Why You’ll Love This Recipe

These cookies are a beautiful blend of sweet, tart, and nutty flavors. The buttery shortbread dough is complemented by the chewy sweetness of cranberries and the crunch of pistachios, creating a satisfying bite in every piece. With just a few simple ingredients, this recipe comes together quickly, and the chilling process ensures clean slices and perfect cookies every time. It’s an easy-to-make, impressive cookie perfect for the holiday season or any occasion.

Ingredients

For the Dough

1 cup (226g) unsalted butter, room temperature
¾ cup (90g) powdered sugar
1 tsp vanilla extract
2 ¼ cups (280g) all-purpose flour
¼ tsp salt
½ cup dried cranberries, roughly chopped
½ cup shelled pistachios, roughly chopped
Optional: 1–2 tbsp granulated sugar for a slightly sweeter dough

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cranberry Pistachio Shortbread Cookies

Directions

Cream the Butter and Sugar: In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy, about 2–3 minutes using a hand mixer or stand mixer on medium speed.
Add Vanilla: Mix in the vanilla extract and scrape down the sides of the bowl to ensure even blending.
Mix in Dry Ingredients: Add the flour and salt. Mix on low speed just until combined. The dough should be soft but not sticky; avoid overmixing.
Fold in Cranberries and Pistachios: Use a spatula or clean hands to gently fold in the chopped cranberries and pistachios until evenly distributed throughout the dough.
Shape into Logs: Divide the dough in half. Shape each half into a log approximately 2 inches in diameter. Wrap each log tightly in plastic wrap or parchment paper and refrigerate for at least 2 hours, or freeze if baking later.
Slice and Bake: Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper. Slice the chilled dough logs into ½-inch thick rounds and arrange on the baking sheets about 1 inch apart.
Bake: Bake for 14–16 minutes, or until the edges are just turning golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: Approximately 24 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 2 hours (for chilling)
Total Time: 2 hours 30 minutes

Variations

Nut Substitutes: You can use other nuts like almonds or walnuts if you prefer.
Fruit Twist: Add some chopped dried apricots or raisins for a different fruity flavor.
Orange Zest: For an added citrus flavor, incorporate some fresh orange zest into the dough.
Spices: Add a pinch of cinnamon or cardamom to the dough for a cozy, spiced twist.
Chocolate: For an extra indulgent treat, dip the cooled cookies in melted dark chocolate or sprinkle with mini chocolate chips.

Storage/Reheating

Storage: Store cookies in an airtight container at room temperature for up to 1 week.
Freezing: You can freeze the dough logs for up to 3 months. Thaw in the fridge before slicing and baking. The baked cookies can also be frozen for up to 3 months. Thaw at room temperature before serving.

FAQs

1. Can I make these cookies without pistachios?

Yes, you can omit the pistachios or substitute them with other nuts like almonds or walnuts.

2. Can I freeze the dough?

Yes, the dough logs can be frozen for up to 3 months. Simply thaw them in the fridge before slicing and baking.

3. How can I make these cookies sweeter?

You can add 1–2 tablespoons of granulated sugar to the dough if you prefer a sweeter taste.

4. How thick should I slice the dough?

Slice the dough into ½-inch thick rounds for perfectly-sized cookies.

5. Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter for better control over the salt content, but if you only have salted butter, just reduce the salt in the recipe by a pinch.

6. Can I make these cookies with a stand mixer?

Yes, you can use a stand mixer to cream the butter and sugar, but be sure not to overmix once the flour is added to keep the cookies from becoming tough.

7. How do I know when the cookies are done baking?

The cookies are done when the edges are golden and firm. They will continue to firm up as they cool.

8. Can I use a different type of flour?

You can substitute all-purpose flour with a 1:1 gluten-free flour blend if needed.

9. Can I make these cookies in a different shape?

Yes, you can roll the dough into balls and press them flat, or even use cookie cutters for fun shapes.

10. How do I make the cookies crispier?

For crispier cookies, you can bake them a little longer (but watch carefully to avoid burning), or press the dough thinner before baking.

Conclusion

Cranberry Pistachio Shortbread Cookies are a festive and flavorful treat that’s perfect for any occasion. The buttery shortbread paired with the tartness of cranberries and the crunch of pistachios makes every bite a delight. Whether you’re baking for a holiday gathering, a special treat, or just to satisfy your sweet tooth, these cookies are sure to impress. Easy to make and delicious, they’ll be a new favorite in your cookie rotation!

Cranberry Pistachio Shortbread Cookies

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These Cranberry Pistachio Shortbread Cookies are a festive treat that combines the richness of classic shortbread with the tart sweetness of cranberries and the crunch of pistachios. With their buttery texture and easy preparation, these cookies are perfect for holiday gatherings or as a delightful gift.

Author: Amy
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 2 hours 30 minutes
Yield: Approximately 24 cookies
Category: Dessert
Method: Baking
Cuisine: Holiday/Classic

Instructions

Cream the Butter and Sugar: In a large mixing bowl, cream together butter and powdered sugar until light and fluffy, about 2–3 minutes using a hand mixer or stand mixer on medium speed.
Add Vanilla: Mix in vanilla extract and scrape down the sides of the bowl.
Mix in Dry Ingredients: Add flour and salt, mixing on low speed until combined. The dough should be soft, not sticky.
Fold in Cranberries and Pistachios: Gently fold in cranberries and pistachios until evenly distributed.
Shape into Logs: Divide dough into two halves. Shape each into a log (about 2 inches in diameter). Wrap tightly in plastic wrap or parchment paper and refrigerate for at least 2 hours (or freeze if baking later).
Slice and Bake: Preheat oven to 325°F (163°C). Slice dough logs into ½-inch rounds and arrange on baking sheets. Bake for 14–16 minutes, until edges turn golden. Cool on baking sheet for 5 minutes before transferring to wire rack.