Looking for a festive cookie that’s both showstopping and simple to make? Cranberry pistachio shortbread cookies are the ultimate treat for the holidays—or anytime you crave something buttery, nutty, and perfectly sweet. These cookies have a melt-in-your-mouth texture with the perfect crunch from pistachios and the chewy zing of dried cranberries.

They’re not just delicious—they’re visually stunning too. The red and green from the cranberries and pistachios create a holiday-ready cookie that feels both rustic and elegant. Whether you’re filling a holiday cookie tray, preparing edible gifts, or simply treating yourself, these cookies strike the right balance of flavor and texture. Their rich, buttery base and vibrant mix-ins make them irresistibly festive.

Much like classic shortbread, this version keeps things simple—no eggs, no fuss, just quality ingredients and great results. In fact, the base dough is so versatile that you could experiment with other add-ins too. For example, you might want to check out these Christmas cookie recipes for more creative ideas.

Because of their simplicity, these cookies are also ideal for beginner bakers. You don’t need any fancy equipment—just a hand mixer, a few bowls, and a baking sheet. With just 10 minutes of prep, you’ll have a log of dough ready to slice, bake, and enjoy. Pair them with a warm drink, wrap them in a box as a gift, or serve them as part of a dessert spread.

The best part? They store well, freeze beautifully, and only get better with time. If you’re on the hunt for a recipe that’s beautiful, foolproof, and undeniably delicious, this is one cookie you’ll come back to every season.

---

Why You’ll Love This Recipe

There are so many reasons why these cranberry pistachio shortbread cookies will become a staple in your baking rotation. From flavor to flexibility, they tick all the boxes.

• Festive flair – With their natural red and green hues, these cookies look like they were made for the holidays. They’re a beautiful addition to any dessert table and make for stunning homemade food gifts.
• Minimal ingredients – You only need a handful of pantry staples. No eggs, no fancy leavening agents—just butter, sugar, flour, dried fruit, and nuts. The simplicity of this recipe is part of what makes it so elegant.
• Buttery, rich flavor – Thanks to the high butter content, every bite is crumbly, soft, and flavor-packed. The pistachios add richness, while the cranberries bring just the right amount of tang and chew.
• Perfect for make-ahead baking – You can prepare the dough ahead of time, freeze it, and bake fresh cookies whenever needed. These cookies are ideal for stress-free entertaining.

The recipe is also highly adaptable. You can shape them into traditional rounds, cut them with holiday cookie cutters, or even dip them in chocolate for an upgraded version. If you’re looking for even more ideas, explore holiday baking ideas to see how other bakers are customizing their shortbread.

Whether you’re a seasoned baker or just getting started, these cranberry pistachio shortbread cookies offer maximum impact with minimal effort. They’re proof that a classic, simple recipe can still steal the show.

---

Ingredients Overview

This cranberry pistachio shortbread cookie recipe is all about using simple, high-quality ingredients that deliver big flavor. Let’s break down each component so you understand exactly what it brings to the table.

• 1 cup unsalted butter, softened
  The cornerstone of any good shortbread, butter provides richness and that signature melt-in-your-mouth texture. Always choose unsalted butter so you can control the salt level in the dough. Room temperature butter is key—it blends more easily and evenly.
• 3/4 cup powdered sugar
  Unlike granulated sugar, powdered sugar (also known as confectioners’ sugar) gives these cookies a tender crumb. It dissolves quickly into the dough, helping create that fine, delicate texture shortbread is known for.
• 1 teaspoon vanilla extract
  Though it may seem small, vanilla extract plays a major role in enhancing all the other flavors. Use a high-quality pure vanilla extract for the best result. It’s a subtle background note that elevates everything else.
• 2 cups all-purpose flour
  The structure-builder. All-purpose flour provides the body of the cookie, helping it hold its shape and bake evenly. Be careful not to pack your flour when measuring—too much can lead to dry, crumbly dough.
• 1/4 teaspoon salt
  This small amount makes a big difference. Salt enhances the sweetness of the cranberries and the richness of the butter. Don’t skip it—it keeps the cookies from tasting flat.
• 1/2 cup dried cranberries, chopped
  Cranberries add tartness and chewy texture, balancing the richness of the butter and nuts. Be sure to chop them for even distribution. For more on these festive fruits, check out this cranberry guide.
• 1/2 cup shelled pistachios, chopped
  These nuts add crunch, a subtle earthiness, and beautiful color contrast. Choose pistachios that are already shelled to save time. Lightly toasted pistachios offer even more depth of flavor.

These ingredients come together to create a cookie that’s buttery, crumbly, chewy, crunchy, and just the right amount of sweet. And because it’s egg-free, it’s perfect for anyone looking for simple, allergen-friendly options. For a deeper dive into similar dough types and how they vary, explore different types of cookies.

---

Tools & Equipment Needed

You don’t need a professional kitchen setup to make cranberry pistachio shortbread cookies—just a few basic tools that most home bakers already have. Having the right equipment ensures the dough comes together smoothly and the cookies bake evenly.

Here’s what you’ll need:

• Mixing Bowls
  At least two—one for creaming the butter and sugar, and another for mixing the dry ingredients. Use medium to large bowls so you have room to fold in the mix-ins without spillage.
• Electric Hand Mixer or Stand Mixer
  A hand mixer is perfect for creaming the butter and sugar until light and fluffy. A stand mixer works great too, especially if you’re doubling the recipe. Either tool will help you achieve that classic shortbread texture.
• Measuring Cups and Spoons
  Precision matters in baking. Use dry measuring cups for flour and sugar, and spoons for smaller measurements like vanilla and salt.
• Rubber Spatula or Wooden Spoon
  Ideal for folding in the cranberries and pistachios evenly. A spatula also helps scrape down the bowl to make sure everything’s fully incorporated.
• Parchment Paper or Plastic Wrap
  Essential for shaping the dough into a log. Parchment makes cleanup easy and helps prevent sticking, while plastic wrap seals the dough well for refrigeration.
• Sharp Knife
  A sharp, straight-edged knife is key for slicing clean, even rounds from your chilled dough log. This ensures your cookies bake uniformly.
• Baking Sheet
  A flat, heavy-duty baking sheet lined with parchment paper provides an even surface for baking. Avoid thin, flimsy sheets that can cause uneven browning.

Having these tools ready before you begin makes the process smoother and more enjoyable. If you’re planning to package these cookies for gifting, take a peek at these cookie packaging ideas for inspiration.

.

---

Step-by-Step Instructions

Making cranberry pistachio shortbread cookies is simple and satisfying. Follow these steps closely for the perfect texture and flavor in every bite.

1️⃣ Preheat the Oven

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

2️⃣ Cream the Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to cream 1 cup of unsalted butter and 3/4 cup powdered sugar together until the mixture is light, fluffy, and pale in color. This step is crucial for building the base of the cookie’s soft and buttery texture.

3️⃣ Add Vanilla Extract

Beat in 1 teaspoon of vanilla extract until fully incorporated. This adds depth and warmth to the flavor profile.

4️⃣ Combine Dry Ingredients

In a separate bowl, whisk together 2 cups all-purpose flour and 1/4 teaspoon salt. Slowly add this dry mixture to the butter-sugar blend, mixing on low speed until a dough begins to form. The dough may appear crumbly at first—keep mixing until it holds together.

5️⃣ Fold in Cranberries and Pistachios

Use a spatula or wooden spoon to fold in 1/2 cup chopped dried cranberries and 1/2 cup chopped shelled pistachios. Aim for even distribution so every cookie gets a bit of both. For a detailed look at these festive mix-ins, check out this cranberry and pistachio guide.

6️⃣ Shape and Chill the Dough

Turn the dough onto a sheet of parchment paper or plastic wrap. Form it into a log roughly 2 inches in diameter. Wrap tightly and refrigerate for at least 1 hour, or until firm. This step helps the dough hold its shape during slicing and baking. For more tips on prep-ahead treats, browse edible gifts for the holidays.

7️⃣ Slice and Bake

Once chilled, unwrap the dough and slice into 1/4-inch thick rounds using a sharp knife. Arrange on your prepared baking sheet, spacing them about 1 inch apart.

Bake for 12–15 minutes, or until the edges are just turning golden. Watch carefully—the cookies should remain pale with lightly browned edges.

8️⃣ Cool and Enjoy

Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. They’ll firm up as they cool, developing that classic shortbread crunch.

---

Tips for Perfect Cranberry Pistachio Shortbread Cookies

Achieving flawless cranberry pistachio shortbread cookies is all about the details. Here are some expert tips to ensure they turn out delicious and beautiful every time:

• Use room temperature butter
  Cold butter won’t cream properly, while melted butter will make the dough greasy. Let it soften naturally for that perfect texture.
• Chop add-ins finely
  Finely chopped cranberries and pistachios distribute more evenly throughout the dough, preventing breakage during slicing.
• Chill the dough thoroughly
  This is essential for slice-and-bake shortbread. Chilling allows the butter to solidify, helping the cookies keep their shape in the oven.
• Slice evenly
  Use a sharp knife and aim for uniform slices. This ensures even baking and a consistent appearance.
• Don’t overbake
  These cookies should be lightly golden around the edges and pale in the center. Overbaking will dry them out and make them crumbly.
• Cool completely before storing
  Let them cool on a wire rack before placing in airtight containers to preserve their crisp, buttery texture.

Want to level up your presentation? These holiday cookie trays and cookie packaging ideas will make your cookies gift-ready in no time.

---

Recipe Variations and Substitutions

Shortbread is one of the most adaptable cookie bases out there. You can get creative with add-ins and flavors depending on your preference or pantry!

• Add citrus zest
  Stir in 1–2 teaspoons of orange or lemon zest for a refreshing contrast to the rich butter and nuts.
• Dip in chocolate
  Once baked and cooled, dip half the cookie in white or dark chocolate for an indulgent twist.
• Substitute nuts
  Swap pistachios for almonds, pecans, or macadamias for a different flavor and crunch.
• Use other dried fruits
  Try chopped dried cherries, apricots, or blueberries for a fun variation.
• Make it gluten-free
  Use a high-quality 1:1 gluten-free flour blend. Keep in mind, texture may vary slightly.

For more inspiration, check out these homemade food gifts or experiment using ideas from holiday baking boards.

---

How to Store and Freeze Shortbread Cookies

Proper storage keeps your shortbread cookies crisp and flavorful for days—or even weeks.

• Room Temperature:
  Store in an airtight container at room temperature for up to 1 week. Keep them in a cool, dry place away from sunlight.
• Freezing the Dough:
  Wrap the dough log tightly in plastic wrap and store it in a freezer-safe bag. Freeze for up to 2 months. When ready to use, thaw slightly in the fridge before slicing and baking.
• Freezing Baked Cookies:
  Once cooled, place cookies in a single layer in an airtight container. Use parchment paper between layers to prevent sticking. Freeze for up to 1 month.
• Thawing Tips:
  Let cookies come to room temperature naturally. To refresh them, bake at 300°F for 5 minutes.

Need long-lasting gift options? These cookies make perfect edible gifts for the holidays.

---

Serving Suggestions

These cookies are versatile when it comes to presentation and pairing:

• Serve with tea, coffee, or hot chocolate for a cozy afternoon treat.
• Add them to a holiday dessert platter alongside fudge, brittle, and truffles.
• Wrap them in cellophane with a ribbon for elegant gift bags.
• Crumble over ice cream or yogurt for an unexpected twist.

Their festive look and balanced flavor make them an ideal addition to any winter celebration.

---

Troubleshooting Guide

If your cookies aren’t turning out quite right, here are a few quick fixes:

• Dough is too crumbly?
  Add 1–2 teaspoons of milk or cream and gently knead the dough until it comes together.
• Cookies are spreading too much?
  Chill the dough longer, and make sure your butter wasn’t too soft to begin with.
• Cookies are too hard?
  Likely overbaked. Next time, pull them from the oven when edges just start to turn golden.
• Cookies won’t hold their shape?
  Be sure to chill the dough log thoroughly before slicing and baking.
• Uneven color or texture?
  This could be from a thin baking sheet. Use a heavier sheet or double-layer to prevent hot spots.

---

FAQs (Frequently Asked Questions)

Q1. Can I use fresh cranberries instead of dried?
No. Fresh cranberries have too much moisture and will affect the texture of the dough. Stick with dried cranberries for best results.

Q2. Why is my shortbread dough too crumbly?
This is common if flour is over-measured or butter is too cold. Let your butter soften and try adding a teaspoon of milk to bind the dough.

Q3. Can I make these cookies ahead of time?
Yes! You can refrigerate the dough for up to 3 days or freeze it for 2 months. Bake fresh whenever needed.

Q4. How do I prevent shortbread cookies from spreading?
Chill the dough thoroughly and avoid placing cookies on a warm baking sheet.

Q5. Are pistachios roasted or raw in this recipe?
Either works, but lightly roasted unsalted pistachios enhance the flavor without overpowering it.

Q6. Can I dip these cookies in chocolate?
Absolutely. White or dark chocolate both pair beautifully with the cranberry-pistachio combo.

Q7. What is the difference between butter cookies and shortbread?
Shortbread has a higher butter-to-flour ratio and no eggs, giving it a tender, crumbly texture. Butter cookies are sweeter and often firmer.

Print