Cranberry Pistachio Shortbread Cookies – Festive, Buttery & Irresistible
If you’re searching for a cookie that’s as stunning as it is delicious, look no further than Cranberry Pistachio Shortbread Cookies. These buttery shortbreads are studded with tart dried cranberries and crunchy pistachios, creating a festive red-and-green look that makes them perfect for holidays, gifting, or anytime you want to impress.✨
The best part? They require just a handful of ingredients and are nearly foolproof to make. With their melt-in-your-mouth texture and jewel-toned inclusions, these cookies are as pretty as they are tasty.
Cranberry Pistachio Shortbread Cookies
Ingredients
Equipment
Method
- Cream butter and powdered sugar until fluffy. Add vanilla.
- Whisk flour and salt, then add to butter mixture until dough forms.
- Fold in cranberries and pistachios.
- Shape dough into a log, wrap, and chill for 2 hours.
- Slice into 1/4-inch rounds and bake at 350°F for 10–12 minutes.
- Cool on baking sheet 5 minutes before transferring to rack.
Notes
Why You’ll Love This Recipe
- Holiday ready: Red and green colors make them ideal for Christmas, Thanksgiving, or special occasions.
- Simple ingredients: Butter, flour, sugar—plus cranberries and pistachios for flair.
- Buttery perfection: Classic shortbread crumb with a nutty-tart twist.
- Make ahead: The dough can be frozen, making this a stress-free bake.
Ingredients You’ll Need
- Unsalted butter – Softened for easy creaming.
- Powdered sugar – Adds sweetness with a delicate crumb.
- Vanilla extract – For warmth and depth.
- All-purpose flour – The base for classic shortbread texture.
- Salt – Enhances flavors.
- Dried cranberries – Tart-sweet chewiness.
- Shelled pistachios – Roasted, unsalted, chopped.
Step-by-Step Instructions
1. Cream Butter & Sugar
Beat 1 cup (2 sticks) softened unsalted butter with ½ cup powdered sugar until light and fluffy. Add 1 teaspoon vanilla extract.
2. Mix Dry Ingredients
In another bowl, whisk 2 ¼ cups all-purpose flour with ¼ teaspoon salt. Slowly add to the butter mixture until dough forms.
3. Add Cranberries & Pistachios
Fold in ½ cup chopped dried cranberries and ½ cup chopped pistachios.
4. Shape the Dough
Form dough into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate at least 2 hours, or until firm.
5. Slice & Bake
Preheat oven to 350°F (175°C). Slice chilled dough into ¼-inch rounds. Place on parchment-lined baking sheet. Bake 10–12 minutes, until edges are set but not browned.
6. Cool & Serve
Cool cookies on the tray for 5 minutes, then transfer to a wire rack.
Tips for Success
- Chill thoroughly: Prevents spreading and keeps round shape.
- Uniform slices: Use a sharp knife for even baking.
- Festive flair: Dip half the cookie in white chocolate and sprinkle with extra pistachios or cranberries.
Variations
- Cranberry Orange Shortbread: Add 1 tablespoon orange zest for citrus notes.
- Gluten-free option: Substitute flour with 1:1 gluten-free blend.
- Nut-free version: Swap pistachios with pumpkin seeds or omit completely.
Storage Tips
- Store in airtight container at room temperature for up to 1 week.
- Freeze baked cookies for up to 2 months.
- Dough logs can be frozen and sliced fresh when ready to bake.
FAQs
1. Can I use fresh cranberries?
No, fresh cranberries release too much moisture—stick to dried.
2. Do I have to toast pistachios?
Not required, but toasting enhances their flavor and crunch.
3. Why powdered sugar instead of granulated?
It gives shortbread its classic tender, melt-in-your-mouth crumb.
Nutrition Benefits
Cranberries add antioxidants and natural tartness, while pistachios bring protein and healthy fats. Paired with buttery shortbread, they balance indulgence with a touch of nutrition.
