Cranberry Pistachio Shortbread Cookies are buttery, crumbly, and perfectly festive with a delightful balance of sweet, tart, and nutty flavors. These elegant little treats look beautiful on a holiday cookie tray, but I love baking them year-round whenever I want something simple yet special with my tea or coffee.

Why You’ll Love This Recipe

I love these cookies for their delicate texture and bright flavor. The buttery shortbread practically melts in my mouth, while the cranberries and pistachios add a colorful pop and a satisfying chew and crunch. They’re easy to make, freeze beautifully, and feel fancy without requiring much effort—perfect for gifting or treating myself.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Powdered sugar
Vanilla extract
All-purpose flour
Salt
Dried cranberries, chopped
Shelled pistachios, chopped

directions

I cream the softened butter and powdered sugar together in a large bowl until smooth and fluffy.
I mix in the vanilla extract, then gradually add the flour and salt until just combined.
I fold in the chopped cranberries and pistachios, making sure they’re evenly distributed throughout the dough.
I shape the dough into a log (about 2 inches in diameter), wrap it in plastic wrap, and chill for at least 1 hour until firm.
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
I slice the chilled dough into ¼-inch thick rounds and place them on the baking sheet about an inch apart.
I bake the cookies for 12–15 minutes or until the edges are just lightly golden.
I let them cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies and takes approximately 1 hour and 30 minutes, including chilling time.

Variations

Sometimes I dip half of each cookie in melted white chocolate for a festive touch. I’ve also swapped cranberries for chopped dried apricots or golden raisins. If I want a citrusy twist, I add a bit of orange zest to the dough, which complements the cranberries beautifully.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen, either baked or unbaked, for up to 2 months. When freezing unbaked, I keep the dough log wrapped and slice just what I need.

FAQs

Can I use salted pistachios?

Yes, I use lightly salted pistachios, but I reduce the added salt in the dough slightly to balance it out.

Do I need to chill the dough?

Yes, chilling helps the dough firm up and makes it easier to slice cleanly without spreading too much during baking.

Can I use a stand mixer?

Absolutely. I use the paddle attachment for the creaming and mixing steps—it makes things even easier.

What if my dough is too crumbly?

If the dough feels dry, I gently knead it with my hands or add a tiny splash of milk until it comes together.

Can I make this recipe gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with good results—just be sure to chill the dough well before slicing.

Conclusion

Cranberry Pistachio Shortbread Cookies are a delightful combination of buttery richness, sweet fruit, and crunchy nuts. Whether I’m baking for the holidays or just want a treat that feels a little fancy, these cookies are always a hit. With their simple prep and stunning results, they’ve earned a permanent spot in my baking rotation.

Cranberry Pistachio Shortbread Cookies

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Author: Linda
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Cranberry Pistachio Shortbread Cookies are buttery, crumbly, and festive, packed with tart cranberries and crunchy pistachios. These elegant cookies are perfect for the holidays or any time you want a simple yet special treat.

Ingredients

1 cup unsalted butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup dried cranberries, chopped
1/2 cup shelled pistachios, chopped

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Instructions

Cream softened butter and powdered sugar together in a large bowl until smooth and fluffy.
Mix in vanilla extract, then gradually add flour and salt until just combined.
Fold in chopped cranberries and pistachios evenly.
Shape dough into a log about 2 inches in diameter. Wrap in plastic wrap and chill for at least 1 hour until firm.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice chilled dough into 1/4-inch thick rounds and place on baking sheet 1 inch apart.
Bake for 12–15 minutes or until edges are lightly golden.
Cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Dip half the cookies in melted white chocolate for a festive touch.
Swap cranberries with chopped dried apricots or golden raisins.
Add orange zest to the dough for a citrusy twist.
Store at room temperature up to 5 days or freeze up to 2 months.
If using salted pistachios, reduce added salt in the dough.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 6g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0.5g
Protein: 1g
Cholesterol: 15mg