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.

Cherry Pistachio Crinkle Cookies – Best Holiday Treat

Name: Cherry Pistachio Crinkle Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
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

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

Scale

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

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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