If you’re looking for the ultimate holiday cookie that’s as beautiful as it is delicious, these cranberry pistachio shortbread cookies are a guaranteed hit. Buttery and crisp with bursts of tart dried cranberries and nutty pistachios, they’re a simple slice and bake treat that tastes like a bakery classic. Whether you serve them with tea, gift them in holiday tins, or just enjoy them with a cup of coffee, they’re always a favorite just like our classic butter shortbread, but with a festive twist.
Why These Shortbread Cookies Are So Popular
- Perfect texture tender, crisp, and buttery
- Colorful combination of green pistachios and red cranberries
- No eggs, no leavening super easy dough
- Can be made ahead and frozen
- Only 7 ingredients!
“I make these every December and they vanish instantly! The red and green bits make them look like Christmas in a cookie.”
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 |
Step by Step: How to Make Cranberry Pistachio Shortbread
1: Cream the Butter and Sugar
- In a large bowl, beat the softened butter and powdered sugar until light and fluffy. You can use a hand mixer or stand mixer on medium speed.
- The texture should be creamy and smooth, similar to the start of our piped butter cookies.
2: Add the Dry Ingredients
- Mix in the vanilla extract and salt.
- Gradually add the flour, mixing until a crumbly dough forms. Don’t overmix.
3: Fold in the Good Stuff
- Stir in the chopped cranberries and pistachios by hand using a spatula.
- The dough should just hold together when pressed between your fingers.
4: Shape and Chill
- Divide the dough in half and shape each half into a log about 2 inches in diameter.
- Wrap tightly in plastic wrap and chill in the fridge for at least 2 hours (or freeze for 30 minutes).
5: Slice and Bake
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Slice the chilled dough into ¼ inch thick rounds and place on the prepared sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
6: Cool and Serve
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
- Serve plain or drizzle with white chocolate for a bakery style finish, just like we do in raspberry swirl shortbread.
Nutrition Facts (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 130 |
| Fat | 9g |
| Carbohydrates | 12g |
| Protein | 1g |
| Sugar | 4g |
Delicious Variations You’ll Love
Once you’ve mastered these cranberry pistachio shortbread cookies, it’s easy to create new twists using the same buttery dough base. I often swap flavors to suit the season or use whatever nuts and fruits I have on hand. The dough is very forgiving similar to our 3 ingredient shortbread biscuits so it’s perfect for customizing without compromising that classic melt in your mouth texture.
Flavor Twists
- Orange zest: Add 1 teaspoon of fresh orange zest to the dough for a citrusy lift that complements the cranberries beautifully.
- Rosemary lemon: Replace pistachios with chopped almonds and add lemon zest and a tiny pinch of rosemary.
- Chocolate dip: Dip half of each cookie into melted dark or white chocolate and let it set a stunning upgrade like we use in our vanilla heart biscuits.
- Almond extract: Swap vanilla for almond extract to bring out the nutty notes even more.
Storage and Make Ahead Tips
Shortbread cookies are a dream for prepping in advance. You can chill the dough for up to 3 days before baking or freeze the cookie logs for later. I often make a double batch, freeze one, and bake the other just like we do with versatile recipes like oatmeal cookies.
How to Store
- Room temperature: Keep cookies in an airtight container for up to 7 days. They stay crisp and fresh.
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temp or re crisp in a warm oven for 2-3 minutes.
- Frozen dough: Wrap logs tightly and freeze. Slice and bake straight from frozen, just adding 1-2 extra minutes to bake time.
Festive Ways to Serve and Gift
These cookies are naturally festive thanks to their red and green speckles, which makes them perfect for holiday gifting. I often tuck them into treat boxes alongside a few classic butter shortbreads and vanilla butter cookies. Here are a few fun serving and gifting ideas to try:
- Holiday tins: Stack them between layers of parchment paper in a metal cookie tin they travel beautifully.
- Tea pairing: Serve alongside hot tea and soft muffins like our cinnamon donut muffins.
- Dessert platter: Pair with chocolate truffles and shortbread fingers for a stunning dessert board.
Why This Recipe Works
Shortbread dough is traditionally simple and that’s what makes it perfect. With no eggs or rising agents, the structure depends on the butter. Beating the butter and sugar well helps aerate the dough slightly, while chilling helps solidify the shape. The result is a cookie that holds form yet crumbles gently in every bite like our most loved butter shortbread recipe.
Reader Reviews
“Absolutely beautiful cookies. The texture was amazing and everyone commented on how festive they looked!” Lisa R.
“Made a double batch for Christmas gifts and they were a hit. I dipped half in white chocolate and added orange zest so good.” Eric F.
“This recipe is perfect. It held shape, sliced cleanly, and the flavor balance of cranberry and pistachio was spot on.” Neha D.
FAQs
Can I use salted pistachios?
Yes, just reduce the added salt in the dough to 1/4 teaspoon. The slight saltiness from the nuts balances the sweetness nicely similar to the contrast in our salted vanilla oatmeal cookies.
Do I have to chill the dough?
Yes. Chilling is essential for firming up the butter, which helps the cookies hold their shape while baking. It’s the same technique used in all of our shortbread slice and bake recipes.
Can I use a cookie cutter instead?
You can, but it’s easier to slice this dough from logs. If rolling out, chill the dough flat between parchment for 30-60 minutes, then cut and bake.
Can I make these gluten free?
Yes! Use a 1:1 gluten free baking flour blend. Just note that the texture will be a little more delicate, similar to what we found when testing our gluten free lentil cheese bread.
Can I freeze the baked cookies?
Absolutely. Let them cool completely, then freeze in airtight containers. They thaw beautifully and retain their crispness no soggy bottoms!