Looking for a cookie that perfectly balances festive flair and rich flavor? These Cherry Pistachio Crinkle Cookies combine the nutty essence of pistachio, the sweetness of cherries, and a delicate crinkle finish for a holiday-ready treat that’s as beautiful as it is delicious. With their soft, chewy centers and crisp edges, these cookies are easy to make, unique in taste, and irresistibly pretty — making them a must-bake for cookie swaps, holiday parties, or cozy winter afternoons.
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Why These Cherry Pistachio Crinkle Cookies Stand Out
Whether you’re baking for Christmas, hosting a brunch, or simply craving something a little indulgent, Cherry Pistachio Crinkle Cookies hit all the right notes. They’re soft, buttery, and subtly sweet with an almond-pistachio base that pairs wonderfully with tart cherries. Thanks to the instant pistachio pudding mix, these cookies stay moist and tender while adding a gentle green tint that makes them extra eye-catching.
Beyond their flavor, these cookies offer a great make-ahead option. The dough chills and freezes beautifully, making it ideal for stress-free holiday prep or surprise guests. And with the contrasting textures of white chocolate and chewy cherries, every bite is a delightful surprise.
What You’ll Need to Make These Cookies
• Butter: Provides richness and moisture, creating a soft cookie with crisp edges
• Powdered Sugar: Adds delicate sweetness and helps achieve that crinkle finish when dusted on top
• Almond Extract: Enhances the pistachio flavor with a sweet, nutty depth
• Instant Pistachio Pudding Mix: Adds moisture, flavor, and a hint of green color
• All-Purpose Flour: Forms the base structure of the cookie
• Cherries: Bright, slightly tart, and chewy — frozen briefly to prevent bleeding into the dough
• White Chocolate Chips: Sweet, creamy bursts that complement the pistachio and cherry flavors
Ingredient Swaps and Substitutions
• Fresh Cherries or Dried Cherries: Use finely chopped dried cherries for a more concentrated flavor or maraschino cherries for a sweeter twist.
• Dark Chocolate Chips: Swap white chocolate for dark to add contrast and a more intense cocoa note.
• Vanilla Extract: If almond flavor isn’t your preference, substitute with vanilla for a more neutral base.
• Pistachio Extract: Boost the pistachio essence further for a bolder nutty profile.
• Gluten-Free Flour Blend: Make the recipe suitable for gluten-sensitive eaters with a 1:1 gluten-free flour mix.
How to Make Cherry Pistachio Crinkle Cookies
- Cream the Butter: In a large bowl, beat softened butter until light and fluffy. This step creates air pockets, giving your cookies a tender texture.
- Mix in Flavor Base: Add powdered sugar, almond extract, and pistachio pudding mix. Continue beating until fully combined and smooth.
- Add Color (Optional): For a more vibrant green, add a few drops of green food coloring to enhance the visual appeal.
- Incorporate the Flour: Gradually add in the all-purpose flour, mixing on low speed until a soft dough forms.
- Fold in Cherries and White Chocolate: Gently mix in frozen chopped cherries and white chocolate chips, taking care not to overmix.
- Chill the Dough: Wrap the dough in plastic wrap and freeze for 15–30 minutes to firm it up and make it easier to handle.
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape the Cookies: Scoop out about ½ tablespoon of dough, roll it into a ball, and slightly flatten it with your hands.
- Bake – First Round: Place on the baking sheet and bake for 9–12 minutes until the edges start to set.
- Press and Finish Baking: Carefully flatten each cookie using the bottom of a glass, then bake for another 3–5 minutes until fully set.
- Cool and Dust: Let cookies cool completely, then dust lightly with powdered sugar for a classic crinkle look.
Pro Tips for the Best Results
• Don’t skip the chilling step — it helps control spreading and keeps the cherries from bleeding.
• Use frozen cherries, not thawed, to prevent staining the dough and keep their shape intact.
• Press cookies gently mid-bake for the signature crinkle top without cracking too much.
• Cool completely before dusting with powdered sugar to avoid melting.
• Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Pairings and Flavor Variations
• Serve with Hot Chocolate: The creamy pistachio pairs beautifully with cocoa.
• Top with Drizzled White Chocolate: For an extra touch of elegance.
• Add Crushed Pistachios on Top: Before baking for a crunchier texture and visual flair.
• Create a Sandwich Cookie: Spread a layer of cherry jam or pistachio cream between two cookies.
• Make-Ahead Friendly: Freeze dough balls and bake fresh when needed. No need to thaw — just add 1–2 minutes to the baking time.
A Holiday Cookie That’s Anything But Ordinary
These Cherry Pistachio Crinkle Cookies are more than just another holiday treat — they’re a fusion of nostalgic flavors with a modern, gourmet edge. Their colorful appearance, moist texture, and unique flavor combination make them perfect for cookie platters, gift boxes, or festive gatherings. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and rewarding from the first bite.
If you’re searching for a standout cookie that’s festive, flavorful, and fun to make, this is your new go-to. Let the chewy cherries, nutty pistachios, and snowy crinkle tops bring warmth and cheer to your baking season.
A Sweet Finish to a Festive Favorite
Cherry Pistachio Crinkle Cookies are the kind of treat that instantly feels special. Their balance of sweet, nutty, and slightly tart flavors makes them stand out on any dessert table. They’re festive enough for holiday parties, easy enough for beginner bakers, and flexible enough for year-round cravings. Whether you’re making them for a crowd or just for yourself, these cookies deliver both on flavor and charm.
Their vibrant color, chewy centers, and crisp edges make them a standout addition to your cookie repertoire. Make them once, and they’ll likely become a repeat favorite every season. And with their make-ahead convenience, you can always have a batch ready when the craving hits or guests stop by unexpectedly.
Frequently Asked Questions (FAQ)
How do I prevent the cherries from bleeding into the dough?
To avoid streaking the dough with cherry juice, freeze the chopped cherries for 15–20 minutes before adding them. This keeps their juices locked in during mixing and baking.
Can I make Cherry Pistachio Crinkle Cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may vary slightly, but the flavor and crinkle appearance will remain just as satisfying.
Do I need to chill the dough before baking?
Chilling the dough is essential for controlling the spread of the cookies and maintaining the soft, chewy center. It also helps the flavors meld together and makes the dough easier to handle.
More Relevant Recipes
- Cream Cheese Pistachio Cookies: These soft and chewy cookies feature the same nutty pistachio flavor as the Cherry Pistachio Crinkle Cookies, enhanced with creamy richness from cream cheese. A delightful alternative or complement to the original recipe.
- Mandarin Orange Cake: This moist and citrusy cake offers a refreshing fruitiness that complements the cherry element in the crinkle cookies. A festive and easy dessert perfect for holiday gatherings.
- Oreo Truffles (No Bake): While different in texture, these rich, bite-sized no-bake truffles make a great addition to any holiday dessert spread. Like the crinkle cookies, they combine sweetness and visual appeal for a crowd-pleasing treat.
Cherry Pistachio Crinkle Cookies
- Total Time: 30 minutes (plus chilling time)
- Yield: 24 cookies
- Diet: Vegetarian
Description
Cherry Pistachio Crinkle Cookies are a festive, flavorful treat combining nutty pistachio, tart cherries, and creamy white chocolate in a soft, crinkled cookie. Perfect for holidays or anytime baking, they’re easy to make, eye-catching, and irresistibly delicious.
Ingredients
- 1 cup butter, softened
- 1/2 cup powdered sugar (plus more for sprinkling on top)
- 1 teaspoon almond extract
- 1 (3.4 oz) package instant pistachio pudding mix
- 1 2/3 cups all-purpose flour
- 1/2 cup cherries, chopped and frozen for 15–20 minutes
- 1/4 cup white chocolate chips
- Optional: Few drops of green food coloring
Instructions
- In a mixing bowl, beat the softened butter until light and fluffy.
- Add powdered sugar, almond extract, and pistachio pudding mix. Beat until combined.
- If desired, add a few drops of green food coloring for a deeper hue.
- Gradually mix in the all-purpose flour until a dough forms.
- Gently fold in the frozen chopped cherries and white chocolate chips.
- Wrap the dough in plastic wrap and freeze for 15–30 minutes until slightly firm.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop about 1/2 tablespoon of dough and roll into a ball. Flatten slightly with your hands.
- Bake for 9–12 minutes until edges begin to set.
- Remove from oven and gently press each cookie with the bottom of a glass to flatten further.
- Return to oven and bake for an additional 3–5 minutes until fully set.
- Allow the cookies to cool completely, then dust with powdered sugar before serving.
Notes
- Freeze cherries before adding to prevent staining the dough.
- Don’t skip chilling the dough to prevent excess spreading.
- Dust cookies only after they are fully cooled for the best crinkle effect.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 7 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg