If you’re looking for a cookie that’s equal parts cozy, elegant, and irresistibly tasty, these Cranberry Pistachio Shortbread Cookies will absolutely steal your heart (and maybe your cookie jar). Each bite is tender and buttery, with flecks of ruby-red cranberries and vibrant green pistachios that look straight out of a holiday fairy tale. They’re simple enough for a weekday bake but stunning on a festive platter. Whether you’re craving a delicate treat with afternoon tea or seeking a new favorite for your holiday cookie exchange, Cranberry Pistachio Shortbread Cookies are about to become a delicious tradition in your kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of these Cranberry Pistachio Shortbread Cookies lies in their simple, classic ingredients. Each component adds its own burst of flavor, texture, or color, working together to create cookies that are as beautiful as they are delicious.
- Unsalted butter (1 cup, softened): The backbone of shortbread, giving each cookie its signature melt-in-your-mouth richness.
- Powdered sugar (3/4 cup): This ensures a smooth, delicate sweetness and lends just the right crumbly texture.
- Vanilla extract (1 teaspoon): Adds warmth and depth, tying the flavors together with subtle aromatic notes.
- All-purpose flour (2 cups): The structure of the dough, keeping your cookies sturdy but still tender.
- Salt (1/4 teaspoon): A pinch rounds out the sweetness and makes the nutty and fruity flavors pop.
- Dried cranberries (1/2 cup, chopped): Their tart, fruity chew is the perfect contrast to the rich, buttery dough.
- Pistachios (1/2 cup, shelled and chopped): These bring a pop of green color, a gentle crunch, and a luxurious, earthy flavor.
- Coarse sugar (optional, for sprinkling): For a sparkling, crisp finish on top – totally optional but highly recommended.
How to Make Cranberry Pistachio Shortbread Cookies
Step 1: Cream the Butter and Sugar
Start by beating the softened butter and powdered sugar together until the mixture is light, fluffy, and almost cloud-like. This process isn’t just about mixing; it’s key to getting that classic, tender shortbread texture. You’ll know it’s ready when the color pales just a bit, and everything feels smooth and luscious as you swirl your spatula through.
Step 2: Add Vanilla
Pour in the vanilla extract and mix again. This tiny addition will infuse the dough with gentle, aromatic flavor, enhancing every bite of your Cranberry Pistachio Shortbread Cookies with a subtle hint of warmth you can truly taste.
Step 3: Incorporate Dry Ingredients
Now it’s time for the flour and salt. Add them gradually so the dough doesn’t get too tough—shortbread behaves best with a gentle hand! Stop mixing as soon as the dough just comes together; overmixing leads to dense cookies rather than those delicate, tender gems we’re after.
Step 4: Fold in Cranberries and Pistachios
Sprinkle in your chopped cranberries and pistachios, gently folding them through the dough. You’re not just adding color here; the sweet-tart cranberries and earthy pistachios turn every Cranberry Pistachio Shortbread Cookie into a festive mosaic of color and flavor.
Step 5: Shape and Chill the Dough
Divide the dough into two equal parts. Shape each half into a log roughly 2 inches across—don’t worry about perfection! Wrap each log tightly in plastic wrap and pop them into the fridge for at least 2 hours. This step is crucial: the rest firms up the dough, making it easier to slice neat, uniform cookies that keep their shape in the oven.
Step 6: Slice and Bake
Preheat your oven to 350°F and line two baking sheets with parchment. Slice each dough log into 1/4-inch discs and space them an inch apart on the trays. If you want a little extra sparkle, sprinkle with coarse sugar. Bake for 12 to 14 minutes until the edges just start turning golden—don’t let them brown all over, or you’ll lose that classic shortbread delicacy! Let them cool on the tray for a few minutes before moving to a rack to cool completely.
How to Serve Cranberry Pistachio Shortbread Cookies
Garnishes
For a truly festive touch, try drizzling the cooled cookies with melted white chocolate, or give them a dusting of extra chopped pistachios and cranberries right after baking. A light sprinkle of coarse sugar before baking can also lend a lovely sparkle and gentle crunch to the top of your Cranberry Pistachio Shortbread Cookies, making every bite feel a little more special.
Side Dishes
These cookies are a dream with a hot mug of herbal tea or a rich, velvety coffee. For a more indulgent spread, pair the cookies with a platter of soft cheeses or a bowl of vanilla ice cream—the buttery shortbread and mix-ins balance sweetness, richness, and a pop of fruity tartness perfectly.
Creative Ways to Present
Wrap a handful of Cranberry Pistachio Shortbread Cookies in cellophane bags tied with a ribbon for a homemade gift. Arrange them in a colorful tin layered with parchment for a cookie exchange, or stack them on a cake stand with fresh cranberries scattered around for unforgettable dessert table flair.
Make Ahead and Storage
Storing Leftovers
After cooling completely, keep your Cranberry Pistachio Shortbread Cookies in an airtight container at room temperature. They’ll stay tender and flavorful for up to a week—though they often disappear well before then!
Freezing
These cookies freeze brilliantly. You can freeze the baked cookies in a well-sealed bag or airtight container for up to two months. For even fresher flavor, try freezing the unbaked dough logs—just slice and bake whenever you need a quick sweet treat.
Reheating
If you prefer your cookies a bit warm, a quick 10-second zap in the microwave revives their buttery aroma. Or, pop them on a baking sheet in a 300°F oven for 3-4 minutes to gently crisp them up again.
FAQs
Can I use fresh cranberries instead of dried?
It’s best to stick with dried cranberries, as fresh ones release too much moisture, which can make the dough soggy and alter the texture of your Cranberry Pistachio Shortbread Cookies.
Can I substitute other nuts for pistachios?
Absolutely! While the green pistachios are especially festive, chopped pecans, walnuts, or almonds will all work. Just aim for a similar size and quantity for the right crunch.
Do I have to chill the dough?
Chilling isn’t optional here—it’s the key to cookies that hold their shape and bake up tender instead of spreading flat. Plan ahead for this step, and your Cranberry Pistachio Shortbread Cookies will come out picture-perfect.
Can I make these gluten free?
Yes, you can swap in a good-quality 1:1 gluten-free flour blend for the all-purpose flour. The cookies will still be beautifully tender and just as delicious!
What’s the best way to chop the cranberries and pistachios?
A sharp chef’s knife works best, and chopping both ingredients into small, even pieces ensures that every cookie has a lovely mix of tart fruit and nutty crunch in each bite.
Final Thoughts
Whether you’re baking for a holiday party or just to bring a bit of joy to your afternoon, make room for Cranberry Pistachio Shortbread Cookies on your list. They’re simple, festive, and absolutely unforgettable—give this recipe a try, and you’ll see why it’s a favorite in so many kitchens!
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Cranberry Pistachio Shortbread Cookies Recipe
- Total Time: 2 hours 34 minutes (includes chill time)
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet cranberries and crunchy pistachios in these buttery, melt-in-your-mouth shortbread cookies. Perfect for holiday baking or any time you crave a delicious treat.
Ingredients
Ingredients:
- 1 cup unsalted butter (softened)
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries (chopped)
- 1/2 cup shelled pistachios (chopped)
- optional: coarse sugar for sprinkling
Instructions
- Cream Butter and Sugar: In a large bowl, cream the softened butter and powdered sugar until light and smooth. Mix in the vanilla extract.
- Add Dry Ingredients: Gradually add the flour and salt, mixing just until the dough comes together.
- Incorporate Mix-ins: Fold in the chopped cranberries and pistachios until evenly distributed.
- Shape and Chill: Divide the dough, shape into logs, wrap, and refrigerate for at least 2 hours.
- Preheat and Slice: Preheat oven, slice chilled dough, and place on baking sheets.
- Bake: Sprinkle with sugar and bake until edges are golden.
- Cool and Enjoy: Let cool before transferring to a wire rack.
Notes
- These cookies freeze well and make a beautiful addition to holiday cookie trays.
- For a festive touch, drizzle with melted white chocolate once cooled.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
