If you’re searching for a holiday cookie that’s vibrant, aromatic, and just a touch out of the ordinary, look no further than these Cranberry Pistachio Shortbread Cookies. Buttery and crisp with bites of tart dried cranberries and crunchy pistachios, this recipe is as tasty as it is beautiful—each cookie is flecked with festive colors, making them an absolute showstopper on any dessert table. The rich, melt-in-your-mouth shortbread base is delicately sweet, balancing perfectly with the jewel-like fruity and nutty mix-ins. Simple enough for a spontaneous baking session but elegant enough for gifting or parties, they are sure to impress!
Ingredients You’ll Need
The beauty of these cookies lies in their simplicity—just a handful of pantry staples come together to form a magical treat. Each ingredient has its own special role, contributing to the rich flavor, delicate texture, or the unmistakably festive look of these cookies.
- Unsalted Butter (1 cup, softened): The backbone of our shortbread—make sure it’s at room temperature for effortless mixing and the best crumb.
- Powdered Sugar (1/2 cup): Gives the cookies their signature melt-in-your-mouth texture and a smooth, subtle sweetness.
- Vanilla Extract (1 teaspoon): Lends a rich aroma and rounds out all the flavors so they are sure to impress!
- All-Purpose Flour (2 cups): Provides structure while keeping the cookies tender; measuring carefully helps avoid a dense dough.
- Salt (1/4 teaspoon): Balances the sweetness and enhances all the flavors.
- Dried Cranberries (1/2 cup, chopped): Add festive color and a bright, tart contrast to the buttery dough.
- Pistachios (1/3 cup, chopped, unsalted): Offer crunch, a nutty richness, and a pop of green that screams holiday cheer.
- Cornstarch (2 tablespoons, optional): For extra crispness, this little secret will take your shortbread texture over the top.
How to Make Festive Cranberry Pistachio Shortbread Cookies
Step 1: Preheat Your Oven
To set yourself up for baking success, start by heating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This nonstick base ensures your cookies bake evenly and lift off perfectly every time—no stuck bottoms or uneven browning!
Step 2: Mix the Cookie Dough
Grab a large bowl and beat the softened butter and powdered sugar together until the mixture is light and creamy. This step is key for that signature tender crumb. Stir in the vanilla extract next, infusing your dough with just the right amount of warmth and aroma that makes these cookies unforgettable.
Step 3: Add Dry Ingredients
Gradually add flour, salt, and—if you love a little extra snap—cornstarch, mixing until everything is just combined. Take care not to overwork the dough, which can make your cookies tough instead of delicately crisp. At this point, the dough should look soft and a little shaggy but hold together nicely.
Step 4: Incorporate the Festive Mix-Ins
Gently fold chopped cranberries and pistachios into the dough. Their bright red and green flecks will make every scoop look like edible holiday confetti! Be sure they’re evenly distributed in the dough so every cookie gets a little burst of flavor and color.
Step 5: Shape and Flatten the Cookies
Using a tablespoon, scoop out portions of dough and roll them into balls. Arrange them on your lined baking sheets, spacing about 1.5 inches apart. With the back of a fork or your fingers, gently flatten each ball into a round disc. Feel free to get creative here—shape them into crescents or press with a decorative cookie stamp if you’re feeling fancy. However you shape them, they are sure to impress!
Step 6: Bake to Perfection
Slide the trays into your preheated oven and bake for 10-12 minutes, or until the edges are just turning golden. The centers should stay pale—that’s the secret to tender, crumbly shortbread. Once done, let the cookies cool on the trays for about 5 minutes before transferring to a wire rack to cool completely. This last bit of patience pays off, trust me!
How to Serve Festive Cranberry Pistachio Shortbread Cookies
Garnishes
For a touch of elegance, try dipping half of each cooled cookie into melted chocolate and then sprinkling with a few extra chopped pistachios or a light dusting of powdered sugar. Even a tiny pinch of flaky salt can really make the flavors pop—these little details take your cookies from homemade to bakery-worthy, and they are sure to impress!
Side Dishes
These cookies pair beautifully with a mug of hot tea, creamy coffee, or even a glass of cold milk. For a more festive spread, serve them alongside citrusy tarts or a platter of spiced nuts—sweet, salty, and tart flavors all play together in wonderful harmony, letting these cranberry pistachio shortbread cookies shine at the center.
Creative Ways to Present
Package them in a clear cellophane bag tied with a colorful ribbon, or place them in a decorative tin layered with parchment. Stack them in neat rows for gifting, or arrange on a vintage platter for sharing at a party. No matter how you display them, they are sure to impress!
Make Ahead and Storage
Storing Leftovers
Let the cookies cool completely before placing them in an airtight container. They’ll stay fresh and crisp for up to a week at room temperature—perfect for nibbling throughout the holiday week or packing into lunchboxes. Place parchment between layers if stacking to prevent sticking.
Freezing
Want cookies on demand? Freeze the baked (and cooled) cookies in a well-sealed container or zip-top bag for up to 2 months. Just stack them with parchment or wax paper between layers. If you prefer, you can also freeze the shaped raw dough and bake straight from the freezer—just add 1-2 minutes to the baking time.
Reheating
If your cookies lose a little of their fresh-baked snap, pop them on a baking sheet in a 300°F (150°C) oven for 4-5 minutes. This quick warm-up revives their crisp texture and deepens the flavors, making them taste like you just pulled them out from the oven. Once reheated, they are sure to impress all over again!
FAQs
Can I use fresh cranberries instead of dried?
It’s best to stick with dried cranberries for this recipe. Fresh ones release too much moisture during baking and could make your shortbread soggy. Dried cranberries provide just the right chewy texture and concentrated tart flavor.
Can I substitute the pistachios with another type of nut?
Absolutely! While pistachios add beautiful color and a subtle richness, chopped almonds, pecans, or walnuts will also work well. Just remember that salted nuts might alter the overall saltiness, so opt for unsalted whenever possible.
Why do my cookies spread too much in the oven?
If your cookies are spreading too much, your butter may have been too soft or even partially melted, or you may have used too little flour. Try chilling the shaped cookies for 20-30 minutes before baking, especially if your kitchen is warm.
What’s the best way to make these extra festive?
Dipping the cookies in chocolate is a gorgeous (and delicious) touch. You could also add a few drops of orange zest to the dough, or press a whole pistachio into the top of each cookie before baking. Small touches like these really make them stand out—they are sure to impress!
Can the dough be made in advance?
Yes! You can prepare the dough, wrap it tightly, and refrigerate for up to 3 days before baking. You can also freeze dough logs for up to a month. When ready to bake, let the dough sit at room temperature for 10-15 minutes to soften just enough to slice or shape.
Final Thoughts
Get ready for the most vibrant (and delicious) centerpiece on your next holiday cookie tray! Bake up a batch of these cranberry pistachio shortbread cookies and watch them disappear—trust me, they are sure to impress! Whether you gift them, serve them at a gathering, or just enjoy them with your afternoon tea, these cookies are a little piece of edible celebration.
Printthey are sure to impress! Recipe
These Cranberry Pistachio Shortbread Cookies are the perfect holiday treat or festive snack! Buttery and crisp, these shortbread cookies are studded with tart dried cranberries and crunchy pistachios, offering a beautiful balance of flavors and textures. With a delicate sweetness and a rich buttery base, these cookies are a delightful addition to any holiday platter, gift box, or tea party. Simple to make, yet elegant in flavor, they are sure to impress!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
- Diet: Vegetarian
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons cornstarch (optional, for extra crispness)
Mix-ins:
- 1/2 cup dried cranberries, chopped
- 1/3 cup pistachios, chopped (unsalted)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix the Cookie Dough: In a large mixing bowl, beat the softened butter and powdered sugar together until creamy and smooth. Stir in the vanilla extract. Gradually add the flour and salt (and cornstarch, if using), mixing until just combined. Be careful not to overmix.
- Add the Mix-ins: Gently fold in the chopped dried cranberries and pistachios until evenly distributed throughout the dough.
- Shape the Cookies: Take tablespoon-sized portions of dough and roll them into balls. Place the dough balls onto the prepared baking sheets, spacing them about 1.5 inches apart. Gently flatten each dough ball with the back of a fork or your fingers to form a round shape. If you prefer, you can also shape them into crescents or any other festive shape.
- Bake the Cookies: Bake the cookies for 10-12 minutes, or until the edges are just starting to turn golden brown. They should still be pale in the center.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy!
Notes
- For a different twist, you can replace the pistachios with almonds or walnuts.
- These cookies can be stored in an airtight container for up to one week or frozen for longer storage.
- Feel free to dip half of each cookie in melted chocolate for an extra indulgent treat!
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
