Ron's Cheddar, Cranberry and Pistachio Cookies

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  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 25 min
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: 36 cookies
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4 ounces unsalted butter (1 stick), at room-temperature

2 tablespoons granulated sugar 

1 cup finely shredded Cheddar 

1 large egg 

1cup all-purpose flour (scooped and leveled)

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/2 cup toasted chopped pistachios

1/3 cup finely chopped dried cranberries


  1. Combine the butter, sugar and cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat until smooth and creamy, about 2 minutes. Do not incorporate too much air by raising the speed. Beat in the egg until incorporated. 
  2. In a separate bowl, whisk together the flour, baking powder, salt and cayenne to combine. Mix in the pistachios and cranberries. 
  3. On low speed, add the flour mixture to the creamed butter-cheese mixture in a few additions, scraping the bowl and beater in between. 
  4. Spread the dough along the edge of a large piece of waxed paper or plastic wrap. Using the edges of the paper or plastic, roll the dough into a log shape about 12 inches long. Twist the ends to close. Refrigerate for a minimum of 1 hour or freeze up to four weeks. 
  5. Preheat the oven to 350 degrees F. 
  6. Unwrap the dough log and, using a sharp knife, slice into 1/4-inch thick rounds. Place the rounds on parchment-lined or nonstick baking sheets and bake for 10 to 12 minutes, or until lightly golden brown. Remove to a rack to cool completely. Store in an airtight container for up to one week.