Cranberry Pistachio Shortbread Cookies
These buttery, crumbly shortbread cookies are studded with tart dried cranberries and crunchy pistachios for a festive, bakery-worthy treat. Perfect for holiday gifting, cookie swaps, or enjoying with a cup of coffee, they’re easy to make and melt in your mouth with every bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 30 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (90g) powdered sugar
- 2 cups (240g) all-purpose flour (or 1-to-1 gluten-free blend)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2/3 cup (80g) dried cranberries, roughly chopped
- 2/3 cup (80g) roasted, unsalted pistachios, shelled and roughly chopped
- Optional: 1 teaspoon orange zest
- Optional: 1/3 cup (55g) white chocolate chips
Instructions
- Place softened butter and powdered sugar in a large mixing bowl. Beat with an electric mixer on medium speed until pale and fluffy, about 2–3 minutes (or 5 minutes by hand).
- Beat in vanilla extract and salt until just combined.
- Add flour (and orange zest, if using). Mix on low speed or by hand until the dough just comes together. Do not overmix.
- Gently fold in chopped cranberries and pistachios until evenly distributed. If dough feels dry, add 1–2 teaspoons of milk or water.
- Turn dough onto parchment paper. Shape into a log about 12 inches long and 2 inches in diameter. Wrap tightly and refrigerate for at least 30 minutes (up to 2 days).
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Unwrap dough log and slice into 1/4-inch rounds using a sharp knife. If slices crumble, press them back together.
- Arrange cookies 1 inch apart on the baking sheet. Bake for 12–15 minutes, rotating pan halfway, until edges are just golden and centers are pale.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, use room temperature butter and avoid overmixing the dough. Chilling the dough log ensures neat, round cookies. You can substitute gluten-free flour or plant-based butter for dietary needs. Cookies can be frozen baked or as dough logs for up to 2 months. Optional add-ins like orange zest or white chocolate chips add extra flavor. Let cookies cool completely for maximum crispness.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5
- Sodium: 40
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 12
- Fiber: 0.5
- Protein: 1
Keywords: cranberry pistachio shortbread cookies, holiday cookies, Christmas cookies, easy shortbread, festive cookies, nut cookies, cookie swap, edible gifts