These Cranberry Pistachio Shortbread Cookies are a delightful treat perfect for the holiday season. The combination of buttery shortbread, tart cranberries, and crunchy pistachios makes for a beautifully balanced and festive cookie. Whether for a holiday party or a cozy gathering, these cookies will be a hit with everyone!
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
½ cup dried cranberries, chopped
½ cup pistachios, shelled and chopped
1 tablespoon cornstarch (optional, for extra crumbly texture)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Stir in the chopped cranberries and pistachios. If the dough feels too sticky, add the cornstarch to help bind it together.
Turn the dough out onto a lightly floured surface. Shape it into a log or a disc and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Once chilled, slice the dough into ¼-inch thick rounds and place them on the prepared baking sheet.
Bake for 12-15 minutes or until the edges of the cookies are golden brown.
Allow the cookies to cool on a wire rack before serving or storing.
Servings and Timing
Servings: 20 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Variations
Nuts: I love pistachios in this recipe, but you can also use walnuts or almonds for a different flavor profile.
Citrus Twist: Add a little lemon or orange zest to the dough to give the cookies a refreshing citrusy kick.
Sugar Coating: After baking, I sometimes like to sprinkle a little extra powdered sugar on top of the cookies for a snowy finish.
Storage/Reheating
To store, place the cooled cookies in an airtight container at room temperature, where they’ll stay fresh for up to one week. If you want to extend their shelf life, you can store them in the fridge for up to two weeks. These cookies can also be frozen for up to three months. Just make sure to wrap them tightly in plastic wrap or place them in a freezer bag. To reheat, simply let them come to room temperature, or warm them slightly in the oven at 300°F (150°C) for 5 minutes.
FAQs
How do I keep my Cranberry Pistachio Shortbread Cookies from spreading too much during baking?
If the dough is too soft, try chilling it for a longer time before baking. A chilled dough will help the cookies maintain their shape while baking.
Can I substitute the dried cranberries with fresh ones?
I would recommend using dried cranberries to prevent excess moisture from affecting the texture of the cookies. Fresh cranberries might make the dough too wet.
Can I use salted butter instead of unsalted?
I suggest using unsalted butter for better control over the salt content, but if you only have salted butter, reduce the added salt in the recipe by half.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and store it in the fridge for up to two days. It will be ready to slice and bake when you're ready!
Can I double this recipe?
Absolutely! If you're baking for a crowd, simply double the ingredients and follow the same method. Just ensure you have enough space on your baking sheets for all the cookies.
Conclusion
These Cranberry Pistachio Shortbread Cookies are the perfect combination of buttery, crunchy, and festive flavors. Whether you're hosting a holiday gathering or baking just because, these cookies will be a treat everyone will enjoy. With easy preparation and plenty of room for customization, they’ve quickly become one of my favorite holiday cookie recipes. Enjoy the delicious blend of flavors, and don’t forget to share them with loved ones!
Recipe:
Cranberry Pistachio Shortbread Cookies
- Total Time: 45 minutes
- Yield: 20 cookies
- Diet: Vegetarian
Description
These Cranberry Pistachio Shortbread Cookies are a delightful treat perfect for the holiday season, combining buttery shortbread, tart cranberries, and crunchy pistachios for a festive and balanced flavor.
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
½ cup dried cranberries, chopped
½ cup pistachios, shelled and chopped
1 tablespoon cornstarch (optional, for extra crumbly texture)
Instructions
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Stir in the chopped cranberries and pistachios. If the dough feels too sticky, add the cornstarch to help bind it together.
- Turn the dough out onto a lightly floured surface. Shape it into a log or a disc and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
- Once chilled, slice the dough into ¼-inch thick rounds and place them on the prepared baking sheet.
- Bake for 12-15 minutes or until the edges of the cookies are golden brown.
- Allow the cookies to cool on a wire rack before serving or storing.
Notes
For a different flavor profile, you can substitute the pistachios with walnuts or almonds.
Add a little lemon or orange zest to the dough for a citrusy twist.
Sprinkle powdered sugar on top after baking for a snowy finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
