If you’re on the hunt for a delightful treat that perfectly balances rich buttery goodness with vibrant bursts of tart cranberries and crunchy pistachios, then this Cranberry Pistachio Shortbread Cookies Recipe is your new best friend. It’s a simple yet elegant dessert that pairs the crumbly texture of classic shortbread with colorful ingredients that pop both in flavor and appearance. Trust me, once you bake these, you’ll be reaching for them all season long — and maybe even sneaking a few before anyone else can claim them!
Ingredients You’ll Need
Gathering the right ingredients for this recipe is a breeze, and each one contributes something special to the final cookie. From the creamy unsalted butter that gives the tender texture to the bright, chewy cranberries that add bursts of flavor, these essentials make all the difference in crafting the perfect shortbread cookie.
- 1 cup unsalted butter (softened): Ensures a tender, melt-in-your-mouth texture while keeping the cookies rich and buttery.
- â…” cup powdered sugar: Adds a delicate sweetness and smooth finish that blends seamlessly with the butter.
- 1 teaspoon vanilla extract: Brings warmth and depth to the flavor, tying all the ingredients together beautifully.
- 2 cups all-purpose flour: The foundation that creates the classic crisp yet crumbly shortbread base.
- ¼ teaspoon salt: Enhances all the flavors, balancing sweetness and highlighting the butteriness.
- ½ cup dried cranberries (chopped): Adds tartness and a chewy texture that contrasts wonderfully with the buttery cookie.
- ½ cup shelled pistachios (chopped): Provides crunch, nutty flavor, and a gorgeous green hue for visual appeal.
How to Make Cranberry Pistachio Shortbread Cookies Recipe
Step 1: Cream Butter and Sugar
Start by beating the softened unsalted butter and powdered sugar together until the mixture is light, fluffy, and pale. This is the key to achieving that perfectly tender shortbread texture that practically melts on your tongue.
Step 2: Add Vanilla Extract
Once creamed, stir in the vanilla extract to infuse a sweet, aromatic flavor that will enhance every single bite of your cookies.
Step 3: Incorporate Dry Ingredients
Gradually mix in the all-purpose flour combined with salt, stirring gently until a soft dough begins to form. Take care not to overwork the dough to keep the cookies tender rather than tough.
Step 4: Fold in Cranberries and Pistachios
Next, gently fold the chopped dried cranberries and pistachios into the dough until they are evenly distributed. This step ensures that every cookie gets a delightful mix of tart and nutty flavor.
Step 5: Shape and Chill the Dough
Divide the dough in half and shape each half into a 2-inch diameter log. Wrap each log tightly with plastic wrap and refrigerate for at least 2 hours, allowing the dough to firm up perfectly for slicing.
Step 6: Bake the Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper. Slice the chilled dough into ¼-inch rounds and place them about an inch apart on the sheet. Bake for 12 to 14 minutes, until the edges turn a lovely light golden color, signaling they’re perfectly baked.
Step 7: Cool and Enjoy
Allow the cookies to cool on the pan for about 5 minutes before transferring to a wire rack to cool completely. This lets them set properly and prevents breaking when you bite in.
How to Serve Cranberry Pistachio Shortbread Cookies Recipe
Garnishes
If you want to add a festive flair, consider dipping half of each cooled cookie in melted white chocolate and allowing it to set. A light dusting of powdered sugar can also add a lovely snowy finish that elevates the presentation.
Side Dishes
These cookies pair wonderfully with a hot cup of tea, rich coffee, or even a glass of cold milk. Their buttery texture and subtle sweetness make them an excellent companion to your favorite warm beverage during cozy afternoons.
Creamive Ways to Present
Arrange Cranberry Pistachio Shortbread Cookies on a decorative holiday platter with sprigs of fresh rosemary or pine for a seasonal touch. Alternatively, gift-wrap them in clear cellophane bags tied with a ribbon for a heartfelt homemade gift everyone will treasure.
Make Ahead and Storage
Storing Leftovers
Once cooled, store these cookies in an airtight container at room temperature. They stay fresh and delicious for up to one week, preserving that signature crumbly texture and bright flavor.
Freezing
You can freeze baked Cranberry Pistachio Shortbread Cookies to enjoy later. Just layer them carefully between sheets of parchment paper inside an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.
Reheating
If you prefer a warm cookie, pop one or two in a preheated 300°F oven for about 5 minutes. This brings back that fresh-baked warmth without drying them out.
FAQs
Can I substitute salted butter instead of unsalted in this recipe?
Yes, but reduce or omit the added salt to avoid overpowering the cookies with saltiness. Unsalted butter is preferred for better control over seasoning.
Are these cookies gluten-free?
The Cranberry Pistachio Shortbread Cookies Recipe uses all-purpose flour, which contains gluten. For a gluten-free option, experiment with a gluten-free flour blend and adjust the baking time accordingly.
Can I use fresh cranberries instead of dried?
Fresh cranberries contain more moisture and may change the texture. It’s best to stick with dried cranberries for consistent results in these shortbread cookies.
How do I ensure the cookies stay crumbly and tender?
Be sure not to overmix the dough once flour is added and chill the dough thoroughly before slicing and baking to maintain the delicate texture.
What’s the best way to chop pistachios for this recipe?
Use a sharp knife to roughly chop the shelled pistachios so you get small pieces that add crunch without overwhelming the dough.
Final Thoughts
This Cranberry Pistachio Shortbread Cookies Recipe is a true holiday classic that brings together the best of buttery shortbread and festive, colorful add-ins. It’s easy to make, beautiful to serve, and impossible to resist. I warmly encourage you to give these a try—you’ll have a new favorite cookie that your friends and family will adore as much as you do.
Print
Cranberry Pistachio Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 2 hours 30 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cranberry Pistachio Shortbread Cookies are buttery, festive treats featuring the tartness of dried cranberries and the crunch of pistachios. These slice-and-bake cookies are perfect for holiday celebrations or any time you crave a delicately sweet, crumbly cookie with a nutty twist.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- â…” cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
Add-ins
- ½ cup dried cranberries, chopped
- ½ cup shelled pistachios, chopped
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy to create a smooth, aerated base for the dough.
- Add Vanilla: Mix in the vanilla extract thoroughly to infuse the dough with subtle aromatic flavor.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt, stirring continuously until a soft dough forms without overmixing.
- Fold in Cranberries and Pistachios: Gently fold the chopped dried cranberries and pistachios into the dough ensuring even distribution throughout.
- Shape and Chill Dough: Divide the dough into two equal parts, shape each into a 2-inch diameter log, wrap tightly in plastic wrap, and refrigerate for at least 2 hours until firm.
- Preheat Oven and Prepare Baking Sheet: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Slice Dough Logs: Remove chilled dough from refrigerator and slice into ¼-inch thick rounds, spacing them about 1 inch apart on the baking sheet.
- Bake Cookies: Bake the cookies for 12 to 14 minutes or until the edges are lightly golden, signaling they are perfectly baked.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- These cookies can be made ahead and stored in an airtight container for up to one week to maintain freshness.
- For an extra festive touch, dip half of each cookie in melted white chocolate and let it set before serving.
