Cranberry Pistachio Shortbread Cookies are everything you crave in a holiday treat: buttery and tender, with flecks of ruby-red cranberries and emerald-green pistachios peeking through every bite. Their short, crumbly texture is delightfully offset by the sweet-tart burst of fruit and the nutty crunch, making them perfect for gifting or simply savoring with a cup of tea. Whether you’re making these for a cookie exchange or just to brighten up a winter afternoon, Cranberry Pistachio Shortbread Cookies bring a pop of color and a little luxury to any dessert table.
Ingredients You’ll Need
The beauty of Cranberry Pistachio Shortbread Cookies lies in their simplicity—classic pantry staples come together in a truly magical way! Each ingredient plays an important role: creaminess from the butter, a delicate crumb from flour, and festive flavors from dried cranberries and pistachios.
- Unsalted Butter (1 cup, softened): The rich backbone for that melt-in-your-mouth shortbread texture; make sure it’s at room temperature to cream properly.
- Powdered Sugar (3/4 cup): Adds sweetness and keeps the cookies ultra-tender; don’t substitute with granulated sugar for the same effect.
- Vanilla Extract (1 teaspoon): Elevates all the flavors, adding warmth and depth—use good quality for the best results.
- All-Purpose Flour (2 cups): Gives the dough its structure while keeping these shortbread cookies light and crumbly.
- Salt (1/4 teaspoon): Just enough to bring out all the flavors and balance the sweetness.
- Dried Cranberries (1/2 cup, chopped): Offer a tart, fruity chew and their color makes these cookies gorgeous on any platter.
- Shelled Pistachios (1/2 cup, chopped): Add a wonderful crunch and a nutty flavor that pairs perfectly with cranberries.
- Optional: Extra Sugar for Sprinkling: Gives a sparkling finish and subtle crunch when sprinkled on before baking.
How to Make Cranberry Pistachio Shortbread Cookies
Step 1: Cream the Butter and Sugar
Begin your Cranberry Pistachio Shortbread Cookies by beating together softened butter and powdered sugar until the mixture is light and fluffy. This step is crucial for creating that signature delicate texture—use a hand mixer or stand mixer and take your time! Once it’s creamy, add in the vanilla extract to infuse the dough with a subtle background note of warmth.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and salt. This guarantees even distribution of the salt and helps prevent any unwanted clumps. Adding the dry mix gradually into the creamed butter ensures everything comes together smoothly and the dough stays tender.
Step 3: Combine and Add the Mix-Ins
With your wet and dry ingredients incorporated, gently fold in the chopped dried cranberries and pistachios. These add both color and texture to your cookies, turning a simple dough into something festive and special. Be careful not to over-mix—you want each bite to be loaded with bits of fruit and nuts.
Step 4: Shape and Chill the Dough
Divide the dough into two equal portions, then roll each into a log roughly 2 inches in diameter. Wrap each log tightly in plastic wrap. This is your chance to make perfectly round, uniform cookies! Chill the dough for at least 2 hours, or until firm. Don’t skip this step: it keeps the cookies from spreading and helps flavors meld.
Step 5: Slice and Bake
Preheat your oven to 325°F (165°C) and line your baking sheets with parchment paper. Unwrap your chilled dough logs and slice them into 1/4-inch thick rounds. Place slices about an inch apart on the prepared sheets (they won’t spread much). Sprinkle with extra sugar for sparkle if desired, then bake for 12–14 minutes until the edges just start turning golden. Let them set on the tray for five minutes, then transfer to a wire rack to cool completely.
How to Serve Cranberry Pistachio Shortbread Cookies
Garnishes
Nothing says festive like a little flourish! For a luxurious touch, dip half of each cooled Cranberry Pistachio Shortbread Cookie in melted white chocolate, then let them set on parchment. Or go simple and sprinkle with sparkling sugar before baking for a subtle shimmer—either option elevates your cookies for gift-giving or holiday platters.
Side Dishes
These cookies are delightful all on their own, but they pair especially well with a mug of hot tea, creamy hot cocoa, or even a glass of spiced mulled wine. For a truly charming dessert spread, arrange them alongside other shortbread varieties or fruit preserves that echo the cranberry and pistachio flavors.
Creative Ways to Present
To make your Cranberry Pistachio Shortbread Cookies extra special, stack them in clear cellophane bags tied with a bright ribbon for an easy edible gift. For parties, arrange on a tiered stand surrounded by fresh cranberries and shelled pistachios. Or tuck a few cookies into festive tins packed with shredded paper—perfect for sharing some homemade love!
Make Ahead and Storage
Storing Leftovers
Store your baked Cranberry Pistachio Shortbread Cookies in an airtight container at room temperature. They will stay fresh, crumbly, and flavorful for up to a week—making them a great option for getting ahead on holiday baking or simply treating yourself throughout the week.
Freezing
Both the dough and the baked cookies freeze beautifully. For dough, wrap the logs tightly and freeze for up to two months; just slice and bake straight from the freezer, adding a minute or two to the bake time. If freezing baked cookies, let them cool completely, then store in a freezer-safe bag or container for up to 3 months.
Reheating
If you prefer your Cranberry Pistachio Shortbread Cookies slightly warm, simply place a few on a baking sheet and bake at 300°F (150°C) for 3–4 minutes to refresh their texture. Don’t microwave—they can lose their delicate crumb!
FAQs
Can I use fresh cranberries instead of dried?
For this recipe, it’s best to stick with dried cranberries; fresh ones release too much moisture and can change the cookie’s texture. If you’re after a tarter flavor, look for unsweetened or low-sugar dried cranberries.
How can I make the cookies gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free baking blend. Make sure it includes xanthan gum for structure, or your Cranberry Pistachio Shortbread Cookies may be too crumbly.
What’s the best way to chop the pistachios and cranberries?
A sharp knife works best—aim for pieces about the size of a raisin for cranberries and slightly larger for pistachios. Uniform pieces mean every slice will have beautiful bits of color and flavor.
Can I add other mix-ins, like white chocolate chips?
Absolutely! A handful of white chocolate chips or even a little orange zest can add extra depth to these cookies, though the classic Cranberry Pistachio Shortbread Cookies are hard to beat.
How do I keep my cookies perfectly round when slicing?
If your dough logs get a flat spot while chilling, gently reshape them before slicing. You can also roll the log on the counter a couple times after it’s partially chilled to maintain that classic round shape.
Final Thoughts
There’s just something magical about homemade Cranberry Pistachio Shortbread Cookies—they’re as beautiful to look at as they are irresistible to eat. I hope you’ll give them a try and enjoy sharing them with friends, family, or anyone who could use a moment of homemade joy!
Print
Cranberry Pistachio Shortbread Cookies Recipe
- Total Time: 2 hours 34 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Delight your taste buds with these festive Cranberry Pistachio Shortbread Cookies. Buttery shortbread studded with sweet cranberries and crunchy pistachios, perfect for the holiday season!
Ingredients
Shortbread Cookies:
- 1 cup unsalted butter (softened)
- 3/4 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 sprinkling
Instructions
- Cream Butter and Sugar: In a large bowl, cream together softened butter and powdered sugar until light and fluffy. Mix in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour and salt. Gradually add to butter mixture, mixing until combined.
- Add Mix-Ins: Fold in chopped cranberries and pistachios.
- Chill Dough: Divide dough in half, shape into logs, wrap, and refrigerate for at least 2 hours.
- Bake: Preheat oven, slice chilled dough, place on baking sheets, sprinkle with sugar, and bake until edges are golden.
Notes
- For a festive touch, dip half of each cooled cookie in melted white chocolate and let set on parchment.
- These cookies store well and make great gifts!
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
