When it comes to holiday baking or a cozy afternoon treat, Cranberry Pistachio Shortbread Cookies are a perfect blend of elegance and flavor. The vibrant red of dried cranberries and the earthy green of pistachios make these cookies not only delicious but visually stunning — a treat that tastes as good as it looks. But don’t be fooled by their beauty; these cookies are surprisingly simple to make!
🌸 Why You’ll Love This Recipe
Buttery and crumbly: Classic shortbread texture that melts in your mouth.
Festive colors: Ideal for Christmas cookie platters or edible gifts.
Easy to make ahead: The dough can be refrigerated or frozen for later.
Perfect balance: Sweet, tart, and nutty all at once.
🧈 Ingredients You’ll Need
Here’s what you’ll need to make about 24 cookies:
1 cup (2 sticks) unsalted butter, softened
¾ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
½ cup dried cranberries, chopped
½ cup pistachios, chopped (unsalted, shelled)
(Optional: add ½ teaspoon orange zest for a citrusy twist!)
🥣 Step-by-Step Instructions
Step-by-Step Instructions
- Cream the Butter and Sugar
In a large mixing bowl, beat the butter and powdered sugar together until light and fluffy. Add the vanilla extract and mix until combined. - Add the Dry Ingredients
In a separate bowl, whisk the flour and salt together. Gradually add this to the butter mixture, stirring until a soft dough forms. - Fold in Cranberries and Pistachios
Gently stir in the chopped cranberries and pistachios until evenly distributed through the dough. - Shape and Chill the Dough
Divide the dough in half and roll each half into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or freeze for up to 2 months). - Slice and Bake
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. Slice the chilled dough into ¼-inch rounds and place them about 1 inch apart on the sheet.
Bake for 12–15 minutes, or until the edges just begin to turn golden.
- Cool and Serve
Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack. Once cooled, enjoy them as-is or drizzle with melted white chocolate for an elegant touch.
🍪 Tips for Perfect Shortbread Cookies
Use room-temperature butter – It blends more evenly for that melt-in-your-mouth texture.
Don’t overmix – Overworking the dough can make the cookies tough instead of tender.
Chill the dough well – This helps the cookies hold their shape during baking.
Add flair – Dip one side in melted white or dark chocolate for a bakery-style finish.
🎁 Perfect for Gifting
These cookies stay fresh for up to two weeks in an airtight container and make wonderful homemade gifts. Stack them in a jar tied with a ribbon or wrap them in cellophane for a festive, thoughtful present.
❤️ Final Thoughts
Cranberry Pistachio Shortbread Cookies combine the best of buttery shortbread with the natural sweetness of cranberries and the crunch of pistachios. Whether you’re baking for a holiday, a special occasion, or just a cozy weekend treat, these cookies are guaranteed to impress.
Once you’ve tried them, you might just find yourself making them all year round — not just for the holidays!