makes 8 cookies | total time: 20 minutes

WATCH HOW TO MAKE IT

if you're the kind of person who loves a classic sugar cookie but secretly wishes it had a little more going on, these raspberry pistachio sugar cookies are about to be your new obsession. they’ve got that soft, buttery base you expect from a sugar cookie, but with these juicy little pockets of raspberry and the salty crunch of roasted pistachios mixed in—it’s a whole new level.

what makes them so addictive is the contrast. you get that familiar melt-in-your-mouth sweetness, but then the tart raspberry hits, and just when you think that’s it, the pistachio steps in with this rich, nutty finish. it’s sweet, tangy, nutty, and just a little unexpected. like, you bite into it thinking, “this’ll be nice,” and then find yourself going back for a second one before you’ve even finished the first.

they’re gorgeous, too—bright pops of red and green against a golden cookie? yeah, holiday vibes all year round.

ingredients:

• 4 tbsp Pistakio OG Creamy pistachio spread

• 1 pack of Barbie™ x Sweet Loren’s heart-shaped sugar cookies

• 1/3 cup white chocolate chips

• 1/2 tsp coconut oil

• chopped pistachios

• freeze-dried raspberries

instructions:

• preheat the oven to 325°F. line a baking sheet with parchment paper and place the cookie dough on top. bake for 8–10 minutes, or until slightly golden and barely cracked. let the cookies cool completely.

• in a microwave-safe bowl, melt the white chocolate chips and coconut oil in 10-second intervals, stirring between each until fully melted. add the pistachio spread and stir until smooth.

• dip each cooled cookie into the pistachio white chocolate mixture or drizzle the mixture over the cookies using a piping bag.

• immediately sprinkle chopped pistachios and freeze-dried raspberry bits on top before the chocolate sets.

• let the cookies cool on a wire rack until the chocolate hardens. serve and enjoy!

recipe by @itslivstrong