These Cranberry Pistachio Shortbread Cookies are buttery, delicately crisp, and flecked with ruby cranberries and emerald pistachios. They slice like a dream, bake up golden at the edges, and make any cookie tray look instantly festive.
Cranberry Pistachio Shortbread Cookies
Equipment
- 1 Stand mixer or hand mixer
- 2 Baking Sheet lined with parchment
- 1 Parchment Paper for lining
- 1 Serrated knife
- 1 Cooling rack
Ingredients
Shortbread Dough
- 1 cup unsalted butter room temperature
- 0.67 cup granulated sugar or 3/4 cup powdered sugar for extra tender cookies
- 1 tsp vanilla extract add 1/4 tsp almond extract for a bakery vibe
- 1 tbsp orange zest lemon zest works too, or omit for classic
- 2.25 cups all-purpose flour
- 0.5 tsp fine sea salt if using salted butter, reduce to a pinch
- 0.75 cup dried cranberries chopped
- 0.75 cup shelled pistachios chopped
Optional Finish
- 0.25 cup coarse sugar for rolling
- 4 oz white chocolate for drizzle, melted
- flaky sea salt for finishing
Instructions
Step-by-Step Instructions
- In a stand mixer or with a hand mixer, beat butter and sugar on medium until smooth and slightly fluffy, 1 to 2 minutes. Mix in vanilla and orange zest.
- Whisk flour and salt. Add to the mixer on low just until a soft, crumbly dough forms and most flour streaks are gone. Do not overmix.
- Mix in chopped cranberries and pistachios on low or by hand until evenly distributed. If the dough feels dry, knead it together with clean hands until it holds.
- Divide dough in half. On parchment, form each half into a 2 inch wide log. For sparkly edges, roll the logs in coarse sugar. Wrap tightly and chill 2 hours, or freeze 30 to 45 minutes until firm.
- Heat oven to 325 F. Line 2 baking sheets with parchment. Slice logs into 1/3 inch rounds, pressing any crumbly edges back into shape. Arrange 2 inches apart and bake 14 to 16 minutes, rotating pans halfway, until edges are just turning golden.
- Cool on the sheet 5 minutes, then transfer to a rack. Optional: drizzle with melted white chocolate and finish with a pinch of flaky salt.
Notes
Why You’ll Love This Cranberry Pistachio Shortbread Cookies
- Buttery bakery-style texture that melts in your mouth
- Festive colors with bright citrus notes and nutty crunch
- Slice-and-bake dough for easy make-ahead holiday baking
- Customizable with simple swaps to fit your pantry
- Perfect for gifting, cookie boxes, and tea-time treats
Cranberry Pistachio Shortbread Cookies Ingredients & Substitutions
- 1 cup unsalted butter, room temperature – use plant butter for dairy-free
- 2/3 cup granulated sugar – or 3/4 cup powdered sugar for extra tender cookies
- 1 tsp vanilla extract – add 1/4 tsp almond extract for a bakery vibe
- 1 tbsp orange zest – lemon zest works too, or omit for classic
- 2 1/4 cups all-purpose flour (about 270 g) – use a 1-to-1 gluten-free blend
- 1/2 tsp fine sea salt – if using salted butter, reduce to a pinch
- 3/4 cup dried cranberries, chopped – dried cherries or apricots also work
- 3/4 cup shelled pistachios, chopped – swap almonds, pecans, or hazelnuts
- Optional: 1/4 cup coarse sugar for rolling, 4 oz white chocolate for drizzle, flaky sea salt
Yield: about 32 to 36 cookies, depending on slice thickness.
Step-by-Step Instructions to Make Cranberry Pistachio Shortbread Cookies
1. Cream the Butter and Sugar
In a stand mixer or with a hand mixer, beat butter and sugar on medium until smooth and slightly fluffy, 1 to 2 minutes. Mix in vanilla and orange zest.
2. Add Dry Ingredients
Whisk flour and salt. Add to the mixer on low just until a soft, crumbly dough forms and most flour streaks are gone. Do not overmix.
3. Fold in Cranberries and Pistachios
Mix in chopped cranberries and pistachios on low or by hand until evenly distributed. If the dough feels dry, knead it together with clean hands until it holds.
4. Shape Into Logs
Divide dough in half. On parchment, form each half into a 2 inch wide log. For sparkly edges, roll the logs in coarse sugar. Wrap tightly and chill 2 hours, or freeze 30 to 45 minutes until firm.
5. Slice and Bake
Heat oven to 325 F. Line 2 baking sheets with parchment. Slice logs into 1/3 inch rounds, pressing any crumbly edges back into shape. Arrange 2 inches apart and bake 14 to 16 minutes, rotating pans halfway, until edges are just turning golden.
6. Cool and Finish
Cool on the sheet 5 minutes, then transfer to a rack. Optional: drizzle with melted white chocolate and finish with a pinch of flaky salt.
Tips for Success
- Measure by weight for the most consistent texture, especially flour.
- Chop cranberries and pistachios finely so the slices stay neat.
- Chill the logs thoroughly. Cold dough equals sharp slices and minimal spread.
- Use a sharp or serrated knife with a gentle sawing motion to slice cleanly.
- Bake until edges are lightly golden, not browned. They set as they cool.
Variations of Cranberry Pistachio Shortbread Cookies
- White Chocolate Chunk: fold in 1/2 cup white chocolate chips with cranberries.
- Lemon Cardamom: swap lemon zest for orange and add 1/2 tsp ground cardamom.
- Chocolate Dipped: dip cooled cookies halfway in dark or white chocolate.
- Almond Cherry: use almonds and dried cherries, add 1/4 tsp almond extract.
- Rosemary Citrus: add 1 tsp finely chopped fresh rosemary for savory-leaning vibes.
Serving Suggestions: What to Pair with Cranberry Pistachio Shortbread Cookies
- A pot of Earl Grey, peppermint tea, or a cappuccino
- Cheese board with brie, aged cheddar, and fresh pears for sweet-salty balance
- Holiday cookie platter alongside gingerbread and chocolate crinkles
- Edible gifts packed in tins with parchment and a ribboned tag
Storage & Reheating Instructions
- Room Temperature: Store in an airtight container up to 1 week.
- Freeze Baked Cookies: Freeze up to 2 months. Thaw at room temp.
- Freeze Dough: Wrap logs well and freeze up to 3 months. Slice from frozen and add 1 to 2 minutes to bake time.
- Refresh Crispness: Warm on a sheet at 300 F for 4 to 5 minutes, then cool.
Memories Made Around the Table
Every December, my mom would set a plate of these jeweled shortbread rounds by the kettle. We would choose our cups, pour steaming tea, and nibble while the lights on the tree twinkled. It still tastes like cozy to me.
FAQs
Can I use fresh cranberries? Fresh cranberries are watery and tart. If you must, chop very small, pat dry, and reduce the amount to 1/2 cup, or quick-cook with a spoon of sugar then cool and blot. Dried cranberries give the best texture.
Why did my cookies spread? The dough was too warm or the flour was under-measured. Chill the logs until firm and weigh the flour. Baking on parchment, not greased sheets, also helps.
How do I make them gluten-free? Use a quality 1-to-1 gluten-free baking flour. Mix just until combined and chill well. Bake time may be 1 to 2 minutes shorter.
Can I make them dairy-free? Yes. Use a plant-based butter stick, not a spread. Chill the dough well since dairy-free butter softens faster.
Can I reduce the sugar? You can reduce to 1/2 cup granulated sugar. Texture will be slightly less tender but still delicious.
Final Thoughts
With buttery crumb, bright citrus, and festive pops of color, these Cranberry Pistachio Shortbread Cookies are the make-ahead holiday cookie you will reach for all season. Happy baking.