Cherry Pistachio Crinkle Cookies (Recipe for Printing)
Celebrate spring with cherry and pistachio crinkle cookies, featuring almond and white chocolate chips. A delightful treat perfect for sharing. Save & click.
# What You Need:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
1/2 cup powdered sugar, plus additional for dusting
03 -
1 teaspoon almond extract
04 -
4 ounces instant pistachio pudding mix
05 -
1 2/3 cups all-purpose flour
06 -
1/2 cup chopped cherries, frozen for 15 to 20 minutes
07 -
1/4 cup white chocolate chips
# How to Make It:
01 -
In a large mixing bowl, beat the softened butter until light and fluffy.
02 -
Add powdered sugar, almond extract, and pistachio pudding mix to the bowl. Blend until well combined.
03 -
Gradually add all-purpose flour and mix until a cohesive dough forms.
04 -
Fold in frozen chopped cherries and white chocolate chips, distributing them evenly throughout the dough.
05 -
Wrap the dough in plastic wrap and place in the freezer for 15 to 30 minutes until slightly firm.
06 -
Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
07 -
Scoop approximately 1/2 tablespoon of dough per cookie, roll into balls, and gently flatten with your hands.
08 -
Arrange dough balls on the prepared baking sheet. Bake for 9 to 12 minutes.
09 -
Open the oven and gently press each cookie with the bottom of a glass to flatten.
10 -
Bake for an additional 3 to 5 minutes or until the cookies are set but not browned.
11 -
Allow cookies to cool completely. Dust tops with extra powdered sugar if desired.
# Extra Tips:
01 -
Freezing the chopped cherries before folding them into the dough helps prevent excess staining.