Cranberry Pistachio Shortbread Cookies
Buttery, crisp, and melt-in-your-mouth shortbread cookies filled with sweet dried cranberries and crunchy pistachios. These festive cookies are perfect for holidays, afternoon tea, cookie exchanges, or homemade gifts.
Servings
24 cookies
Prep Time
Prep: 20 minutes
Chill: 1–2 hours
Bake: 12–15 minutes
Total: About 2 hours 35 minutes
Ingredients
Cookie Dough
1 cup (226 g) unsalted butter, softened
⅔ cup (135 g) granulated sugar
1 teaspoon pure vanilla extract
½ teaspoon almond extract (optional)
2¼ cups (280 g) all-purpose flour
¼ teaspoon sea salt
¾ cup dried cranberries, chopped
¾ cup shelled pistachios, roughly chopped
Optional Garnish
2 tablespoons coarse sanding sugar
2 ounces white chocolate, melted (for drizzling)
Extra chopped pistachios
Dried cranberry pieces
Equipment
Large mixing bowl
Electric mixer
Measuring cups and spoons
Plastic wrap or parchment paper
Baking sheet
Parchment paper or silicone baking mat
Sharp knife
Cooling rack
Instructions
Step 1: Make the Dough
In a large bowl, beat together:
Butter
Sugar
Mix for 2–3 minutes until light and creamy.
Add:
Vanilla extract
Almond extract (if using)
Mix until combined.
Step 2: Add Dry Ingredients
Gradually mix in:
Flour
Salt
Mix on low speed until a soft dough forms.
Do not overmix.
Step 3: Add Mix-Ins
Fold in:
Chopped cranberries
Chopped pistachios
Mix just until evenly distributed.
Step 4: Shape the Dough
Divide dough into two portions.
Roll each into a log about:
2 inches (5 cm) in diameter
8 inches (20 cm) long
Wrap tightly in plastic wrap.
Refrigerate for 1–2 hours, or until firm.
Step 5: Preheat Oven
Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.
Step 6: Slice
Remove dough from the refrigerator.
Slice into ¼-inch (6 mm) thick rounds.
Arrange cookies about 2 inches apart on the baking sheet.
Sprinkle tops with coarse sugar if desired.
Step 7: Bake
Bake for 12–15 minutes, or until:
Edges are lightly golden.
Centers remain pale.
Do not overbake to keep the cookies tender.
Step 8: Cool
Let cookies cool on the baking sheet for 5 minutes.
Transfer to a cooling rack to cool completely.
If desired, drizzle with melted white chocolate and sprinkle with extra chopped pistachios.
Serving Suggestions
Enjoy with:
Hot coffee
Earl Grey tea
Chai tea
Hot chocolate
Vanilla ice cream
Holiday dessert platters
Tips for Success
Use room-temperature butter for smooth mixing.
Chill the dough thoroughly for clean slices.
Chop cranberries and pistachios into small, even pieces.
Measure flour correctly by spooning it into the measuring cup and leveling it off.
For the best flavor, use high-quality butter and pure vanilla extract.
Storage
Room Temperature
Store in an airtight container for 5–7 days.
Refrigerator
Store for up to 2 weeks.
Freezer
Freeze baked cookies for up to 3 months.
Freeze unbaked dough logs for up to 3 months. Thaw overnight in the refrigerator before slicing and baking.
Nutrition (Approximate Per Cookie)
Calories: 145
Protein: 2 g
Carbohydrates: 14 g
Fiber: 1 g
Sugar: 6 g
Fat: 9 g
Saturated Fat: 5 g
Cholesterol: 20 mg
Sodium: 35 mg
Calcium: 1% DV
Iron: 3% DV
Nut Information
Contains Tree Nuts
Yes. This recipe contains pistachios.
May Also Contain
Almonds, if using almond extract. While pure almond extract is often made from bitter almond oil and used in very small amounts, those with severe allergies should avoid it or substitute with additional vanilla extract.
Contains
Dairy (butter)
Wheat/Gluten (all-purpose flour)
Does Not Contain
Peanuts (unless cross-contamination occurs)
Eggs
Soy (unless present in optional white chocolate)
Nut-Free Version
Replace the pistachios with:
Pumpkin seeds (pepitas)
Sunflower seeds
Toasted oats
Crushed pretzels (for a sweet-salty variation)
Replace the almond extract with an additional ½ teaspoon vanilla extract.
Important: If serving someone with a severe tree nut allergy, ensure all ingredients are certified nut-free and avoid cross-contact during preparation.
Frequently Asked Questions (Q&S)
Q: Can I use fresh cranberries?
A: Dried cranberries are recommended. Fresh cranberries contain much more moisture and tartness, which can affect the texture of the cookies.
Q: Can I make the dough ahead of time?
A: Yes. Refrigerate the dough for up to 3 days before baking or freeze it for longer storage.
Q: Why did my cookies spread too much?
A: The dough may not have been chilled long enough, or the butter was too soft. Chill the dough until firm before slicing.
Q: Can I make these gluten-free?
A: Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Q: Can I use salted butter?
A: Yes, but omit the added salt in the recipe.
Q: Can I add orange flavor?
A: Absolutely. Add 1 teaspoon finely grated orange zest to the dough for a festive citrus note that pairs beautifully with cranberries and pistachios.
Q: Can I freeze the baked cookies?
A: Yes. Cool completely, place in a freezer-safe container with parchment paper between layers, and freeze for up to 3 months.
Q: What makes shortbread different from sugar cookies?
A: Shortbread has a higher butter-to-flour ratio and typically contains no eggs, giving it a rich, crumbly, melt-in-your-mouth texture, while sugar cookies are lighter and more cake-like.
