These cranberry pistachio shortbread cookies are buttery, tender, and delicately sweet, with pops of tart dried cranberries and crunchy pistachios in every bite. They are simple to make, slice beautifully, and feel both festive and timeless.
Why You’ll Love This Recipe
These cookies require just a handful of pantry staples and come together with minimal effort. The dough is easy to handle, the flavor is rich without being heavy, and the balance of sweet, tart, and nutty makes them perfect for holidays, tea time, or gifting. They also keep well, making them ideal for preparing ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Base dough
1 cup unsalted butter, softened (226 g)
3/4 cup powdered sugar (90 g)
1 teaspoon vanilla extract
2 cups all-purpose flour (250 g)
1/4 teaspoon salt
Mix-ins
3/4 cup dried cranberries, chopped if large (110 g)
1/2 cup shelled pistachios, roughly chopped (60 g)
Directions
In a large bowl, add the softened butter and powdered sugar. Cream them together until smooth and light, using a spatula or hand mixer.
Add the vanilla extract and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms. Do not overmix.
Fold in the dried cranberries and chopped pistachios until evenly distributed throughout the dough.
Divide the dough in half. Shape each portion into a log about 2 inches in diameter. Wrap tightly in parchment paper or plastic wrap.
Refrigerate the dough logs for at least 1 hour, or until firm enough to slice cleanly.
Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
Slice the chilled dough into rounds about 1/4 inch thick and place them on the prepared baking sheet, leaving a little space between each cookie.
Bake for 12 to 15 minutes, or until the edges are just set and the bottoms are lightly golden. The tops should remain pale.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes approximately 24 cookies.
Preparation time: 15 minutes
Chilling time: 1 hour
Baking time: 12–15 minutes per batch
Total time: about 1 hour 30 minutes
Variations
You can substitute dried cherries or dried apricots for the cranberries if you prefer a different fruit flavor. Finely chopped almonds or cashews can replace pistachios while keeping a similar crunch. For a citrus note, add 1 teaspoon of finely grated orange zest to the dough.
Storage/Reheating
Store the baked cookies in an airtight container at room temperature for up to 7 days. For longer storage, freeze the baked cookies for up to 3 months. The unbaked dough logs can also be frozen; thaw slightly before slicing and baking. These cookies do not require reheating but can be warmed briefly at low temperature if desired.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be prepared up to 3 days in advance and kept refrigerated until ready to slice and bake.
Why do my cookies spread too much?
If the dough is too warm, the cookies may spread. Make sure the dough is well chilled before slicing and baking.
Can I use salted butter?
Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.
Do I need to toast the pistachios first?
Toasting is optional. Toasted pistachios add extra flavor, but raw pistachios work perfectly well.
Can I use fresh cranberries?
Fresh cranberries are not recommended as they add too much moisture and tartness. Dried cranberries work best.
How do I get clean, neat slices?
Use a sharp knife and rotate the dough log slightly after each cut to keep the round shape even.
Can I make these cookies gluten-free?
You can try a 1:1 gluten-free flour blend, though the texture may be slightly different.
Are these cookies very sweet?
No, shortbread is lightly sweet. The powdered sugar gives a delicate sweetness without overpowering the butter flavor.
Can I double the recipe?
Yes, this recipe doubles easily. Just make sure to chill the dough well and bake in batches.
Why are my cookies crumbly?
Overbaking or adding too much flour can make shortbread crumbly. Measure flour accurately and remove cookies when the edges are just set.
Conclusion
Cranberry pistachio shortbread cookies are a classic treat with a festive twist. Their simple preparation, elegant appearance, and rich buttery flavor make them a reliable favorite for any occasion. Whether you serve them with tea, share them as gifts, or enjoy them as a homemade snack, these cookies are sure to impress.
These cranberry pistachio shortbread cookies are buttery, tender, and delicately sweet, with tart cranberries and crunchy pistachios in every bite. Perfect for holidays, gifting, or tea time.
Ingredients
1 cup unsalted butter, softened (226 g)
3/4 cup powdered sugar (90 g)
1 teaspoon vanilla extract
2 cups all-purpose flour (250 g)
1/4 teaspoon salt
3/4 cup dried cranberries, chopped if large (110 g)
1/2 cup shelled pistachios, roughly chopped (60 g)
Instructions
In a large bowl, cream the softened butter and powdered sugar until smooth and light using a spatula or hand mixer.
Add the vanilla extract and mix until fully incorporated.
In a separate bowl, whisk together the flour and salt. Gradually add this to the butter mixture, mixing just until a soft dough forms.
Fold in the dried cranberries and chopped pistachios until evenly distributed.
Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap in parchment paper or plastic wrap.
Refrigerate the logs for at least 1 hour or until firm enough to slice cleanly.
Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
Slice the chilled dough into 1/4-inch rounds and place on the baking sheet with slight spacing.
Bake for 12 to 15 minutes, or until edges are set and bottoms are lightly golden.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, add 1 tsp orange zest to the dough.
Use a sharp knife and rotate the dough log for clean slices.
The dough can be frozen for longer storage and sliced directly from chilled.
Shortbread is lightly sweet; avoid adding extra sugar.
