Celebrate the season (or any time of the year) with Cranberry Pistachio Shortbread Cookies! Buttery, crisp, and loaded with bursts of tart cranberries and crunchy pistachios, these slice-and-bake treats are as beautiful as they are delicious. Their jewel-like appearance makes them perfect for gifting or adding a pop of color to your dessert table—and with their melt-in-your-mouth texture, it’s hard to stop at just one.
Ingredients You’ll Need
There’s something magical about creating a stunning cookie from just a handful of pantry staples. Each ingredient in Cranberry Pistachio Shortbread Cookies brings its own touch, whether it’s the richness of butter or the festive spark of dried berries and nuts. Here’s what you’ll need and why they matter:
- Unsalted butter (1 cup, softened): Provides the signature tender, crumbly texture of classic shortbread while letting the flavors of the add-ins shine.
- Powdered sugar (2/3 cup): Dissolves gently into the dough for a fine, melt-in-your-mouth crumb instead of a gritty bite.
- Vanilla extract (1 teaspoon): Adds warmth and depth, tying the buttery cookie base together with subtle sweetness.
- All-purpose flour (2 cups): Forms the sturdy framework of the cookie while remaining delicate enough to produce a melt-away effect.
- Salt (1/4 teaspoon): Sharpens all the flavors and keeps the sweetness from overwhelming the cookies.
- Dried cranberries (1/2 cup, chopped): Deliver festive pops of tartness and brilliant ruby color in every bite.
- Shelled pistachios (1/2 cup, chopped): Add a lovely green hue and an irresistible crunch that pairs so well with the cranberries.
- Optional: Extra sugar for rolling: Creates a dazzling, sparkly edge and a little added sweetness—especially fun for special occasions or gifting.
How to Make Cranberry Pistachio Shortbread Cookies
Step 1: Cream the Butter and Sugar
Start with softened butter for the smoothest dough. Using a large bowl and a hand mixer or a sturdy spatula, blend the butter and powdered sugar together until they’re light, creamy, and completely homogenized. This step helps build the classic crumb and ensures even sweetness throughout the cookies.
Step 2: Add the Vanilla
Pour in the vanilla extract and mix briefly to distribute it. This quick swirl infuses the dough with warmth and ensures each bite tastes comforting and fragrant.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour and salt. This not only aerates the flour for lighter cookies, but it also ensures the salt is dispersed evenly so every bite is perfectly seasoned.
Step 4: Bring the Dough Together
Gradually add your whisked dry ingredients to the butter mixture, stirring gently until a soft, pliable dough forms. Resist the urge to overmix; stop as soon as no floury streaks remain, keeping the cookies tender.
Step 5: Fold in Cranberries and Pistachios
Add the chopped cranberries and pistachios to your dough, folding with a spatula to distribute the colorful mix-ins evenly. Every slice will showcase those festive pops of red and green, truly making these Cranberry Pistachio Shortbread Cookies stand out.
Step 6: Shape and Chill the Dough
Divide the dough in half. Working with your hands, shape each half into a log about 2 inches in diameter. Wrap tightly in plastic wrap to prevent drying. Chill in the refrigerator for at least 2 hours, or until firm—for easy slicing and perfect round cookies.
Step 7: Slice and Prep for Baking
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice each chilled dough log into 1/4-inch thick cookies. For extra sparkle, roll the edges of each round in sugar before arranging them on your prepared pan, about 1 inch apart to allow for slight spreading.
Step 8: Bake to Perfection
Bake for 12 to 14 minutes, just until the edges are beginning to turn golden. You’re aiming for a delicate crunch around the outside and a soft bite in the center—classic shortbread bliss. Let them cool on the pan for 5 minutes before transferring to a wire rack to finish cooling completely.
How to Serve Cranberry Pistachio Shortbread Cookies
Garnishes
A drizzle of melted white chocolate once the cookies have cooled adds a touch of decadence and makes each Cranberry Pistachio Shortbread Cookie even more festive. You might also dust gently with powdered sugar for a snowy finish or tuck a few fresh pistachio pieces on top as a final flourish.
Side Dishes
These cookies pair beautifully with a cozy mug of spiced tea or a creamy hot chocolate in the winter. For a holiday cookie platter, try adding citrusy lemon bars, nutty almond biscotti, or classic chocolate chip cookies alongside your Cranberry Pistachio Shortbread Cookies for an irresistible line-up.
Creative Ways to Present
For gifting, stack a handful of cookies in a clear cellophane bag tied with festive ribbon, or arrange them in a decorative tin layered with parchment. For a party, line a platter with sugared cranberries and whole pistachios to echo the flavors and make the cookies shine front and center.
Make Ahead and Storage
Storing Leftovers
Keep your Cranberry Pistachio Shortbread Cookies stored in an airtight container at room temperature for up to a week. They hold their fresh flavor and delicate crunch beautifully, making them perfect for snacking or last-minute guests.
Freezing
Shortbread freezes like a dream! You can freeze the dough logs before baking—just wrap tightly in plastic and place in a freezer bag for up to 2 months. Thaw in the fridge overnight before slicing and baking. The baked cookies can also be frozen: stack with parchment between layers in an airtight container and freeze for up to a month.
Reheating
If you’d like to refresh frozen or stored cookies, simply pop them in a 300°F oven for 3-5 minutes. This brings back their irresistible crisp edges and soft centers—just be sure to let them cool before serving to avoid burning your mouth on hidden hot pockets!
FAQs
Can I substitute other nuts for pistachios?
Absolutely! While pistachios add gorgeous color and a mild flavor, you can use walnuts, pecans, or almonds for a new twist. Just keep the pieces small to avoid crumbling the dough.
What if I don’t have dried cranberries?
No worries! Dried cherries or chopped dried apricots would also work wonderfully. Just keep the total amount about the same to maintain the cookie’s delicious balance.
Why chill the dough before slicing?
Chilling helps firm up the dough, making it much easier to slice clean, tidy cookie rounds that hold their shape when baked. It also improves the flavor and texture of your Cranberry Pistachio Shortbread Cookies.
Can I make these cookies gluten-free?
Yes! Try using a 1-to-1 gluten-free baking flour blend in place of all-purpose flour. The cookies may be a touch more delicate, so slice gently and handle with care.
How do I keep the cookies from spreading too much?
The key is to ensure the dough is well-chilled before baking. If your kitchen is particularly warm, slice and return the dough rounds to the fridge for a quick chill before baking for the neatest edges.
Final Thoughts
If you’re searching for a show-stopping cookie that’s as easy to bake as it is enchanting to look at, you’ll fall in love with Cranberry Pistachio Shortbread Cookies. Their buttery flavor, vibrant colors, and irresistible texture make them the ultimate treat to savor and share—whether it’s the holidays or simply a sweet moment of everyday joy. Give them a try, and let these festive beauties brighten your next baking day!
Print
Cranberry Pistachio Shortbread Cookies Recipe
- Total Time: 2 hours 29 minutes (includes chilling)
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Cranberry Pistachio Shortbread Cookies are a delightful treat, perfect for the holiday season or any time you crave a buttery, nutty, and slightly tart cookie. They are easy to make and can be enjoyed fresh from the oven or frozen for later enjoyment.
Ingredients
Ingredients:
- 1 cup unsalted butter (softened)
- 2/3 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)
- Optional: extra sugar for rolling
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and powdered sugar until smooth and creamy.
- Add Vanilla and Mix: Add the vanilla extract and mix until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Add Cranberries and Pistachios: Fold in the chopped cranberries and pistachios.
- Shape and Chill: Divide the dough, shape into logs, wrap in plastic wrap, and chill for at least 2 hours.
- Preheat and Slice: Preheat oven, slice chilled dough, and place on a baking sheet.
- Bake: Optionally roll in sugar, then bake for 12–14 minutes until golden at the edges.
- Cool and Enjoy: Cool on pan before transferring to a wire rack to cool completely.
Notes
- These cookies can be made ahead and frozen before or after baking.
- For a festive twist, drizzle with white chocolate once cooled.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
