and shape into a 9" long log or square shape, about 1.5" diameter. No need to be precise here. Chill in the freezer for 2 hours or overnight. I always chill overnight.
Bake the cookies:
- Preheat oven to 350℉. Line a baking sheet with parchment paper. Pull dough out of freezer and wait about 15 minutes to slice. Otherwise the dough will be too hard and crack.
- On a cutting board with a chef's knife, cut the log into 1/4" thick slices. They won't spread and should fit all on one baking sheet. Bake for 20 minutes. They won't get too much color, just a little golden on the bottom.
- Cool completely and store in an airtight container for 5-7 days.
Notes
Tips for Perfect Vegan Cranberry Pistachio Cookies
- Chill thoroughly. This ensures clean slices and prevents spreading.
- Use a sharp knife. A chef’s knife works well for even slices.
- Cut the log evenly. A consistent slice thickness means even baking.
- Freeze the dough. It keeps for up to 2 months and can be sliced straight from the freezer.
Serving Suggestions
These cookies pair well with coffee, hot tea, or a holiday dessert spread. They travel and package well, making them excellent for cookie boxes, neighbor gifts, or hosting.
Storage for Vegan Cranberry Pistachio Cookies
- Room temperature: up to 1 week in an airtight container
- Refrigerator: up to 10 days
- Freezer (dough): up to 2 months
- Freezer (baked cookies): up to 2 months
Variations
This recipe is so versatile and you can easily swap out the dried cranberries and pistachios for other flavors. Try cherry pistachio or apricot almond. Or you can eliminate the nuts completely. These would also be amazing dipped or drizzled in dark chocolate or vegan white chocolate!
These vegan cranberry pistachio cookies are simple, reliable, freezer-friendly, and beautifully festive—everything a great holiday cookie should be. Keep a few logs in the freezer, slice when needed, and enjoy fresh cookies any time with almost no effort.
More Vegan Holiday Recipes to Try
If you enjoyed these vegan cranberry pistachio cookies, here are a few more reader favorites you may like:
- Vegan Pecan Pie Bars (No Corn Syrup!)
- Mini Pumpkin Pies
- Vegan Cranberry Orange Scones
- Vegan Maple Brown Sugar Cookies
- Pumpkin Snickerdoodles
These pair well with holiday baking days, cookie boxes, and winter gatherings.
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I’d love to see your bakes — tag & follow me @ritualpastry to see what I’m baking up next!
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