Cranberry Pistachio Shortbread Cookies

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These cranberry pistachio shortbread cookies are buttery, tender, and packed with bright holiday flavor in every bite. The ruby-red cranberries bring sweet-tart pops of fruitiness, while the pistachios offer rich nuttiness and an irresistible crunch. All wrapped in a buttery shortbread that melts in your mouth.

They’re easy enough for a casual cookie baking day but elegant enough for holiday cookie trays or a charming edible gift. The color contrast is festive and beautiful, and the flavors feel nostalgic but fresh. If you’re looking for something a little different from the usual sugar or chocolate chip cookie, this is the one to bookmark.

Why You’ll Love This Cranberry Pistachio Shortbread Cookie Recipe

This cookie delivers all the buttery richness you expect from shortbread, but with an upgraded flavor profile thanks to the balance of tart and nutty ingredients. It stores beautifully, travels well, and is freezer-friendly. Even better, it uses simple pantry staples plus a couple of special mix-ins to create something truly show-stopping.

These cookies are slice-and-bake, which means no cookie scoops or rolling out dough. Just shape into a log, chill, slice, and bake. Perfect for prepping ahead and baking off when needed.

Can I Use Fresh or Dried Cranberries in Shortbread Cookies?

For this recipe, dried cranberries are the way to go. Fresh cranberries contain a lot of moisture, which would disrupt the delicate crumb of the shortbread. Dried cranberries, especially the sweetened ones, give that classic cranberry flavor with just the right chew and no added liquid. You can chop them a bit smaller if you want them more evenly dispersed, but whole or halved pieces also look pretty in the final cookie.

Ingredients for the Cranberry Pistachio Shortbread Cookies

This shortbread cookie recipe uses a few pantry basics with the addition of two festive mix-ins. It’s a perfect holiday cookie without being too fussy.

• Unsalted butter
• Powdered sugar
• Vanilla extract
• All-purpose flour
• Salt
• Dried cranberries
• Shelled pistachios

The unsalted butter is key to getting that classic, rich shortbread flavor and texture. Powdered sugar makes the dough tender and gives it a fine crumb. Vanilla extract adds warmth and enhances the natural sweetness. You’ll need all-purpose flour as the base, and just a pinch of salt to balance all the sweetness.

For the mix-ins, dried cranberries offer that tart, chewy contrast while shelled pistachios bring crunch and a naturally festive color.

How To Make the Cranberry Pistachio Shortbread Cookies

Step 1: Cream the Butter and Sugar

Beat the unsalted butter and powdered sugar together until smooth and fluffy. This sets the foundation for that melt-in-your-mouth texture.

Step 2: Add Vanilla and Dry Ingredients

Mix in the vanilla extract, then gradually add in the flour and salt. Stir until just combined—you don’t want to overmix.

Step 3: Fold in Cranberries and Pistachios

Gently fold in the dried cranberries and pistachios until evenly distributed. The dough will be slightly crumbly but should hold together when pressed.

Step 4: Shape and Chill

Divide the dough in half and shape each into a log about 1.5 inches in diameter. Wrap in parchment or plastic and chill for at least 2 hours or until firm enough to slice.

Step 5: Slice and Bake

Preheat your oven to 350°F. Slice the chilled logs into 1/4-inch rounds and place them on a parchment-lined baking sheet. Bake for 12 to 14 minutes, or until the edges are just turning golden.

Step 6: Cool and Store

Let the cookies cool completely on a wire rack before storing in an airtight container.

How to Serve and Store These Cookies

These cranberry pistachio shortbread cookies make a delightful treat for gatherings, cookie swaps, or a cozy afternoon tea. They can be stacked up in tins or wrapped in cellophane bags for festive gifting. Each batch yields around 24 to 30 cookies, making it ideal for sharing.

To store, keep them in an airtight container at room temperature for up to a week. You can also freeze the dough logs or baked cookies for up to 2 months. Simply thaw and enjoy or bake off fresh.

What to Serve With Cranberry Pistachio Shortbread Cookies?

Hot Tea or Chai Latte

These cookies pair wonderfully with a spiced chai or a citrusy Earl Grey.

Vanilla Ice Cream

For a festive dessert, sandwich them around a scoop of vanilla or pistachio ice cream.

Citrus Curd

A swipe of lemon or orange curd on the side brings a zingy contrast.

Soft Cheese Platter

Yes, try them alongside creamy cheeses like brie for a sweet-savory mix.

Mulled Wine or Cider

The tart cranberries and warm spices in your drink will mirror the cookie’s seasonal vibes.

Dark Chocolate Dip

Half-dip the cookies in melted dark chocolate for a decadent variation.

Yogurt Parfait

Crumble a cookie over Greek yogurt with fresh berries for a simple, elegant breakfast or snack.

Want More Cookie Ideas with a Twist?

If you love these cranberry pistachio shortbread cookies, you’ll want to try these next:

• Peanut Butter Cornflake Cookies for a no-bake, nostalgic crunch.
• Brownie Mix Cookies if you love chocolatey centers with crisp edges.
• Dr. Pepper Brownies for a unique flavor combo that surprises every time.
• Rhubarb Shortbread Bars if you’re into sweet-tart fruity bakes.
• Fried Strawberry Cheesecake Sandwiches for a next-level indulgence.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go heavy on the pistachios? Try white chocolate in the mix? I love seeing how you make these your own.

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Conclusion

Whether you’re baking for the holidays, a special gift, or just a cozy moment at home, these cranberry pistachio shortbread cookies offer both beauty and flavor. They’re easy to prep ahead, endlessly customizable, and always a crowd-pleaser. Add them to your baking list this season—you won’t regret it.

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