These Cranberry Pistachio Shortbread Cookies are buttery, festive, and irresistibly tender. They combine the richness of classic shortbread with the bright tartness of cranberries and the delightful crunch of pistachios, making them perfect for holidays or everyday indulgence.
Why You’ll Love This Recipe
These cookies offer a beautiful balance of flavors and textures: buttery dough, chewy dried cranberries, and crunchy pistachios. The recipe is easy, requires simple ingredients, and the dough can be prepared ahead of time—ideal for entertaining or gifting. The optional orange zest adds a refreshing citrus layer that enhances every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
¾ cup powdered sugar
2 cups all-purpose flour
½ tsp salt
1 cup unsalted butter, softened
½ tsp vanilla extract
½ cup chopped pistachios
¾ cup dried cranberries, chopped
1–2 tsp orange zest (optional)
Directions
In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy.
Mix in the vanilla extract, along with the orange zest if using.
Add the flour and salt, mixing until a soft dough forms.
Fold in the chopped pistachios and dried cranberries to distribute evenly.
Shape the dough into two logs, each about 2 inches in diameter.
Wrap each log tightly in plastic wrap and refrigerate for 1 hour, or until firm.
Preheat your oven to 350°F (175°C).
Slice the chilled dough into ¼–½-inch rounds.
Arrange the slices on a parchment-lined baking sheet, leaving about 1 inch between each cookie.
Bake for 12–15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.
Servings and timing
This recipe makes about 24–30 cookies, depending on thickness.
Prep time: 15 minutes
Chilling time: 1 hour
Bake time: 12–15 minutes
Total time: approximately 1 hour 30 minutes
Variations
Add a chocolate finish by dipping half of each cooled cookie into melted white or dark chocolate.
Mix in additional nuts such as chopped almonds or walnuts for extra crunch.
Add a citrus twist by incorporating ½ teaspoon lemon zest.
Make them gluten-free by using a 1:1 gluten-free flour blend.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 1 week.
For longer storage, freeze the baked cookies for up to 2 months, separating layers with parchment paper. Thaw at room temperature before serving.
You may also freeze the unbaked dough logs for up to 2 months; thaw slightly before slicing and baking.
FAQs
How do I prevent the cookies from spreading?
Chilling the dough thoroughly ensures the cookies hold their shape during baking.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours or freeze it for up to 2 months.
Do I need to chop the cranberries?
Chopping helps distribute them evenly, preventing large clumps in the dough.
Can I use salted butter?
Yes, but reduce or omit the added salt from the recipe.
How do I get cleaner slices when cutting the dough?
Use a sharp knife and rotate the log slightly after each cut to maintain a round shape.
Can I use fresh cranberries instead of dried?
No, fresh cranberries add too much moisture and will alter the cookie texture.
Can I add other flavorings?
Yes, almond extract or citrus zest both complement the cookie beautifully.
How do I know when the cookies are done?
The edges will turn a light golden color while the centers remain pale.
Can I make the cookies thicker or thinner?
Yes, but adjust the baking time slightly to avoid under- or over-baking.
Can I double the recipe?
Absolutely—this dough multiplies easily and is great for batch baking.
Conclusion
These Cranberry Pistachio Shortbread Cookies are crisp, buttery, and beautifully festive. With minimal effort and customizable flavors, they make an ideal treat for gatherings, gifting, or simply enjoying with a warm drink. Use the variations to make them uniquely yours and savor each delicious bite.
Buttery, tender shortbread cookies filled with tart dried cranberries and crunchy pistachios. These festive cookies are perfect for holidays, gifting, or everyday treats.
Author:Sophia
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:1 hour 30 minutes
Yield:24–30 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
¾ cup powdered sugar
2 cups all-purpose flour
½ tsp salt
1 cup unsalted butter, softened
½ tsp vanilla extract
½ cup chopped pistachios
¾ cup dried cranberries, chopped
1–2 tsp orange zest (optional)
Instructions
In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy.
Mix in the vanilla extract and orange zest, if using.
Add the flour and salt, and mix until a soft dough forms.
Fold in the chopped pistachios and dried cranberries evenly.
Divide the dough into two logs about 2 inches in diameter.
Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour or until firm.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Slice the chilled dough into ¼–½-inch thick rounds.
Place the slices on the prepared baking sheet, leaving about 1 inch between each.
Bake for 12–15 minutes, or until the edges are lightly golden.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure butter is fully softened for easy creaming.
Chill dough thoroughly to prevent spreading.
Use a sharp knife for clean slices; rotate the log as you cut.
Dipping in chocolate adds an elegant touch.
Freeze dough logs for easy slice-and-bake cookies anytime.
