Recipe for Cranberry Pistachio Shortbread Cookies Made Easy

There’s something truly magical about the combination of buttery shortbread, tart cranberries, and crunchy pistachios. These cranberry pistachio shortbread cookies strike the perfect balance between rich, sweet, and slightly tangy, making them an irresistible treat any time of year.

Whether you’re baking for the holidays, a special gathering, or simply craving a delightful snack, these cookies will quickly become a favorite in your recipe collection.

Shortbread cookies are known for their melt-in-your-mouth texture, and adding dried cranberries and chopped pistachios gives them a wonderful burst of flavor and texture. Plus, they’re surprisingly easy to make with just a handful of simple ingredients.

This recipe guides you through each step to create perfectly tender, flavorful cookies that hold their shape well and pair beautifully with a cup of tea or coffee.

Why You’ll Love This Recipe

What makes this cranberry pistachio shortbread recipe stand out? For starters, the combination of tart cranberries and nutty pistachios adds delightful complexity to the classic shortbread base.

The texture is buttery and crumbly with just the right amount of chewiness from the cranberries and crunch from the nuts.

This recipe is also incredibly adaptable. You can easily swap out pistachios for other nuts like almonds or pecans, or try different dried fruits to suit your taste.

It’s perfect for gifting, holiday cookie trays, or everyday indulgence. Plus, it requires no chilling time, meaning you can have fresh cookies baked and ready in under an hour.

Finally, this recipe uses simple pantry staples and doesn’t require any fancy equipment or techniques. Even beginner bakers will find success and impress their friends and family with these elegant cookies.

Ingredients

• 1 cup (226g) unsalted butter, softened
• 3/4 cup (90g) powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 2 cups (250g) all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup (90g) dried cranberries, chopped if large
• 3/4 cup (100g) shelled pistachios, chopped

Equipment

• Mixing bowl
• Hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Baking sheet
• Parchment paper or silicone baking mat
• Sharp knife or cookie cutter (optional)
• Cooling rack

Instructions

1. Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the butter and powdered sugar: In a large mixing bowl, use a hand or stand mixer to beat the softened butter and powdered sugar together until light, fluffy, and pale in color. This usually takes about 3-4 minutes on medium speed.
3. Add vanilla extract: Mix in the vanilla extract until well combined.
4. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour and salt.
5. Combine dry and wet ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed or folding with a spatula until a crumbly dough forms.
6. Fold in cranberries and pistachios: Gently stir in the chopped dried cranberries and pistachios, distributing them evenly throughout the dough.
7. Shape the dough: Turn the dough out onto a lightly floured surface. Pat it into a 1/2-inch thick rectangle or disc. You can also roll the dough out to about 1/4 inch thickness if you prefer thinner cookies.
8. Cut the cookies: Using a sharp knife, cut the dough into rectangles or squares, or use your favorite cookie cutter shapes. Place the cut cookies onto the prepared baking sheet, leaving about 1 inch of space between each cookie.
9. Bake: Bake the cookies for 18-22 minutes, or until the edges are just beginning to turn golden. Be careful not to overbake, as shortbread should remain pale and tender.
10. Cool completely: Remove the baking sheet from the oven and transfer the cookies to a cooling rack. Allow them to cool fully before serving or storing.

Tips & Variations

“For the best texture, be careful not to overmix the dough once you add the flour — just combine until no dry spots remain.”

If you want to elevate the flavor even more, try toasting the pistachios lightly before chopping and folding them into the dough. This adds a deeper nuttiness that pairs beautifully with the cranberries.

For a festive touch, sprinkle a few extra chopped pistachios or whole dried cranberries on top of the cookies before baking. You can also drizzle melted white or dark chocolate over cooled cookies for added indulgence.

If you prefer a gluten-free option, substitute the all-purpose flour with a high-quality gluten-free flour blend designed for baking. The texture will be slightly different but still delicious.

Nutrition Facts

Serving Suggestions

These cranberry pistachio shortbread cookies are incredibly versatile. Serve them alongside a hot cup of tea—like Earl Grey or chamomile—for a cozy afternoon treat.

They also pair wonderfully with coffee or a frothy cappuccino.

For festive occasions, arrange them on a decorative platter with other holiday cookies and treats. They make an excellent gift when wrapped in parchment paper and tied with a pretty ribbon.

Try crumbling a few cookies over vanilla ice cream for a crunchy, fruity topping that adds texture and flavor.

Conclusion

If you’re searching for a cookie recipe that combines classic buttery shortbread with a burst of tart cranberries and the crunch of pistachios, this recipe is a winner. It’s simple enough for bakers of all skill levels yet produces stunning results that will impress family and friends alike.

The balance of flavors and textures makes these cookies perfect for any occasion—from casual snacking to elegant holiday gatherings. Once you try these cranberry pistachio shortbread cookies, they’re sure to become a staple in your baking repertoire.

Don’t forget to check out our other delicious cookie recipes like Classic Chocolate Chip Cookies, Lemon Poppy Seed Cookies, and Almond Butter Cookies to keep your cookie jar full all year round!

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