These Cranberry Pistachio Shortbread Cookies bring together a buttery, melt-in-your-mouth texture with the perfect balance of sweetness and crunch. Dotted with ruby-red dried cranberries and speckled with green pistachios, they don’t just taste festive—they look it too. Their crumbly, rich flavor pairs beautifully with tea or coffee, making them ideal for holidays, gifts, or a simple afternoon treat. The buttery base gives the cookies a soft snap, while the fruit and nuts add a delightful chew and crunch.
2. Ingredients
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1 cup (225 g) unsalted butter, softened
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¾ cup (90 g) powdered sugar
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1 teaspoon vanilla extract
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2 cups (250 g) all-purpose flour
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½ teaspoon salt
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¾ cup dried cranberries, chopped
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¾ cup pistachios, chopped (unsalted, shelled)
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Optional: zest of 1 orange for a citrus note
3. Instructions
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Cream the butter and sugar:
In a large bowl, beat the softened butter and powdered sugar together until smooth and fluffy. Add vanilla extract and mix until combined. -
Mix the dry ingredients:
In another bowl, whisk the flour and salt. Gradually add the dry mixture to the butter mixture, stirring until a soft dough forms. The dough will be thick but not sticky. -
Add the cranberries and pistachios:
Fold in the chopped cranberries and pistachios. If you’re using orange zest, add it now for a bright, citrusy flavor. Mix just until evenly distributed—avoid overmixing so the dough stays tender. -
Shape the dough:
Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for 2 hours or until firm. This step helps the cookies hold their shape while baking. -
Slice and bake:
Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper. Remove one dough log from the fridge and slice into ¼-inch thick rounds. Place slices about an inch apart on the prepared sheet. -
Bake:
Bake for 14–16 minutes, or until the edges are just turning golden. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. -
Optional finish:
For a festive touch, dip half of each cookie in melted white chocolate and sprinkle with extra chopped pistachios or dried cranberries. Let the chocolate set before serving or storing.
4. Cooking Time
Total: 2 hours 30 minutes (includes chilling time)
Prep: 15 minutes
Chill: 2 hours
Bake: 15 minutes
5. Serving
Makes about 30 cookies
6. Nutrition (per cookie)
Calories: 125 kcal
Protein: 2 g
Fat: 8 g
Carbohydrates: 12 g
Sugar: 5 g
7. Tips
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Chill the dough well: Cold dough prevents spreading and keeps the cookies crisp.
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Slice evenly: Use a sharp knife for clean slices so the cookies bake evenly.
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Flavor variations: Try substituting almonds or pecans for pistachios, or use dried cherries instead of cranberries.
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Storage: Store cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to 2 months.
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Gift idea: Wrap a few cookies in parchment and tie with a ribbon—perfect for a homemade holiday gift.
8. Final Thought
These Cranberry Pistachio Shortbread Cookies are as beautiful as they are delicious—sweet, nutty, and buttery with a festive charm. Their simple preparation and rich flavor make them a go-to recipe for holiday baking or any special occasion. Every bite carries a hint of crunch, a touch of tang, and the comforting taste of classic shortbread that never goes out of style.
