Want a holiday treat that’s simple yet stunning? Cranberry Pistachio Shortbread Cookies blend buttery shortbread with tart cranberries and crunchy pistachios for a perfect balance of flavor and texture. These cookies are ideal for Christmas cookie boxes, tea-time snacks, or festive gatherings, offering a melt-in-your-mouth delight that’s easy to make and share. Bake these shortbread cookies for a cozy, festive vibe!
Why You’ll Love This Recipe
- Balanced Flavors: Tart cranberries and nutty pistachios in buttery shortbread.
- Easy Prep: Simple slice-and-bake method for quick cookies.
- Festive Appeal: Perfect for holiday gifting or parties.
- Delicate Texture: Melts in your mouth without crumbling.
- Make-Ahead Friendly: Prep and chill dough for stress-free baking.
Ingredients for Cranberry Pistachio Shortbread Cookies
Here’s what you’ll need for these shortbread cookies (makes 24 cookies):
- 1 cup (225g) unsalted butter, softened (not melty)
- ¾ cup (90g) powdered sugar
- 2 cups (240g) all-purpose flour
- 1 tsp vanilla extract (or vanilla bean paste)
- ¼ tsp salt
- ½ cup (60g) dried cranberries, chopped to pea-size
- ½ cup (60g) raw or lightly roasted pistachios, chopped
Equipment
- Large mixing bowl
- Hand mixer
- Parchment paper
- Baking sheet
- Sharp knife
- Wire rack
Ingredient Tips
- Butter: Soften for 1 hour at room temperature for perfect shortbread.
- Sugar: Powdered sugar ensures a tender crumb in these cookies.
- Nuts: Swap pistachios with almonds for varied shortbread cookies.
- Fruit: Use dried cherries instead of cranberries for a twist.
- Vanilla: Vanilla bean paste adds visual flecks to these cookies.
Directions for Cranberry Pistachio Shortbread Cookies
Let’s make these delightful Cranberry Pistachio Shortbread Cookies!
Cream the Butter and Sugar
- In a large bowl, I use a hand mixer to cream 1 cup softened butter and ¾ cup powdered sugar until pale and smooth, about 1–2 minutes.
- I add 1 tsp vanilla extract, scraping the bowl to ensure even mixing.
Mix the Dough
- I whisk 2 cups flour and ¼ tsp salt in a separate bowl.
- On low speed, I mix the dry ingredients into the butter mixture until a soft dough forms, avoiding overmixing for tender shortbread.
Add Cranberries and Pistachios
- I gently fold in ½ cup chopped cranberries and ½ cup chopped pistachios by hand, ensuring even distribution without overworking the dough.
Shape and Chill
- I divide the dough in half and shape each into a 2-inch thick log.
- I wrap each log in parchment paper and chill in the fridge for at least 2 hours, or freeze for 1 hour for easier slicing.
Slice and Bake
- I preheat the oven to 325°F (160°C) and line a baking sheet with parchment.
- I slice the chilled logs into ½-inch rounds (12 per log) and place them 1 inch apart on the baking sheet.
- I bake for 14–16 minutes until the edges are lightly golden, then cool on the tray for 5 minutes before transferring to a wire rack.
Serve
- I serve these shortbread cookies fresh or store them for later, perfect for enjoying with tea or gifting in holiday boxes.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 14–16 minutes
- Chill Time: 2 hours
- Total Time: ~2.5 hours
- Servings: 24 cookies (1 per serving)
- Calories: ~120–140 kcal per cookie
- Macros per Cookie: 12g carbs, 1g protein, 8g fat, 0.5g fiber
Nutrition Notes
Calories and macros are estimates based on 1 cookie. Using less butter may reduce fat to ~7g per cookie.
Variations for Cranberry Pistachio Shortbread Cookies
Try these twists on this shortbread recipe:
- Citrus Zest: Add 1 tsp orange zest for bright Shortbread Cookies.
- Nut Swap: Use almonds or walnuts for different shortbread cookies.
- Fruit Twist: Swap cranberries with dried cherries for unique cookies.
- Chocolate Dip: Dip half in melted white chocolate for decadent shortbread.
- Spice Boost: Add ¼ tsp cardamom for aromatic cookies.
Serving Ideas:
- Pair with hot tea for a cozy afternoon treat.
- Serve with squash soup for a savory-sweet combo.
- Include in a cookie platter with other holiday treats.
Storage
I store cooled shortbread cookies in an airtight container at room temperature for up to 7 days. For freezing, I wrap unbaked logs tightly in plastic and foil, storing for up to 2 months, then slice and bake from frozen, adding 1–2 minutes. I reheat in a 300°F (150°C) oven for 5 minutes for crisp results.
Serving Tips
- Presentation: Stack cookies in a tin for gifting or on a festive platter.
- Garnish: Press extra cranberry bits on top before baking for color.
- Pairing: Enjoy with tea or coffee to complement these shortbread cookies.
- Portion Size: 1–2 cookies per person as a snack or dessert.
- Occasions: Ideal for Christmas, tea parties, or cookie exchanges.
FAQs About Cranberry Pistachio Shortbread Cookies
Here are answers to common questions about these shortbread cookies:
Can I use granulated sugar instead of powdered?
Powdered sugar gives a tender crumb, but granulated works for crisper cookies.
How do I keep these cookies from spreading?
Chill the dough thoroughly for firm, well-shaped shortbread.
Can I prep these cookies ahead?
Shape and chill logs up to 2 days ahead for easy baking.
What nuts can I use instead of pistachios?
Almonds or walnuts are great swaps for these shortbread cookies.
Can I make these cookies gluten-free?
Use a 1:1 gluten-free flour blend for gluten-free shortbread.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
Cranberry Pistachio Shortbread Cookies are a buttery, festive treat that shine at any holiday gathering. This shortbread recipe is a must-try. Bake these cookies, share with friends, and enjoy the tart, crunchy, melt-in-your-mouth magic!
Cranberry Pistachio Shortbread Cookies
Ingredients
FOR THE DOUGH
- 1 cup 226g unsalted butter, room temperature
- ¾ cup 90g powdered sugar
- 1 tsp vanilla extract
- 2 ¼ cups 280g all-purpose flour
- ¼ tsp salt
- ½ cup dried cranberries roughly chopped
- ½ cup shelled pistachios roughly chopped
- Optional: 1–2 tbsp granulated sugar for a slightly sweeter dough
Instructions
- CREAM THE BUTTER AND SUGAR: In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy, about 2–3 minutes using a hand mixer or stand mixer on medium speed.
- ADD VANILLA: Mix in the vanilla extract and scrape down the sides of the bowl to ensure even blending.
- MIX IN DRY INGREDIENTS: Add the flour and salt. Mix on low speed just until combined. The dough should be soft but not sticky; avoid overmixing.
- FOLD IN CRANBERRIES AND PISTACHIOS: Use a spatula or clean hands to gently fold in the chopped cranberries and pistachios until evenly distributed throughout the dough.
- SHAPE INTO LOGS: Divide the dough in half. Shape each half into a log approximately 2 inches in diameter. Wrap each log tightly in plastic wrap or parchment paper and refrigerate for at least 2 hours, or freeze if baking later.
- SLICE AND BAKE: Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper. Slice the chilled dough logs into ½-inch thick rounds and arrange on the baking sheets about 1 inch apart.
- BAKE: Bake for 14–16 minutes, or until the edges are just turning golden. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling is essential for clean slicing and helps the cookies maintain their shape during baking.
- For added texture, lightly press extra chopped pistachios or cranberries onto the tops of the cookies before baking.
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