Cranberry Pistachio Shortbread Cookies Recipe
If you’ve been searching for a cookie that’s crisp, buttery, and bursting with festive flavor, let me introduce you to Cranberry Pistachio Shortbread Cookies. These beauties are an irresistible swirl of tart cranberries and vibrant pistachios nested in a melt-in-your-mouth crumb, making them as perfect with your afternoon tea as they are for gifting during the holidays. Whether you’re a shortbread connoisseur or just getting started, these cookies are about to become your favorite year-round treat.
Ingredients You’ll Need
There’s nothing complicated about the ingredient list, but each part plays a starring role in the magic that is Cranberry Pistachio Shortbread Cookies. The simplicity lets those bold pops of crimson and green shine, while the rich, buttery dough creates a classic, irresistible texture.
- Unsalted butter: Softened for easy blending, this is the luxurious base that delivers the signature melt-in-your-mouth feel.
- Powdered sugar: This contributes a delicate sweetness and keeps the dough super tender compared to granulated sugar.
- Vanilla extract: Adds warmth and rounds out the flavors, making everything taste a little more special.
- All-purpose flour: The backbone of these cookies, creating structure so they hold their shape and crunch.
- Salt: Just a pinch highlights all those buttery, nutty flavors without making things taste overly salty.
- Dried cranberries (chopped): These sweet-tart gems add gorgeous color and a delightful zing in every bite.
- Shelled pistachios (chopped): For a nutty, slightly earthy crunch that plays perfectly against the sweet-tart fruit.
- Extra sugar for rolling (optional): Rolling the edges in sugar before baking adds sparkle and a snappy finish.
How to Make Cranberry Pistachio Shortbread Cookies
Step 1: Cream Butter and Sugar
Start by beating your softened unsalted butter and powdered sugar together. You’re looking for a pale, fluffy mixture that tells you plenty of air has been worked in. That’s what guarantees the cookies are melt-in-your-mouth tender!
Step 2: Add Vanilla
Next, mix in the vanilla extract. Just a teaspoon brings all the different flavors into delicious harmony, so don’t skip this simple step.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk your all-purpose flour and salt together. This means every little pinch of salt gets perfectly distributed, ensuring each bite of your Cranberry Pistachio Shortbread Cookies is balanced.
Step 4: Mix it All Together
Gradually add the flour mixture to your creamed butter and sugar. Stir gently—just until the dough comes together. The less you mix, the more tender your cookies will be!
Step 5: Fold in the Mix-Ins
Gently fold in the chopped dried cranberries and pistachios. This is the moment your dough transforms from simple shortbread to a festive, jewel-studded treat ready for the holidays or any special moment.
Step 6: Shape and Chill
Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours—this helps the flavors meld and makes slicing easier.
Step 7: Slice and (Optional) Roll in Sugar
Preheat your oven and line baking sheets with parchment. Slice the chilled dough into 1/4-inch rounds. For an extra sparkle, roll the edges in sugar before popping them on the baking tray, spaced about an inch apart.
Step 8: Bake
Bake your cookies for 12 to 14 minutes, until the edges are just lightly golden. They’ll finish crisping as they cool, so don’t overbake. Once done, let them cool on the pan for five minutes before transferring to a wire rack to cool completely.
How to Serve Cranberry Pistachio Shortbread Cookies
Garnishes
Cranberry Pistachio Shortbread Cookies look gorgeous straight from the oven, but you can elevate their appearance even more by dusting them with powdered sugar or drizzling with a touch of white chocolate. A sprinkle of extra chopped pistachios over a chocolate drizzle adds instant bakery-chic style.
Side Dishes
These cookies pair beautifully with hot drinks—think a steaming mug of chai, a cozy latte, or even a herbal tea with fruity notes. For dessert platters, mix them in with chocolate truffles, sugared nuts, or a scoop of creamy vanilla ice cream for a luxuriously simple treat.
Creative Ways to Present
For gift-giving, stack Cranberry Pistachio Shortbread Cookies in clear cellophane bags tied with festive ribbon, or nestle them inside a pretty tin with parchment between the layers. For a classy touch at parties, serve them on a tiered stand or line them up at each place setting for your guests to enjoy as a pre-dinner nibble or after-meal delight.
Make Ahead and Storage
Storing Leftovers
Store your Cranberry Pistachio Shortbread Cookies in an airtight container at room temperature for up to a week. They hold up beautifully, keeping their crisp edges and buttery flavor, so you can savor them slowly—if they last that long!
Freezing
The dough for these cookies is incredibly freezer-friendly. Form your logs, wrap them tightly, and freeze for up to a month. When you’re ready for fresh-baked cookies, slice and bake straight from the freezer, adding an extra minute to the bake time if needed. Baked cookies can also be frozen in an airtight container, perfect for last-minute gatherings or surprise guests.
Reheating
Shortbread cookies don’t need much in the way of reheating, but if you’d like to recreate that fresh-baked warmth, pop them in a 300°F oven for about 3 to 4 minutes. This perks up their texture and makes them even more irresistible.
FAQs
Can I use other nuts instead of pistachios?
Absolutely! While pistachios give the cookies their signature look and flavor, you can swap in chopped pecans, walnuts, or almonds if you prefer. Just make sure to chop them small for the best shortbread texture.
Do I have to chill the dough, or can I bake right away?
Chilling the dough is key for clean slices and cookies that don’t spread. If you’re in a hurry, pop the shaped logs in the freezer for 30 minutes, but don’t skip this step—your Cranberry Pistachio Shortbread Cookies will thank you.
Can I make these cookies gluten-free?
Yes! Use an all-purpose gluten-free flour blend in a one-to-one swap for the regular flour. The buttery dough may be slightly more delicate, so handle with care during slicing.
What’s the best way to package these cookies as gifts?
You can stack them in decorative tins separated by parchment paper, arrange them in clear cello bags, or place them in a small bakery box tied with ribbon for a festive, heartfelt present. Add a handwritten tag for an extra personal touch.
How do I know when the cookies are ready to come out of the oven?
Look for golden edges and a set, pale center. They may seem slightly soft right out of the oven, but they’ll finish firming up as they cool. Resist the urge to over-bake to keep that signature buttery tenderness intact.
Final Thoughts
I can’t encourage you enough to make these Cranberry Pistachio Shortbread Cookies—whether you’re baking for a holiday, a special friend, or just to treat yourself. They’re pure joy in cookie form: easy to bake, beautiful to look at, and utterly delicious. Give them a try, and I guarantee they’ll become a favorite in your kitchen too!
Print
Cranberry Pistachio Shortbread Cookies Recipe
- Total Time: 34 minutes (plus chilling)
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Cranberry Pistachio Shortbread Cookies are a delightful holiday treat with a buttery base, studded with tart cranberries and crunchy pistachios.
Ingredients
Ingredients:
- 1 cup unsalted butter (softened)
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup dried cranberries (chopped)
- 1/2 cup shelled pistachios (chopped)
- Optional: extra sugar for rolling
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy. Mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
- Add Mix-Ins: Fold in the chopped cranberries and pistachios.
- Shape and Chill: Divide the dough in half and shape each portion into a log. Refrigerate until firm.
- Bake: Preheat oven, slice dough, and place on baking sheets. Bake until golden.
- Cool and Enjoy: Cool on the pan before transferring to a wire rack.
Notes
- Dough can be made ahead and frozen for up to 1 month.
- These cookies make beautiful holiday gifts when packaged in tins.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
