Weight Watchers Cranberry Pistachio Refrigerator Cookies Recipe
These Weight Watchers Cranberry Pistachio Refrigerator Cookies are buttery, lightly sweet, and filled with tart dried cranberries and crunchy pistachios. Their slice-and-bake method makes them convenient for holidays, gatherings, or an everyday homemade treat. With 24 individually portioned cookies, they are easier to track and enjoy as part of your personal WW Points budget. Prepare the dough ahead and bake a fresh batch whenever you want one.
Ingredients
- 6 tablespoons 85 g unsalted butter, softened
- ⅓ cup 67 g granulated sugar
- 1 large egg white
- 1 teaspoon vanilla extract
- 1½ cups 180 g all-purpose flour, spooned and leveled
- ¼ teaspoon fine salt
- ¼ cup 35 g dried cranberries, chopped if large
- ¼ cup 30 g shelled pistachios, roughly chopped
Instructions
- Chop the cranberries and pistachios into small pieces.
- Beat the softened butter and sugar together for 1–2 minutes until creamy.
- Add the egg white and vanilla extract. Mix until combined.
- Whisk the flour and salt in a separate bowl. Gradually add them to the butter mixture, mixing just until a soft dough forms.
- Fold in the cranberries and pistachios until evenly distributed.
- Place the dough on parchment paper and shape it into a log approximately 2 inches in diameter. Wrap tightly.
- Refrigerate for at least 2 hours, until firm.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice the chilled dough into 24 evenly sized rounds, approximately ¼ inch thick.
- Arrange the slices on the baking sheet with about 1 inch between them.
- Bake for 10–13 minutes, until the edges are set and lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.