Let’s talk about buttery bliss with a pop of festive flavor—these Cranberry Pistachio Shortbread Cookies are exactly what you need for cookie season (or, honestly, any season). They’re crisp on the edges, tender in the center, and packed with the dreamy combo of tart cranberries and nutty pistachios. Oh, and did I mention how stunning they look with those red and green flecks? Holiday magic in every bite.

They’re easy to whip up, freeze beautifully, and make a gorgeous addition to cookie platters, gift tins, or a quiet afternoon tea moment just for you. Trust me, these cookies are small but mighty—one taste and you’ll be hooked.

Why You’ll Love This Recipe

• Buttery, crisp, and melt-in-your-mouth texture
• Festive pops of color from cranberries and pistachios
• Simple, classic shortbread dough with a twist
• Make-ahead and freezer-friendly
• Perfect for holidays, gifts, or sweet cravings year-round

Ingredients

For the Shortbread Cookies

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar
• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• ½ cup dried cranberries, chopped
• ½ cup pistachios, chopped

Instructions

Step 1: Cream the Butter and Sugar

In a large bowl, beat the softened butter and powdered sugar together until light and creamy—about 2–3 minutes.

Step 2: Add Vanilla and Dry Ingredients

Mix in the vanilla extract, then gradually add the flour and salt. The dough will be crumbly at first—keep mixing until it comes together into a soft, buttery ball.

Step 3: Stir in the Cranberries and Pistachios

Fold in the chopped dried cranberries and pistachios until evenly distributed throughout the dough.

Step 4: Shape and Chill

Divide the dough in half and shape into two logs, about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). This helps the cookies hold their shape while baking.

Step 5: Slice and Bake

Preheat oven to 350°F (175°C). Slice the logs into ¼-inch thick rounds and place on a parchment-lined baking sheet about 1 inch apart.

Step 6: Bake and Cool

Bake for 12–14 minutes, or until the edges are just lightly golden. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Tips for Buttery Shortbread Success

• Chill the dough well to prevent spreading
• Slice gently with a sharp knife to keep those edges clean
• Want extra sparkle? Roll the logs in coarse sugar before slicing
• Store in an airtight container for up to a week (if they last that long!)

FAQs

Can I freeze the dough?
Absolutely! Wrap the logs tightly and freeze for up to 2 months. Slice and bake straight from frozen—just add an extra minute or two.

Can I substitute other nuts or fruits?
Of course! Try chopped almonds or pecans, or swap the cranberries for dried cherries or apricots.

Do these cookies spread while baking?
Not much! That’s the beauty of shortbread—they hold their shape beautifully if chilled.

Conclusion

These Cranberry Pistachio Shortbread Cookies are classic, classy, and completely crave-worthy. Whether you’re sharing them with loved ones or sneaking one (or three) with your coffee, they’re the perfect bite of holiday joy. Simple to make, stunning to serve, and even better to eat—this recipe is a keeper.

Cranberry Pistachio Shortbread Cookies

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• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 30 minutes (including chilling time)
• Yield: 30 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Cranberry Pistachio Shortbread Cookies are buttery, crisp, and bursting with festive flavor. These slice-and-bake cookies blend sweet-tart cranberries with crunchy pistachios, making them perfect for holiday cookie trays or year-round tea time treats.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 cup dried cranberries, chopped
• 1/2 cup pistachios, chopped

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Instructions

1. In a large bowl, cream the softened butter and powdered sugar together until smooth and fluffy.
2. Mix in vanilla extract.
3. Gradually add the flour and salt, mixing just until the dough comes together.
4. Stir in chopped cranberries and pistachios until evenly distributed.
5. Divide dough in half and shape each portion into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 2 hours, or until firm.
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Slice dough into ¼-inch thick rounds and place on prepared baking sheets about 1 inch apart.
8. Bake for 12–15 minutes, or until the edges are lightly golden.
9. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

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Notes

• Roll dough logs in coarse sugar before slicing for a sparkly edge.
• Cookies can be stored in an airtight container for up to 1 week.
• Freeze dough logs for up to 2 months—slice and bake straight from the freezer.

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Nutrition

• Serving Size: 1 cookie
• Calories: 130
• Sugar: 5g
• Sodium: 60mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 20mg

Watch How to Make Cranberry Pistachio Shortbread Cookies