Get ready to discover your new favorite holiday recipe: Cranberry Pistachio Shortbread Cookies. These cookies are the epitome of festive indulgence, blending rich, buttery shortbread with the tart sweetness of dried cranberries and the nutty crunch of roasted pistachios. They are incredibly simple to prepare and the slice-and-bake method makes them perfect for making ahead of time. Whether you’re assembling a holiday cookie tin, hosting a party, or simply craving a delicious treat with a cup of tea, this recipe delivers a bakery-quality result every single time. Their beautiful, jewel-toned appearance makes them a standout on any dessert table.
Why You’ll Love These Cranberry Pistachio Shortbread Cookies
These cookies are more than just a pretty face! Here’s why this recipe will become a permanent fixture in your holiday baking rotation.
- Perfectly Buttery & Crumbly: We’ve perfected the ratio of butter, sugar, and flour to create a classic shortbread texture that melts in your mouth.
- Festive Flavors: The combination of tart cranberries and salty, crunchy pistachios is a match made in heaven, offering a balanced and sophisticated flavor.
- Slice-and-Bake Ease: This dough can be made days in advance. Just keep the log in your fridge or freezer, then slice and bake whenever you need a quick, impressive dessert. This is a lifesaver during the busy holiday season. For another easy make-ahead dessert, try our moist pumpkin bread recipe.
- Incredibly Versatile: Add a white chocolate drizzle, a hint of orange zest, or dip them in chocolate—this base recipe is a fantastic canvas for your creativity.
The Key Ingredients for Perfect Shortbread
The magic of shortbread lies in its simplicity. This recipe uses just a handful of quality ingredients to achieve its signature rich flavor and tender texture. Here’s what you’ll need.
- Unsalted Butter: The star of the show. Use high-quality, room temperature butter for the best flavor and texture.
- Powdered Sugar: This dissolves easily into the butter, creating a smooth, tender crumb without the graininess you can get from granulated sugar.
- All-Purpose Flour: Provides the structure for the cookies. Be sure to measure it correctly by spooning it into your measuring cup and leveling it off.
- Dried Cranberries: Offer a chewy texture and a wonderful tartness that cuts through the richness of the butter.
- Roasted Pistachios: Provide a delightful crunch and a nutty, slightly salty flavor. Using roasted pistachios enhances their flavor profile.
- Vanilla Extract: A splash of pure vanilla extract enhances the buttery flavor of the shortbread.
- Salt: A crucial ingredient that balances the sweetness and brings all the flavors together.
How to Make Cranberry Pistachio Shortbread Cookies (Step-by-Step)
Making these elegant Cranberry Pistachio Shortbread Cookies is surprisingly simple. Follow these steps for perfect, no-spread cookies every time.
Step 1: Make the Dough
In a large bowl, use an electric mixer to beat the softened butter and powdered sugar together until the mixture is light and fluffy. This step incorporates air, which is key to a tender cookie. Mix in the vanilla extract and salt. Gradually add the flour, mixing on low speed until just combined. Be careful not to overmix! Finally, gently fold in the dried cranberries and chopped pistachios until they are evenly distributed throughout the dough.
For those who love festive baking, our easy sheet-pan pumpkin bars are another crowd-pleaser.
Step 2: Shape and Chill the Dough (The Secret to No-Spread Cookies!)
Transfer the dough to a piece of plastic wrap or parchment paper. Form the dough into a log approximately 2 inches in diameter. Roll it tightly in the plastic wrap, twisting the ends to secure it. This process is crucial for creating perfectly round cookies. Chill the dough log in the refrigerator for at least 2 hours, or until very firm. This chilling step is the most important secret to preventing your shortbread from spreading in the oven.
Step 3: Slice and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove the chilled dough log from the refrigerator and use a sharp knife to slice it into ¼-inch thick rounds. Arrange the cookie slices on the prepared baking sheet, about 1 inch apart. Bake for 12-15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Pro Tips for Bakery-Quality Shortbread
Want to elevate your Cranberry Pistachio Shortbread Cookies? Follow these expert tips for guaranteed success.
- Use Room Temperature Butter: Softened, not melted, butter is essential for creaming properly with the sugar to create the right texture.
- Don’t Overmix the Dough: Once you add the flour, mix only until it’s just incorporated. Overmixing develops gluten, which can make your shortbread tough instead of tender.
- Chill, Chill, Chill: We can’t say it enough! Chilling the dough solidifies the butter. When the cold butter hits the hot oven, it melts slowly, helping the cookies hold their shape perfectly.
- Uniform Slices: Try to slice your cookies as uniformly as possible to ensure they all bake evenly.
If you’re a fan of nutty, sweet treats, you should also check out this delicious maple pecan granola recipe.
Fun Variations to Try
While this recipe is fantastic as is, it’s also a great base for experimentation. Here are a few ideas:
- White Chocolate Drizzle: Once cooled, drizzle the cookies with melted white chocolate for an extra layer of sweetness.
- Add Orange Zest: Add the zest of one orange to the butter and sugar mixture. Cranberry and orange are a classic holiday flavor combination.
- Roll in Sugar: Before chilling, roll the dough log in coarse sanding sugar for a beautiful, crunchy edge.
Storing Your Shortbread Cookies
Store your cooled shortbread cookies in an airtight container at room temperature. They will stay fresh for up to a week. The dough log can be refrigerated for up to 5 days or frozen for up to 3 months. If baking from frozen, you may need to add an extra minute or two to the baking time.
Frequently Asked Questions
Yes! Both are fantastic additions. Add 1 teaspoon of orange zest when you cream the butter and sugar. For white chocolate, melt about 1 cup of white chocolate chips and drizzle it over the cooled cookies.
Absolutely! The cookie dough log can be wrapped tightly and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months, making it the perfect make-ahead recipe.
The most crucial step is to chill the dough log for at least 2 hours until it is very firm. This solidifies the butter, which prevents the cookies from spreading too much during baking and helps them maintain their shape.
Store the completely cooled cookies in an airtight container at room temperature. They will remain fresh and delicious for up to one week.
Standard dried cranberries work perfectly. For the pistachios, using roasted and lightly salted varieties adds the best flavor and crunch, but unsalted also works well if you prefer.
More Delicious Dessert Recipes
Cranberry Pistachio Shortbread Cookies (The Perfect Holiday Treat)
Ingredients
Equipment
Instructions
- In a large bowl with an electric mixer, beat the softened butter and powdered sugar until light and fluffy, about 2-3 minutes.
- Beat in the vanilla extract and salt.
- On low speed, gradually add the all-purpose flour and mix until just combined. Do not overmix.
- Gently fold in the dried cranberries and chopped pistachios with a spatula.
- Transfer the dough to a piece of plastic wrap and shape it into a log about 2 inches in diameter. Roll it tightly, twisting the ends to seal.
- Chill the dough in the refrigerator for at least 2 hours, or until very firm.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Unwrap the chilled dough log and use a sharp knife to slice it into 1/4-inch thick rounds.
- Place the cookies on the prepared baking sheet, about 1 inch apart.
- Bake for 12-15 minutes, until the edges are just beginning to turn golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ingredient Tip: For an extra festive touch, add 1 teaspoon of orange zest along with the vanilla extract.
Storage: Store cooled cookies in an airtight container at room temperature for up to one week.
Share Your Creations!
We are so excited for you to try this Cranberry Pistachio Shortbread Cookies recipe! They are truly the perfect treat for any festive occasion. If you make them, please leave a comment below and let us know how they turned out. Don’t forget to share a photo of your beautiful cookies on Pinterest!
