Name: Cranberry Pistachio Shortbread Cookies Recipe
Prep time: 20 min
Cook time: PT-485911H17M8S
Total time: 45 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 1/2 cup dried cranberries, chopped; 1/2 cup pistachios, chopped; 1 teaspoon vanilla extract; 1/2 teaspoon orange zest (optional)

Shortbread cookies are the ultimate treat for any occasion, and when you add a sweet-tart touch of cranberries and the delightful crunch of pistachios, it becomes an irresistible snack. These Cranberry Pistachio Shortbread Cookies are rich, buttery, and full of flavor, making them a perfect addition to any holiday gathering or a simple indulgence for any day of the week.

Why You’ll Love This Recipe

I absolutely love how this recipe combines the buttery richness of traditional shortbread with the burst of tart cranberries and the delightful crunch of pistachios. The textures balance so well, making every bite satisfying. It’s a simple yet elegant cookie that is sure to impress anyone who tries it, whether it’s for a festive occasion or just a cozy treat. Plus, it’s incredibly easy to make, requiring minimal ingredients and just a little bit of time.

Ingredients

1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup dried cranberries, chopped
1/2 cup pistachios, chopped
1 teaspoon vanilla extract
1/2 teaspoon orange zest (optional, but adds a nice citrusy note)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream together the softened butter and powdered sugar until smooth and light in texture.
Gradually add the flour and salt to the butter mixture, mixing until just combined. Be careful not to overwork the dough.
Stir in the chopped cranberries, pistachios, vanilla extract, and orange zest (if using). The dough will be somewhat crumbly, but it will come together when pressed.
Turn the dough out onto a lightly floured surface and gently knead it into a ball. Roll the dough out to about 1/4-inch thickness.
Use a cookie cutter or a knife to cut the dough into your desired shape, such as circles or squares. Place the cookies on the prepared baking sheet, leaving a small gap between each one.
Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields about 24 cookies, depending on the size of your cookie cutter. The total prep time is around 20 minutes, with an additional 12-15 minutes for baking. After the cookies cool, you’ll have a batch of delicious cookies ready in about 45 minutes.

Variations

Add chocolate: For a richer flavor, try dipping the cookies in melted dark or white chocolate after baking.
Switch the nuts: If pistachios aren’t your thing, feel free to substitute with chopped walnuts, almonds, or cashews for a different flavor profile.
Use other dried fruits: You can swap the cranberries with raisins, cherries, or even apricots for a fun twist on the recipe.
Infuse the dough with spices: Add a pinch of cinnamon, nutmeg, or even cardamom to the dough for a warm, spiced version of these cookies.

Storage/Reheating

Once the cookies have cooled completely, store them in an airtight container at room temperature for up to a week. If you’d like to keep them fresh for longer, you can store them in the refrigerator for up to 2 weeks or freeze them for up to 3 months. If you’re freezing them, be sure to layer them with parchment paper to prevent them from sticking together. To reheat, simply let them come to room temperature before serving or warm them in the microwave for a few seconds for a cozy treat.

FAQs

How do I prevent the cookies from spreading too much while baking?

I make sure to chill the dough for about 15-30 minutes before baking. This helps the cookies hold their shape and prevents them from spreading too thin.

Can I use salted butter instead of unsalted?

I highly recommend using unsalted butter, as it gives me better control over the salt level in the recipe. If I only have salted butter, I omit the added salt in the dough.

Can I make the dough ahead of time?

Yes, I often make the dough ahead of time. I wrap it tightly in plastic wrap and refrigerate it for up to 2 days. When ready, I simply roll it out and bake the cookies.

Can I substitute the pistachios with a different nut?

Definitely! If pistachios aren’t available or to my liking, I use chopped walnuts, almonds, or even hazelnuts for a great alternative.

Are these cookies suitable for gifting?

Absolutely! These cookies make a wonderful gift. I love wrapping them in a festive tin or box and adding a little bow for a beautiful presentation. They’ll be a hit!

Conclusion

These Cranberry Pistachio Shortbread Cookies are the perfect blend of buttery, crunchy, and sweet-tart flavors. With minimal effort and a few simple ingredients, I can enjoy a batch of cookies that are elegant enough for special occasions yet simple enough for a cozy afternoon treat. Whether I’m baking for a party or just because, these cookies are always a favorite.