Cranberry Pistachio Shortbread Cookies are the kind of treat that instantly elevates any dessert platter. Their vibrant flecks of red cranberries and green pistachios make them especially striking around the holidays, yet their flavour is timeless enough to enjoy year-round. When I first tested these, I swapped in a plant-based butter just to see how the dough would behave—it held up remarkably well, so this is a beautifully adaptable recipe. The buttery crumb melts on the tongue, the pistachios add earthy crunch, and the cranberries bring a bright, sweet-tart lift that keeps each bite balanced. The slice-and-bake method also means they’re wonderfully convenient: mix the dough, roll it into a log, chill, slice, and bake. Whether you’re filling a festive cookie tin or simply pairing them with an afternoon tea, these cookies offer a refined yet effortless indulgence.
Why You’ll Love This Recipe
These cookies are buttery, colourful, and perfectly crumbly. Their dough freezes well, the flavours improve as they sit, and they make excellent gifts with minimal work.
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Cranberry Pistachio Shortbread Cookies (A Buttery, Festive Slice-and-Bake Classic)
- Total Time: 2 hours 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Buttery, melt-in-your-mouth shortbread cookies studded with tart dried cranberries and crunchy pistachios, perfect for holiday baking.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 2 cups (240g) all-purpose flour
- 1/4 tsp salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup pistachios, chopped
Instructions
- Cream together the softened butter and sugar until light and fluffy.
- Add the vanilla extract and almond extract (if using).
- Mix in the flour and salt until a dough forms.
- Fold in the chopped cranberries and pistachios.
- Divide dough into two logs about 2 inches thick and wrap in plastic wrap.
- Chill for at least 2 hours or until firm.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Slice chilled dough into 1/4-inch rounds and arrange on baking sheets.
- Bake 10–12 minutes or until edges are lightly golden.
- Cool completely on a wire rack.
Notes
- Freeze dough briefly before slicing for cleaner cuts.
- Add white chocolate chips for a sweeter variation.
- Store in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Unsalted butter
Provides richness and the signature sandy, melt-in-your-mouth texture that defines classic shortbread.
Granulated sugar
Adds sweetness and helps create that delicate shortbread crumb without overpowering the fruit and nuts.
All-purpose flour
Gives the cookies their structure while keeping the texture tender and pleasantly crumbly.
Vanilla extract
Brings aromatic warmth that ties together the buttery base, pistachios, and cranberries.
Salt
Balances sweetness and sharpens the flavours throughout the dough.
Dried cranberries
Offer tart-sweet bursts of flavour and lend the dough its ruby-coloured flecks.
Pistachios (chopped)
Introduce earthy richness and a gentle crunch, adding visual contrast and depth.
Orange zest (optional)
Provides a fragrant citrus note that pairs beautifully with cranberries, enhancing the festive character.
Directions
Begin by creaming together the butter and sugar until light and smooth. This step is key for a tender shortbread texture. Mix in the vanilla and salt. Gradually add the flour, stirring just until a cohesive dough forms—shortbread rewards minimal mixing. Fold in the dried cranberries, chopped pistachios, and optional orange zest, ensuring an even distribution throughout the dough.
Transfer the dough to a sheet of parchment paper and shape it into a log about two inches in diameter. Roll the parchment tightly around it, twisting the ends to secure. Refrigerate for at least two hours; chilling ensures clean slicing and prevents spread during baking. When ready to bake, preheat the oven to 325°F (165°C). Slice the chilled log into half-inch rounds and arrange them on a parchment-lined baking tray. Bake for 14–16 minutes, or until the edges turn pale gold. Allow the cookies to cool on the tray briefly before moving them to a cooling rack.
Equipment needed :
Must-Have Tools to Get Rolling
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
Makes about 24 cookies
Prep time: 10 minutes
Chill time: 2 hours
Bake time: 14–16 minutes
Total time: approximately 2 hours 20 minutes
Storage/reheating
Store cookies in an airtight container at room temperature for up to seven days. For longer storage, freeze the baked cookies for up to two months. Thaw at room temperature before serving. These cookies do not require reheating and maintain superb texture even after freezing.
Variations and Customizations
White Chocolate Drizzle
Add a decorative and sweet finish by drizzling cooled cookies with melted white chocolate.
Festive Almond Twist
Swap part of the vanilla with almond extract for a more aromatic flavour.
Pistachio-Only Shortbread
Omit the cranberries and increase pistachios for a nut-forward variation.
Cranberry-Orange Holiday Version
Increase orange zest and add a teaspoon of orange juice concentrate for enhanced citrus tones.
Matcha Pistachio Shortbread
Mix in a teaspoon of matcha powder for soft green colour and earthy notes.
Gluten-Free Variation
Use a high-quality gluten-free all-purpose blend; shortbread dough handles these substitutions well.
Nut-Free Option
Skip pistachios and add extra cranberries for a simpler, fruit-focused cookie.
Chocolate Chip Addition
Fold in mini white or dark chocolate chips for extra richness.
Cardamom Spiced
Add a pinch of cardamom for warm, fragrant undertones.
Slice-and-Shape Alternatives
Press dough into a square block and slice into bars for a modern presentation.
FAQs
Can I use salted butter?
Yes, simply reduce or omit the added salt.
Why must the dough be chilled?
Chilling ensures clean slices, prevents spreading, and helps flavours develop.
Can I freeze the dough log?
Absolutely; freeze well-wrapped for up to two months. Slice while slightly thawed.
Can I use fresh cranberries?
No, they release excess moisture; dried cranberries maintain the dough’s texture.
Conclusion
Cranberry Pistachio Shortbread Cookies offer a harmonious balance of buttery richness, bright cranberries, and earthy pistachios. They are elegant, dependable, and wonderfully adaptable—perfect for holiday boxes, afternoon tea, or whenever you want a treat that feels special without demanding extra effort.