Cranberry Pistachio Shortbread Cookies Recipe

If you’re searching for the ultimate melt-in-your-mouth treat that combines subtle sweetness, irresistible crunch, and a pop of festive color, these Cranberry Pistachio Shortbread Cookies are the answer. These cookies are everything a shortbread lover dreams of: tender, buttery, and perfectly crumbly, with jeweled bits of cranberry and pistachio in every bite. They look gorgeous on any holiday table, but they’re honestly too good to save for just one season. Whip up a batch, and you’ll see just how quickly they disappear!

Ingredients You’ll Need

The ingredient list for Cranberry Pistachio Shortbread Cookies is wonderfully simple, yet each item brings something special—whether it’s rich buttery flavor, delicate sweetness, or vibrant color and crunch. Gather these kitchen staples for bakery-worthy cookies you’ll crave all year.

• Unsalted butter, softened: The base of all great shortbread, providing that signature melt-away texture and rich, creamy flavor.
• Powdered sugar: Dissolves easily into the dough, ensuring the cookies have a fine, tender crumb without any grittiness.
• All-purpose flour: Gives structure to the cookies while allowing that crave-worthy shortbread texture.
• Cornstarch: A secret weapon for extra softness; it lightens the dough and keeps the cookies wonderfully delicate.
• Salt: Just a pinch makes all the other flavors pop and adds balance to every bite.
• Dried cranberries, chopped: These sweet-tart jewels provide bursts of fruitiness and gorgeous color flecks throughout the dough.
• Pistachios, chopped: For a nutty crunch and pretty green contrast—toast them lightly for even more flavor.
• Vanilla extract: Rounds out the flavors with warm, aromatic notes in every mouthful.

How to Make Cranberry Pistachio Shortbread Cookies

Step 1: Preheat and Prep

Start by preheating your oven to 325°F (160°C) and lining your baking sheets with parchment paper. This not only helps the cookies bake evenly but also makes cleanup a breeze—you’ll thank yourself later!

Step 2: Cream the Butter and Sugar

In a large bowl, beat together the softened unsalted butter and powdered sugar until the mixture is light and fluffy. This step is key for that classic shortbread tenderness, so take your time and let the mixer do the work until it’s nice and airy.

Step 3: Add the Vanilla

Mix in the vanilla extract until everything’s beautifully fragrant and incorporated. It might seem like a simple step, but good vanilla works magic here!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add these dry ingredients to the butter mixture, stirring just until a dough forms. Overmixing can make the cookies tough, so stop as soon as things come together.

Step 5: Fold in Cranberries and Pistachios

Now for the fun! Gently mix in the chopped cranberries and pistachios, making sure they’re evenly scattered throughout the dough. This step guarantees every cookie is packed with fruity, nutty goodness.

Step 6: Shape and Chill the Dough

Roll the dough into a log about 2 inches in diameter and wrap it snugly in plastic wrap. Chill in the refrigerator for at least 1 hour (or overnight if you’re planning ahead). A well-chilled dough is much easier to slice and holds its shape perfectly in the oven.

Step 7: Slice and Bake

Using a sharp knife, slice the chilled dough into 1/4-inch rounds and place them on your prepared baking sheets. Bake for 12–15 minutes until the edges are just barely golden. Don’t overbake—shortbread should stay soft and pale for the best texture.

Step 8: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This little rest lets them firm up, so they reach that perfect, crumbly consistency.

How to Serve Cranberry Pistachio Shortbread Cookies

Garnishes

For a beautiful finishing touch, try dusting your Cranberry Pistachio Shortbread Cookies with a fine layer of powdered sugar or dipping them halfway in melted white chocolate. You can even sprinkle extra finely chopped pistachios or cranberries on top while the chocolate is still wet for a truly festive look.

Side Dishes

These cookies are wonderful solo, but they’re also fantastic paired with a cup of strong coffee, hot chocolate, or your favorite winter tea. For a holiday gathering, serve them alongside other classic treats like fudgy brownies, buttery spritz cookies, or tangy lemon bars for a dessert table that will thrill everyone.

Creative Ways to Present

Turn your Cranberry Pistachio Shortbread Cookies into a thoughtful homemade gift by stacking them in a cellophane bag tied with a ribbon or tucking them into a festive tin. Layer with wax paper to keep them pristine! For parties, display them on a tiered tray with a scattering of fresh cranberries and pistachios for a pop of color.

Make Ahead and Storage

Storing Leftovers

Keep your cookies delightfully fresh by storing them in an airtight container at room temperature. They’ll stay crisp and tasty for up to a week, making them a perfect choice for baking ahead during a busy season.

Freezing

Want to get a jump on holiday prep? Shape the dough into logs and freeze, well-wrapped in plastic and foil, for up to 3 months. When you’re ready for Cranberry Pistachio Shortbread Cookies, thaw the log in the fridge, slice, and bake. You can even freeze the baked cookies in airtight containers—just let them fully cool before freezing.

Reheating

If you’d like to restore that just-baked magic, pop the cookies in a 300°F oven for 3–4 minutes before serving. They’ll taste (and smell!) as if they just came out of the oven, especially if you’re pulling them from the freezer.

FAQs

Can I use fresh cranberries instead of dried?

For best results, stick with dried cranberries, as fresh ones contain much more moisture, which can affect the dough’s texture. Dried cranberries hold their shape and color beautifully as the cookies bake.

Do I have to use unsalted butter?

Unsalted butter is recommended so you can control the salt level precisely, but if salted butter is all you have, simply reduce or omit the added salt in the recipe. Either way, you’ll have delicious, rich results.

What’s the best way to chop pistachios for these cookies?

Roughly chop the pistachios with a sharp knife or a quick pulse in a food processor. Aim for small pieces to distribute flavor and crunch in every bite, but avoid grinding them too fine—the nutty bits are part of the charm!

Can I double the recipe for a big batch?

Absolutely. This Cranberry Pistachio Shortbread Cookies recipe scales up beautifully. Just make sure to chill your dough well in between batches, and consider working in batches when slicing and baking to keep everything even.

How do I know when the cookies are done?

Watch for the edges to turn very lightly golden and the tops to look set. Shortbread should stay pale overall for that signature tender texture, so don’t wait for them to turn golden all over.

Final Thoughts

These Cranberry Pistachio Shortbread Cookies are a joy to bake and share, bringing a vibrant pop of color and a burst of festive flavor to any occasion. Give them a try—you’ll soon find they’re a must-have in your own baking rotation, whether it’s the holidays or just a Wednesday in need of something sweet!

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