Go Back
–+ servings
Cherry Orange with Pistachio Cookies lined up on a wooden board. The cherries and orange zest show through.
Print Recipe
5 from 5 votes
QR Code

Cherry Orange with Pistachio Cookies

I love the taste and aroma of fresh oranges, so it was only natural to pair orange zest and juice with dried cherries in these soft cream cheese cookies. Roasted pistachios add a little crunch, a lightly roasted flavor, and pretty flecks of green.
Prep Time15 minutes
Total Bake Time33 minutes
Chill1 hour
Total Time1 hour 48 minutes
Course: Cookies, Nuts
Cuisine: American
Difficulty: Easy
Servings: 30 cookies
Calories: 117kcal
Author: Barbara Hall

Ingredients

  • ½ cup (113.5 g) Butter unsalted room temperature
  • 4 ounces Cream Cheese room temperature
  • 1 ½ cups (180 g) Powdered sugar
  • 1 Egg room temperature
  • 1 Tablespoon Orange juice fresh
  • 1 Tablespoon Orange zest packed
  • 1 ¾ cups (218.75 g) All-purpose flour
  • ½ teaspoon Baking powder
  • ½ teaspoon Kosher Salt
  • 1 teaspoon Ground cinnamon
  • 1 cup (121.21 g) Dried sweet cherries
  • ½ cup (61.5 g) Pistachios Chopped
  • ½ cup (100 g) Super fine sugar for rolling

Instructions

  • Zest the orange into a small bowl and juice it into a separate bowl. Weigh or measure the powdered sugar and set it aside. In another bowl, whisk together the flour, baking powder, salt, and cinnamon. Roughly chop the pistachios. If using salted pistachios, omit the salt from the flour mixture.
  • Blend the butter and cream cheese on medium speed for 2 to 3 minutes until smooth and creamy. Turn the mixer to low and slowly add the powdered sugar. Increase to medium speed and mix for about 2 minutes.
  • Stop the mixer and scrape down the sides and bottom of the bowl. Add the egg, orange juice, and orange zest. Mix until the egg is fully incorporated.
  • Add the dried cherries and chopped pistachios. Mix on low speed for a few seconds, then use a spatula to distribute them evenly, if needed. Cover the bowl and refrigerate the cookie dough for 1 hour.
  • Preheat the oven to 350°F (175°C) and line 2 sheet pans with parchment paper. Add the superfine sugar to a small bowl.
  • Use a medium cookie scoop to scoop the dough, then roll it between your hands to form a ball. Roll each dough ball in the superfine sugar until fully coated, then place 12 balls on a prepared sheet pan. If the dough becomes too warm and tacky to handle, return it to the refrigerator for a few minutes.
  • Bake for Bake for 11 to 13 minutes. Remove the pan from the oven and transfer the cookies to a cooling rack.

Nutrition

Calories: 117kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 23mg | Potassium: 39mg | Fiber: 1g | Sugar: 8g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg