Pistachio Sandwich Cookie Recipe with Cranberries

Cranberry and pistachio sandwich cookies

  • makes 15
  • Easy

Use cranberries, pistachios and other festive ingredients to make these impressive cookies from Edd Kimber. You can even turn them into cookie sandwiches with a decadent pistachio buttercream!


Bake our Christmas cookies then check out our spiced Christmas biscuits, gingerbread cookies and florentines and more Christmas baking recipes.

These cranberry and pistachio sandwich cookies have been created by original GBBO winner and expert baker Edd Kimber. Edd Kimber says: “Many Christmas recipes demand dried fruit. These cookie follow that advice but instead of the usual raisins and sultanas use dried cranberries, which are usually relegated to the somewhat unloved and neglected sauce. For the option cookie sandwich filling I have gone with an unusual but delicious pistachio buttercream.”




  • plain flour 350g
  • baking powder ½ tsp
  • bicarbonate of soda 1 tsp
  • unsalted butter 225g
  • caster sugar 300g
  • lemon 1, zested
  • eggs 2, large
  • vanilla extract 1 tsp
  • dried cranberries 150g


  • whole milk 200ml
  • pistachios 75g, plus 50g for decoration, finely chopped
  • plain flour 20g
  • caster sugar 150g
  • vanilla bean paste 1 tsp
  • unsalted butter 175g, softened
  • green food colouring a few drops, (optional)


  • Step 1

    To make the cookies, mix together the flour, baking powder, bicarbonate of soda and 1/2 tsp of salt. In a large bowl, beat together the butter, sugar and lemon zest for 5 minutes until light and fluffy. Whisk in the eggs, then briefly mix in the vanilla extract. Add the dry ingredients and the cranberries, and mix until a soft cookie dough is formed. Cover and chill for 2 hours or until firm.

  • Step 2

    Heat the oven to 180C/fan 160/gas 4. Cut the dough into golf-ball-sized pieces, roll into balls and put onto baking-paper-lined trays. Bake for 14-16 minutes or until lightly browned. Halfway through baking remove the trays from the oven and give them a firm tap on the surface to make the cookie collapse a little (this will give a chewier texture). Cool on the trays for 5 minutes before removing to a wire rack to cool completely.

  • Step 3

    For the buttercream, put the milk and pistachios in a pan over a medium heat and bring to a simmer. Remove from the heat, cover and leave to infuse for 1 hour. Pour the mixture into a jug and use a hand blender to purée until smooth (the nuts won’t fully break down but they’ll form a slightly pasty texture, almost like a milkshake). Pour the milk mixture back into the pan along with the flour, caster sugar and vanilla bean paste. Cook over a medium-high heat, whisking constantly, until the mixture is very thick, like a pastry cream. Scrape the custard into a small bowl and cover the surface. Chill for 2 hours.

  • Step 4

    To finish the buttercream, beat the butter until soft and creamy then add in the pistachio custard a spoonful or so at a time. Continue beating until a buttercream texture is formed. Depending on the colour of the pistachios you use you may want to add a drop or two of green food colouring – but be sparing. Put the buttercream into a piping bag fitted with a round nozzle and pipe a dollop of buttercream onto 1/2  the cookies, sandwiching together with a second cookie. To finish, roll each cookie in chopped pistachios, coating the exposed buttercream.

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Nutritional Information

  • Kcals 513
  • Fat 27.4g
  • Saturates 15g
  • Carbs 59g
  • Sugars 38.1g
  • Fibre 2.5g
  • Protein 5.9g
  • Salt 0.4g