Cranberry pistachio shortbread cookies are a festive, buttery treat perfect for holidays or everyday indulgence. These delicate cookies feature the sweet-tart flavor of dried cranberries and the rich, nutty crunch of pistachios, all wrapped in a classic, melt-in-your-mouth shortbread base.

Why You’ll Love This Recipe

These cookies are simple to prepare, yet their flavor and appearance make them look beautifully gourmet. The cranberries add a pop of color and sweetness, while the pistachios provide texture and a nutty balance. With no eggs and minimal ingredients, this is a dependable and delicious shortbread recipe that’s perfect for gifting, tea time, or a sweet moment to yourself.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

butter
powdered sugar
flour
chopped dried cranberries
chopped pistachios

directions

In a large mixing bowl, cream the butter and powdered sugar together until smooth and fluffy.
Gradually add the flour, mixing until fully incorporated and a soft dough forms.
Fold in the chopped dried cranberries and pistachios until evenly distributed throughout the dough.
Divide the dough in half and shape each half into a log, about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour, or until firm.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice the chilled dough into ¼-inch rounds and place on the prepared baking sheet.
Bake for 10–12 minutes, or until the edges are just beginning to turn golden.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: 24 cookies
Prep Time: 15 minutes
Chill Time: 1 hour
Cooking Time: 12 minutes
Total Time: 1 hour 27 minutes
Calories per Serving: Approximately 130 kcal

Variations

Orange zest: Add 1 teaspoon of orange zest for a citrus twist that complements the cranberries beautifully.
Chocolate-dipped: Dip half of each cooled cookie in melted white or dark chocolate for an elegant finish.
Almond addition: Replace pistachios with chopped almonds or walnuts for a different nutty flavor.
Gluten-free version: Use a 1:1 gluten-free flour blend for shortbread that fits dietary needs.
Holiday touch: Roll the dough in coarse sugar before slicing for a sparkling edge.

storage/reheating

Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the baked cookies or the dough logs for up to 2 months. To serve, thaw at room temperature—no reheating needed, as shortbread is best enjoyed cool or at room temp.

FAQs

Can I use salted pistachios?

Yes, but reduce or omit added salt if your recipe includes any. The saltiness pairs nicely with the sweet cranberries.

How do I keep the cookies from spreading?

Make sure the dough is thoroughly chilled before slicing and baking. Cold dough helps retain shape.

Can I make the dough ahead of time?

Absolutely. The dough can be prepared and refrigerated for up to 3 days or frozen for several weeks.

Are fresh cranberries okay to use?

Dried cranberries are best for texture and sweetness. Fresh cranberries would add too much moisture and tartness.

What type of flour should I use?

All-purpose flour works best for traditional shortbread texture.

Why do I need to chill the dough?

Chilling helps the butter firm up, which prevents the cookies from spreading too much and improves the final texture.

Can I use a mixer?

Yes, a stand or hand mixer makes creaming the butter and sugar easier, but mixing by hand is also fine.

How can I make the cookies crisper?

Bake slightly longer until the edges are golden brown for a crisper texture.

What can I serve these cookies with?

They pair beautifully with tea, coffee, or mulled wine—especially during the holidays.

Can I make these into cookie cutter shapes?

Shortbread dough can be rolled out and cut into shapes, but be sure it’s well-chilled to hold form.

Conclusion

Cranberry pistachio shortbread cookies are a delightful combination of rich, buttery texture and festive flavor. Simple to make and visually stunning, they’re ideal for the holiday season, special gatherings, or anytime you crave a classic treat with a colorful twist. Keep a batch on hand, and you’ll always have something elegant to serve or share.

Cranberry Pistachio Shortbread Cookies

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Author: Olivia
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 27 minutes
Yield: About 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Cranberry Pistachio Shortbread Cookies are buttery, crisp, and festively speckled with tart cranberries and crunchy pistachios. Perfect for holiday trays or year-round tea-time treats, this easy slice-and-bake cookie recipe delivers a classic shortbread texture with a colorful twist! Keywords: cranberry pistachio shortbread, holiday shortbread cookies, slice and bake cookies, festive shortbread, buttery cranberry cookies.

Ingredients

1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/2 cup chopped dried cranberries
1/3 cup chopped pistachios

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Instructions

In a large bowl, cream the softened butter and powdered sugar until light and fluffy.
Gradually add the flour, mixing until a soft dough forms.
Fold in the chopped cranberries and pistachios until evenly distributed.
Divide dough in half and shape into 2 logs (about 2 inches in diameter). Wrap in plastic wrap and chill for at least 1 hour.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Slice chilled dough into ¼-inch thick rounds and place on the prepared baking sheet.
Bake for 10–12 minutes, or until edges are lightly golden.
Cool on the pan for a few minutes before transferring to a wire rack.

Notes

Dough can be frozen for up to 2 months—slice and bake as needed.
For extra holiday flair, dip half of each cookie in white chocolate.
Use salted pistachios for a sweet-salty flavor contrast.