These buttery, melt-in-your-mouth shortbread cookies are packed with festive cranberries and crunchy pistachios. They’re a slice-and-bake dream—perfect for gifting, holiday trays, or cozy afternoons with tea.
Prep Time: 15 minutes (plus chilling)
Chill Time: 2 hours
Bake Time: 12–15 minutes
Total Time: ~2 hours 30 minutes
Yield: ~36 cookies
Calories: ~120 kcal per cookie
Dietary Tags: Vegetarian
🛒 Ingredients You’ll Need
Ingredient Amount
Unsalted butter (softened) 1 cup (2 sticks)
Powdered sugar ½ cup
All-purpose flour 2 cups
Salt ½ teaspoon
Vanilla extract ½ teaspoon
Dried cranberries (chopped) ½ cup
Pistachios (chopped) ½ cup
👨🍳 Instructions
1. Cream the Butter and Sugar
In a large bowl, beat softened butter with powdered sugar until light and fluffy (about 2 minutes).
Use a hand or stand mixer on medium speed.
2. Add Vanilla, Salt, and Flour
Mix in vanilla extract and salt.
Gradually add the flour, mixing on low until a crumbly dough forms.
Tip: Don’t overmix—just enough for the dough to come together.
3. Fold in Cranberries and Pistachios
Use a spatula to gently fold in chopped cranberries and pistachios.
The dough should hold when pressed between your fingers.
4. Shape and Chill
Divide dough in half. Shape each into a log, about 2 inches in diameter.
Wrap tightly in plastic wrap and refrigerate for 2 hours (or freeze for 30 minutes for a quick option).
5. Slice and Bake
Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
Slice logs into ¼-inch thick rounds and place on the sheet, spaced slightly apart.
Bake for 12–15 minutes, until edges are just lightly golden.
6. Cool and Serve
Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
Optional: Drizzle with melted white chocolate once cooled for a bakery-style finish.
📝 Notes
Texture check: The dough should be crumbly but cohesive—don’t worry if it seems dry; it’ll come together as it chills.
Chilling tip: Chilled dough is easier to slice cleanly and helps maintain shape in the oven.
These cookies freeze beautifully after baking—great for make-ahead baking.
🍒 Nutty, Buttery & Beautiful
This recipe has the buttery richness of classic shortbread, elevated with sweet cranberries and earthy pistachios. A crowd-pleaser during the holidays—or any time you crave a soft crunch with your coffee or tea.
📸 Step-by-Step Visual Guide
🧈 Step 1: Cream Butter & Sugar
Start light and fluffy—this makes your cookies tender.
🥣 Step 2: Mix & Fold
Add flour, then stir in colorful bits of cranberries and nuts.
🌀 Step 3: Roll Logs
Form tight logs and chill to keep your cookies neat and sliceable.
🔪 Step 4: Slice & Bake
Cut ¼-inch rounds and bake until the edges just begin to turn golden.
✨ Step 5: Cool & Decorate
Cool and optionally drizzle with white chocolate for extra flair.
🧂 Ingredient Tips & Variations
Butter matters: Use high-quality unsalted butter for rich flavor.
Nut swap: Try chopped almonds or pecans instead of pistachios.
Fruit swap: Dried cherries or apricots work beautifully.
Flavor boost: Add orange zest for a citrus twist.
🍽 Serving Suggestions
As part of a holiday cookie tray
With a mug of tea or mulled wine
Gifted in clear bags tied with ribbon
Paired with a scoop of vanilla ice cream
🧊 Storage & Make-Ahead
Storage
Store in an airtight container at room temperature for up to 1 week.
Freeze
Freeze baked cookies for up to 2 months.
Freeze dough logs for easy slice-and-bake anytime—just add 1–2 minutes to bake time from frozen.
📊 Nutrition (Per Cookie – Approximate)
Calories: 120
Fat: 8g
Carbs: 12g
Sugar: 5g
Protein: 2g
Sodium: 65mg
Allergens: Tree nuts, dairy, gluten
Dietary Tags: Vegetarian
❓ FAQ
Q: Can I use salted pistachios?
A: Yes, but reduce the added salt slightly to balance the flavor.
Q: Can I shape and roll this dough into cut-out cookies?
A: This dough is best for slice-and-bake style. For cut-outs, use a firmer sugar cookie dough.
Q: Can I double the batch?
A: Definitely—this recipe scales well. Freeze extra dough logs for future use.
🎄 Buttery, Festive, and Ready to Share
Whether for a cookie exchange, a cozy winter afternoon, or a homemade gift, these Cranberry Pistachio Shortbread Cookies deliver big joy in every bite. Simple, elegant, and always a hit.
📣 Baked These? Show Them Off!
Tag @YourHandle on Instagram or drop a comment below—did you keep it classic or drizzle with chocolate? I’d love to see your shortbread masterpiece! 💚🍪