Cranberry Pistachio Shortbread Cookies: A Buttery, Festive Delight

These Cranberry Pistachio Shortbread Cookies are the perfect blend of buttery richness, sweet-tart cranberries, and crunchy pistachios—elegant enough for holiday cookie trays but simple enough for everyday snacking! ☕🎄

Why You’ll Love This Recipe

✔ Melt-in-Your-Mouth Texture – Classic shortbread tenderness with a crisp edge.
✔ Festive & Colorful – Ruby-red cranberries and green pistachios make them gorgeous for gifting.
✔ Easy to Make Ahead – Dough chills for flawless slicing.
✔ Perfect with Tea or Coffee – Not too sweet, just buttery perfection.

Ingredients

Makes ~24 cookies

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup granulated sugar (+ extra for sprinkling)
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ½ tsp salt
• ½ cup dried cranberries, chopped
• ½ cup pistachios, chopped

Step-by-Step Instructions

1. Cream Butter & Sugar

• In a large bowl, beat butter and sugar until light and fluffy (~3 mins).
• Mix in vanilla extract.

2. Add Dry Ingredients

• Gradually add flour and salt, mixing until just combined (dough will be crumbly but hold together when pressed).

3. Fold in Mix-Ins

• Gently stir in cranberries and pistachios.

4. Shape & Chill

• Form dough into a 2-inch diameter log.
• Wrap tightly in plastic wrap and chill 2+ hours (or freeze for 30 mins if short on time).

5. Slice & Bake

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
• Slice log into ¼-inch thick rounds and place on sheet.
• Sprinkle with extra sugar for sparkle.
• Bake 12-15 mins until edges are lightly golden.

6. Cool & Enjoy!

• Let cool 5 mins on the sheet, then transfer to a wire rack.

Pro Tips

🔸 Chill Well – Firm dough = clean slices!
🔸 Uniform Sizing – Use a ruler to measure the log for even cookies.
🔸 Toast the Nuts – Lightly toast pistachios first for deeper flavor.
🔸 Dough Too Crumbly? – Knead briefly with hands to bring it together.

Variations

🍊 Citrus Twist – Add 1 tbsp orange zest to the dough.
🍫 Chocolate Dip – Dunk half of each cookie in melted white chocolate.
🌰 Nut Swap – Use almonds or pecans instead of pistachios.

Storage & Gifting

• Room Temp: Keep in an airtight container for 1 week.
• Freeze: Store dough log for 3 months—slice and bake as needed!
• Gift Idea: Pack in a pretty tin with parchment between layers.

Final Thoughts

With their festive colors and irresistible buttery crunch, these cookies are holiday magic in every bite! Perfect for cookie swaps, tea time, or just because.

Prep Time: 15 mins
Chill Time: 2 hrs
Bake Time: 12-15 mins
Calories: ~120 per cookie

Tag your creations with #CranberryPistachioShortbread! ❄️🍪