Cranberry Pistachio Shortbread Cookies Recipe (Step-by-Step Guide)

Cranberry Pistachio Shortbread Cookies are a buttery, melt-in-your-mouth treat with the perfect balance of sweet, tart, and nutty flavors. These cookies are incredibly easy to make, look beautiful with their festive red and green colors, and are perfect for holidays, tea time, or gifting.

In this detailed guide, I’ll take you through each step, from gathering ingredients to storing them for maximum freshness. I’ll also answer frequently asked questions (FAQs) to help you avoid common mistakes and achieve perfect cookies every time.

Why You’ll Love This Cranberry Pistachio Shortbread Cookies recipe

✅ No eggs required – Classic shortbread cookies rely on butter and sugar for texture.
✅ Visually stunning – The contrast of red cranberries and green pistachios makes these cookies stand out.
✅ Make-ahead friendly – The dough can be made in advance and stored until ready to bake.
✅ Crisp yet tender texture – Achieved by the right butter-to-flour ratio.

Ingredients for Cranberry Pistachio Shortbread Cookies

Main Ingredients:

• 1 cup (226g) unsalted butter, softened – Provides a rich, buttery flavor.
• ½ cup (60g) powdered sugar – For a delicate, tender crumb.
• 2 cups (250g) all-purpose flour – The base for a classic shortbread texture.
• ¼ teaspoon salt – Enhances the flavors.
• 1 teaspoon vanilla extract – Adds depth to the flavor.
• ½ cup (70g) dried cranberries, chopped – Provides natural sweetness and chewiness.
• ½ cup (60g) pistachios, chopped – Adds a nutty crunch.
• 1 teaspoon orange zest (optional) – Adds a hint of citrus brightness.

Step-by-Step Instructions to Make Cranberry Pistachio Shortbread Cookies

Step 1: Cream the Butter and Sugar

1. In a large mixing bowl, beat the butter and powdered sugar together using a hand or stand mixer on medium speed.
2. Mix until the butter is light and fluffy (about 2 minutes). This ensures the cookies have a tender texture.
3. Add the vanilla extract and mix until combined.

Step 2: Mix the Dry Ingredients

1. In a separate bowl, whisk together flour and salt.
2. Slowly add the flour mixture to the butter mixture, mixing on low speed until the dough starts to form.
3. Be careful not to overmix, as this can make the cookies tough.

Step 3: Add Cranberries and Pistachios

1. Stir in the chopped dried cranberries and pistachios until evenly distributed throughout the dough.
2. If using orange zest, add it now and mix briefly.

Step 4: Shape the Dough of Cranberry Pistachio Shortbread Cookies

1. Divide the dough in half and roll each portion into a log about 2 inches in diameter.
2. Wrap the logs in plastic wrap and refrigerate for at least 1 hour (or overnight for the best texture).
3. Chilling is essential because it prevents the cookies from spreading during baking.

Step 5: Slice and Bake

1. Preheat the oven to 325°F (163°C).
2. Line a baking sheet with parchment paper.
3. Slice the chilled dough into ¼-inch thick rounds and place them on the baking sheet 1 inch apart.
4. Bake for 12-15 minutes, or until the edges turn light golden brown.
5. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Tips for the Best Cranberry Pistachio Shortbread Cookies

✅ Use high-quality butter – The better the butter, the richer the flavor.
✅ Chill the dough properly – This prevents spreading and ensures clean slices.
✅ Measure flour correctly – Spoon and level flour to avoid a dry dough.
✅ Use a sharp knife – For clean cuts when slicing the dough.

Flavor Variations of Cranberry Pistachio Shortbread Cookies & Customization Ideas

🌿 Lemon zest instead of orange zest – For a different citrus twist.
🍫 Dip in melted white or dark chocolate – Adds extra indulgence.
🌰 Swap pistachios for almonds or pecans – For a different nutty flavor.

How to Store Cranberry Pistachio Shortbread Cookies

Room Temperature:

• Store in an airtight container for up to 1 week.

Freezing Option:

• Freeze the dough logs for up to 3 months.
• When ready to bake, slice and bake directly from frozen (add 1-2 extra minutes).

FAQs: Everything You Need to Know about Pistachio Shortbread Cookies

1. Can I use fresh cranberries instead of dried?

No, fresh cranberries contain too much moisture, which can alter the texture of the cookies. Stick to dried cranberries for the best results.

2. Why is my shortbread dough crumbly?

If your dough is too dry, it might be due to overmeasuring flour. Try adding 1-2 teaspoons of milk until the dough comes together.

3. Can I make these cookies gluten-free?

Yes! Substitute a 1:1 gluten-free flour blend. You may need to adjust the liquid slightly to get the right consistency.

4. How do I prevent shortbread from spreading?

✅ Chill the dough thoroughly before slicing and baking.
✅ Avoid overmixing the butter and sugar.

5. Can I add white chocolate chips?

Absolutely! White chocolate complements the cranberries and pistachios beautifully.

6. Can I make these cookies ahead of time?

Yes! The dough logs can be refrigerated for up to 5 days before baking.

7. What’s the best way to package these cookies for gifting?

Place them in a decorative tin with parchment paper between layers. They also look beautiful in clear cellophane bags tied with a ribbon.

Final Thoughts about Pistachio Shortbread Cookies

These Cranberry Pistachio Shortbread Cookies are the perfect blend of buttery, sweet, tart, and nutty flavors. They’re incredibly easy to make and ideal for holidays, gifting, or simply treating yourself.

Looking for more delicious treats? Check out this festive cranberry and pistachio bread or this decadent chocolate and pistachio bar recipe!