Cranberry Pistachio Shortbread Cookies are your answer to an impressive yet effortless treat. Imagine buttery shortbread, zesty orange, sweet-tart cranberries, and crunchy pistachios—all in one bite! With minimal effort, you can bake a batch that looks bakery-perfect but is simple enough for any home cook. Whether you’re filling a holiday cookie tin or craving a sweet snack, this recipe brings festive flavor and beautiful color to your kitchen. Give these cookies a try and let them become your new favorite baking tradition!
Why You’ll Love This Recipe
There’s so much to love about Cranberry Pistachio Shortbread Cookies!
- Irresistible Flavor: Orange zest lifts the buttery base, while cranberries and pistachios create a vibrant, balanced bite.
- Beginner-Friendly: The simple, slice-and-bake method means perfect results—even if you’re new to baking.
- Festive and Gorgeous: Bright colors and pretty flecks make these cookies ideal for gifting or parties.
- Make-Ahead Ease: You can chill the dough in advance and bake whenever you need a fresh, homemade treat.
The Story Behind Cranberry Pistachio Shortbread Cookies
Cranberry Pistachio Shortbread Cookies blend global inspiration and modern convenience:
- Shortbread is a classic Scottish recipe, loved for its melt-in-your-mouth crumb.
- Dried cranberries, native to North America, add pops of sweet-tart flavor and color.
- Pistachios bring a Mediterranean flair and a buttery crunch.
- The addition of orange zest adds a sunny twist, making these cookies a unique spin on traditional shortbread.
Key Ingredients in Cranberry Pistachio Shortbread Cookies
- Unsalted Butter: The heart of shortbread—provides richness and the classic tender crumb.
- Orange Zest: Adds a bright, citrusy aroma that makes every bite pop.
- Powdered Sugar: Dissolves smoothly for a light, creamy dough.
- All-Purpose Flour: Forms the sturdy-yet-meltaway structure.
- Dried Cranberries: Bring chewy tartness and holiday color.
- Pistachios: Offer nutty crunch and gorgeous green flecks.
- Vanilla Extract: Enhances all the other flavors with warmth.
- Salt: Balances the sweetness and deepens flavor.
How to Make Cranberry Pistachio Shortbread Cookies
- Cream the Butter: In a large bowl, beat 10 tablespoons softened unsalted butter until smooth and creamy.
- Add Zest, Vanilla, and Salt: Mix in 1 tablespoon orange zest and ½ teaspoon vanilla extract. Stir in ½ teaspoon salt until fully combined.
- Blend in Powdered Sugar: Gradually mix in ½ cup powdered sugar, beating until the mixture is light and creamy.
- Incorporate Flour: Slowly add 1 ½ cups all-purpose flour, one cup at a time. Mix until a crumbly but cohesive dough forms—don’t overmix.
- Add Cranberries and Pistachios: Fold in ½ cup each of chopped dried cranberries and pistachios for that festive flair.
- Shape and Chill: On a floured surface, form the dough into a 1-inch thick log. Wrap tightly in parchment or plastic wrap and chill for at least 1 hour.
- Slice and Bake: Preheat your oven to 350°F (175°C). Slice chilled dough into ½-inch rounds or use cookie cutters for fun shapes. Arrange cookies 1 inch apart on a lined baking sheet.
- Bake and Cool: Bake for 12–15 minutes, until bottoms are just golden. Let cool 5 minutes on the sheet before transferring to a wire rack.
Tip: For cleaner slices, use a sharp knife and cut dough while it’s cold.
Cranberry Pistachio Shortbread Cookies Tips and Twists
- Chill Thoroughly: Cold dough means crisp edges and neat slices.
- Uniform Slices: Use a ruler for consistent thickness and even baking.
- Don’t Overbake: Remove cookies when bottoms are just golden for a tender crumb.
- Orange Burst: For more citrus, add extra orange zest or a splash of orange extract.
- Gift-Ready: Stack and wrap cookies for beautiful homemade gifts.
Fun Twists:
- Swap pistachios for toasted almonds or pecans.
- Drizzle cooled cookies with melted white chocolate.
- Substitute dried cherries for cranberries for a new fruity spin.
Storage, Reheating, and Make-Ahead Tips
- Storage: Keep cookies in an airtight container at room temperature for up to 7 days; separate layers with parchment.
- Reheating: Not required—enjoy straight from the container! For a just-baked taste, warm in a 300°F oven for 2–3 minutes.
- Make-Ahead: Prep the dough log in advance and refrigerate for up to 3 days, or freeze for up to 2 months. Slice and bake directly from frozen, adding a couple extra minutes to baking time.
Serving Suggestions for Cranberry Pistachio Shortbread Cookies
Serve your Cranberry Pistachio Shortbread Cookies with afternoon tea, creamy hot cocoa, or strong coffee for a cozy treat. Create a colorful cookie platter with fresh fruit and dark chocolate squares. These cookies also shine as a sweet ending to a brunch spread—pair them with Cinnamon Swirl Pancakes for a decadent morning. For gifting, layer them in a clear jar tied with ribbon for a homemade holiday present everyone will love.
Frequently Asked Questions
Can I use salted butter instead?
Yes, but reduce the added salt to a pinch.
Can I freeze the dough or baked cookies?
Absolutely—both freeze well for up to 2 months.
Are fresh cranberries okay?
Stick to dried cranberries to avoid excess moisture.
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour substitute.
Can I make the dough ahead of time?
Definitely—refrigerate up to 3 days or freeze for later.
Enjoy Your Cranberry Pistachio Shortbread Cookies
With this easy recipe, you’re all set to make unforgettable Cranberry Pistachio Shortbread Cookies at home. Their citrusy, buttery bite, festive colors, and irresistible flavor make them a staple for any occasion. Whether you’re baking for the holidays or simply treating yourself, these cookies guarantee smiles and empty plates. Enjoy every bite—and don’t forget to share with friends and family!
Explore More Recipes You’ll Love
Craving more? Pair your Cranberry Pistachio Shortbread Cookies with these delightful recipes from Abby’s Recipes:
- Quick Pecan Pie Cookies You’ll Love: Sweet, nutty, and so easy—they’re a perfect match for shortbread lovers.
- Best Carrot Cake Cookies Recipe for Beginners: Soft, spiced, and topped with a luscious cream cheese frosting.
- Simple Avocado Toast with Egg Recipe: For a savory contrast, serve alongside your cookies at brunch.
- How to Make Cinnamon Swirl Pancakes at Home: Enjoy these pancakes as a festive breakfast treat.
- Chocolate Fudge Cake Recipe: For an indulgent finish, add this rich cake to your dessert table.
Happy baking!
Cranberry Pistachio Shortbread Cookies Recipe
Ingredients
- 10 tablespoons unsalted butter softened (142 g)
- 1 tablespoon orange zest 6 g
- ½ teaspoon vanilla extract 2.5 ml
- ½ teaspoon salt 2.5 g
- ½ cup powdered sugar 60 g
- 1 ½ cups all-purpose flour 190 g
- ½ cup dried cranberries chopped (60 g)
- ½ cup pistachios chopped (60 g)
Instructions
- Cream the unsalted butter in a large bowl until smooth.
- Mix in orange zest, vanilla extract, and salt until fully combined.
- Gradually add powdered sugar and blend until light and creamy.
- Slowly stir in flour until a crumbly but cohesive dough forms.
- Fold in chopped dried cranberries and pistachios.
- Shape dough into a 1-inch thick log on a floured surface. Wrap and chill for at least 1 hour.
- Preheat oven to 350°F (175°C). Slice dough into ½-inch rounds or use cookie cutters.
- Place cookies 1 inch apart on a parchment-lined baking sheet and bake for 12–15 minutes, until lightly golden at the bottom.
Notes
Per cookie (approx.): 105 calories, 6g fat, 12g carbs, 1g protein