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Cranberry Pistachio Shortbread Cookies Recipe

ByCaroline
Jump to Recipe·5 from 4 reviews

If you’re on the hunt for a cookie that’s both elegant and comforting, you’re going to love this Cranberry Pistachio Shortbread Cookies Recipe. These aren’t your average cookies — with buttery shortbread loaded with tart cranberries, crunchy pistachios, and a charming drizzle of white chocolate, they’ve become my go-to treat for the holidays and beyond. Stick around because I’m sharing all my tips so you can nail this recipe even if you don’t bake every day!

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Why This Recipe Works

  • Perfect Balance of Flavors: Tart dried cranberries and rich pistachios create a delightful contrast in each bite.
  • Tender but Sturdy Texture: The shortbread base is buttery and melt-in-your-mouth without crumbling apart.
  • Elegant Yet Simple: The white chocolate drizzle adds a fancy finish without any fuss.
  • Make-Ahead Friendly: These cookies store beautifully, perfect for gifting or prepping in advance.
Cranberry Pistachio Shortbread Cookies, holiday shortbread cookies, festive cookie recipes with cranberries, pistachio dessert ideas, buttery cranberry cookies - A thick, square piece of light beige fudge filled with colorful nuts and dried fruit pieces; the fudge has visible green pistachios, dark red cranberries, and light brown almond bits embedded inside. The top of the fudge is covered with a smooth, white icing layer topped with whole pistachios, showing a shiny and creamy texture. The fudge is placed on a white marbled surface, with soft blurred background colors. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The ingredients in this Cranberry Pistachio Shortbread Cookies Recipe are simple but chosen carefully to build those layers of flavor and texture that make these cookies so special. Plus, I’ll share some handy tips so you know exactly what to look for when shopping.

Cranberry Pistachio Shortbread Cookies, holiday shortbread cookies, festive cookie recipes with cranberries, pistachio dessert ideas, buttery cranberry cookies - Flat lay of a stick of unsalted butter, a small mound of powdered sugar on a white ceramic plate, a tiny white bowl with vanilla extract, another tiny white bowl with almond extract, a white ceramic bowl filled with all-purpose flour, a small pile of coarse salt, a small white bowl with roughly chopped dried cranberries, a white bowl holding roughly chopped shelled pistachios, a fresh orange with a few strips of orange zest beside it on a white dish, a small white bowl containing chopped white chocolate, a small white bowl with coconut oil, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted butter: Using room temperature butter helps achieve that perfect soft yet crumbly texture, and unsalted lets you control the salt level.
  • Powdered sugar: It blends smoothly into the butter, creating a tender shortbread crumb without the graininess of granulated sugar.
  • Vanilla and almond extracts: Almond extract is the secret hero here—it enhances the nutty notes and complements the pistachios beautifully.
  • All-purpose flour: The right flour gives structure without toughness when mixed just enough.
  • Salt: Balances the sweetness and elevates the overall flavor.
  • Dried cranberries, chopped: I like to chop mine roughly to distribute bursts of tartness without overwhelming the dough.
  • Shelled pistachios, chopped: Fresh pistachios add both crunch and color contrast—make sure they’re unsalted so you can season precisely.
  • Orange zest (optional): Totally optional, but I always add it—it gives the cookies a fresh, citrusy brightness that takes them over the top.
  • White chocolate and coconut oil or butter: For the drizzle, the coconut oil thins the chocolate so it drizzles smoothly; butter works great too.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Cranberry Pistachio Shortbread Cookies Recipe is how easy it is to make it your own. I like to tweak the mix-ins depending on what I have on hand or the season, and sometimes I swap out the white chocolate drizzle for dark chocolate if I’m feeling a bit indulgent.

  • Variation: When I swapped dried cherries for cranberries once, my friends actually said they loved that tangy twist—so don’t hesitate to experiment.
  • Dietary tweak: For a gluten-free version, I’ve successfully used a 1:1 gluten-free baking flour blend without sacrificing texture.
  • Seasonal change: Adding a sprinkle of cinnamon or cardamom to the dough gives a cozy vibe for winter holiday parties.

Step-by-Step: How I Make Cranberry Pistachio Shortbread Cookies Recipe

Step 1: Prep Like a Pro

First things first, preheat your oven to 325°F. Grab an 8×8-inch baking pan and line it with parchment paper—don’t skimp on leaving a bit of overhang on the sides. This little trick makes removing your shortbread slab a breeze later on, trust me, it saved me so many frustrating moments!

Step 2: Cream That Butter

In a large bowl, cream together room-temperature butter and powdered sugar using an electric mixer on medium speed for about 3-4 minutes. You’re aiming for a light, fluffy mixture, which is your ticket to that melt-in-your-mouth texture. Once you see it’s pale and airy, add the vanilla and almond extracts and blend until fragrant and combined.

Step 3: Flour Power

Slowly add the flour and salt to your butter mixture, mixing on low speed just until you no longer see the flour. Overmixing here is the enemy because it can make your shortbread tough instead of tender—keep it gentle and patient.

Step 4: The Fun Part

Fold in those chopped dried cranberries, pistachios, and if you’re using it, the orange zest. The dough takes on this festive confetti look, which I swear lifts my mood every time I make it. It’s as fun to stir as it is to eat!

Step 5: Press and Bake

Press the dough evenly into your parchment-lined pan. I like to use the bottom of a measuring cup to pack it down well — this keeps the shortbread from crumbling when you cut it later. Lightly score the top into squares or rectangles to make slicing after baking much easier.

Bake for 25-30 minutes until the edges start to turn a soft golden color. The center will still look slightly underbaked — that’s perfect. Let it cool completely in the pan before moving on.

Step 6: Drizzle Drama

While the cookies cool, melt your white chocolate with the coconut oil in 30-second bursts in the microwave, stirring between intervals until smooth and glossy. Drizzle this over the cooled shortbread in whatever pattern suits your mood — stripes, zigzags, or playful squiggles. Allow the drizzle to set for about 15 minutes.

Step 7: Cut and Conquer

Use the parchment overhang to lift the entire shortbread slab out of the pan. With a sharp knife, cut into your scored squares or bars, wiping the knife clean between cuts to keep edges crisp and pretty. Then, get ready to impress anyone who gets to try these!

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Tips from My Kitchen

  • Use Room Temperature Butter: It creams better with the sugar, giving you fluffier dough and tender cookies.
  • Don’t Overmix Flour: Stop mixing as soon as the flour disappears for the softest texture.
  • Score Before Baking: It makes cutting right after much easier and keeps your squares neat.
  • Chop Nuts and Fruit Uniformly: This helps everything bake evenly and ensures every bite has a balanced texture and flavor.

How to Serve Cranberry Pistachio Shortbread Cookies Recipe

Cranberry Pistachio Shortbread Cookies, holiday shortbread cookies, festive cookie recipes with cranberries, pistachio dessert ideas, buttery cranberry cookies - The image shows three square white fudge pieces stacked on a round white plate. Each piece is creamy with bits of green pistachios and red dried cranberries inside. The top piece has a light white glaze with whole pistachios on top. The fudge texture looks smooth but thick. Some pistachios and cranberry bits are scattered on the plate around the stack. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love scattering fresh cranberries and a few extra chopped pistachios on the serving platter alongside the cookies. Not only does it look festive and colorful, but it also hints at the delicious flavors inside. Sometimes I lightly dust the cookies with powdered sugar to make them feel even more special — especially for holiday parties!

Side Dishes

These cookies pair beautifully with pretty much any hot drink! I’m partial to a cup of freshly brewed coffee or a mild black tea to balance that buttery sweetness. On fancier occasions, I’ve even enjoyed them with a glass of sparkling champagne — trust me, the tart cranberries and pistachio crunch are perfect with bubbles.

Creative Ways to Present

For gifting or special events, I like stacking them in a clear cellophane bag tied with a vibrant ribbon. Adding a sprig of rosemary or a cinnamon stick tucked inside the package gives it that handmade, thoughtful touch. For holiday cookie platters, placing them around a centerpiece of evergreen branches makes for an eye-catching display.

Make Ahead and Storage

Storing Leftovers

Once cooled and cut, store your Cranberry Pistachio Shortbread Cookies in an airtight container at room temperature. I’ve found they stay fresh and crisp for up to a week, though they rarely last that long in my house! Placing a slice of bread in the container can help maintain moisture balance if you’re keeping them for several days.

Freezing

If you want to stash these cookies in the freezer, first cut them and freeze on a baking sheet for an hour. Then transfer them to a zip-top freezer bag or airtight container—this helps them keep their shape and prevents sticking. They’ll stay great for up to 3 months and thaw quickly at room temp.

Reheating

Shortbread cookies don’t really need reheating, but if you prefer a slightly warm bite, pop them in a 300°F oven for 5 minutes. Be careful not to overheat or they’ll dry out. The gentle heat revives the buttery flavor and softens the texture slightly without melting the white chocolate drizzle.

FAQs

  1. Can I use different nuts instead of pistachios in this Cranberry Pistachio Shortbread Cookies Recipe?

    Absolutely! While pistachios add their unique flavor and wonderful green color, walnuts or pecans make excellent alternatives. Just chop them roughly to keep that crunchy texture in the cookies.

  2. How do I make sure my shortbread doesn’t turn out dry?

    Be careful not to overbake—the edges should be lightly golden but the center still appear slightly soft when you take it out of the oven. Also, avoid overmixing the dough once the flour is added to keep the texture tender.

  3. Can I skip the white chocolate drizzle?

    You can! The drizzle adds a lovely touch of sweetness and elegance, but the shortbread is delicious on its own. You might also try a dusting of powdered sugar for a simpler finish.

  4. What should I do if my dough feels too crumbly to press into the pan?

    If your dough isn’t holding together, you can add a teaspoon or two of milk or cream to help bind it. It’s usually a sign that the butter wasn’t soft enough or the flour was slightly off in measurement.

  5. Can this recipe be made vegan?

    Yes! Swap the butter for a good-quality vegan butter and use dairy-free white chocolate for the drizzle. Keep in mind texture might vary slightly, but it’s still delicious.

Final Thoughts

This Cranberry Pistachio Shortbread Cookies Recipe is truly my little kitchen joy because it’s simple enough to whip up on a weekday afternoon but special enough to dazzle guests during the holidays. The blend of buttery shortbread, bright cranberries, crunchy nuts, and that creamy white chocolate drizzle is a combination I can’t get enough of—and I’m excited for you to try it and fall in love too. Trust me, once you make these, they’ll be in your rotation for every festive occasion and cozy coffee break thereafter!

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Cranberry Pistachio Shortbread Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 16 squares
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Cranberry Pistachio Shortbread Cookies are the perfect holiday treat that looks fancy and tastes even better. With a tender buttery base, tart cranberries, crunchy pistachios, and a delicate white chocolate drizzle, these cookies bring festive cheer to any gathering.

Ingredients

For the Shortbread Base:

  • 1 cup unsalted butter, room temperature
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt

For the Mix-Ins:

  • 1/2 cup dried cranberries, roughly chopped
  • 1/2 cup shelled pistachios, roughly chopped
  • Zest of 1 orange (optional)

For the Drizzle:

  • 4 ounces white chocolate, chopped
  • 1 tablespoon coconut oil or butter

Instructions

  1. Prep Like a Pro: Preheat the oven to 325°F. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Cream That Butter: In a large bowl, use an electric mixer to cream the room temperature butter and powdered sugar until light and fluffy, about 3 to 4 minutes. Add vanilla and almond extracts and mix until fully combined.
  3. Flour Power: Add the all-purpose flour and salt to the butter mixture. Mix on low speed just until the dough comes together, being careful not to overmix to keep the shortbread tender.
  4. The Fun Part: Gently fold in the chopped dried cranberries, pistachios, and orange zest if using. The dough will look colorful and festive.
  5. Press and Bake: Press the dough evenly into the prepared baking pan using the bottom of a measuring cup to pack it down firmly. Lightly score the dough into squares or rectangles to make cutting easier later. Bake for 30 minutes or until the edges are lightly golden and the center looks slightly underbaked. Let cool completely in the pan.
  6. Drizzle Drama: Melt the white chocolate and coconut oil or butter in 30-second intervals in the microwave, stirring between each interval until smooth. Drizzle the melted chocolate over the cooled shortbread in your preferred pattern. Allow the drizzle to set for about 15 minutes.
  7. Cut and Conquer: Lift the shortbread out using the parchment overhang and cut into 16 squares or bars with a sharp knife. Wipe the knife clean between cuts for neat edges.

Notes

  • Use the parchment paper overhang to easily lift the shortbread from the pan without breaking.
  • For clean cuts, wipe the knife blade between each slice.
  • Orange zest is optional but adds a lovely citrus note that complements the cranberries and pistachios.
  • These cookies pair wonderfully with coffee, tea, or champagne for festive occasions.
  • Store the cookies in an airtight container at room temperature for up to a week.

Nutrition

  • Serving Size: 1 square
  • Calories: 180 kcal
  • Sugar: 10 g
  • Sodium: 90 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 30 mg

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