Step-by-step instructions
Follow these easy steps to create your Cherry Pistachio Crinkle Cookies:
- Preheat your oven to 350°F (175°C), and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- Gradually incorporate the flour mixture into the wet ingredients, stirring gently until just combined.
- Fold in the chopped dried cherries and pistachios, ensuring even distribution within the dough.
- Scoop out tablespoon-sized portions of dough and roll them into balls.
- Roll each ball in powdered sugar until completely coated.
- Place the coated dough balls on the prepared baking sheet, leaving about 2 inches between each.
- Bake for 12-15 minutes, or until the tops crackle and the cookies are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Best ways to enjoy it
These scrumptious cookies can be served on their own or paired with a variety of delightful accompaniments. Consider dusting them lightly with additional powdered sugar for a polished finish, or serve them alongside a scoop of vanilla ice cream for an indulgent dessert. A hot cup of coffee or fragrant tea makes a perfect pairing, enhancing the flavors of the dried cherries and pistachios. For a touch of elegance, serve them on a beautiful platter, garnished with fresh cherries or pistachios.
Storage and reheating tips
To keep your Cherry Pistachio Crinkle Cookies fresh, store them in an airtight container at room temperature for up to one week. If you’d like to enjoy them later, you can freeze the cookies for up to three months. Just make sure they’re completely cooled before placing them in a freezer-safe bag. When you’re ready to savor the cookies, allow them to thaw at room temperature, or pop them back in the oven at a low temperature for a few minutes to regain their soft texture.
Helpful cooking tips
- Room Temperature Ingredients: Make sure your butter is softened to room temperature for easier creaming with the sugar. This will help achieve that light, fluffy texture.
- Chop Evenly: Ensure your dried cherries and pistachios are chopped evenly for better distribution within the cookies.
- Don’t Overbake: Keep a close eye on your cookies while they’re in the oven. You want the tops to crack but not to over-bake, leaving them crunchy—aim for a soft interior.
Creative twists
Want to experiment? Here are a few variations to try with the basic recipe:
- Flavor Swaps: Replace the dried cherries with dried cranberries or apricots for a different fruity flavor.
- Nut Alternatives: Swap out pistachios for walnuts or almonds to change up the nutty profile of the cookies.
- Add a Drizzle: After baking, drizzle melted white or dark chocolate over the cooled cookies for an added touch of sweetness.
FAQs
What is the prep time for these cookies?
The prep time is around 15 minutes, with an additional 12-15 minutes baking time.
Can I use fresh cherries instead of dried ones?
Fresh cherries contain much more moisture, which may alter the texture of the cookies. It’s best to stick with dried cherries for this recipe.
How should I store Cherry Pistachio Crinkle Cookies?
Store them in an airtight container at room temperature for up to a week, or freeze them for up to three months for long-term storage.
With these tips and the delightful Cherry Pistachio Crinkle Cookie recipe in hand, you’re sure to impress at your next gathering or simply treat yourself at home. Happy baking!
