Here’s a festive, buttery, and perfectly crumbly Cranberry Pistachio Shortbread Cookies recipe — great for holidays or anytime you want something elegant and easy.
🎄 Cranberry Pistachio Shortbread Cookies
Ingredients
- 1 cup (226 g) unsalted butter, softened
- ⅔ cup (135 g) granulated sugar
- 1 tsp vanilla extract
- ½ tsp almond extract (optional but delicious)
- 2 ¼ cups (270 g) all-purpose flour
- ¼ tsp salt
- ½ cup dried cranberries, chopped
- ½ cup pistachios, chopped (shelled, unsalted or lightly salted)
Optional Add-Ons
- Zest of 1 orange (highly recommended!)
- White chocolate for dipping
Instructions
1. Cream the butter & sugar
- In a large bowl, beat the softened butter and sugar together until smooth and creamy.
- Add vanilla (and almond extract if using). Beat to combine.
2. Add dry ingredients
- Add flour and salt. Mix on low until the dough is crumbly but starting to come together.
- Add chopped cranberries, chopped pistachios, and (optional) orange zest.
- Mix until evenly distributed — the dough should be soft but not sticky.
3. Shape the dough
- Divide the dough in half.
- Roll each half into a log about 2 inches thick.
- Wrap tightly in plastic wrap.
- Chill for at least 1–2 hours (or 30 minutes in the freezer).
- Chilling is essential for clean slicing.
4. Slice & bake
- Preheat oven to 350°F (175°C).
- Slice dough into ¼–½ inch cookies.
- Place on a baking sheet lined with parchment.
- Bake 10–14 minutes, until edges are just lightly golden.
- Cool on the tray 5 minutes, then transfer to a rack.
5. (Optional) White chocolate finish
- Melt white chocolate and dip half the cookie for a pretty, festive look.
- Sprinkle with chopped pistachios for decoration.
⭐ Tips for Perfect Shortbread
- Don’t overbake — pale cookies stay tender and buttery.
- Add a tablespoon of orange juice if the dough seems too dry.
- Dough freezes well for up to 3 months.