Name: Cranberry Pistachio Shortbread Cookies for Festive Cheer
Prep time: 20 min
Cook time: 30 min
Total time: 80 min
Ingredients: 1 cup Butter (Softened; Salted butter can work, just omit added salt.); 2/3 cup Powdered Sugar (Granulated sugar may be used but will alter texture slightly.); 1 teaspoon Vanilla Extract (Be sure to use pure extract for the best taste.); 1/2 teaspoon Almond Extract (If unavailable, additional vanilla can be used.); 2 cups All-Purpose Flour (For gluten-free, use a 1:1 gluten-free flour blend.); 1 pinch Salt (Omit if using salted butter.); 1 cup Chopped Dried Cranberries (Fresh cranberries can make the dough too wet.); 1/2 cup Chopped Pistachios (Almonds, pecans, or walnuts can be used instead.); 1 tablespoon Orange Zest (Optional but enhances flavor complexity.); 1 cup White Chocolate & Coconut Oil (Use quality chocolate for the best melting results.)

As I whisked together the ingredients in my cozy kitchen, a delightful scent danced through the air, whispering promises of warmth and cheer. These Cranberry Pistachio Shortbread Cookies are my go-to holiday treats, beautifully marrying the tartness of dried cranberries with the buttery richness of pistachios. With simplicity as their hallmark, they come together quickly and effortlessly, allowing you to focus on what truly matters—celebrating the joyful moments shared with loved ones. Plus, the drizzled white chocolate adds a festive flair, making them perfect for gift-giving or special gatherings. Whether you’re an experienced baker or just starting out, I can’t wait for you to experience these elegant cookies. Curious about how to whip up this delightful recipe? Let’s dive in!

Why are Cranberry Pistachio Cookies a Must-Try?

Simplicity at Its Finest: These Cranberry Pistachio Shortbread Cookies require minimal effort and ingredients, making them accessible for all bakers, no matter your skill level.

Flavor Explosion: The combination of tart cranberries and crunchy pistachios creates a delectable flavor profile, perfectly complemented by a drizzle of white chocolate.

Versatile Options: Want to switch it up? Feel free to adapt with nuts like almonds or incorporate tropical flavors for a refreshing twist!

Perfect for Gifting: Their elegant appearance and delicious taste make these cookies an excellent choice for holiday gifting or festive gatherings.

Quick to Make: With just a few simple steps, you can have a delightful batch ready in no time! You’ll love sharing them or indulging yourself. If you’re also looking for more holiday treats, check out our Cranberry Brie Tart or Brie Cranberry Bites for even more festive inspiration!

Cranberry Pistachio Shortbread Cookies Ingredients

For the Cookies

Butter – Provides richness and a tender texture. Substitution: Salted butter can work, just omit added salt.
Powdered Sugar – Adds sweetness and helps achieve a light texture. Substitution: Granulated sugar may be used but will alter texture slightly.
Vanilla Extract – Enhances the flavor profile. Note: Be sure to use pure extract for the best taste.
Almond Extract – Adds a subtle nutty flavor. Substitution: If unavailable, additional vanilla can be used.
All-Purpose Flour – Provides structure. Substitution: For gluten-free, use a 1:1 gluten-free flour blend.
Salt – Balances sweetness. Note: Omit if using salted butter.
Chopped Dried Cranberries – Introduces tartness and color. Note: Fresh cranberries can make the dough too wet.
Chopped Pistachios – Adds crunch and flavor. Substitution: Almonds, pecans, or walnuts can be used instead.
Orange Zest (optional) – Adds a citrus note. Note: Optional but enhances flavor complexity.

For the Decoration

White Chocolate & Coconut Oil – Provides sweetness and a decorative touch. Tip: Use quality chocolate for the best melting results.

Step‑by‑Step Instructions for Cranberry Pistachio Shortbread Cookies

Step 1: Preheat the Oven
Begin by preheating your oven to 325°F (160°C). While the oven warms up, line an 8×8 inch baking pan with parchment paper, ensuring the paper hangs over the edges for easy removal later. This setup will create a perfect base for your delicious Cranberry Pistachio Shortbread Cookies.

Step 2: Cream Butter and Sugar
In a mixing bowl, combine 1 cup of softened butter with 2/3 cup of powdered sugar. Using an electric mixer, beat these together on medium speed for about 3-4 minutes, or until the mixture is light and fluffy. This airy texture is crucial for achieving those tender shortbread cookies you’ll love.

Step 3: Add Flavor Extracts
Once your butter and sugar are perfectly creamed, add 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract into the mixture. Mix on low speed until the extracts are fully incorporated, enhancing the flavor profile of your Cranberry Pistachio Shortbread Cookies. The sweet aroma will fill your kitchen!

Step 4: Combine Dry Ingredients
Gradually sift in 2 cups of all-purpose flour along with a pinch of salt. Blend this dry mixture on low speed until just combined; avoid overmixing to keep the cookies tender. You’ll know it’s ready when no flour streaks remain, and it forms a soft dough.

Step 5: Fold in Add-Ins
Gently fold in 1 cup of chopped dried cranberries and 1/2 cup of chopped pistachios using a spatula. If you’re using optional orange zest, add that now too. The bright colors and textures will make your cookie dough visually appealing while adding a burst of flavor that complements the buttery base.

Step 6: Prepare the Dough for Baking
Transfer the cookie dough to your prepared baking pan, spreading it evenly across the bottom. Use your hands to press it down firmly. Lightly score the top with a knife to outline square portions, making it easier to cut after baking. This step helps ensure even baking and easy serving.

Step 7: Bake the Cookies
Place the baking pan in the preheated oven and bake for 25-30 minutes. Look for the edges to turn golden brown while the center should be slightly underbaked—this ensures the cookies will be soft and melt-in-your-mouth delicious.

Step 8: Cool and Drizzle
Once baked, remove the pan from the oven and allow it to cool completely in the pan. While waiting, melt some white chocolate with a bit of coconut oil in the microwave at 30-second intervals until smooth and drizzly. This adds a sweet, decorative touch to your Cranberry Pistachio Shortbread Cookies.

Step 9: Cut and Serve
Once the cookies are cool, use the parchment paper to lift them out of the pan. Cut along the scored lines into squares. Drizzle your melted white chocolate artfully over the top, and your beautiful cookies are ready to be shared or enjoyed yourself!

What to Serve with Cranberry Pistachio Shortbread Cookies?

Picture a cozy gathering filled with laughter and sweetness, perfectly complemented by delightful treats that capture the joy of the season.

Hot Cocoa: This rich, chocolatey drink pairs beautifully with the buttery cookies, creating a warm embrace of flavors. Imagine sipping cocoa while munching on these festive delights!
Espresso: A shot of strong coffee brings out the cookies’ sweetness and provides an energizing balance, making it an ideal pairing for those mid-afternoon cravings.
Vanilla Ice Cream: The creamy, cool ice cream perfectly contrasts the cookies’ texture. Scoop a bit on the side for an indulgent treat that feels extra special.
Apple Cider: Enjoy the sweet, spiced notes of warm apple cider alongside a cookie for a seasonal touch that enhances the flavors of cranberry and pistachio.
Fruit Platter: Fresh fruits like oranges and pears can brighten the rich flavors of the shortbread, providing refreshing contrasts and vibrant colors to your dessert table.
Champagne: Celebrate the holidays with a bubbly toast! The lightness of champagne pairs well with the buttery richness of the cookies, adding a festive sparkle to your gatherings.
Cheese Board: Combine with soft cheeses like brie or goat cheese to add a savory element that complements the sweet and nutty flavors of the shortbread cookies.
Berry Coulis: A drizzle of berry coulis adds a tangy note that enhances the flavors of the cranberries, creating an elegant dessert presentation on your table.
Chocolate-Covered Strawberries: These decadent bites harmonize with the cookies while providing a delightful contrast in flavors that visitors will adore.

Storage Tips for Cranberry Pistachio Shortbread Cookies

Room Temperature: Store cookies in an airtight container for up to 1 week. Keep them in a cool, dry place away from direct sunlight to maintain freshness.

Fridge: For longer storage, you can refrigerate the cookies in an airtight container for up to 2 weeks, although they may lose some of their signature crunch.

Freezer: To freeze the Cranberry Pistachio Shortbread Cookies, wrap them tightly in plastic wrap or foil and then place them in a freezer-safe bag. They can last up to 3 months.

Reheating: To enjoy the cookies warm, simply reheat them in the oven at 300°F (150°C) for about 5-10 minutes, bringing back that fresh-baked flavor!

Make Ahead Options

These Cranberry Pistachio Shortbread Cookies are a fantastic option for meal prep, saving you precious time during the busy holiday season! You can prepare the cookie dough up to 3 days in advance. Simply mix all your ingredients and once the dough is ready, wrap it tightly in plastic wrap and refrigerate. When you’re ready to bake, just slice the chilled dough into squares and proceed to bake as directed. To maintain the cookies’ delightful texture, avoid overmixing the dough. Once baked, store the cooled cookies in an airtight container, where they will stay fresh for up to a week. Enjoy the convenience of these delicious cookies, perfect for gatherings or gifting!

Expert Tips for Cranberry Pistachio Shortbread Cookies

Avoid Overmixing: Mix the flour until just combined to prevent tough cookies. Overworking the dough can lead to a less tender texture.
Cool Before Drizzling: Allow the cookies to cool completely before adding the white chocolate drizzle. This ensures a beautiful presentation without melting the chocolate.
Score for Easy Cutting: Lightly score the top of the dough before baking. This helps with cleaner cuts later, ensuring your Cranberry Pistachio Shortbread Cookies have a professional look.
Use Quality Ingredients: Opt for high-quality butter and vanilla extract. The richness and flavor of these ingredients significantly enhance the final taste of your cookies.
Substitution Wisdom: If you don’t have almond extract, simply use more vanilla! This way, you won’t miss out on the delightful flavor.

Cranberry Pistachio Shortbread Cookies Variations

Feel free to add your own twist to these delightful cookies, enhancing their flavor and texture to suit your taste buds!

Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a delicious, gluten-free treat.
Tropical Escape: Replace dried cranberries with chopped dried pineapple and pistachios with macadamia nuts for a coastal vibe.
Nut-Free: Leave out the pistachios and increase the cranberries, or use sunflower seeds as a crunchy alternative.
Chocolate Drizzle: Amp up the sweetness by adding mini chocolate chips to the dough and drizzle with dark chocolate instead of white.
Citrus Burst: Add lemon zest and swap out cranberries for cherries to brighten up this holiday favorite.
Spiced Up: Incorporate a pinch of cinnamon or nutmeg for an extra layer of warmth and holiday flavor.
Herbaceous Twist: Try adding finely chopped fresh rosemary to the dough for a unique flavor infusion that complements the sweetness of the cranberries.
Chewy Variation: Use a bit more butter and less flour for a chewier texture – they’ll still be just as tasty!

No matter how you choose to make your Cranberry Pistachio Shortbread Cookies, the joy is in the customization! For other delightful holiday treats, don’t miss our tempting Cranberry Brie Tart and satisfying Brie Cranberry Bites. Happy baking!

Cranberry Pistachio Shortbread Cookies Recipe FAQs

How do I choose the right ingredients for these cookies?
Absolutely! When selecting dried cranberries, look for those without added sugars or preservatives for the best flavor. Opt for plump cranberries that are bright in color. For pistachios, choose unsalted ones for better control over the cookie’s overall saltiness. Lastly, using high-quality butter will enhance the richness and texture of your Cranberry Pistachio Shortbread Cookies.

How should I store my cookies to keep them fresh?
Very! Store your cookies in an airtight container at room temperature for up to 1 week. Make sure to keep them in a cool, dry place away from sunlight. If you prefer them a bit fresher for longer, you can wrap them tightly in plastic wrap and refrigerate them for up to 2 weeks, though they might soften slightly.

Can I freeze the cookie dough or baked cookies?
Absolutely! You can freeze both the dough and the baked cookies. For the dough, wrap it tightly in plastic wrap and then place it in a freezer-safe bag, which can be stored for up to 3 months. When ready to bake, thaw it in the fridge overnight and follow the recipe instructions. For baked cookies, store them in a freezer-safe bag, and before enjoying, let them thaw at room temperature for a bit to regain their tender texture.

What if my cookies turn out too crumbly or dry?
Not to worry! If your cookies are crumbly, it may be due to overmixing or too much flour. Make sure you’re measuring your flour correctly—spoon it into the measuring cup and level it off without packing it down. If the dough feels a bit dry, you can gently knead a tablespoon of softened butter into it before pressing it into the pan. This should help maintain that tender, buttery cookie texture.

Are there any dietary considerations I should be aware of?
Very! This recipe can be easily adapted for gluten-free needs by substituting all-purpose flour with a 1:1 gluten-free flour blend. Additionally, be cautious with nuts if any of your guests have nut allergies. You can swap out pistachios with seeds like sunflower seeds or simply exclude them altogether while increasing the dried cranberries for flavor. Always check the labels of your ingredients to ensure they meet your dietary needs.