The holiday season practically begs for buttery, jewel-toned treats like Cranberry Pistachio Shortbread Cookies. With their ruby-red cranberries and earthy green pistachios, these cookies look like edible stained glass, vibrant, elegant, and destined for cookie tins. But what makes them especially beloved is their simplicity: a tender shortbread base enriched with fruit and nuts, shaped into a log, chilled, and sliced into perfect rounds.
My earliest memory of these cookies involves a chilly December afternoon, a warm kitchen, and the sound of my grandmother chopping pistachios while dried cranberries soaked up a splash of orange zest. The smell of butter and citrus wafting from the oven felt like the scent of the holidays themselves. This modern, small-ingredient version keeps all that charm while staying wonderfully easy for bakers of every level.
Below you’ll find a complete Rank Math–optimized recipe article filled with clear instructions, pro tips, troubleshooting notes, and flavor pairing ideas to help you bake your most impressive Cranberry Pistachio Shortbread Cookies yet.
Table of Contents
Cranberry Pistachio Shortbread Cookies Recipe Card
Prep Time: 15 minutes
Chill Time: 1 hour
Cook Time: 12–14 minutes
Total Time: 1 hour 30 minutes
Yield: 24 cookies
Estimated Calories: ~135 per cookie
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/2 cup chopped dried cranberries
- 1/2 cup chopped unsalted pistachios
- Optional: 1 teaspoon orange zest
Instructions
- Cream the butter and sugar. In a mixing bowl, beat softened butter with powdered sugar until smooth and creamy.
- Add the dry ingredients. Mix in flour and salt just until combined. Do not overwork the dough.
- Fold in cranberries and pistachios. Add the chopped cranberries, pistachios, and optional orange zest, distributing evenly.
- Shape the dough. Form the dough into a 12-inch log. Wrap in plastic and chill at least 1 hour.
- Slice. Preheat oven to 350°F (175°C). Slice the chilled dough into 1/3-inch rounds.
- Bake. Arrange cookies on a parchment-lined baking sheet. Bake 12–14 minutes or until edges are lightly golden.
- Cool & serve. Cool completely on a rack before storing or gifting.
Substitutions & Dietary Swaps
- Gluten-Free: Use a 1:1 gluten-free baking flour formulated for cookies.
- Dairy-Free: Substitute vegan butter (stick type) for similar texture.
- Lower Sugar: Reduce powdered sugar by 2 tablespoons.
- Nut-Free: Replace pistachios with pumpkin seeds or omit entirely.
- Extra Flavor: Add almond extract or dip cooled cookies in white chocolate.
Chef’s Pro Tips
- Use softened butter, not melted, structure depends on proper creaming.
- Chill thoroughly for sharp, clean slices that hold shape in the oven.
- Roll dough evenly to avoid uneven bake times.
- Allow cookies to cool fully to achieve the signature shortbread snap.
- Add zest for a bright, citrus note that enhances cranberries.
Make Ahead, Storage & Reheating
- Make Ahead: Store dough logs wrapped tightly for up to 3 days in the fridge.
- Freeze Dough: Freeze logs up to 3 months; thaw slightly before slicing.
- Storage: Baked cookies keep 7–10 days in an airtight tin.
- Freezing: Freeze baked cookies up to 2 months, layer between parchment.
- Reheating: Not necessary; serve at room temperature.
Troubleshooting & Common Mistakes
- Cookies spreading: Dough was too warm, chill longer.
- Crumbly dough: Add 1–2 teaspoons cold water to bring it together.
- Dry texture: Overbaked, pull from oven when edges barely turn golden.
- Uneven slices: Rotate the dough log halfway through slicing.
- Tough cookies: Overmixing develops gluten; mix only until combined.
Flavor Pairings & Serving Suggestions
These Cranberry Pistachio Shortbread Cookies shine on holiday dessert boards and pair beautifully with cozy seasonal flavors.
- Serve with hot tea, mulled cider, or espresso.
- Dip half the cookie in melted white chocolate for a stunning finish.
- Package in tins for homemade gifts.
- Use as a base for ice cream sandwiches.
Pairing Recipes From Our Website
Cranberry Pistachio Shortbread Cookies
Ingredients
Equipment
Method
- Cream the softened butter and powdered sugar together until light and smooth. Stir in the vanilla extract.
- Add the flour and mix just until the dough begins to come together. Fold in chopped cranberries and pistachios.
- Shape the dough into a log about 2 inches thick. Wrap tightly in plastic wrap and chill for at least 1 hour.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4-inch thick rounds and arrange on the baking sheet.
- Bake for 10–12 minutes, or until the edges are barely golden. Cool completely before serving.
Notes
FAQs
Can I make Cranberry Pistachio Shortbread Cookies ahead of time?
Yes! the dough and finished cookies both store beautifully.
Why is my shortbread crumbly?
Shortbread is naturally delicate, but overly crumbly dough may need a teaspoon of water.
Can I use fresh cranberries?
No! fresh cranberries add too much moisture. Stick to dried for best texture.
Can I freeze the dough?
Absolutely. Freeze logs for up to three months, wrapped well.
Why didn’t my cookies hold their shape?
They likely weren’t chilled long enough before baking.
Can I double the recipe?
Yes! this dough scales beautifully; use two baking sheets for even spacing.
Conclusion
Buttery, festive, and irresistibly elegant, Cranberry Pistachio Shortbread Cookies are the perfect addition to holiday platters, cookie exchanges, and everyday winter treats. Their jewel-toned mix-ins and simple prep make them a crowd-pleaser you’ll return to year after year. Save the recipe, bake a batch, and share these gorgeous cookies with everyone you love.