Cranberry Pistachio Shortbread Cookies

Featured in Sweet Treats and Baked Goods.

These cranberry pistachio shortbread cookies are a perfect combination of rich, buttery flavor and a festive look. Tart cranberries and crunchy pistachios bring the perfect balance of sweetness and texture, making them ideal for holiday cookie trays or gifting. They're quick and easy to prepare, and the vibrant colors of the ingredients make them absolutely stunning. Enjoy these delightful cookies with a cup of coffee or tea, and they'll quickly become a seasonal favorite!

Fatiha
Updated on Sun, 06 Jul 2025 19:58:21 GMT
A stack of cookies with pistachio nuts on top. Pin it
A stack of cookies with pistachio nuts on top. | zestplate.com

This buttery cranberry pistachio shortbread recipe transforms simple ingredients into an elegant cookie that balances sweet, tart, and nutty flavors perfectly. The vibrant red cranberries and green pistachios create a festive look that makes these cookies ideal for holiday gatherings or homemade gifts.

I first created these cookies when looking for something special yet simple to include in holiday gift boxes. The recipe has since become my signature holiday offering, with friends and family requesting them before I even plan my baking schedule.

Ingredients

  • Unsalted butter: At room temperature ensures proper creaming and creates that melt in your mouth texture shortbread is famous for
  • Powdered sugar: Gives the cookies their delicate crumbly texture while providing just enough sweetness
  • Vanilla extract: Adds warmth and depth to the buttery base
  • All purpose flour: Provides structure without making the cookies tough
  • Salt: Balances the sweetness and enhances all other flavors
  • Dried cranberries: Offer tart contrast and festive color look for ones without added oil for best texture
  • Pistachios: Add nutty flavor and beautiful green color select unsalted ones to control the overall salt level

How To Make Cranberry Pistachio Shortbread Cookies

Cream the butter and sugar:
Beat room temperature butter and powdered sugar together for 3 to 4 minutes until very light and fluffy. This incorporates air into the mixture which gives the cookies their perfect texture. Scrape down the sides of the bowl occasionally for even mixing. Add vanilla and beat just until incorporated.
Add dry ingredients:
Add flour and salt to the butter mixture and mix on low speed just until combined. Overmixing at this stage can develop gluten and make your cookies tough. The dough should come together but still look somewhat crumbly.
Incorporate the mix ins:
Fold in cranberries and pistachios using a rubber spatula until evenly distributed throughout the dough. Work gently to maintain the texture of the dough while ensuring the add ins are well distributed.
Shape the dough:
Form the dough into a log approximately 2 inches in diameter. Wrap tightly in plastic wrap or parchment paper and roll on the counter to create an even cylinder. Alternatively press into a lined 8 inch square pan for bar cookies.
Chill thoroughly:
Refrigerate the dough for at least 2 hours or up to 3 days. This step is crucial as it allows the butter to firm up again giving your cookies their characteristic sandy texture and preventing spreading during baking.
Slice and bake:
Preheat oven to 325°F. Cut chilled dough log into 1/4 inch thick slices using a sharp knife. Place cookies on parchment lined baking sheets about 1 inch apart. If using a pan cut into squares or rectangles before baking.
Bake to perfection:
Bake for 15 to 18 minutes until the edges are just barely golden. The cookies will still be quite pale when done. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
A stack of cookies with nuts and fruit. Pin it
A stack of cookies with nuts and fruit. | zestplate.com

Pistachios are truly the star ingredient in these cookies. I discovered their magic when experimenting with different nuts and fell in love with how their subtle flavor complements the buttery shortbread. My grandmother always said a proper shortbread needs something special to elevate it from good to unforgettable and these pistachios do exactly that.

Gifting Ideas

These cookies make wonderful homemade gifts during the holiday season. Stack them in decorative tins separated by parchment paper or package them in cellophane bags tied with festive ribbon. For an extra special touch include a handwritten recipe card so recipients can recreate them. The vibrant red and green colors make them particularly attractive as gifts during Christmas.

Two slices of cake with nuts and fruit on top. Pin it
Two slices of cake with nuts and fruit on top. | zestplate.com

Storage and Shelf Life

Store cooled cookies in an airtight container at room temperature for up to one week. The flavor actually improves after a day or two as the vanilla notes deepen and the cranberries soften slightly. For longer storage freeze baked cookies for up to 3 months in a freezer safe container with parchment between layers. Thaw at room temperature for about 30 minutes before serving.

Flavor Variations

The basic shortbread recipe works as a wonderful canvas for different flavor combinations. Try swapping the cranberries for dried cherries or blueberries. Replace pistachios with toasted pecans walnuts or almonds. Add citrus zest for a bright note consider orange with cranberry or lemon with blueberry. For chocolate lovers add mini chocolate chips instead of fruit. White chocolate drizzled over the cooled cookies adds an elegant touch for special occasions.

Serving Suggestions

Serve these cookies with afternoon tea or coffee for a simple yet elegant treat. They pair beautifully with dessert wines especially sweet fortified options like port. Create a holiday cookie platter with these as the centerpiece surrounded by other festive treats. For a special dessert course crumble the cookies over vanilla ice cream and top with a touch of caramel sauce.

These cranberry pistachio shortbread cookies combine simplicity with elegance making them perfect for both everyday enjoyment and special occasions. The contrast of buttery shortbread studded with tart cranberries and nutty pistachios creates a memorable cookie that will quickly become a tradition in your home as it has in mine.

Frequently Asked Questions

→ How do I avoid overmixing the dough?

Mix the dough just until the flour is incorporated to prevent overworking it. Overmixing can lead to tough cookies.

→ Can I use fresh cranberries instead of dried?

Yes, but fresh cranberries may release more moisture, so you might need to adjust the dough consistency for the best texture.

→ How should I store these cookies?

Store them in an airtight container at room temperature for up to a week, or freeze them for longer shelf life.

→ Can I substitute pistachios with another nut?

Yes, pecans, walnuts, or almonds can be used as substitutes while maintaining a delicious flavor profile.

→ What’s the best way to slice the dough for uniform cookies?

Use a sharp knife and chill the dough thoroughly before slicing to ensure even cookies with clean edges.

Cranberry Pistachio Shortbread Cookies

Buttery cookies with cranberries and pistachios, ideal for gifting or as a holiday treat.

Prep Time
20 Minutes
Cook Time
12 Minutes
Total Time
32 Minutes
By: Fatiha

Category: Desserts

Difficulty: Easy

Cuisine: Western

Yield: 24 Servings (24 cookies)

Dietary: Vegetarian

Ingredients

→ Dry Ingredients

01 240 grams all-purpose flour
02 75 grams powdered sugar
03 1/2 teaspoon salt

→ Add-ins

04 75 grams dried cranberries, chopped
05 75 grams shelled pistachios, chopped

→ Wet Ingredients

06 225 grams unsalted butter, softened
07 1 teaspoon vanilla extract

Instructions

Step 01

In a large bowl, whisk together the flour, powdered sugar, and salt until evenly combined.

Step 02

In a separate bowl, beat the softened butter and vanilla extract until creamy and smooth.

Step 03

Gradually add the dry ingredients to the butter mixture, mixing until a crumbly dough begins to form.

Step 04

Fold in the chopped cranberries and pistachios, ensuring even distribution throughout the dough.

Step 05

Divide the dough into two portions, roll each into a log approximately 4 cm in diameter, and wrap tightly in plastic wrap.

Step 06

Refrigerate the dough logs for at least 2 hours or until firm.

Step 07

Set the oven to 175°C (350°F) and line a baking sheet with parchment paper.

Step 08

Unwrap the dough logs and slice into 0.5 cm thick rounds. Arrange them onto the prepared baking sheet, spacing them about 2 cm apart.

Step 09

Bake in the preheated oven for 10-12 minutes, or until the edges are just lightly golden.

Step 10

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

  1. Ensure the butter is softened to achieve a smooth dough consistency.
  2. Chilling the dough makes slicing and shaping easier.

Tools You'll Need

  • Mixing bowls
  • Whisk
  • Electric mixer
  • Plastic wrap
  • Baking sheet
  • Parchment paper
  • Sharp knife
  • Wire rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains nuts (pistachios)
  • Contains dairy (butter)
  • Contains gluten (all-purpose flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 120
  • Total Fat: 7 g
  • Total Carbohydrate: 15.5 g
  • Protein: 1.5 g