Cranberry Pistachio Shortbread Cookies – Buttery, Festive, and Irresistible!
If you’re craving a cookie that melts in your mouth and bursts with flavor in every bite, these Cranberry Pistachio Shortbread Cookies are exactly what you need. With their vibrant color, rich buttery taste, and perfect crumbly texture, these cookies are a holiday favorite — but trust us, you’ll want to make them all year round.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 1/4 cups all-purpose flour, sifted
- 3/4 cup dried cranberries
- 3/4 cup shelled pistachios (unsalted)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- (Optional) Zest of 1 orange or lemon for a bright citrusy flavor Instructions:
1. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter with granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy (about 2-3 minutes). This creates the perfect base for tender shortbread.
2. Add Vanilla and Salt
Mix in the vanilla extract and salt. If you’re using citrus zest, add it now for an extra burst of freshness.
3. Incorporate the Flour
Gradually add the flour in batches, mixing on low speed or folding in by hand until a soft dough forms. The dough may seem crumbly at first, but keep mixing until it comes together.
4. Add the Cranberries and Pistachios
Stir in the chopped dried cranberries and pistachios. Use your hands if needed to fully incorporate them into the dough without overmixing.
5. Shape the Dough
Divide the dough in half. Roll each portion into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap or parchment paper. Chill in the refrigerator for at least 2 hours or until firm. (You can also freeze it for up to 1 month.)
6. Preheat and Slice
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
Remove the dough from the fridge and slice into 1/2-inch thick rounds. Place the cookies 1 inch apart on the baking sheet.
7. Bake
Bake for 12–15 minutes, or until the edges are lightly golden. Do not overbake — they should remain pale on top for that perfect melt-in-your-mouth texture.
8. Cool and Serve
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy with tea, coffee, or as a sweet snack anytime!
Tips for Success:
- Use room temperature butter to ensure a smooth, creamy dough.
- Chop pistachios and cranberries roughly for better distribution.
- Want an extra festive look? Roll the cookie dough logs in coarse sugar before slicing for a sparkling finish.
Storage:
- Store cookies in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies for up to 3 months — just thaw at room temp before serving.
Why You’ll Love This Recipe:
- Simple ingredients but gourmet taste
- Perfect for holidays, gifting, or tea time
- Make-ahead friendly and freezer-safe
- Beautiful colors and textures that wow every time
Save this recipe, pin it, or share it with friends. Whether you’re baking for the holidays or just because, these shortbread cookies will always be a hit.