Name: Cranberry Pistachio Shortbread Cookies Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2/3 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup dried cranberries, chopped; 1/2 cup shelled pistachios, chopped; Optional: extra sugar for rolling

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Allow me to introduce you to the spectacular Cranberry Pistachio Shortbread Cookies: a true holiday hero and a year-round treat! These buttery, melt-in-your-mouth cookies are bursting with the tart sweetness of dried cranberries and the rich, nutty pop of pistachios. Whether you’re baking for a festive gathering, packing up tins for gifts, or just enjoying a special afternoon snack, this recipe brings color, cheer, and irresistible flavor to any occasion. Let’s dive right in—you’re about to discover your new favorite cookie!

Cranberry Pistachio Shortbread Cookies Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of staple ingredients—plus two delicious mix-ins—combine to make these Cranberry Pistachio Shortbread Cookies something extraordinary. Each element adds its own magic, resulting in cookies that are as beautiful as they are tasty. Here’s what you’ll need and why it matters:

Unsalted Butter: The foundation of shortbread, giving it a tender, melt-in-your-mouth crumb and rich flavor.
Powdered Sugar: Sweetens the dough while delivering that uniquely smooth, delicate shortbread texture.
Vanilla Extract: Adds warm, cozy depth and rounds out the cookie’s flavor profile.
All-Purpose Flour: Essential structure for the dough; choose a quality flour for the classic shortbread snap.
Salt: Just enough to balance the sweetness and brighten up the nuances from nuts and fruit.
Dried Cranberries: Chopped for even distribution, they bring delightful tartness and a pop of festive color.
Shelled Pistachios: Their nutty richness and pretty green hue elevate both flavor and appearance.
Optional: Extra Sugar for Rolling: A sparkling finishing touch that gives every cookie a subtle sugary crunch on the edges.

How to Make Cranberry Pistachio Shortbread Cookies

Step 1: Cream the Butter and Sugar

In a large mixing bowl, beat the softened unsalted butter and powdered sugar together until the mixture is smooth, pale, and fluffy—about two to three minutes. This is the essential step for creating that signature tender, crumbly texture you crave in shortbread.

Step 2: Add the Vanilla

Mix in the vanilla extract, letting its warmth infuse through the butter. The scent at this stage is absolutely dreamy, setting the stage for everything delicious to come.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and salt. This quick step ensures the salt spreads evenly throughout the dough, seasoning every bite.

Step 4: Bring the Dough Together

Gradually add the flour mixture to the butter mixture, mixing on low or by hand just until you see a soft dough take shape. You don’t want to overwork it! This keeps your Cranberry Pistachio Shortbread Cookies tender and delicate.

Step 5: Fold in Cranberries and Pistachios

Gently fold in the chopped cranberries and pistachios, making sure they’re evenly distributed. Their jewel-like colors will be flecked throughout your dough, promising bursts of flavor in every slice.

Step 6: Shape and Chill the Dough

Divide the dough in half and roll each half into a log about 2 inches in diameter. Wrap the dough in plastic wrap and refrigerate for at least two hours (or overnight). Chilling is non-negotiable—it firms up the butter, so your cookies slice perfectly and hold their shape during baking.

Step 7: Slice and Bake

Preheat your oven to 350°F (175°C). Slice the chilled dough into 1/4-inch rounds and place them on parchment-lined baking sheets about 1 inch apart. If you love a little extra sparkle, roll the edges in sugar before baking. Bake for 12–14 minutes, until the edges just barely turn golden. Let them cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.

How to Serve Cranberry Pistachio Shortbread Cookies

Garnishes

For maximum elegance, dust these cookies with a touch of powdered sugar or dip the edges in melted white chocolate and sprinkle with more chopped pistachios or cranberries. Even a simple scattering of edible gold leaf for special occasions can turn your Cranberry Pistachio Shortbread Cookies into miniature works of art!

Side Dishes

Pair these cookies with a steaming mug of spiced tea, creamy hot chocolate, or a bold espresso for a delightful balance of flavors. If you’re serving at brunch or an afternoon gathering, they’re charming alongside fresh fruit or a dollop of clotted cream.

Creative Ways to Present

For gifting, stack the cookies in clear cellophane bags tied with ribbon, or arrange them in pretty tins layered with parchment. For parties, display on a tiered tray with fresh cranberries and pistachio sprigs for festive flair. Kids love helping arrange them in shapes or patterns for extra fun!

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Cranberry Pistachio Shortbread Cookies in an airtight container at room temperature. They’ll stay fresh for up to a week, retaining their beautiful snap and flavor with ease. If you live in a humid climate, keep them in a cool, dry spot to preserve their crispness.

Freezing

This dough is incredibly freezer-friendly! Wrap the logs tightly in plastic wrap and pop them in a freezer bag. Freeze for up to a month; just thaw overnight in the refrigerator before slicing and baking. Baked cookies can also be frozen—layer them between sheets of parchment in an airtight container for up to three months.

Reheating

If you want that fresh-from-the-oven magic, briefly warm the cookies in a low oven (about 275°F/135°C) for 5 minutes. They’ll regain a whisper of that irresistible buttery crispness and fill your kitchen with their delightful aroma all over again.

FAQs

Can I use fresh cranberries instead of dried?

Dried cranberries are best for this recipe because they add concentrated flavor without extra moisture. Fresh cranberries can make the dough too wet and affect texture, so stick to dried for perfect Cranberry Pistachio Shortbread Cookies.

Can I substitute other nuts for pistachios?

Absolutely! While pistachios give a gorgeous color and nutty taste, chopped pecans, walnuts, or almonds work well too. Choose what you love or have on hand—just keep the ratios the same for a balanced dough.

How do I keep my shortbread from spreading too much?

The key is chilling the dough thoroughly before slicing and baking. Cold butter means the cookies will hold their shape, so don’t rush the refrigeration step!

Can I add white chocolate to the dough?

Yes! Chopped white chocolate or chips can be folded in with the cranberries and pistachios, adding a creamy sweetness that pairs perfectly with the other flavors in these cookies.

What’s the best way to get even cookie slices?

Use a sharp, thin knife and rotate the dough log slightly after each slice, especially if you see any sticking. If the dough softens, pop it back in the fridge for a few minutes so your Cranberry Pistachio Shortbread Cookies maintain their beautiful round shape.

Final Thoughts

If you’re searching for a baking project that delivers color, cheer, and irresistible flavor, these Cranberry Pistachio Shortbread Cookies absolutely fit the bill. You’ll love making them as much as everyone will enjoy eating them. So gather your ingredients, invite a friend or family member to join in, and create a batch (or two) of these delightful cookies—you might just find yourself making them on repeat!

Cranberry Pistachio Shortbread Cookies Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 34 minutes (plus chilling)
Yield: 30 cookies 1x
Diet: Vegetarian

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Description

These Cranberry Pistachio Shortbread Cookies are a delightful treat perfect for the holiday season. Buttery shortbread dough studded with tart cranberries and crunchy pistachios, these cookies are a festive addition to any cookie platter.

Ingredients

Scale

Ingredients:

1 cup unsalted butter, softened
2/3 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup dried cranberries, chopped
1/2 cup shelled pistachios, chopped
Optional: extra sugar for rolling

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Instructions

Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy. Mix in the vanilla extract.
Prepare Dough: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms. Fold in the chopped cranberries and pistachios.
Chill and Shape: Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or until firm.
Bake: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Slice the chilled dough into 1/4-inch thick rounds and place on the prepared baking sheets about 1 inch apart. If desired, roll edges in extra sugar before baking. Bake for 12–14 minutes or until the edges are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.