Cranberry Pistachio Shortbread Cookies

Cranberry Pistachio Shortbread Cookies have become my ultimate cozy night treat and a family favorite during the holidays. The first time I made these, the buttery crumble paired with tart cranberries and crunchy pistachios instantly took me back to my grandma’s kitchen, where a similar recipe filled the air with festive joy every Christmas. After some trial and error, I perfected this recipe to bring that same warmth and magic to your table.

These cookies are delightfully simple, yet packed with flavor and texture. Their beautiful red and green specks not only taste amazing but also add a festive touch to any cookie platter. One bite, and you’ll understand why these shortbread cookies have me hooked every chilly season.

Why This Is the Only Shortbread Recipe You’ll Need

This Cranberry Pistachio Shortbread Cookie recipe stands out for its simplicity and incredible results. After years of testing, I’ve landed on a method that is not only easy but consistently produces bakery-quality cookies right in your own kitchen.

It’s the perfect recipe for both beginner bakers and seasoned pros looking for a reliable holiday favorite. This recipe quickly became my go-to, and I’m sure it will become yours too.

Here’s exactly what makes this shortbread recipe a keeper:

• Perfectly Buttery & Crumbly: We achieve that classic, melt-in-your-mouth texture that every good shortbread should have. The secret lies in using softened butter and powdered sugar, which creates a tender crumb that is simply irresistible.
• Festive & Flavorful: Each cookie is loaded with tart dried cranberries and crunchy, salty pistachios. This combination provides a beautiful balance of flavors and a festive look that makes these cookies perfect for gifting or sharing.
• Easy Slice-and-Bake Method: You don’t need any special cookie cutters or rolling pins. Simply shape the dough into a log, chill it, and then slice. It’s a straightforward technique that gives you uniform cookies with minimal effort.
• Absolutely No Spreading: One of the biggest frustrations with cookies is spreading in the oven. Our chilling process ensures your shortbread rounds hold their perfect circular shape, giving you beautiful cookies every single time.

Ingredients for Cranberry Pistachio Shortbread Cookies

The magic of these shortbread cookies comes from a few simple, high-quality ingredients. You don’t need anything fancy, just the right combination to create that perfect buttery texture. This recipe relies on kitchen staples to produce a truly impressive result, making it easy to whip up a batch whenever the craving strikes.

Here’s what you’ll need to gather:

• Unsalted Butter
• Powdered Sugar
• All-Purpose Flour
• Salt
• Vanilla Extract
• Dried Cranberries
• Pistachios

A Note on Butter and Sugar

For the best shortbread, always start with softened, high-quality unsalted butter. Since butter is the star flavor, using a good brand makes a noticeable difference.

Softened butter creams perfectly with the powdered sugar, creating a smooth base. We use powdered sugar instead of granulated because it dissolves effortlessly, resulting in a wonderfully tender and crumbly cookie that melts in your mouth.

Pistachios & Cranberries

To ensure every cookie is packed with flavor, chop the dried cranberries and pistachios to a similar, small size. This helps them distribute evenly throughout the dough and makes slicing the chilled log much easier.

I prefer using roasted, salted pistachios for a lovely sweet-and-salty contrast against the buttery cookie. If you only have unsalted pistachios, that’s perfectly fine too; the cookies will still be delicious.

How to Make Cranberry Pistachio Shortbread Cookies

Creating these beautiful Cranberry Pistachio Shortbread Cookies is easier than you might think. By following a few key steps, you’ll have a batch of buttery, festive treats ready to enjoy.

This recipe is designed to be straightforward and rewarding, giving you perfect results with minimal fuss. Let’s walk through the process together.

Slice and Bake

Once the dough is firm, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. Unwrap your chilled dough log and, using a sharp knife, slice it into rounds about 1/4-inch thick.

Arrange the slices on the prepared baking sheet, leaving a little space between them. Bake for 12-15 minutes, watching for the edges to turn a beautiful, lightly golden brown. Allow them to cool on a wire rack completely before serving.

Prepare the Dough

In a large mixing bowl, start by creaming the softened butter and powdered sugar together until the mixture is light, fluffy, and smooth. This step is crucial for achieving a tender texture. Next, mix in the vanilla extract for a hint of warmth.

Gradually add the all-purpose flour and salt, mixing on low speed just until a soft dough comes together. Avoid overmixing to keep the cookies delicate and crumbly.

Fold in the Goodies

Now it’s time to add the festive flavors. Gently fold the chopped dried cranberries and pistachios into the dough using a spatula. Mix only until they are evenly distributed. This gentle approach ensures the dough doesn’t become tough, preserving that signature shortbread melt-in-your-mouth quality.

Shape and Chill the Log

Transfer the dough onto a sheet of plastic wrap and shape it into a log about 2 inches wide. Roll the log tightly to press out any air pockets, which ensures solid, uniform cookies. This is the classic slice and bake technique that makes the process so simple.

Wrap the log securely and let it chill in the refrigerator for at least one hour. Do not skip this step. Chilling solidifies the butter, which is the secret to preventing the cookies from spreading while they bake.

Tips for Perfect Cranberry Pistachio Shortbread Cookies

To guarantee your Cranberry Pistachio Shortbread Cookies come out perfectly every time, I have a few essential tips. These little secrets make all the difference between good cookies and truly great ones.

Following this advice will help you achieve that classic buttery texture and prevent any frustrating spreading in the oven.

• Watch the Edges, Not the Tops: Shortbread bakes very subtly. The tops will still look quite pale when they are done, so you need to watch the bottom edges instead. As soon as the edges turn a light golden brown, take them out of the oven. Overbaking, even by a minute, can make the cookies dry.
• Don’t Overmix the Flour: When you add the flour, mix only until it is just combined. Overworking the dough develops gluten, which leads to tough, dense cookies. For a delicate and crumbly shortbread, stop mixing as soon as the flour streaks disappear.
• The Chill is Non-Negotiable: Chilling the dough log is the most important secret to no-spread shortbread. This step solidifies the butter, which prevents the cookies from melting too quickly and losing their shape in the oven. A firm, cold log is also much easier to slice cleanly.
• Use a Sharp Knife: When you are ready to slice the chilled log, reach for your sharpest knife. A dull knife can squish the dough and drag the nuts, resulting in misshapen cookies. A sharp blade ensures clean, crisp edges for a professional-looking finish.

Fun Recipe Variations

While these Cranberry Pistachio Shortbread Cookies are delicious on their own, it’s always fun to add a personal touch. If you feel like experimenting, these simple twists can add a new dimension of flavor to your festive treats.

Here are a few creative ideas to try:

• Add a Pinch of Spice: A dash of cardamom or cinnamon mixed in with the flour can add a lovely warmth and complexity to your shortbread.
• Add Orange Zest: For that classic cranberry-orange combination, mix the zest of one orange into the creamed butter and sugar. The bright citrus notes beautifully lift the other flavors.
• Dip in White Chocolate: Once the cookies have cooled completely, melt some white chocolate and dip half of each cookie. The sweet, creamy coating makes them even more decadent.

Storage and Make-Ahead Guide

These Cranberry Pistachio Shortbread Cookies are perfect for making ahead, whether you’re preparing for the holidays or just want to have dough ready for a quick treat. Proper storage ensures they stay fresh and delicious.

Storing Baked Cookies

Once your cookies have cooled completely, store them in an airtight container at room temperature. This keeps them wonderfully crisp and prevents them from becoming soft. They will stay fresh and buttery for up to one week, making them an excellent choice for gifting or enjoying over several days.

How to Freeze Shortbread Cookie Dough

This dough freezes beautifully. Simply wrap the log tightly in a layer of plastic wrap, then place it inside a freezer-safe bag. The dough can be frozen for up to two months.

When you are ready to bake, you can slice the log straight from the freezer. Just add an extra minute or two to the baking time. This is my favorite way to have fresh cookies on demand.

What to Serve with Cranberry Pistachio Cookies

These Cranberry Pistachio Shortbread Cookies are a star on their own, but they also pair beautifully with other treats and drinks. For a cozy afternoon snack, enjoy them with a warm cup of coffee or a soothing mug of tea. Their buttery flavor is the perfect complement to a hot beverage.

These cookies are also a fantastic addition to any holiday cookie box. Imagine them nestled alongside other festive favorites like classic Sugar Cookie Bars or some delightful Lemon Shortbread Cookies. Including a variety of cookies makes for a beautiful and delicious gift that is sure to impress friends and family during the holiday season.

Nutritional Information

Now, I’m no nutritionist, but I do want to mention that these cookies are definitely a treat! The nutritional values will vary depending on your specific ingredients, like the brand of butter you use or how finely you chop those pistachios. I always say everything in moderation, right? One of these beauties with your afternoon tea is pure bliss without going overboard.

If you’re watching specific dietary needs, just remember that shortbread is naturally rich (hello, all that glorious butter!) and the dried cranberries add a touch of natural sweetness. The pistachios bring some protein and healthy fats to the party too. But let’s be real, we’re here for the flavor and that melt-in-your-mouth texture!

Cranberry Pistachio Shortbread Cookies FAQs

Festive & Buttery Cookie Recipes to Try

If you loved these Cranberry Pistachio Shortbread Cookies, here are more buttery, melt-in-your-mouth cookies that are perfect for holidays, gifts, or anytime baking.

• Lemon and White Chocolate Truffles: Sweet, creamy, and bursting with bright lemon flavor.
• Chocolate Dipped Shortbread Cookies: Classic buttery shortbread dipped in smooth, rich chocolate.
• White Chocolate Cranberry Cookies: Soft, chewy cookies filled with sweet-tart cranberries and creamy white chocolate.
• Pecan Snowball Cookies: Buttery, nutty cookies rolled in powdered sugar, an irresistible holiday favorite.

These cookies are festive, elegant, and full of flavor, perfect for gifting or enjoying with a warm cup of coffee!

Your New Favorite Holiday Cookie

This Cranberry Pistachio Shortbread Cookie recipe is a game-changer for your holiday baking. With its melt-in-your-mouth buttery texture and festive bursts of cranberry and pistachio, it’s a foolproof recipe that delivers perfect, no-spread cookies every time. The easy slice-and-bake method makes it incredibly simple to prepare these beautiful treats.​

I would love to see your amazing creations, so please give this recipe a try and let me know how it turns out in the comments below! For more delicious and easy recipe ideas, be sure to follow me on Facebook and Pinterest.

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