Thank you so much for stopping by my cozy corner of the kitchen! If you’re anything like me, the holidays, afternoon tea hours, or cozy movie nights call for something buttery, delicate, delightfully crunchy, and just the right amount of sweet. That’s exactly what these Cranberry Pistachio Shortbread Cookies deliver — little bites of joy that pair beautifully with coffee or a big mug of hot cocoa.
Before we dive into mixing and baking, make sure you’re subscribed for new seasonal favorites and timeless classics delivered straight to your inbox.
Overview of Cranberry Pistachio Shortbread Cookies
These Cranberry Pistachio Shortbread Cookies are a delightful twist on a classic shortbread — nostalgic yet fresh with bursts of tart cranberries and the earthy crunch of pistachios. They’re perfect as a festive treat, a thoughtful homemade gift, or an everyday indulgence with tea.
Why you’ll love them:
- Buttery, melt-in-your-mouth texture
- Sweet and tart balance from cranberries
- Light crunch from roasted pistachios
- Stunning, bite-sized elegance
What they taste like:
Imagine warm, golden shortbread that gently crumbles on your tongue, punctuated by chewy dried cranberries and rich pistachios — like a cozy hug on a plate. These aren’t just cookies; they’re memories in the making.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ½ tsp salt
- ½ tsp vanilla extract
- ½ cup dried cranberries, coarsely chopped
- ½ cup pistachios, coarsely chopped
Tools you’ll need
- Large mixing bowl
- Electric mixer or hand whisk
- Baking sheet(s)
- Parchment paper or silicone mat
- Cooling rack
- Measuring cups & spoons
Suggested substitutions & additions
- Swap pistachios for slivered almonds for a different nutty twist.
- Use orange zest for citrus brightness.
- For gluten-free cookies, substitute all-purpose flour with a 1:1 gluten-free flour mix.
Also, if you’re getting into all kinds of sweet delights this season, you might enjoy recipes like 7 Comforting Reasons This Cranberry Raisin Walnut Cinnamon Artisan Bread Is Pure Homemade Bliss (https://poulef.com/cranberry-raisin-walnut-cinnamon-artisan-bread) or these Blueberry Cheesecake Cottage Cheese Muffins (https://poulef.com/blueberry-cheesecake-cottage-cheese-muffins) that are uplifting any time of day! Poulef Recipes
How to Make Cranberry Pistachio Shortbread Cookies
Here we go — all my best tips and loving guidance to make these cookies just right. Put on your favorite holiday playlist and let’s bake!
- Prep Your Oven & Pan
Preheat your oven to 325°F (165°C) — a lower temperature helps the cookies bake evenly without browning too quickly. - Cream Butter & Sugar
In a large bowl, beat softened butter and powdered sugar with an electric mixer until pale and fluffy — about 2–3 minutes. - Add Vanilla
Stir in the vanilla extract until fully blended. Isn’t that aroma heavenly already? - Mix Dry Ingredients
Gradually fold in all-purpose flour and salt. Mix until dough starts coming together — it’ll be soft and slightly crumbly. - Add Cranberries & Pistachios
Sprinkle in your chopped dried cranberries and pistachios, folding gently so the colors and textures disperse beautifully through the dough. - Shape Your Cookies
Scoop about 1½ tablespoons of dough at a time and roll into a ball. Arrange them on your lined baking sheet about 1½ inches apart. - Bake with Patience
Bake for 15–18 minutes until edges are set — not browned! These cookies love being slightly pale and delicate. - Cool & Enjoy
Let cookies cool on the baking sheet 5 minutes before transferring to a cooling rack. They firm up beautifully as they cool.
Tip: For extra festive flair, sprinkle a little powdered sugar once cookies are completely cool!
What to Serve with Cranberry Pistachio Shortbread Cookies
These cookies are lovely on their own, but here are some perfect partners:
- A steaming cup of Earl Grey tea
- Frothy latte or cappuccino
- A chilled glass of vanilla almond milk
- Spiced apple cider for fall & holidays
Serve them on a holiday platter with other goodies like Coconut Flour Carrot Cake (https://poulef.com/coconut-flour-carrot-cake) for diversity and flair! Poulef Recipes
Tips for Making It Perfect
- Room temperature butter is key — it makes the dough tender and smooth.
- Don’t overmix once the flour is added; shortbread loves a gentle hand.
- Even chopping of cranberries and pistachios ensures each bite is consistent.
- Bake in batches if needed — always keep an eye on the first tray.
Storage Instructions
Room Temp: Store in an airtight container at room temperature up to 5 days.
Freeze: Layer in freezer-safe bags with parchment between layers — freeze up to 2 months.
Reheat: Warm a few minutes in a 300°F (150°C) oven for that fresh-baked feel.
General Information
Shortbread cookies originated in Scotland and have become beloved around the world for their simplicity and richness. Adding cranberries and pistachios brings delightful seasonal color and texture — perfect for gifting and gathering alike.
If you’re exploring similar treats, check out Authentic Bougatsa Grec (Greek Custard Phyllo Pie) (https://poulef.com/authentic-bougatsa-grec) for something sweet and custardy, or go indulgent with 9 Luxuriously Decadent Reasons This Ferrero Rocher Cake Is Pure Chocolate Heaven (https://poulef.com/ferrero-rocher-cake). Poulef Recipes
Frequently Asked Questions
Q: Can I use fresh cranberries?
A: Fresh will add more moisture — chop finely and consider slightly reducing butter for balance.
Q: Why didn’t my cookies spread?
A: Shortbread is meant to be sturdy! They hold shape more than sugar cookies, giving that beautiful crumbly texture.
Q: Can I make this dough ahead?
A: Yes! Chill for up to 24 hours. Let it soften slightly at room temp before baking.
Q: Are these gluten-free?
A: Swap to a quality 1:1 gluten-free flour, and they’ll be delicious gluten-free.
Conclusion
These Cranberry Pistachio Shortbread Cookies are everything we crave — buttery, colorful, and deeply comforting. They celebrate simplicity and flavor, perfect for gifting, sharing, or savoring by the dozen.
If you loved these, don’t miss my Coconut Flour Carrot Cake or Cranberry Raisin Walnut Cinnamon Artisan Bread — both are wintertime champions of cozy baking! Poulef Recipes
Happy baking, sweetheart — come back soon and let me know how yours turned out on Pinterest at https://www.pinterest.com/poulefrecipe/! Pinterest
Interactive Elements
I’d love to hear from you! Leave a comment, star your favorite variation, and don’t forget to share your cookie photos — tag me on Pinterest or Instagram with #PoulefRecipes.
Nutritional Information (Approx. Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Fat | 8g |
| Saturated Fat | 4g |
| Carbohydrates | 11g |
| Sugar | 4g |
| Fiber | 1g |
| Protein | 2g |
| Sodium | 45mg |
Irresistibly Buttery Cranberry Pistachio Shortbread Cookies — 7 Sensational Secrets to Perfect Holiday Cookies
- Total Time: 33 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Cranberry Pistachio Shortbread Cookies are irresistibly buttery, delicately crumbly, and studded with tart dried cranberries and crunchy pistachios. A classic shortbread base meets festive flavors, making these cookies perfect for holidays, gifting, or cozy afternoons with coffee or tea.
Ingredients
1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon vanilla extract
½ cup dried cranberries, chopped
½ cup pistachios, chopped
Instructions
1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter and powdered sugar until light and fluffy.
3. Mix in the vanilla extract until fully incorporated.
4. Gradually add the flour and salt, mixing just until a soft dough forms.
5. Gently fold in the chopped cranberries and pistachios.
6. Roll the dough into 1½-tablespoon balls and place them on the prepared baking sheet.
7. Bake for 15–18 minutes, until the cookies are set but not browned.
8. Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best texture, make sure your butter is truly softened before mixing.
These cookies should remain pale—avoid overbaking for the perfect shortbread crumb.
You can chill the dough for 30 minutes if it feels too soft to roll.
A light dusting of powdered sugar once cooled adds a beautiful finishing touch.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
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Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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