Few cookies are as beautiful, buttery, and satisfying as Cranberry Pistachio Shortbread Cookies. These crisp, melt-in-your-mouth treats combine the tart sweetness of dried cranberries with the rich crunch of pistachios, making them a standout for holiday baking, edible gifts, or just a cozy winter afternoon snack. Whether you’re building a Christmas cookie tray, prepping your dessert lineup for a holiday party, or simply love shortbread cookies with a twist, this recipe delivers on flavor and presentation.
If you’re planning a holiday cookie box, consider adding Pumpkin Cheesecake Cookies or Mini Pumpkin Pie Cups for a festive dessert spread everyone will remember.
Table of Contents
Why You’ll Love Cranberry Pistachio Shortbread Cookies
These shortbread cookies aren’t just delicious—they’re versatile, beautiful, and easy to make ahead. The green pistachios and ruby-red cranberries add a colorful pop to your cookie tray while delivering satisfying flavor in every bite. They’re perfect for:
- Christmas cooking and holiday dessert tables
- Cookie exchanges or bake sales
- Edible homemade gifts
- Make-ahead holiday baking
If you love combining sweet and savory, these cookies pair well with Pumpkin Fluff Dip or Garlic Butter Corn with Melty Cheese for a full holiday snack board.
Ingredients You’ll Need
Cranberry Pistachio Shortbread Cookies come together with simple, pantry-friendly ingredients. Here’s what you’ll need:
- Unsalted butter – Room temperature for smooth creaming
- Powdered sugar – Helps create that soft, crumbly texture
- All-purpose flour – The structural base of your shortbread
- Pure vanilla extract – Adds depth and aroma
- Dried cranberries – Tart and chewy for contrast
- Shelled pistachios – Chopped for color and crunch
- Salt – A pinch to balance the sweetness
This dough is similar to what you might use in other buttery cookies like Cheesecake Stuffed Chocolate Chip Cookies, but the addition of festive ingredients makes it perfect for the holidays.
Step-by-Step Instructions
1. Cream Butter and Sugar
Using a stand mixer or hand mixer, beat the butter and powdered sugar together until light and fluffy. This step builds the foundation for that melt-in-your-mouth texture.
2. Add Vanilla and Salt
Mix in the vanilla extract and a pinch of salt. These ingredients enhance the cookie’s richness without overpowering the flavors of the cranberries and pistachios.
3. Add the Flour
Gradually add flour to the butter mixture. Mix just until combined—avoid overmixing to keep the dough tender.
4. Mix in Cranberries and Pistachios
Fold in the dried cranberries and chopped pistachios evenly. You can reserve a small amount to press into the tops of the cookies for presentation.
5. Chill the Dough
Roll the dough into a log using parchment paper or plastic wrap. Chill for at least 1 hour. This step prevents spreading during baking and makes slicing easier.
6. Slice and Bake
Preheat oven to 325°F (160°C). Slice the chilled dough into 1/4-inch thick rounds and place on a parchment-lined baking sheet. Bake for 12–15 minutes or until the edges are slightly golden.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
If you’re a big fan of easy, giftable bakes, you’ll also love No-Bake Pumpkin Pie Balls or Chocolate Chip Cheesecake Bars.
Expert Tips for Perfect Shortbread
- Chill the dough well: Cold dough slices cleaner and bakes more evenly.
- Use a serrated knife: This helps prevent crumbling when slicing the dough log.
- Toast the pistachios: Lightly toasting them before mixing into the dough adds depth.
- Add a white chocolate drizzle: For an elegant finish, drizzle cooled cookies with melted white chocolate.
- Roll in coarse sugar before slicing: Adds sparkle and crunch to the edges.
If you’re planning to bake with kids or for a party, consider pairing these cookies with Crescent Roll Mummy Hot Dogs for a fun and festive contrast.
Flavor Variations and Add-ins
This recipe is flexible. Feel free to swap or add ingredients based on your holiday preferences:
- Add orange zest for a citrusy twist
- Drizzle with dark chocolate for richness
- Use white chocolate chips instead of cranberries
- Add chopped rosemary for a savory note
- Substitute dried cherries or apricots for variety
For more creative cookie inspiration, explore our collection of holiday desserts, including Pumpkin Cinnamon Rolls and Halloween Brownies.
Make-Ahead and Storage Tips
Cranberry Pistachio Shortbread Cookies are ideal for make-ahead baking.
- Dough storage: Keep the dough log wrapped and refrigerated for up to 3 days.
- Freezing: Freeze the dough log or baked cookies in airtight containers for up to 2 months.
- Baked cookies: Store in an airtight container at room temperature for 5–7 days.
If you’re batch baking, pair these with Pumpkin Dump Cake or Cheesy Mashed Potato Puffs for savory-sweet balance.
Gifting Ideas
These cookies are perfect for DIY food gifts. Here are a few creative ways to present them:
- Stack them in clear cellophane bags with festive ribbon
- Place in a cookie tin with tissue paper and a holiday card
- Pair with a small jar of Fruit Dip or homemade hot cocoa mix
You can also build a holiday gift box with cookies, Apple Fritter Donuts, and Pumpkin Baked Oatmeal for a complete holiday breakfast-in-a-box theme.
Delicious Drink Pairings
Serve your Cranberry Pistachio Shortbread Cookies with one of these cozy beverages:
- Pumpkin Spice Cold Brew
- Lavender Lemonade
- Strawberry Cream Soda
- Warm spiced cider or classic hot chocolate
Pairing drinks with your cookies makes dessert feel like an event, especially when you’re hosting for the holidays.
Frequently Asked Questions
Can I use fresh cranberries?
It’s best to use dried cranberries for this recipe. Fresh ones will release too much moisture and may affect the dough consistency.
Can I make these gluten-free?
Yes! Substitute a 1:1 gluten-free flour blend, and be sure to chill the dough longer for easier handling.
Can I shape these differently?
You can press the dough into a square pan and cut into squares after baking for bar-style shortbread.
Are these good for mailing?
Absolutely. They’re firm enough to hold up during shipping and don’t need refrigeration.
Final Thoughts
Cranberry Pistachio Shortbread Cookies combine elegance, simplicity, and delicious holiday flavor in every bite. Whether you’re baking for a cookie exchange, prepping make-ahead treats, or just craving a melt-in-your-mouth shortbread with seasonal flair, this recipe is a must-try. The classic shortbread texture pairs beautifully with the chewy cranberries and crunchy pistachios, creating a perfect bite that looks just as festive as it tastes.
For more Christmas cooking ideas, check out Cranberry Cream Cheese Dip or Chocolate Pumpkin Butter Cups to round out your holiday baking adventures.
Print
Festive Cranberry Pistachio Shortbread Cookies : A Buttery Holiday Favorite
Description
Festive, buttery Cranberry Pistachio Shortbread Cookies filled with tart dried cranberries and crunchy pistachios. These melt-in-your-mouth shortbread slices are perfect for holiday baking, edible gifts, cookie exchanges, or cozy winter treats.
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1 tsp pure vanilla extract
- 1 cup dried cranberries
- 1 cup shelled pistachios, chopped
- Pinch of salt
Instructions
- Cream butter and powdered sugar together until light and fluffy using a hand mixer or stand mixer.
- Add vanilla extract and a pinch of salt. Mix to combine.
- Gradually add flour and mix until a soft dough forms. Do not overmix.
- Fold in dried cranberries and chopped pistachios evenly.
- Shape dough into a log using parchment paper or plastic wrap. Chill for at least 1 hour.
- Preheat oven to 325°F (160°C). Slice chilled dough into 1/4-inch rounds and place on a parchment-lined baking sheet.
- Bake for 12–15 minutes, or until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Chill dough thoroughly to prevent spreading.
- Use a serrated knife for clean slicing.
- Lightly toast pistachios before mixing for deeper flavor.
- Add a white chocolate drizzle for elegance.
- Roll dough log in coarse sugar before slicing for sparkle and crunch.
