Cranberry Pistachio Shortbread Cookies are buttery, crisp, and packed with festive flavors. The tartness of dried cranberries pairs beautifully with the nutty crunch of pistachios, making these cookies perfect for holiday baking or as an elegant treat year-round.
Why You’ll Love This Recipe
- Buttery and Crisp – Classic shortbread texture with a melt-in-your-mouth feel.
- Festive and Flavorful – The combination of cranberries and pistachios makes these cookies ideal for holidays and special occasions.
- Easy to Make – Requires minimal ingredients and no chilling time.
- Great for Gifting – These cookies make a beautiful homemade gift.
- Customizable – Add white chocolate drizzle or orange zest for extra flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter (softened)
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Salt
- Dried cranberries (chopped)
- Pistachios (chopped)
Directions
- Preheat Oven – Set to 325°F and line a baking sheet with parchment paper.
- Make the Dough – In a bowl, beat butter and sugar until light and creamy. Add vanilla extract, then mix in flour and salt until combined.
- Add Mix-Ins – Gently fold in the chopped cranberries and pistachios.
- Shape the Cookies – Roll the dough into a log and slice into rounds or roll out and cut with cookie cutters.
- Bake – Place on the prepared baking sheet and bake for 12-15 minutes or until the edges are lightly golden.
- Cool & Serve – Let cool on a wire rack before serving.
Servings and Timing
- Servings: 18-24 cookies
- Prep Time: 15 minutes
- Bake Time: 12-15 minutes
- Total Time: 30 minutes
Variations
- White Chocolate Drizzle – Drizzle melted white chocolate over the cookies for extra sweetness.
- Orange Zest Twist – Add a teaspoon of orange zest for a citrusy touch.
- Gluten-Free Option – Substitute all-purpose flour with a 1:1 gluten-free baking flour.
- Almond Flavor – Replace vanilla extract with almond extract for a nuttier taste.
- Chocolate-Dipped – Dip half of each cookie in dark or white chocolate for a decadent finish.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezing: Freeze dough logs for up to 3 months, then slice and bake when ready.
- Reheating: No need to reheat—these cookies taste best at room temperature.
FAQs
Can I use fresh cranberries instead of dried?
No, fresh cranberries contain too much moisture and will affect the texture.
How do I keep my shortbread from spreading?
Chill the dough for 15-20 minutes before baking to help retain its shape.
Can I use salted pistachios?
Yes, but reduce the added salt in the recipe to balance flavors.
Can I make these cookies ahead of time?
Yes! The dough can be prepared and stored in the fridge for up to 3 days before baking.
What’s the best way to chop the cranberries and pistachios?
Use a sharp knife or pulse them a few times in a food processor for even pieces.
Can I use a cookie cutter for this recipe?
Yes! Roll out the dough and use cookie cutters for festive shapes.
How do I get the perfect shortbread texture?
Use cold butter and avoid overmixing to keep the cookies light and crisp.
Can I make these cookies vegan?
Yes, substitute butter with plant-based butter for a vegan version.
Can I add spices to the dough?
Absolutely! A pinch of cinnamon or nutmeg adds warmth to the flavor.
What’s the best way to package these cookies for gifts?
Layer cookies between parchment paper in a decorative tin for a beautiful presentation.
Conclusion
Cranberry Pistachio Shortbread Cookies are a delightful mix of buttery, nutty, and tart flavors, making them a perfect treat for any occasion. Whether you bake them for the holidays, as a gift, or simply to enjoy with a cup of tea, these cookies are sure to impress. Try them today for a delicious homemade treat!
Print
Cranberry Pistachio Shortbread Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: About 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
Description
These buttery, melt-in-your-mouth shortbread cookies are packed with tart cranberries and crunchy pistachios. They’re perfect for the holidays, afternoon tea, or as a simple treat with coffee. With a hint of vanilla and a crisp, crumbly texture, these cookies are as beautiful as they are delicious!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
Instructions
- Prepare the Dough:
- In a large mixing bowl, beat the butter and powdered sugar until light and creamy.
- Mix in the vanilla extract.
- Add the flour and salt, mixing until the dough just comes together.
- Fold in the chopped cranberries and pistachios.
- Shape the Dough:
- Divide the dough in half and shape each portion into a log about 2 inches in diameter.
- Wrap the logs in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Bake the Cookies:
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into ¼-inch thick rounds and place them on the prepared baking sheet, spacing them slightly apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve & Enjoy:
- These cookies can be enjoyed as-is or drizzled with white chocolate for extra sweetness.
Notes
- :
- Make Ahead: Dough logs can be refrigerated for up to 5 days or frozen for up to 2 months. Slice and bake as needed.
- Add a Twist: Substitute orange zest for extra citrus flavor.
- Storage: Store in an airtight container at room temperature for up to 1 week.
- Recipe Details:
Nutrition
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 30 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
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