Cranberry Pistachio Shortbread Cookies

Hi, I’m Sarah Jansen, a traveler and food blogger passionate about creating timeless treats that blend tradition with a touch of creativity. These Cranberry Pistachio Shortbread Cookies are the perfect festive bite: buttery, crisp shortbread dough with a delightful pop of tart cranberries and the earthy richness of pistachios. They’re easy to make and elegant enough to serve at any holiday gathering, making them a favorite during the colder months. These cookies are not just a treat—they’re a beautiful way to bring people together over sweet moments.

Cranberry Pistachio Shortbread Cookies are a twist on the classic shortbread—infused with the bright tartness of dried cranberries and the delicate crunch of roasted pistachios. The melt-in-your-mouth, buttery shortbread dough is easy to prepare and perfect for the holidays or special occasions. These cookies are visually stunning, with pops of red and green from the cranberries and pistachios, making them an elegant addition to any dessert platter. Simple yet sophisticated, they’ll become your new go-to cookie for gift-giving or as an indulgent snack with tea.

Ingredients:

2 ½ cups all-purpose flour
1 cup unsalted butter, at room temperature
½ cup powdered sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup dried cranberries, chopped
½ cup shelled pistachios, chopped
2 tablespoons cornstarch (optional, for extra crispness)
Extra granulated sugar, for rolling (optional)

How to Make Cranberry Pistachio Shortbread Cookies

In a large mixing bowl, cream the butter and powdered sugar until light and fluffy. Add vanilla extract, salt, and flour, then mix until just combined. Gently fold in cranberries and pistachios. Shape the dough into a log, wrap in plastic, and refrigerate for at least 2 hours. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice dough into ¼-inch thick rounds, sprinkle with sugar, and bake for 10–12 minutes until edges are lightly golden. Let cool before serving.

Instructions:

Prepare the Dough:
In a large bowl, cream together the softened butter and powdered sugar using an electric mixer on medium speed until light and fluffy. This will usually take about 2–3 minutes. The air incorporated during this step is key to getting a light, melt-in-your-mouth texture in the finished cookie.
Add the Dry Ingredients:
Add the vanilla extract and salt to the butter mixture. Gradually add the flour, mixing on low speed until just incorporated. Be sure not to overmix, as this can make the dough tough. You want the dough to be soft and a bit crumbly, but it should come together when pressed.
Incorporate the Add-ins:
Gently fold in the dried cranberries and chopped pistachios. These ingredients will add flavor and texture to the cookies, so mix carefully until they’re evenly distributed.
Shape the Dough:
Turn the dough onto a piece of plastic wrap and gently form it into a log about 2 inches in diameter. Wrap the dough tightly and refrigerate for at least 2 hours. Chilling the dough helps the cookies hold their shape while baking. If you’re short on time, you can freeze the dough for 30 minutes.
Preheat the Oven & Prepare the Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Slice the Dough:
Once the dough is chilled, unwrap it and slice it into ¼-inch thick rounds. You can roll the edges of each round in granulated sugar for an extra touch of sweetness and crunch if desired. Arrange the slices on the prepared baking sheet about 1 inch apart.
Bake the Cookies:
Bake for 10–12 minutes, or until the edges of the cookies are lightly golden. Keep a close eye on them to avoid overbaking. The key to shortbread is a slightly crisp exterior with a tender, melt-in-your-mouth center.
Cool and Serve:
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They’ll firm up as they cool, becoming the perfect texture.

Cook & Prep Times

Prep Time: 20 minutes
Chill Time: 2 hours (or 30 minutes in the freezer)
Cook Time: 10–12 minutes
Total Time: 2 hours 30 minutes (including chilling)

Nutrition Information (per cookie, 12 servings)

Calories: 160
Protein: 2g
Fat: 10g
Saturated Fat: 4g
Carbohydrates: 16g
Fiber: 1g
Sugar: 7g
Sodium: 50mg

Serving with Cranberry Pistachio Shortbread Cookies

Serve these Cranberry Pistachio Shortbread Cookies as a sweet treat with a cup of tea or coffee. Their delicate flavor and buttery texture make them a perfect pairing for an afternoon break. These cookies also make an elegant addition to holiday dessert platters, gift baskets, or cookie exchanges. For a festive touch, consider drizzling them with white chocolate or dipping them halfway in dark chocolate before serving. They’re simple yet refined, perfect for adding a homemade touch to any occasion.

Pro Tips & Variations

Add White Chocolate: Drizzle melted white chocolate over the cooled cookies for extra sweetness and elegance.
Vary the Nuts: Try using almonds or walnuts for a different flavor.
Spices: Add a dash of cinnamon or cardamom to the dough for a warm, spiced twist.
Storage: Store cookies in an airtight container for up to 1 week. They also freeze well for up to 3 months—just thaw at room temperature before serving.
Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

FAQ:

Can I use fresh cranberries instead of dried?

Fresh cranberries may release too much moisture during baking, making the dough more difficult to work with. Stick to dried cranberries for the best texture and flavor.

How do I make the dough ahead of time?

You can prepare the dough up to 3 days in advance. Simply wrap it tightly in plastic wrap and store it in the refrigerator until ready to slice and bake. You can also freeze it for up to 3 months.

Can I make these cookies vegan?

Yes! Substitute the butter with plant-based butter and use a flax or chia egg as a replacement for the egg. You can also swap the powdered sugar for a plant-based version.

The Bottom Line

These Cranberry Pistachio Shortbread Cookies are the perfect balance of flavor and texture: buttery, crisp shortbread with a burst of tart cranberries and the satisfying crunch of pistachios. They’re easy to make yet elegant enough for any holiday gathering or special occasion. Whether you’re serving them with tea, gifting them in a cookie box, or enjoying them as a sweet treat, they’re sure to delight everyone who tastes them. Light, festive, and undeniably delicious, these cookies are bound to become a seasonal favorite.

Cranberry Pistachio Shortbread Cookies – A Festive and Elegant Treat