Cranberry Pistachio Shortbread Cookies

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Cranberry Pistachio Shortbread Cookies are the perfect fusion of festive charm and melt-in-your-mouth buttery goodness. Each bite delivers a soft, crumbly texture packed with the vibrant tartness of dried cranberries and the earthy crunch of pistachios. These cookies are a colorful treat for the holidays, but honestly, they’re too good not to make year-round.

Whether you’re planning a cozy winter gathering or just craving a buttery cookie with some texture and tang, this recipe delivers. With their stunning red and green colors, these shortbread cookies are not just delicious but also eye-catching enough for gift boxes or cookie exchanges. Plus, they freeze beautifully and can be made ahead—win-win!

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What Kind of Pistachios Should I Use?

Opt for shelled, unsalted pistachios for this recipe. Roasted pistachios work great and bring a deeper nutty flavor. If you can only find salted, just reduce the added salt in the dough slightly. Roughly chopping them gives the cookies a delightful crunch and ensures pistachio bits in every bite.

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Ingredients for the Cranberry Pistachio Shortbread Cookies

Unsalted Butter – The heart of any shortbread. Make sure it’s softened to room temperature for easy creaming and a tender crumb.

Powdered Sugar – Provides that signature soft texture. It dissolves easily into the dough, creating a melt-in-your-mouth bite.

Vanilla Extract – Adds warmth and depth of flavor to balance the tart and nutty mix-ins.

All-Purpose Flour – The base that holds everything together. Be sure to measure correctly to avoid a dry cookie.

Salt – Just a pinch enhances all the other flavors.

Dried Cranberries – Sweet-tart and chewy, they add both flavor and festive flair. Chop them for more even distribution.

Pistachios – Their rich, nutty flavor pairs beautifully with the cranberries and buttery dough.

White Chocolate (optional) – For dipping or drizzling on top. It adds a creamy sweetness and an extra layer of indulgence.

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How To Make the Cranberry Pistachio Shortbread Cookies

Step 1: Cream the Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and powdered sugar together until light and fluffy—about 2–3 minutes. This step helps create the signature tender shortbread texture.

Step 2: Add the Vanilla and Salt

Mix in the vanilla extract and salt until fully combined. The vanilla brings warmth while the salt balances the sweetness.

Step 3: Mix in the Flour

Gradually add in the all-purpose flour, beating at low speed just until the dough comes together. The mixture will look a little crumbly at first, but keep mixing—it will form a soft, pliable dough.

Step 4: Fold in Cranberries and Pistachios

Use a spatula or your hands to gently fold in the chopped dried cranberries and pistachios. Make sure they’re evenly distributed throughout the dough.

Step 5: Shape the Dough

Turn the dough out onto a piece of parchment paper and form it into a log, about 2 inches in diameter. Wrap tightly and refrigerate for at least 2 hours, or until firm enough to slice.

Step 6: Slice and Bake

Preheat your oven to 325°F (165°C) and line a baking sheet with parchment. Slice the chilled dough into 1/4-inch thick rounds and place them 1 inch apart on the baking sheet. Bake for 12–15 minutes or until the edges just begin to turn golden.

Step 7: Cool and Decorate

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Once completely cool, drizzle or dip them in melted white chocolate if desired. Sprinkle extra chopped pistachios on top before the chocolate sets.

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How to Serve and Store Cranberry Pistachio Shortbread Cookies

Cranberry Pistachio Shortbread Cookies are best served at room temperature, where their buttery texture truly shines. They pair beautifully with a cozy mug of tea, holiday cocktails, or as part of a dessert platter. For a more elegant presentation, dip half of each cookie in white chocolate and place them on a festive tray sprinkled with crushed pistachios.

To store, keep the cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze them (either baked or unbaked dough) for up to 3 months. If freezing baked cookies, layer them with parchment paper to prevent sticking.

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Frequently Asked Questions

How do I know when the shortbread is perfectly baked?

You’ll know they’re ready when the edges turn a very light golden color. Be careful not to overbake—shortbread should remain pale and tender.

Can I use fresh cranberries instead of dried?

Fresh cranberries contain too much moisture and can affect the texture of the dough. Stick to dried cranberries for best results.

What’s the best way to slice the chilled dough cleanly?

Use a sharp, serrated knife and allow the dough to sit out for 5 minutes if it’s too hard. This prevents crumbling or breaking while slicing.

Can I make the dough ahead of time?

Absolutely. You can prepare the dough up to 3 days in advance and keep it tightly wrapped in the refrigerator. Alternatively, freeze the dough log for later use.

Is the white chocolate necessary?

Nope—it’s totally optional! The cookies are delicious on their own, but a drizzle or dip adds a bit of creamy sweetness and makes them extra festive.

Can I make these gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just be sure it’s a blend designed for cookies or shortbread.

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Want More Cookie Ideas with a Twist?

If you love these Cranberry Pistachio Shortbread Cookies, you’re going to want to try these other creative cookie favorites too:

• Maraschino Cherry Chocolate Chip Cookies for a vibrant, fruity burst in every bite.
• Lemon Oatmeal No-Bake Cookies when you need a tangy, chewy treat without turning on the oven.
• Cotton Candy Cookies for a fun, whimsical cookie full of pastel charm.
• Whipped Shortbread Cookies if you’re craving a super-soft melt-in-your-mouth classic.
• Cheesecake Stuffed Caramel Apple Cookies to bring the flavor of fall into a chewy, gooey bite.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life with Nina Pinterest

And let me know in the comments how yours turned out. Did you go all in on the white chocolate drizzle? Did you try orange zest or almond extract for a twist?

I love seeing your creations and how you make these cookies your own. Don’t be shy—drop your questions or tips in the comments and let’s keep baking better together!

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