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