Cranberry Pistachio Shortbread Cookies
Cranberry Pistachio Shortbread Cookies are buttery, tender, and delightfully crunchy with pops of tart cranberry and vibrant pistachio. They have that melt-in-your-mouth shortbread texture everyone loves, with just enough chew and nutty crunch to keep each bite interesting. Fun fact: shortbread was once considered a festive treat reserved for celebrations, but these cookies are so simple you can make them any day of the week and feel like you’re celebrating something special.
If you enjoy nut-forward cookie recipes, you might also love my playful spin on Almond Joy Chocolate Cookies, which brings coconut and chocolate into the mix. This cranberry-pistachio version stands out because it’s quick to prepare, family-friendly, and great for gifting. Read on—these cookies are easy enough for a weeknight bake and pretty enough for holiday platters. You’ll be excited to try them!
What is Cranberry Pistachio Shortbread Cookies?
What’s in a name? Cranberry Pistachio Shortbread Cookies are exactly what they sound like: a classic shortbread cookie studded with dried cranberries and chopped pistachios. Curious where the name came from—did a baker with a green thumb and a cranberry bush invent them? Maybe. Or perhaps someone once said, “the way to a man’s heart is through his stomach,” and then added nuts and fruit to make that route even more irresistible. Either way, these cookies are charming, slightly cheeky, and perfect for sharing. Give them a try and see if the name fits your cravings.
Why You’ll Love This
There are three big reasons these cookies will quickly become a favorite:
- Buttery shortbread texture: The base is rich and tender, with a crumb that practically dissolves on the tongue. The pistachios add a satisfying crunch and a buttery, slightly sweet flavor.
- Cost-effective and homemade: Making these at home saves money versus buying gourmet cookies and lets you control the ingredients. You can use pantry staples and a small bag of dried cranberries and pistachios to make a big batch.
- Flavor contrast and visual appeal: The tartness of dried cranberries contrasts beautifully with the mellow pistachio, creating memorable bites that look festive too.
If you enjoy other nutty, melt-in-your-mouth cookies, try my Almond Snowball Cookies for a different texture and flavor profile. Now go ahead—preheat that oven and treat yourself.
How to Make:
Quick Overview
This recipe is straightforward and forgiving. You’ll cream butter with powdered sugar, add vanilla and salt, fold in flour, then stir in cranberries and pistachios. The dough chills in logs for easy slicing, and the cookies bake to lightly golden edges with a tender center. Prep time is about 20 minutes, chilling 1 hour, and baking about 12 to 15 minutes. Total time is roughly 1 hour 35 minutes, most of which is inactive chilling.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/2 tsp salt
1/2 tsp vanilla extract
1/2 cup dried cranberries, chopped
1/2 cup pistachios, chopped
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Use a hand mixer or stand mixer on medium speed for about 2 to 3 minutes.
- Mix in the vanilla extract and salt. Scrape the bowl down and mix again until evenly combined.
- Gradually blend in the flour until a dough forms. Add the flour in two additions and mix on low speed just until incorporated—don’t overmix.
- Fold in the chopped dried cranberries and pistachios with a spatula so they are evenly distributed throughout the dough.
- Divide the dough into two portions and shape each into a log about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least an hour to firm up.
- Slice the dough into 1/4-inch thick cookies and place them on the prepared baking sheet about 1 inch apart.
- Bake for 12-15 minutes or until the edges are lightly golden. Rotate the sheet halfway through baking for even color.
- Allow to cool on a wire rack before serving. Enjoy!
What to Serve With
These cookies are versatile and pair well with a variety of drinks and simple accompaniments:
- Hot beverages: A rich cup of coffee, black tea, or a nutty chai complements the pistachios.
- Cold drinks: Milk or a lightly sweetened iced tea balances the buttery richness.
- Cheese board: Serve with a mild brie or ricotta and a drizzle of honey for a festive snack tray.
- Fruit: Fresh orange segments or apple slices add a juicy, bright counterpoint to the cookies.
Pairing suggestions can turn a cookie plate into a centerpiece for a coffee break or afternoon tea.
Top Tips for Perfecting
- Butter temperature: Use butter softened to room temperature but not greasy or melted—press gently with a finger and it should spring back slightly.
- Chopping nuts: Chop pistachios to a uniform size so cookies slice smoothly. Toast them lightly for extra aroma before adding (optional).
- Cranberries: If your dried cranberries are very dry, soak them in warm water for 5 minutes, drain, and pat dry to prevent them from stealing moisture from the dough.
- Slicing: For uniform cookies, chill dough logs until firm and use a sharp knife to slice cleanly. Wiping the knife between cuts helps.
- Don’t overbake: Shortbread is best slightly pale with golden edges. Overbaking dries them out.
- Make ahead: Dough logs freeze well—wrap tightly and freeze for up to 2 months. Slice and bake straight from frozen, adding a minute or two of baking time.
Storing and Reheating Tips
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Refrigeration: Refrigeration isn’t necessary for short storage and can dry the cookies; use only if your kitchen is very hot—up to 1 week.
- Freezing: After baking, freeze cookies in a single layer on a tray until firm, then transfer to a freezer-safe container for up to 3 months. Alternatively, freeze the dough logs wrapped tightly and slice when ready to bake.
- Reheating: Warm cookies briefly in a low oven (300°F / 150°C) for 3 to 5 minutes to restore tenderness, or microwave one cookie for 6 to 8 seconds for a warm treat.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, but reduce or omit the added salt in the recipe. Using unsalted butter lets you control the sodium level more precisely.
Can I substitute other nuts for pistachios?
Absolutely. Almonds, pecans, or walnuts work well—chop them to similar sizes for even distribution and texture.
How can I make these cookies more festive?
Drizzle melted white chocolate or sprinkle a mix of coarse sugar and extra chopped pistachios on top once cooled for a holiday look.
What if my dough is too crumbly to form logs?
If the dough feels too dry, add a teaspoon of milk or cream at a time until it holds together when pressed. Chill after adjusting.
Are these cookies suitable to mail as gifts?
Yes. They travel well when fully cooled and packed in airtight tins with parchment paper between layers. Freeze extra batches and thaw before gifting.
Can I make these gluten-free?
You can experiment with a 1:1 gluten-free flour blend, but texture may change slightly. Chill and handle dough gently to minimize crumbling.
Conclusion
These Cranberry Pistachio Shortbread Cookies are a simple, elegant treat that brings buttery shortbread together with tart cranberries and nutty pistachios—perfect for sharing or keeping all to yourself. They’re easy to make, forgiving for bakers of all levels, and adaptable to what you have on hand. If you want a reference version or inspiration from another baker, check out this lovely recipe for Cranberry Pistachio Shortbread Cookies – Casual Foodist for additional ideas and tips. Give these a try and bake a batch for friends, family, or your next cozy night in.
Cranberry Pistachio Shortbread Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Plastic Wrap
Ingredients
Ingredients
- 1 cup Unsalted Butter, softened
- 1/2 cup Powdered Sugar
- 2 cups All-Purpose Flour
- 1/2 tsp Salt
- 1/2 tsp Vanilla Extract
- 1/2 cup Dried Cranberries, chopped
- 1/2 cup Pistachios, chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Use a hand mixer or stand mixer on medium speed for about 2 to 3 minutes.
- Mix in the vanilla extract and salt. Scrape the bowl down and mix again until evenly combined.
- Gradually blend in the flour until a dough forms. Add the flour in two additions and mix on low speed just until incorporated—don’t overmix.
- Fold in the chopped dried cranberries and pistachios with a spatula so they are evenly distributed throughout the dough.
- Divide the dough into two portions and shape each into a log about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least an hour to firm up.
- Slice the dough into 1/4-inch thick cookies and place them on the prepared baking sheet about 1 inch apart.
- Bake for 12-15 minutes or until the edges are lightly golden. Rotate the sheet halfway through baking for even color.
- Allow to cool on a wire rack before serving. Enjoy!
