If you are on the hunt for a delightful treat that perfectly balances buttery richness with a hint of fruity tartness and nutty crunch, this Cranberry Pistachio Shortbread Cookies Recipe is an absolute winner. These cookies bring together the tender crumb of classic shortbread with the vibrant bursts of dried cranberries and the satisfying snap of pistachios, making every bite a celebration of texture and flavor. Whether you’re baking for the holidays, gifting to friends, or simply craving a sweet snack, this recipe promises a joyful baking experience and a truly mouthwatering result.

Ingredients You’ll Need

Three pale yellow logs of cookie dough with visible bits of red cranberries and green pistachios are wrapped in clear plastic and tied at both ends with red ribbons decorated with white snowflakes. The logs are placed on a light gray surface with a white marbled texture. Around them are scattered bright red cranberries and pistachio shells. Near the dough are two small white bowls, one filled with green pistachios and the other with dark red dried cranberries. There are two whole oranges, one fully peeled with bright orange skin texture, and a metal grater with a black handle. A sprig of green pine and a red felt snowflake decoration add a festive touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Cranberry Pistachio Shortbread Cookies Recipe lies in its simple, thoughtfully chosen ingredients that each play a crucial role. From the creamy unsalted butter that creates that melt-in-your-mouth texture, to the lively contrast the cranberries and pistachios provide in both color and flavor, each element is essential to bringing this cookie to life.

Unsalted butter: Using unsalted butter allows you to control the saltiness and ensures a rich, creamy cookie base.
Powdered sugar: Adds a delicate sweetness and contributes to the smooth texture of the dough.
All-purpose flour: The foundation of the cookie providing structure and tenderness when combined correctly.
Cornstarch: Helps create an extra crumbly, soft texture that shortbread is famous for.
Salt: Balances and enhances the sweetness, highlighting all the flavors perfectly.
Dried cranberries: Bring a tart, chewy burst that contrasts beautifully with the buttery dough.
Shelled pistachios: Offer a satisfying crunch and a gorgeous green color pop in each cookie.
Vanilla extract: Infuses warmth and depth, rounding out the flavor profile flawlessly.

How to Make Cranberry Pistachio Shortbread Cookies Recipe

Step 1: Cream the Butter and Sugar

Start by beating the unsalted butter and powdered sugar together until light and fluffy. This step is key because it aerates the butter, contributing to the delicate texture that shortbread is famous for. Be patient and mix thoroughly to achieve that perfect creaminess.

Step 2: Add Vanilla Extract

Once your butter and sugar mixture is smooth, stir in the vanilla extract. This simple addition elevates the cookie’s aroma and adds complexity that will complement the nuts and cranberries wonderfully.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. This ensures the salt is evenly distributed and that the cornstarch is incorporated smoothly for that tender crumb.

Step 4: Mix Dry Ingredients into Wet

Gradually add the flour mixture to the creamed butter blend, mixing just until the dough comes together. Avoid overmixing, which can toughen the cookies. The dough should be soft but hold its shape well.

Step 5: Fold in the Dried Cranberries and Pistachios

Gently fold in the dried cranberries and shelled pistachios, making sure they are evenly dispersed. This guarantees every bite has those delightful bursts of flavor and texture that make this Cranberry Pistachio Shortbread Cookies Recipe so irresistible.

Step 6: Shape and Chill the Dough

Shape the dough into a log or disk and wrap it tightly in plastic wrap. Refrigerate the dough for at least an hour to firm it up, which makes slicing or rolling out easier and helps maintain the cookies’ shape during baking.

Step 7: Bake Until Golden

Preheat your oven and slice the chilled dough into even rounds if shaped into a log, or roll out and cut with cookie cutters. Bake until the edges turn a light golden brown. This final step results in shortbread cookies that are crisp on the outside and tender inside with beautifully toasted nutty notes.

How to Serve Cranberry Pistachio Shortbread Cookies Recipe

Four square bars are stacked neatly on a round white plate, each bar showing a light beige color with a slightly crumbly texture. The bars are filled with bright green pistachio pieces and deep red dried cranberry bits, scattered evenly throughout and also embedded on the top surfaces. The edges of the bars are firm and slightly browned, giving a golden outline to each piece. The background features a soft focus of more bars scattered on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For that extra special touch, lightly dust the baked cookies with powdered sugar or drizzle a bit of white chocolate over them. These garnishes add a festive flair and a subtle sweetness that complements the tart cranberries perfectly.

Side Dishes

These shortbread cookies pair wonderfully with a cup of hot tea, fresh coffee, or even a glass of cold milk. If serving at a party, consider offering alongside spiced mulled wine or rich hot chocolate to create an inviting, cozy spread.

Creative Ways to Present

Pack these cookies in a decorative tin wrapped with a bright ribbon for a lovely handmade gift. Alternatively, layer them in a clear jar with festive fabric on the lid to show off those colorful cranberries and pistachios, making each serving a feast for the eyes as well as the palate.

Make Ahead and Storage

Storing Leftovers

Store any leftover cookies in an airtight container at room temperature to maintain their crunch and freshness for up to a week. Make sure they are completely cooled before storing to avoid condensation.

Freezing

You can freeze the unbaked dough wrapped tightly in plastic wrap for up to three months. This allows you to enjoy the Cranberry Pistachio Shortbread Cookies Recipe whenever you want without starting from scratch. Just slice and bake directly from frozen, adding a couple of extra minutes to the bake time.

Reheating

Reheat the cookies gently in a low oven for a few minutes if you want to revive that freshly baked warmth and soften the shortbread just a touch. Avoid microwaving, which can make them chewy instead of crisp.

FAQs

Can I substitute fresh cranberries for dried?

Fresh cranberries have a high moisture content and a much different texture than dried, so they are not ideal for this recipe. Dried cranberries hold up well in the dough and provide that chewy bite signature to this cookie.

What if I’m allergic to pistachios?

You can easily swap in other nuts like almonds or walnuts depending on your preference. Each will bring a unique flavor and crunch, though pistachios offer a particularly vibrant color that’s part of the cookie’s charm.

How long do these cookies keep fresh?

When stored properly in an airtight container, these shortbread cookies will stay fresh and delicious for up to one week at room temperature.

Can I make these cookies gluten-free?

Try using a gluten-free all-purpose flour blend that contains xanthan gum to replicate the texture. The shortbread’s tender crumb should still shine with the right substitution.

Is it okay to add extra vanilla extract?

Yes! Increasing vanilla can deepen the flavor, but be careful not to add too much liquid to maintain the right dough consistency. Start with a teaspoon and adjust according to your taste.

Final Thoughts

There is something truly heartwarming about baking this Cranberry Pistachio Shortbread Cookies Recipe, whether it’s the inviting aroma filling your kitchen or the joyful crunch of each bite. It’s a recipe that feels like a warm hug on a plate, perfect for sharing with loved ones or indulging yourself. I encourage you to give this recipe a try—you might just find your new favorite cookie to bake again and again.

Cranberry Pistachio Shortbread Cookies Recipe

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These Cranberry Pistachio Shortbread Cookies are buttery and crumbly, with a delightful mix of tart dried cranberries and crunchy pistachios. Perfect for holiday gifting or a cozy afternoon treat, these cookies combine classic shortbread richness with festive flavors and a hint of vanilla.

Author: Julia
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Cookie Dough

1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract

Add-ins

1/2 cup dried cranberries, chopped if large
1/2 cup shelled pistachios, roughly chopped

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Instructions

Preheat Oven: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and powdered sugar together until the mixture is light, smooth, and creamy. This step creates the tender texture typical of shortbread cookies.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to evenly distribute the leavening and thickeners.
Mix Dough: Gradually add the dry ingredients to the butter mixture, mixing gently until the dough just comes together. Avoid overmixing to maintain a delicate crumb.
Add Flavors: Stir in the vanilla extract, dried cranberries, and chopped pistachios until evenly incorporated throughout the dough.
Form Cookies: Roll the dough into a log approximately 2 inches in diameter, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up the dough for easier slicing.
Slice and Arrange: Remove the dough log from the fridge and slice into 1/4-inch thick rounds. Place the rounds spaced evenly on the prepared baking sheet to allow for slight spreading.
Bake: Bake the cookies in the preheated oven for 18-22 minutes, or until the edges are lightly golden, being careful not to overbake to preserve their tender texture.
Cool: Transfer the cookies to a wire rack to cool completely before serving. This chilling step helps the cookies to set properly and enhances their crumbly texture.

Notes

For a nuttier flavor, lightly toast the pistachios before chopping and adding to the dough.
You can substitute dried cherries or raisins if you prefer over cranberries.
Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
Use room temperature butter to ensure easy creaming and smooth dough consistency.