These Cranberry Pistachio Shortbread Cookies blend buttery richness, tart cranberries, and crunchy pistachios for a festive twist on traditional shortbread. Elegant and flavorful, they’re perfect for holiday gatherings or as a thoughtful homemade gift.

Why You’ll Love This Recipe

These cookies offer a buttery, melt-in-your-mouth texture with delightful bursts of cranberry tartness and pistachio crunch. The recipe is simple—no chill time required beyond shaping—and the result is both elegant and delicious. They’re visually stunning, flavorful, and ideal for holiday celebrations or cozy tea times.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
½ cup dried cranberries, chopped
½ cup shelled pistachios, chopped
1 tablespoon cornstarch (optional, for extra crumbly texture)

directions

Preheat & Prep
Preheat oven to 325 °F (165 °C). Line a baking sheet with parchment paper.
Cream Butter and Sugar
In a large bowl, cream together softened butter and powdered sugar until light and fluffy. Add vanilla and mix to combine.
Combine Dry Ingredients
In a separate bowl, whisk together flour and salt. Gradually add to the butter mixture, mixing until just combined.
Add Fruit & Nuts
Stir in chopped cranberries and pistachios. If the dough is sticky, add the optional cornstarch to help bind it together.
Shape & Chill
Turn the dough out onto a lightly floured surface. Shape it into a log or disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
Slice & Bake
Once chilled, slice the dough into ¼-inch rounds and place them on the prepared baking sheet, spacing them slightly apart.
Bake to Golden
Bake for 12–15 minutes, or until the cookie edges begin to turn golden brown.
Cool & Serve
Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Let cool completely before serving or storing.

Servings and timing

Servings: 20 cookies
Prep time: 15 minutes
Chill + Baking time: 30 minutes
Total time: 45 minutes
Approximate calories per cookie: 150 kcal

Variations

White Chocolate Drizzle: Melt white chocolate and lightly drizzle over cooled cookies for extra sweetness and flair.
Orange Zest Addition: Add 1 tsp orange zest to the dough for a citrusy brightness.
Salted Pistachios: Use lightly salted pistachios to contrast the sweet dough.
Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
Nut-Free Alternative: Replace pistachios with toasted sunflower seeds or omit nuts entirely.

storage/reheating

Store cookies in an airtight container at room temperature for up to 1 week. For longer freshness, refrigerate for up to 10 days. They do not require reheating—simply enjoy chilled or at room temperature. If storing in layers, place parchment between cookies to prevent sticking.

FAQs

Can I skip chilling the dough?

You should chill for at least 30 minutes to maintain shape and enhance texture. Baking immediately may result in spreading.

Can I use salted butter?

Yes; omit or reduce added salt if using salted butter.

Why add cornstarch?

Cornstarch makes cookies more tender and crumbly—optional but recommended for classic shortbread texture.

Can I use fresh cranberries?

Fresh cranberries are too moist. Stick with dried cranberries or blot fresh ones completely dry before mixing.

Can I freeze the dough?

Yes—freeze shaped log or disc for up to 1 month. Thaw and slice before baking.

Is there an egg in the recipe?

No—these are traditional no-egg shortbread cookies, relying on butter and sugar for richness.

Can I make larger or smaller cookies?

Yes—slice thicker or thinner, adjusting bake time (thinner cookies bake faster).

How can I accessorize them for gifts?

Tie stacked cookies in cellophane with ribbon, or pack in tins with festive liners.

Will the cookies remain crisp?

Yes—stored properly, they’ll stay crisp. Refrigerated storage may slightly soften texture.

Can I use other nuts and fruits?

Absolutely—try chopped pecans with cherries or almonds with dried apricots for new flavor combinations.

Conclusion

Cranberry Pistachio Shortbread Cookies bring a festive elegance to holiday baking, combining simple ingredients into a tender, flavorful treat. Perfect for sharing, gifting, or enjoying with a cup of tea, these cookies will make a beautiful addition to any holiday spread.