Cranberry Pistachio Shortbread Cookies Recipe
These Cranberry Pistachio Shortbread Cookies are a festive treat that instantly brightens any cookie platter! Buttery, melt-in-your-mouth shortbread forms the perfect canvas for sweet-tart cranberries and crunchy pistachios, all wrapped up in a dough that’s as lovely to look at as it is to eat. With their colorful flecks and irresistible crumbly texture, these cookies are my secret weapon for holiday gatherings, quick gifts, or simply treating myself to something special with a cup of tea. The best part? They’re incredibly easy to pull together, making show-stopping cookies well within reach—even on a busy winter day!
Ingredients You’ll Need
The beauty of Cranberry Pistachio Shortbread Cookies lies in their simplicity. Each ingredient plays a crucial role in developing that signature rich, crumbly texture and the vibrant, festive look you’ll love. Here’s why every item deserves a spot in your mixing bowl:
- Unsalted butter (1 cup, softened): The base of all great shortbread, it gives the cookies their melt-in-your-mouth richness—make sure it’s perfectly soft for easy creaming.
- Powdered sugar (2/3 cup): Dissolves easily into the dough and delivers a subtle, delicate sweetness without a grainy texture.
- Vanilla extract (1 teaspoon): Adds warmth and rounds out the flavors, tying together the fruitiness of cranberries and the nuttiness of pistachios.
- All-purpose flour (2 cups): The foundation that creates that tender, crumbly structure every shortbread lover craves.
- Salt (1/4 teaspoon): Just enough to enhance all the flavors—don’t skip this small but mighty helper!
- Dried cranberries (1/2 cup, chopped): Provide pops of sweet-tart chewiness and gorgeous color in every bite.
- Shelled pistachios (1/2 cup, chopped): Contribute their distinct nutty crunch and stunning green hue, making these cookies as eye-catching as they are tasty.
- Optional: Extra sugar for rolling Gives the edges a sparkling, festive finish and a touch of added crunch.
How to Make Cranberry Pistachio Shortbread Cookies
Step 1: Cream the Butter and Sugar
Start by grabbing a large mixing bowl and beating together your softened butter with the powdered sugar. You want this mix to be light, creamy, and smooth—this sets the stage for perfectly tender, melt-in-your-mouth Cranberry Pistachio Shortbread Cookies. A handheld or stand mixer works best, but a sturdy whisk and a little elbow grease will do in a pinch!
Step 2: Add Vanilla
Once the butter and sugar are fully incorporated, blend in the vanilla extract. This adds a lovely roundness and depth, quietly enhancing all the flavors that will soon join the dough.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and salt. Whisking helps distribute the salt evenly, ensuring every cookie has just the right balance of sweetness and flavor.
Step 4: Bring It All Together
Gradually add the dry mixture to your butter-sugar base. Mix just until combined—stop as soon as no streaks of flour remain. The dough will be soft and a little crumbly, which is exactly what you’re aiming for.
Step 5: Add Cranberries and Pistachios
Fold in the chopped dried cranberries and pistachios with a spatula or wooden spoon. Every scoop should be studded with those gorgeous red and green bits—the hallmark of perfect Cranberry Pistachio Shortbread Cookies!
Step 6: Shape and Chill
Divide the dough in half and shape each portion into a log about two inches in diameter. Wrap tightly in plastic wrap and chill in the refrigerator for at least two hours, or until the dough is very firm. This rest time helps the cookies slice cleanly and hold their shape as they bake.
Step 7: Slice, Sugar, and Bake
Preheat your oven to 350°F and line a baking sheet with parchment paper. Use a sharp knife to cut the dough into 1/4-inch slices. If you want a little sparkle, roll the edges of each cookie log in extra sugar before slicing. Arrange the rounds an inch apart on your baking sheet.
Step 8: Bake and Cool
Bake the cookies for 12 to 14 minutes, until the edges are just beginning to turn golden. Let them cool on the pan for five minutes before carefully transferring to a wire rack. Patience is key: these cookies are delicate when warm but become wonderfully crisp as they cool.
How to Serve Cranberry Pistachio Shortbread Cookies
Garnishes
For a festive look, drizzle the tops with melted white chocolate and sprinkle with extra chopped pistachios or a pinch of flaky sea salt. The chocolate not only adds a touch of elegance, it pairs beautifully with the buttery crunch of the Cranberry Pistachio Shortbread Cookies.
Side Dishes
These cookies truly shine beside a steaming mug of tea or coffee. If you want to set up a dessert table, pair them with creamy lemon curd, a bowl of fresh berries, or a scoop of vanilla bean ice cream for an effortless and irresistible platter.
Creative Ways to Present
Layer the cookies in a decorative tin with parchment paper between the layers for a homemade gift that looks straight from a boutique. Stack a bundle, tie with ribbon, and tuck into goodie bags. For gatherings, display them on a rustic wooden board or tiered cake stand for maximum visual appeal.
Make Ahead and Storage
Storing Leftovers
Store Cranberry Pistachio Shortbread Cookies in an airtight container at room temperature for up to a week. They maintain their lovely texture and flavor, and even seem to get better with a day or two of rest as the flavors meld.
Freezing
You can freeze the raw dough logs or the baked cookies! For dough, wrap tightly and freeze for up to three months; thaw in the fridge before slicing. For baked cookies, layer in a freezer-safe container with parchment between layers—let them come to room temperature before serving.
Reheating
If you prefer warmed cookies, pop a few on a baking sheet and heat in a 300°F oven for about five minutes. This refreshes the texture and brings back that just-baked aroma, making your Cranberry Pistachio Shortbread Cookies taste like they just came out of the oven.
FAQs
Can I use fresh cranberries instead of dried?
Dried cranberries are preferred for this recipe because fresh ones add too much moisture and can disrupt the dough structure. Stick to dried for best results—or try substituting chopped dried cherries or apricots for a fun twist.
Are Cranberry Pistachio Shortbread Cookies gluten-free?
As written, the recipe uses all-purpose flour, so it’s not gluten-free. However, you can try a 1:1 gluten-free baking blend; just know that texture may vary slightly depending on the brand you use.
Can I double or halve the recipe?
Absolutely! This recipe doubles beautifully for cookie exchanges or big gatherings. Simply halve every ingredient for a smaller batch—baking time stays roughly the same, just keep an eye toward the end.
Can I make the dough ahead and bake later?
Yes, that’s one of the best things about Cranberry Pistachio Shortbread Cookies! Once shaped and wrapped, the dough can chill in your fridge for up to a week before baking, which makes prep for parties extra easy.
Why did my cookies spread too much?
Spreading usually means the dough wasn’t chilled long enough, or the butter was too soft to begin with. Always ensure your dough is firm before slicing, and place the whole baking sheet in the fridge for ten minutes before baking if your kitchen is warm.
Final Thoughts
If you’re looking for a delightful cookie that’s as beautiful as it is delicious, you owe it to yourself to try Cranberry Pistachio Shortbread Cookies. With their festive look, irresistible texture, and easy make-ahead prep, they’re bound to become a new favorite in your holiday (or anytime!) baking lineup.
Print
Cranberry Pistachio Shortbread Cookies Recipe
- Total Time: 2 hours 29 minutes (includes chilling)
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Cranberry Pistachio Shortbread Cookies are a delightful treat with a perfect balance of buttery richness, tart cranberries, and crunchy pistachios. They are easy to make and perfect for holiday gatherings or a sweet indulgence anytime.
Ingredients
Ingredients:
- 1 cup unsalted butter (softened)
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries (chopped)
- 1/2 cup shelled pistachios (chopped)
- Optional: extra sugar for rolling
Instructions
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and powdered sugar until smooth and creamy.
- Add vanilla: Add the vanilla extract and mix until combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour and salt.
- Mix dough: Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Add mix-ins: Fold in the chopped cranberries and pistachios.
- Shape and chill: Divide the dough, shape into logs, wrap, and chill for at least 2 hours.
- Preheat and slice: Preheat oven, slice chilled dough, and place on baking sheet.
- Bake: Bake for 12–14 minutes until edges are golden.
- Cool: Cool on the pan before transferring to a wire rack.
Notes
- These cookies can be made ahead and frozen before or after baking.
- For a festive twist, drizzle with white chocolate once cooled.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
