These cookies start with Betty's trusty sugar cookie mix and add the magic of creamy goat cheese, roasted pistachios, tart cranberries, and orange zest. They’re soft, slightly tangy, and just fancy enough to impress—without too much fuss.
Here’s everything you’ll need to make these Pistachio Cranberry Goat Cheese Sugar Cookies.
Goat Cheese: Use soft goat cheese that usually comes in a log. Dry, crumbled goat cheese will not give you the same results.
Pistachio Nuts: Roasted, slightly salted pistachios lend the best flavor to this cookie.
Cranberries: Dried, sweetened cranberries give a nice, tart punch of flavor.
Other Ingredients You’ll Need: Sugar cookie mix, an egg, butter, and orange zest.
Here are the general steps for making these pistachio sugar cookies. See complete recipe below for all the details.
Start the cookies with goat cheese and butter blended together until smooth. A sturdy spatula or a wooden spoon and some elbow grease will get it done in a couple minutes.
Add the sugar cookie mix, pistachios, cranberries, and orange zest to the goat cheese and butter; stir until well combined and the mix-ins are evenly distributed.
Divide the dough in half and form into logs that are 6-inches long and about 2-inches wide. Wrap in plastic wrap and chill until firm, about 3 hours.
Slice cookies into 1/2-inch-thick rounds and bake until the edges are just starting to firm up.
Cookies can be stored in an airtight container at room temperature for up to 3 days.
Place cookies in a resealable freezer plastic bag and freezer for up to 3 months.
In a medium bowl, beat butter and goat cheese with a wooden spoon or sturdy spatula until blended. Add the egg and mix until smooth. Add the remaining ingredients and mix until well blended.
Divide dough in half. Form each half into a log about 6 inches long and 2 inches in diameter. Wrap both logs tightly in plastic wrap and refrigerate for 3 hours or until firm and completely chilled.
Heat oven to 375°F. Line two baking sheets with parchment paper. Working with one log of dough at a time, cut into 1/2-inch slices. Place on the baking sheet about 2 inches apart, reshaping the dough into rounds as needed. Repeat with the other log of dough.
Working with one log of dough at a time, cut dough into 1/2-inch slices. Place on baking sheets about 2 inches apart, reshaping the dough into rounds as needed. Repeat with the other log of dough.
Bake for 9 to 11 minutes or until the edges are firm. Let cool on the baking sheet for 5 minutes. Remove from cookie sheets to cooling racks. Cool completely. Leftover cookies can be stored in an airtight container at room temperature.
Make sure your goat cheese is softened, or it’ll be difficult to mix into the butter.
Chill the cookie dough thoroughly to help prevent the cookies from spreading too much while baking.
