These cookies are a beautiful and delicious treat, perfect for the holidays or anytime you want something buttery, sweet, and a little bit fancy. The tartness of dried cranberries, the nutty crunch of pistachios, and the classic melt-in-your-mouth shortbread base make this a must-try.
🌸 Why You’ll Love This Recipe
- Buttery & crumbly – Classic shortbread texture
- Festive & colorful – Red and green flecks make them holiday-ready
- Make-ahead friendly – Freeze the dough or baked cookies
- Flavor balance – Sweet, tart, and nutty in every bite
🧾 Ingredients (Makes ~24 Cookies)
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ cup dried cranberries, chopped
- ½ cup unsalted shelled pistachios, chopped
- (Optional) ½ tsp orange zest for brightness
🥣 Step-by-Step Instructions
1. Cream the Butter & Sugar
In a large mixing bowl, cream together the softened butter and powdered sugar until smooth and fluffy (2–3 minutes). Stir in the vanilla extract (and orange zest, if using).
2. Mix the Dough
Gradually mix in the flour and salt until fully incorporated. The dough will be soft and crumbly. Stir in the cranberries and pistachios until evenly distributed.
3. Shape the Dough
Divide the dough in half. Roll each half into a log about 2 inches in diameter. Wrap in plastic wrap and chill in the fridge for at least 1 hour (or freeze for up to 3 months).
4. Slice and Bake
Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
Remove dough from the fridge and slice into ¼-inch thick rounds. Place on prepared sheet, spacing slightly apart.
5. Bake
Bake for 14–16 minutes, or until the edges just begin to turn golden. Do not overbake — they should remain pale and tender.
6. Cool and Serve
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Store in an airtight container at room temperature for up to 1 week.
🍊 Optional Add-Ons
- Dip in white chocolate and sprinkle with crushed pistachios
- Add a dash of almond extract for a flavor twist
- Roll the logs in turbinado sugar before slicing for a crunchy edge
🎁 Perfect for:
- Holiday cookie platters
- Edible gifts
- Tea parties or brunches
Cranberry Pistachio Shortbread Cookies
Ingredients
Method
- In a large mixing bowl, cream together softened butter and powdered sugar until smooth and fluffy (2–3 minutes). Stir in the vanilla extract and orange zest if using.
- Gradually mix in the flour and salt until fully incorporated. The dough will be soft and crumbly. Stir in the cranberries and pistachios until evenly distributed.
- Divide the dough in half. Roll each half into a log about 2 inches in diameter. Wrap in plastic wrap and chill in the fridge for at least 1 hour or freeze for up to 3 months.
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Remove dough from the fridge and slice into ¼-inch thick rounds. Place on prepared baking sheet, spacing slightly apart.
- Bake for 14–16 minutes, or until the edges just begin to turn golden. Do not overbake — they should remain pale and tender.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Store in an airtight container at room temperature for up to 1 week.
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