The Best Cranberry Pistachio Jello Cookies

Pistachio Cranberry Jello Cookies, holiday cookie recipe, holiday treats, christmas cookies, recipe

No Fuss Easy Bake Cranberry Pistachio Jello Cookies:


Let me preface this post by saying, I’m not Betty Crocker. In fact, I have three recipes that I go to on the regular: any form of pasta, my amazing vegan mashed potatoes (they are BOMB btw!), and a mean veggie burger. That’s about where it goes for me in the kitchen. I blame most of that on being so on the go that we rarely have a “home-cooked” meal. I haven’t had a lot of time in our almost 4 years of marriage to really get domesticated, but I’m hoping to change that in 2018!

So, when a group of my blogger friends wanted to do a cookie exchange post together… I called in the best of the best! My sweet friend Lindsey (her blog is Sparrows and Lilly and she is my soul sister), shared this recipe a few weeks ago. I made some tweaks, but I am obsessed with them. I try to be as plant based as possible, but I just had to make this recipe and getting away without the non-vegan ingredients just wasn’t possible with this one. So I made an exception.

Pistachio Cranberry Jello Cookies, holiday cookie recipe, holiday treats, christmas cookies, recipe

Pistachio Cranberry Jello Cookies, holiday cookie recipe, holiday treats, christmas cookies, recipe

The Recipe:


Ingredients:

  • 1, 1lb package of sugar cookie mix
  • 2 Eggs
  • 1/4 Cup Almond Milk
  • 1, 3.4 oz box of Instant Pistachio Pudding Mix
  • 1/4 Cup Melted Butter (I used Earth Balance and it worked just fine!)
  • 1/4 Cup Flour
  • 1 cup dry roasted pistachios (chopped)
  • 1/2 Cup white chocolate chips
  • 1/2 cup dried cranberries (chopped)

Directions:

  1. Preheat Oven to 350 F
  2. In a large bowl (if you have a KitchenAid Mixer… that works best), add sugar cookie mix, add pudding mix, and add flour. Mix Well!
  3. Melt butter and add butter and eggs into mixture and mix until blended.
  4. Add pistachios, white chocolate chips and cranberries. Continue to mix in the bowl (in the mixer I used setting 2)
  5. Drop spoonfuls onto a greased and wax paper lined baking sheet. Press them slightly to flatten.
  6. Bake for 7-10 minutes, check them regularly. Be sure not to overbake! Cooking these too long will cause them to turn brown, have the wrong texture, and they won’t be as yummy! I would recommend baking these to 9 minutes. I took mine out at 7 because I was scared they would overcook. If you make yours as large as mine, they can take the 9 minutes. For smaller cookies I would do 7 minutes.
  7. Allow to cool before removing them from the baking sheet. The pudding mix makes these super chewy. They need the cool time to set properly. Once cooled, place them in a sealed container! They won’t last long, trust me!Pistachio Cranberry Jello Cookies, holiday cookie recipe, holiday treats, christmas cookies, recipePistachio Cranberry Jello Cookies, holiday cookie recipe, holiday treats, christmas cookies, recipePistachio Cranberry Jello Cookies, holiday cookie recipe, holiday treats, christmas cookies, recipePistachio Cranberry Jello Cookies, holiday cookie recipe, holiday treats, christmas cookies, recipePistachio Cranberry Jello Cookies, holiday cookie recipe, holiday treats, christmas cookies, recipeNow make sure to check out Katie’s recipe! These cookies are just adorable!

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Cranberry Pistachio Jello Cookies, holiday cookie recipe, holiday treats, christmas cookies, recipe

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