Cranberry Pistachio Shortbread Cookies – Buttery, Festive, and Easy
These Cranberry Pistachio Shortbread Cookies are buttery, crisp at the edges, and bursting with color. Tart dried cranberries and crunchy pistachios add a sweet-salty balance that makes each bite feel special. They’re simple to make, slice-and-bake friendly, and perfect for gifting or holiday trays.
If you love a cookie that looks fancy but is actually low-fuss, this one belongs in your rotation.
Cranberry Pistachio Shortbread Cookies - Buttery, Festive, and Easy
Ingredients
Method
- Prep the basics: Line two baking sheets with parchment.Set butter out to soften until slightly yielding when pressed. Preheat the oven to 325°F (165°C).
- Cream the butter and sugars: In a large bowl, beat 1 cup (226 g) unsalted butter with 1/2 cup granulated sugar until smooth and creamy, about 2 minutes. If using, add 1/4 cup powdered sugar for extra tenderness and beat 30 seconds more.
- Add flavorings: Mix in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon almond extract (optional).Stir in 1 teaspoon finely grated orange zest if using.
- Combine dry ingredients: In a separate bowl, whisk 2 1/4 cups (270 g) all-purpose flour with 1/2 teaspoon kosher salt.
- Bring the dough together: Add the dry ingredients to the butter mixture. Mix on low until the dough looks crumbly but starts clumping. Avoid overmixing—stop once no dry flour remains.
- Fold in the mix-ins: Gently fold in 3/4 cup chopped dried cranberries and 3/4 cup chopped pistachios.If the pieces are large, give them a quick extra chop so they slice cleanly later.
- Shape the dough: Turn the dough onto a sheet of parchment. Press together into a cohesive mass. Shape into two tight logs, each about 1 1/2 inches in diameter.If you like a sparkly edge, roll the logs in turbinado sugar.
- Chill: Wrap each log in parchment or plastic. Chill for 45–60 minutes, until firm. For round cookies, rotate the logs every 15 minutes to prevent flat sides.
- Slice: Using a sharp knife, slice 1/4-inch thick rounds.If a slice crumbles, just press it back together on the sheet—shortbread is forgiving.
- Bake: Arrange cookies 1 inch apart on the prepared sheets. Bake 12–16 minutes, until the edges look set and just turning pale golden. The centers should remain light.
- Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely.They’ll crisp up as they cool.
- Optional finish: Melt white chocolate and drizzle over cooled cookies, or dip one half and let set on parchment. A sprinkle of chopped pistachios on the wet chocolate looks great.
What Makes This Recipe So Good
- Perfect texture: Tender, crumbly shortbread that melts in your mouth with just the right snap.
- Balanced flavor: Buttery dough with pops of tart cranberry and nutty pistachio—sweet without being cloying.
- No special tools: A bowl, a mixer, and your hands are plenty. No chilling overnight unless you want to prep ahead.
- Slice-and-bake convenience: Roll the dough into a log, chill, and slice. Easy to bake in batches.
- Beautiful presentation: The ruby and green flecks look festive and elegant on any cookie plate.
Shopping List
- Unsalted butter: Room temperature, for that classic shortbread richness.
- Granulated sugar: For sweetness and structure.
- Powdered sugar (optional): A little can make the crumb extra tender.
- Vanilla extract: Or vanilla bean paste for deeper flavor.
- Almond extract (optional): A few drops amplify the pistachio notes.
- All-purpose flour: The base of the cookie.
- Kosher salt: Enhances flavor and balances sweetness.
- Dried cranberries: Chopped into small bits for even distribution.
- Unsalted pistachios: Shelled and chopped; roasted pistachios add more depth.
- Orange zest (optional): Brightens the flavor and complements cranberry.
- White chocolate (optional): For drizzling or dipping after baking.
- Turbinado sugar (optional): To roll the log for a sparkly edge.
Instructions
- Prep the basics: Line two baking sheets with parchment.Set butter out to soften until slightly yielding when pressed. Preheat the oven to 325°F (165°C).
- Cream the butter and sugars: In a large bowl, beat 1 cup (226 g) unsalted butter with 1/2 cup granulated sugar until smooth and creamy, about 2 minutes. If using, add 1/4 cup powdered sugar for extra tenderness and beat 30 seconds more.
- Add flavorings: Mix in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon almond extract (optional).Stir in 1 teaspoon finely grated orange zest if using.
- Combine dry ingredients: In a separate bowl, whisk 2 1/4 cups (270 g) all-purpose flour with 1/2 teaspoon kosher salt.
- Bring the dough together: Add the dry ingredients to the butter mixture. Mix on low until the dough looks crumbly but starts clumping. Avoid overmixing—stop once no dry flour remains.
- Fold in the mix-ins: Gently fold in 3/4 cup chopped dried cranberries and 3/4 cup chopped pistachios.If the pieces are large, give them a quick extra chop so they slice cleanly later.
- Shape the dough: Turn the dough onto a sheet of parchment. Press together into a cohesive mass. Shape into two tight logs, each about 1 1/2 inches in diameter.If you like a sparkly edge, roll the logs in turbinado sugar.
- Chill: Wrap each log in parchment or plastic. Chill for 45–60 minutes, until firm. For round cookies, rotate the logs every 15 minutes to prevent flat sides.
- Slice: Using a sharp knife, slice 1/4-inch thick rounds.If a slice crumbles, just press it back together on the sheet—shortbread is forgiving.
- Bake: Arrange cookies 1 inch apart on the prepared sheets. Bake 12–16 minutes, until the edges look set and just turning pale golden. The centers should remain light.
- Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely.They’ll crisp up as they cool.
- Optional finish: Melt white chocolate and drizzle over cooled cookies, or dip one half and let set on parchment. A sprinkle of chopped pistachios on the wet chocolate looks great.
Keeping It Fresh
- Room temperature: Store in an airtight tin at room temp for up to 1 week. Layer with parchment to protect the tops.
- Freezing unbaked dough: Freeze the wrapped logs up to 2 months.Slice straight from frozen, adding 1–2 minutes to the bake time.
- Freezing baked cookies: Freeze fully cooled cookies in a sealed container for up to 2 months. Thaw in the container to prevent condensation.
- Stay crisp: Keep away from moisture-rich foods. If they soften, a quick 3–4 minutes in a 300°F (150°C) oven can revive the texture.
Benefits of This Recipe
- Stress-free entertaining: Make the dough days ahead and bake fresh when you need it.
- Minimal ingredients, big flavor: A handful of pantry staples plus two colorful mix-ins.
- Giftable: Sturdy enough to package, pretty enough to impress.
- Customizable: Easy to swap flavors or add a drizzle without changing the base recipe.
- Reliable results: Low moisture and low oven temp keep the cookies tender, not dry.
What Not to Do
- Don’t skip the chill: Warm dough spreads unevenly and loses its clean shape.
- Don’t overbake: Deep golden means dry.Pull them when edges are just lightly colored.
- Don’t use salted butter without adjusting: If you must, reduce added salt by half.
- Don’t overmix the dough: Too much mixing develops gluten and makes the cookies tough.
- Don’t use wet or fresh cranberries: They add moisture and throw off the texture. Stick to dried.
Variations You Can Try
- Lemon pistachio: Swap orange zest for lemon zest and add a lemon glaze.
- Rosewater touch: Add a few drops of rosewater with the vanilla for a floral twist—great with pistachio.
- Dark chocolate dip: Dip the edges in dark chocolate for a bittersweet contrast to the cranberry.
- Cardamom spice: Add 1/2 teaspoon ground cardamom to the flour for warmth and aroma.
- Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum; watch the bake time closely.
- Coconut accent: Fold in 1/4 cup unsweetened shredded coconut and a pinch of coconut extract.
FAQ
Can I use a stand mixer?
Yes. Use the paddle attachment on low to medium-low.
Stop as soon as the dough comes together so you don’t overwork it.
My dough is crumbly. What should I do?
Shortbread dough should look crumbly but hold when pressed. If it won’t come together, knead gently by hand for 10–15 seconds or add 1–2 teaspoons milk and mix briefly.
How thick should I slice the cookies?
About 1/4 inch is ideal.
Thinner slices can brown too fast, while thicker slices may not crisp properly.
Do I need to toast the pistachios?
It’s optional but recommended. Lightly toasting enhances flavor. Let them cool completely before adding to the dough.
Can I make them without nuts?
Yes.
Replace pistachios with additional dried cranberries or mini white chocolate chips. Add an extra pinch of salt to balance sweetness.
Why did my cookies spread?
Warm dough or a hot kitchen can be the culprit. Chill the shaped log well and keep the baking sheets cool between batches.
How do I get perfectly round cookies?
Rotate the logs during chilling to prevent flat spots.
You can also roll the log in a paper towel cardboard tube to keep its shape.
Can I add icing?
Absolutely. A simple glaze of powdered sugar, orange juice, and a pinch of salt pairs nicely. Let cookies cool completely before glazing.
Wrapping Up
Cranberry Pistachio Shortbread Cookies deliver buttery comfort with bright, cheerful flavors.
They’re easy to assemble, chill, and bake whenever you need a fresh batch. Keep a log in the freezer, and you’ll always be a few slices away from something festive and delicious. Whether for a cookie swap or a quiet afternoon coffee, these cookies never disappoint.
