Name: Cranberry Pistachio Shortbread Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup powdered sugar; 1 tsp vanilla extract; 2 1/4 cups all-purpose flour; 1/2 cup dried cranberries, chopped; 1/2 cup shelled pistachios, chopped; 1/4 tsp salt

These Cranberry Pistachio Shortbread Cookies are a festive treat with a delightful balance of buttery richness, tangy cranberries, and crunchy pistachios. With their gorgeous red and green flecks, they’re perfect for the holidays, tea time, or whenever I crave a slightly sweet and nutty cookie.

Why You’ll Love This Recipe

I love how easy these shortbread cookies are to make with just a few ingredients and no eggs. The texture is wonderfully tender, thanks to the buttery base, and the tart cranberries and roasted pistachios create a perfect contrast in flavor and color. They also slice beautifully, making them ideal for gifting or entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Powdered sugar
Vanilla extract
All-purpose flour
Dried cranberries, chopped
Shelled pistachios, chopped
Salt

Directions

I start by creaming the softened butter and powdered sugar together until smooth and fluffy.
I add in the vanilla extract and a pinch of salt, mixing until just combined.
Gradually, I mix in the flour, ensuring not to overwork the dough.
Once the flour is incorporated, I fold in the chopped cranberries and pistachios evenly.
I divide the dough in half and shape each portion into a log about 1.5 inches in diameter.
I wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours or until firm.
When ready to bake, I preheat the oven to 350°F (175°C) and slice the logs into ¼-inch thick rounds.
I place the slices on a baking sheet lined with parchment paper and bake for 12–15 minutes, or until the edges are just turning golden.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 30 cookies, depending on thickness.
Prep time: 15 minutes
Chill time: 2 hours
Bake time: 12–15 minutes
Total time: approximately 2 hours and 30 minutes

Variations

Sometimes, I like to dip half of each cookie in melted white chocolate for a sweeter twist. If I want a more citrusy flavor, I add a teaspoon of orange zest to the dough. For extra crunch, I toast the pistachios lightly before folding them in.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 1 week. For longer storage, I freeze them in layers separated by parchment paper for up to 3 months. I don’t reheat these cookies, but if frozen, I let them thaw at room temperature before serving.

FAQs

What kind of pistachios should I use?

I prefer using unsalted, shelled pistachios to control the saltiness of the cookies. Roasted or raw both work well depending on my taste preference.

Can I use fresh cranberries instead of dried?

I don’t recommend fresh cranberries as they add too much moisture. Dried cranberries give the best texture and concentrated flavor.

How do I prevent the dough from crumbling?

If the dough feels too crumbly, I gently knead it together with my hands. Letting the butter soften properly before mixing helps bind everything smoothly.

Can I make the dough ahead of time?

Yes, I often prepare the dough up to 3 days in advance and keep it wrapped in the fridge. I also freeze the dough logs for up to a month.

Why do my cookies spread too much?

If that happens, it’s usually because the dough wasn’t chilled enough. I make sure the logs are very firm before slicing and baking.

Conclusion

These Cranberry Pistachio Shortbread Cookies are buttery, festive, and so simple to make. Whether I’m gifting them or enjoying a batch with coffee, they never fail to impress. With their gorgeous appearance and melt-in-the-mouth texture, they’ve become one of my favorite seasonal cookies.