There’s something undeniably special about cranberry pistachio shortbread cookies—a delightful combination of buttery richness, crunchy pistachios, and tangy dried cranberries. These cookies are a holiday must-have, featuring vibrant red and green hues, making them perfect for Christmas, holiday gatherings, and edible gifts.
Not only do they taste amazing, but they’re also easy to make with simple ingredients. Whether you’re a seasoned baker or a beginner, this recipe guarantees melt-in-your-mouth shortbread cookies every time.
In this article, we’ll cover everything you need to know, including ingredients, step-by-step instructions, baking tips, variations, and storage tips to ensure your cranberry pistachio shortbread cookies turn out perfect.
Table of Contents
Why You’ll Love These Cranberry Pistachio Shortbread Cookies
Rich & Buttery Texture – Classic shortbread with a soft, crumbly bite.
Festive Appearance – The red cranberries and green pistachios add a holiday touch.
Simple Ingredients – No fancy equipment or hard-to-find items needed.
Make-Ahead Friendly – The dough can be stored and baked fresh when needed.
Great for Gifting – These cookies look stunning in gift boxes and cookie tins.
Ingredients for Cranberry Pistachio Shortbread Cookies
(Makes about 24 cookies)
1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
1 tsp vanilla extract
2 cups all-purpose flour
½ tsp salt
½ cup dried cranberries, chopped
½ cup shelled pistachios, chopped (unsalted or lightly salted)
Optional: 2 tbsp turbinado sugar (for rolling)
> Pro Tip: Toast the pistachios in a dry pan for 5 minutes to enhance their flavor.
Step-by-Step Instructions
1. Cream the Butter & Sugar
In a large mixing bowl, beat softened butter and sugar until light and fluffy (about 2-3 minutes). Add vanilla extract and mix until combined.
2. Add the Dry Ingredients
Gradually mix in flour and salt, stirring until the dough comes together. Avoid overmixing to keep the cookies tender.
3. Fold in Cranberries & Pistachios
Stir in the chopped cranberries and pistachios, ensuring they’re evenly distributed.
4. Shape the Dough
Log Method (Slice & Bake): Roll dough into a log (2 inches in diameter), wrap in plastic wrap, and refrigerate for at least 1 hour. Slice into ¼-inch rounds before baking.
Cut-Out Method: Roll dough into a ½-inch thick rectangle, chill, then cut into squares or shapes.
5. Bake the Cookies
Preheat oven to 325°F (160°C).
Line a baking sheet with parchment paper.
Place cookies 1 inch apart and bake for 12-15 minutes, or until the edges are lightly golden.
Optional: Sprinkle with turbinado sugar for extra crunch.
6. Cool & Enjoy!
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. They’ll firm up as they cool.
Expert Tips for Perfect Cranberry Pistachio Shortbread Cookies
Use softened butter, not melted – This ensures the right shortbread texture.
Chill the dough – Prevents spreading and enhances flavor.
Don’t overmix – Overworking the dough can make the cookies tough.
Use high-quality vanilla extract – Enhances the rich, buttery flavor.
Experiment with flavors – Add orange zest or white chocolate for a twist.
Variations & Customizations
Want to switch things up? Try these delicious variations:
White Chocolate Cranberry Pistachio Shortbread Cookies – Add ½ cup of white chocolate chips for a sweeter twist.
Orange Cranberry Pistachio Shortbread Cookies – Mix in 1 tsp orange zest for a citrusy boost.
Dark Chocolate Dipped Shortbread – Dip half of each cookie in melted dark chocolate for an elegant finish.
Vegan Shortbread – Use vegan butter and a dairy-free sugar substitute.
Storage & Gifting Tips
How to Store Cranberry Pistachio Shortbread Cookies
Room Temperature: Store in an airtight container for up to 1 week.
Refrigerator: Keeps fresh for up to 2 weeks in an airtight container.
Freezing Unbaked Dough:
Shape the dough into a log, wrap it tightly in plastic wrap, and freeze for up to 3 months.
When ready to bake, slice and bake from frozen, adding 1-2 extra minutes to the baking time.
Freezing Baked Cookies: Store baked cookies in a freezer-safe container for up to 3 months.
> Gift Idea: Layer cookies in a decorative tin with parchment paper between layers.
FAQs About Cranberry Pistachio Shortbread Cookies
1. Can I use fresh cranberries instead of dried?
No, fresh cranberries have too much moisture, which can alter the texture. Stick to dried cranberries for the best results.
2. How do I prevent my cookies from spreading?
Chilling the dough for at least 1 hour before baking helps maintain their shape.
3. Can I make these cookies gluten-free?
Yes! Use a 1:1 gluten-free all-purpose flour substitute, and your cookies will turn out just as delicious.
4. Can I add chocolate to this recipe?
Absolutely! White chocolate chips or a drizzle of melted white or dark chocolate make an excellent addition.
5. Why is my dough too crumbly?
If your dough is too dry, it may need more butter. Knead it slightly with your hands to help it come together.
Final Thoughts
These cranberry pistachio shortbread cookies are the ultimate holiday treat, featuring a perfect balance of buttery richness, nutty crunch, and tart cranberry sweetness. Whether you’re baking them for a Christmas cookie exchange, a holiday party, or as homemade gifts, they’re guaranteed to impress.
Now it’s your turn! Will you keep the classic recipe or add your own creative twist? Let us know in the comments below. Happy baking!
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