Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Measure out the softened butter and granulated sugar into a mixing bowl and cream together with a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes. Observe the pale color and airy texture as an indicator of proper creaming.
1 cup unsalted butter, 1 cup granulated sugar
Add the egg and vanilla extract to the creamed mixture. Beat until fully incorporated, about 1 minute. The mixture should become slightly glossy and smooth.
1 large egg, 1 teaspoon vanilla extract
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will start to come together and look crumbly but should hold when pressed.
2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
Fold in the dried cranberries and chopped pistachios using a spatula or spoon until evenly distributed throughout the dough. The dough should be thick, with visible bits of fruit and nuts.
1 cup dried cranberries, 3/4 cup pistachios
Using a cookie scoop or tablespoons, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each mound with your fingers or the back of a fork for even baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look set but slightly soft. You should hear a gentle sizzle and see the cookies turn a warm golden tone. Remove from oven and let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
