Cranberry Pistachio Shortbread Cookies – Buttery, Festive & Irresistible
Who else thinks shortbread is the unsung hero of the cookie world? These Cranberry Pistachio Shortbread Cookies will convince anyone otherwise. They’re buttery and tender, with just the right melt-in-your-mouth crumb, bright bursts of cranberry sweetness, and the irresistible crunch of pistachios.
These cookies are festive enough for a holiday platter, yet simple enough for an everyday treat. Whether you’re filling gift tins, serving at a holiday party, or sneaking a cozy midnight snack, this shortbread recipe is guaranteed to deliver both nostalgia and delight.
Why You’ll Love This Recipe
- ✅ Buttery perfection—classic shortbread texture that crumbles gently
- ✅ Holiday-ready—cranberries + pistachios bring festive color and flavor
- ✅ Versatile shaping—slice-and-bake, pan-baked, or hand-shaped
- ✅ Make-ahead friendly—dough chills beautifully for up to 2 days
- ✅ Gift-worthy—these cookies look elegant and store well
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup dried cranberries, chopped if large
- ½ cup shelled pistachios, roughly chopped
Equipment
- Mixing bowls
- Electric mixer (hand or stand)
- Rubber spatula
- Baking sheet with parchment paper
- Plastic wrap (for chilling dough)
- Wire cooling rack
Step-by-Step Instructions
1. Preheat
Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. Cream Butter & Sugar
In a large bowl, cream butter and sugar with an electric mixer until light and fluffy (2–3 minutes).
3. Add Dry Ingredients
Whisk flour and salt in a separate bowl. Gradually mix into butter mixture on low speed until a soft dough forms. Do not overmix.
4. Fold in Cranberries & Pistachios
Gently fold cranberries and pistachios into the dough until evenly distributed.
5. Shape the Cookies (3 options)
- Slice & Bake: Roll dough into a 1 ½–2-inch log. Wrap in plastic wrap and chill for 30+ minutes. Slice into ¼-inch rounds.
- Pan Method: Press dough into an ungreased 8x8-inch baking pan. Prick top with fork and score into squares.
- Hand-Shaped: Roll dough into small balls, flatten slightly, or use a cookie scoop.
6. Bake
Arrange cookies 1 inch apart on baking sheet.
- Slice/hand-shaped: Bake 15–20 minutes, until edges are golden.
- Pan method: Bake 25–30 minutes, until golden brown.
7. Cool
Cool on baking sheet 5 minutes, then transfer to a wire rack. If using pan method, cut into squares while still warm.
Pro Tips
- Softened butter only: Too cold = crumbly dough; too melted = greasy cookies.
- Extra sparkle: Sprinkle sugar over tops before baking.
- Even baking: Chill dough logs for uniform slices.
Easy Variations & Substitutions
- Nut-free: Swap pistachios for pumpkin seeds or sunflower seeds.
- Flavor twist: Add ½ teaspoon almond extract for a bakery-style touch.
- Festive flair: Dip cooled cookies halfway in white chocolate and sprinkle with crushed pistachios.
Serving, Pairing & Storage
- Serve: With tea, coffee, or hot cocoa—perfect for cozy afternoons.
- Pair: These cookies balance wonderfully with citrusy drinks or mulled wine during the holidays.
- Storage: Airtight container at room temp up to 1 week. Freeze for up to 3 months.
- Reheat: Not needed—just thaw frozen cookies overnight.
Frequently Asked Questions
Q: Can I make the dough ahead?
A: Yes—store dough logs in the fridge up to 2 days, or freeze for a month.
Q: My shortbread is too crumbly—what happened?
A: Over-measuring flour is the most common culprit. Spoon flour into your measuring cup, then level off.
Q: Can I use fresh cranberries?
A: Stick with dried cranberries—fresh add too much moisture.
Q: Do these cookies spread while baking?
A: Not much! That’s why shaping before baking is important.
Cranberry Pistachio Shortbread Cookies
Ingredients
Equipment
Method
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Cream butter and sugar with electric mixer until fluffy (2–3 minutes).
- In a bowl, whisk flour and salt. Add gradually to butter mixture until dough forms.
- Fold in cranberries and pistachios.
- Shape: Chill into a log and slice, press into a pan, or roll into balls.
- Bake: 15–20 minutes (slice/ball method) or 25–30 minutes (pan method).
- Cool: Rest on sheet 5 minutes, then transfer to rack. Slice pan-baked cookies while warm.
Notes