Cranberry Pistachio Shortbread Cookies

Description

Cranberry Pistachio Shortbread Cookies are buttery, crisp, and melt-in-your-mouth delicious with the perfect balance of sweet dried cranberries and crunchy pistachios. These elegant slice-and-bake cookies are festive enough for holidays yet simple enough for everyday baking. With rich buttery flavor and beautiful pops of red and green, they make a perfect treat for cookie trays, gifts, or tea time.

Ingredients

1 cup unsalted butter, softened
¾ cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt
¾ cup dried cranberries, chopped
¾ cup shelled pistachios, chopped

Optional:

White chocolate drizzle
Orange zest for extra flavor
Coarse sugar for topping

Instructions

In a large bowl, beat softened butter and powdered sugar until light and creamy.
Mix in vanilla extract.
Gradually add flour and salt, mixing until a soft dough forms.
Fold in chopped cranberries and pistachios.
Divide dough into two logs and wrap tightly in plastic wrap.
Refrigerate for at least 1 hour or until firm.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Slice dough into ¼-inch thick cookies and place on baking sheet.
Bake for 12–15 minutes or until edges are lightly golden.
Cool completely before serving or drizzling with white chocolate.

Servings

Makes about 24 cookies

Prep & Cook Time

Prep Time: 15 minutes
Chill Time: 1 hour
Bake Time: 15 minutes
Total Time: 1 hour 30 minutes

Nutritional Information (Per Cookie Approx.)

Calories: 140
Carbohydrates: 13g
Protein: 2g
Fat: 9g
Fiber: 1g
Sugar: 5g

Benefits

Buttery homemade cookie flavor
Beautiful holiday-style presentation
Pistachios provide healthy fats and crunch
Great make-ahead and freezer-friendly dessert
Perfect for gifting and cookie exchanges

Tips

Chill dough well for clean slices.
Use high-quality butter for best flavor.
Don’t overbake—shortbread should stay light in color.
Add orange zest for a fresh citrus twist.

Variations

Dip half the cookie in white chocolate
Replace pistachios with almonds or pecans
Add mini chocolate chips
Use dried cherries instead of cranberries

Q&A

Why is my shortbread crumbly?

Shortbread dough is naturally crumbly, but it should hold together when pressed.

Can I freeze the dough?

Yes! Freeze dough logs for up to 2 months and slice when ready to bake.

How do I keep cookies crisp?

Store in an airtight container once fully cooled.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free flour blend.

Do I have to chill the dough?

Yes, chilling helps cookies keep their shape while baking.

Serving Ideas

With tea or coffee
On holiday cookie trays
Packaged as edible gifts
Alongside vanilla ice cream
Drizzled with melted white chocolate