Cranberry Pistachio Shortbread Cookies are buttery, crisp, and just the right balance of sweet and tart — a small cookie that packs big flavor. If you love shortbread with a festive twist, these cookies melt in your mouth and add a lovely pop of color and crunch to any cookie tin or afternoon tea plate. Fun fact: adding chopped pistachios to shortbread originally became popular because they hold up better than other nuts during rolling and slicing. This recipe is simple, family-friendly, and comes together quickly, making it perfect for holiday baking or last-minute gift boxes. For another take on shortbread with bright fruit flavor, try our delicious cranberry pistachio shortbread cookies and compare notes — you’ll want to bake both. Ready to bake? Let’s go!
What is Cranberry Pistachio Shortbread Cookies?
What’s in a name? Cranberry Pistachio Shortbread Cookies are exactly what they sound like: classic, crumbly shortbread dotted with chewy dried cranberries and crunchy pistachios. Why call them that — wouldn’t “festive buttery discs” be catchier? Maybe, but there’s a charm to honesty: you know exactly what you’re getting. Who named them isn’t as important as the result — think buttery, slightly sweet, with pockets of tart cranberry and nutty pistachio in every bite. And if you need a reminder that food is love, remember the old line: “the way to a man’s heart is through his stomach.” Try these once and you’ll see why. Give them a shot and pass them around.
Why You’ll Love This
- Buttery, melt-in-your-mouth texture: The shortbread base is rich and tender, offering a soft crumble that practically dissolves on your tongue.
- Budget-friendly and homemade: Making these at home saves money compared to bakery prices, and a little goes a long way — one batch fills a cookie tin without breaking the bank.
- Bright flavors and crunchy contrast: The sweet chew of dried cranberries and the toasty crunch of pistachios create an irresistible flavor and texture combo.
Compared with other cookies, these shortbreads feel fancy but are simple to prepare. If you enjoyed our take on buttery festive cookies, you might also like the lighter fruity notes in our Christmas maraschino cherry shortbread cookies. Make a batch today — these are ideal for gifting, tea time, or any moment you want to impress without stress.
How to Make:
Quick Overview
This recipe is straightforward: cream butter and powdered sugar, stir in flour and flavorings, fold in cranberries and pistachios, chill, slice, and bake. The result is a tender, slightly crisp cookie with a rich buttery flavor and crunchy nutty bites. Prep takes about 15 minutes active time, plus 1 hour chilling, and baking is 12–15 minutes. Total time: approximately 1 hour 30 minutes including 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. Using parchment helps the cookies bake evenly and makes cleanup easy.
- 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 2–3 minutes. The mixture should lighten in color.
- Mix in the vanilla extract and salt until evenly combined. Scrape the bowl with a spatula to incorporate everything.
- Gradually blend in the flour until a dough forms. Add the flour in two or three additions and mix on low speed to avoid overworking the dough. The dough will be soft but workable.
- Fold in the chopped dried cranberries and pistachios with a spatula, distributing them evenly through the dough. Be gentle so you don’t pulverize the nuts.
- Divide the dough into two portions and shape each into a log about 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least an hour. Chilling firms the dough and makes slicing easier.
- Slice the dough into 1/4-inch thick cookies and place them on the prepared baking sheet about 1 inch apart. For perfectly round cookies, use a sharp knife and wipe it clean between cuts.
- Bake for 12–15 minutes or until the edges are lightly golden. Rotate the baking sheet halfway through baking for even color. Keep an eye on them during the last few minutes to avoid overbrowning.
- Allow to cool on a wire rack before serving. Enjoy!
What to Serve With:
- Hot tea or freshly brewed coffee: The warm bitterness of coffee or the soothing notes of black tea pair beautifully with the buttery cookie.
- Vanilla ice cream: A scoop alongside a shortbread is a delightful dessert contrast between cold creaminess and crumbly cookie.
- Citrus marmalade or lemon curd: A small spoonful on the side adds bright acidity that complements the dried cranberries.
- Mulled wine or spiced cider: For holiday gatherings, these warm beverages deepen the festive flavors.
- Cheese board: Mild cheeses like brie or young gouda provide a savory balance to the sweet shortbread.
Top Tips for Perfecting:
- Use room-temperature butter: Properly softened butter creams better with sugar, creating a lighter texture. Avoid melted butter.
- Don’t overmix: Once you add the flour, mix just until the dough comes together to keep the cookies tender.
- Chop evenly: Chop cranberries and pistachios into similar-sized pieces so every bite has a balanced texture.
- Chill thoroughly: If you slice chilled logs, the cookies hold their shape better and spread less in the oven.
- Toast the pistachios lightly: For extra depth, toast shelled pistachios in a dry skillet for 3–4 minutes, cool, then chop. This step is optional but adds a nice toasty note.
- Watch baking time: Remove when edges are pale golden — shortbread continues to firm as it cools.
Storing and Reheating Tips:
- Room temperature: Store baked cookies in an airtight container at room temperature for up to 5 days. Layer with parchment paper to prevent sticking.
- Refrigeration: If your kitchen is very warm, refrigerate the cookies in an airtight container for up to 10 days. Bring to room temperature before serving for best texture.
- Freezing: Freeze unbaked dough logs wrapped tightly in plastic and then foil for up to 3 months. Thaw in the refrigerator before slicing and baking. Baked cookies freeze well for up to 2 months; thaw at room temperature.
- Reheating: Shortbread is best served at room temperature. If you prefer warm cookies, heat a few seconds in the microwave (10–15 seconds) or for 3–4 minutes in a 300°F oven to refresh the texture.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries are much juicier and will add moisture to the dough, which can change texture. If you use fresh, pat them dry and consider a slight flour dusting, but dried cranberries are recommended.
Can I substitute another nut for pistachios?
Yes. Almonds, pecans, or walnuts work well. Chop them finely so they distribute evenly through the dough.
How do I prevent the cookies from crumbling when slicing?
Chill the dough logs thoroughly until firm. Use a very sharp knife and slice gently. If the dough softens, return logs to the fridge for 10–15 minutes to firm up.
Can I make the dough ahead of time?
Absolutely. Dough logs can be refrigerated for up to 48 hours or frozen for up to 3 months. Slice and bake from chilled or slightly thawed logs.
Are these cookies suitable for gifting?
Yes — they travel well and look beautiful in a cookie tin or wrapped stack. Add a ribbon and a label for a charming homemade gift.
Conclusion
These Cranberry Pistachio Shortbread Cookies are an easy, elegant treat that’s perfect for holiday baking or everyday indulgence. They’re simple to make, wallet-friendly, and deliver that irresistible combination of buttery shortbread, tart cranberries, and crunchy pistachios — a pairing that feels both classic and festive. If you’d like to explore a similar recipe or check out another version online, see this helpful write-up at Cranberry Pistachio Shortbread Cookies – Casual Foodist. Enjoy baking, and don’t forget to share a plate with someone you love.
Cranberry Pistachio Shortbread Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Plastic Wrap
- Parchment Paper
- Sharp Knife
Ingredients
Ingredients
- 1 cup unsalted butter, softened 2 sticks
- 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.
- Mix in the vanilla extract and salt until evenly combined.
- Gradually blend in the flour until a dough forms.
- Fold in the chopped dried cranberries and pistachios with a spatula.
- Divide the dough into two portions and shape each into a log about 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least an hour.
- 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.
- Allow to cool on a wire rack before serving.