Cranberry Pistachio Shortbread Cookies Recipe

BySarah
Jump to Recipe· 4.6 from 29 reviews

If you’re on the hunt for a cookie that’s both elegant and downright delicious, you’ve got to try this Cranberry Pistachio Shortbread Cookies Recipe. These cookies are buttery, crumbly, and studded with tart cranberries and crunchy pistachios — plus a little white chocolate drizzle on top for that fanciful finish. Trust me, once you make these, they’ll be your go-to treat for every holiday, special occasion, or just because you deserve a fancy snack.

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Why This Recipe Works

  • Perfectly Buttery Texture: The combination of softened butter and powdered sugar makes these cookies crumbly without being dry.
  • Balanced Flavors: Tart dried cranberries and earthy pistachios complement each other beautifully, while the subtle almond and vanilla extracts add depth.
  • Easy to Customize: Simple dough that you can tweak with orange zest or white chocolate drizzle to match your mood or occasion.
  • Foolproof Method: Scoring before baking and letting it cool fully makes cutting into neat squares a breeze, even for beginners.
Cranberry Pistachio Shortbread Cookies, holiday cookie recipes, buttery shortbread cookies, festive cookie ideas, easy gourmet 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

Each ingredient in this Cranberry Pistachio Shortbread Cookies Recipe plays a starring role, creating that classic buttery shortbread base with a twist. Here’s a quick peek at what you need and why these choices matter — plus some tips on picking the best ingredients.

Cranberry Pistachio Shortbread Cookies, holiday cookie recipes, buttery shortbread cookies, festive cookie ideas, easy gourmet 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 lets you cream it easily for that soft, tender texture.
  • Powdered Sugar: It blends perfectly with butter, giving you a smoother dough and a delicate sweetness.
  • Vanilla and Almond Extracts: Vanilla is classic, but adding almond extract brings a subtle nuttiness that pairs wonderfully with pistachios.
  • All-Purpose Flour: The backbone of the dough; just be careful not to overmix to keep the shortbread tender.
  • Salt: A pinch elevates the flavors and balances the sweetness.
  • Dried Cranberries: They add a tart pop and chewy texture that dances with the pistachios.
  • Pistachios: Roughly chopped for crunch and their unique, slightly sweet flavor.
  • Orange Zest (Optional): Just a touch adds a refreshing citrus brightness. Highly recommended if you like a little zing!
  • White Chocolate: Melts down smoothly for drizzling, adding a creamy, sweet finish that feels so special.
  • Coconut Oil or Butter (for drizzle): Helps thin the white chocolate for perfect drizzling consistency.
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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.

Tweak to Your Taste

I love how versatile this Cranberry Pistachio Shortbread Cookies Recipe is — and honestly, that’s part of the fun. Over time, I’ve tried swapping out add-ins or adjusting flavors to suit different seasons or moods, and it never disappoints. Feel free to make it your own!

  • Nut Swap: Tried walnuts or pecans instead of pistachios? Works like a charm and gives a new twist on the classic flavor.
  • Chocolate Lovers: Mixing in mini white chocolate chips or dark chocolate chunks adds a melty surprise inside.
  • Spice It Up: Add a pinch of cinnamon or cardamom for warming spice notes that make these cookies even more festive.
  • Gluten-Free Version: Using a gluten-free flour blend works well — just check your blend for xanthan gum or add a bit for structure.
  • Brighten It Up: If you love citrus, double down on orange zest or try lemon zest for a different zing.

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 (you’ll want a lower temp to keep the shortbread tender, not browned hard). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides. This little overhang trick saves you so much stress when removing the shortbread later, trust me on this one.

Step 2: Cream That Butter

In a large bowl, beat together the room temperature butter and powdered sugar until it’s super light and fluffy — about 3 to 4 minutes if you’re using an electric mixer. This step is where the magic starts. Then add the vanilla and almond extracts and mix just until combined. The almond extract is subtle but it amps up the flavor in a way you won’t forget.

Step 3: Flour Power

Now, drop in the flour and salt and mix on low speed just until everything’s combined. Don’t overdo it here — overmixing creates tough shortbread, and we want tender, crumbly cookies, not angry ones! The dough will be soft but shapeable.

Step 4: The Fun Part

Fold in the chopped dried cranberries, pistachios, and the orange zest if you’re feeling fancy. At this point, the dough looks like a winter party in a bowl — bright pops of red and green and a little citrus sparkle.

Step 5: Press and Bake

Press the dough evenly into your prepared pan. I like to use the flat bottom of a measuring cup to really pack it down so the shortbread holds together nicely. Score the top gently into squares or rectangles — this will make cutting them later way easier and neater. Bake for about 25 to 30 minutes until the edges are just starting to turn a light golden. The center will look a touch underbaked but that’s perfect. Let it cool fully in the pan before you even think about cutting.

Step 6: Drizzle Drama

While the shortbread cools, melt your white chocolate with coconut oil (or butter) in 30-second bursts in the microwave, stirring each time, until smooth. Then it’s time to get creative — drizzle it over the top in zigzags, swirls, or whatever inspires you. Let the chocolate set for about 15 minutes before slicing.

Step 7: Cut and Conquer

Lift your shortbread out by the parchment overhang and set it on a cutting board. Use a sharp knife and wipe it clean between cuts for clean, pretty squares or bars. These will look so good, you might want to save some for guests — but who am I kidding? I usually polish them off myself!

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Pro Tips for Making Cranberry Pistachio Shortbread Cookies Recipe

  • Soft Butter is Key: Take your butter out of the fridge about an hour before baking to ensure it creams easily and the dough isn’t greasy or lumpy.
  • Don’t Skip the Scoring: Scoring the dough before baking makes cutting these cookies clean and satisfying every single time.
  • Use Parchment Paper Overhang: This little hack saves you from wrestling the cookies out of the pan and keeps everything intact.
  • Mind the Oven Temperature: Baking low and slow prevents the edges from getting too brown while keeping the inside tender and melt-in-your-mouth.

How to Serve Cranberry Pistachio Shortbread Cookies Recipe

Cranberry Pistachio Shortbread Cookies, holiday cookie recipes, buttery shortbread cookies, festive cookie ideas, easy gourmet 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 serving these cookies with a few fresh cranberries scattered underneath or some extra chopped pistachios sprinkled on top right after the white chocolate drizzle is set. It adds a pop of color and texture that really makes the plate look festive and inviting.

Side Dishes

These shortbread cookies pair beautifully with a hot cup of chai tea or a bold coffee. For the holidays, I like to serve them alongside a nice cheese board featuring mild cheeses like brie or ricotta — the buttery cookie and creamy cheese combo is surprisingly delightful.

Creative Ways to Present

For special occasions, I’ve boxed these cookies individually in parchment paper tied with rustic twine, perfect for gifting. Or arrange them in a layered glass jar with ribbons for a charming homemade gift. They also look stunning stacked on a pretty cake stand for dessert tables.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container at room temperature for up to 5 days. I recommend placing parchment paper between layers to prevent sticking, especially once the chocolate drizzle is set. They keep their texture wonderfully and taste even better the next day.

Freezing

You can freeze the shortbread bars (pre-cut or whole) by wrapping them tightly in plastic wrap and foil. They freeze well for up to 3 months. When you’re ready to enjoy, just thaw them overnight in the fridge — the texture holds up amazingly.

Reheating

To refresh frozen or leftover cookies, pop them in a low-heat oven (about 275°F) for 5-7 minutes to warm them gently. This brings back their soft, buttery flavor without melting the drizzle too much. Just watch closely so they don’t overbake.

FAQs

  1. Can I use fresh cranberries instead of dried in this Cranberry Pistachio Shortbread Cookies Recipe?

    Fresh cranberries have a lot more moisture and are much tartier, so they aren’t ideal for shortbread dough—it could make the dough too wet and affect baking. Dried cranberries give you that sweet-tart flavor with the right texture. If you really want to use fresh, try roasting them first to dry out some moisture.

  2. What if I don’t have almond extract? Can I skip it in the Cranberry Pistachio Shortbread Cookies Recipe?

    Absolutely! Almond extract adds a lovely nutty aroma, but if you don’t have it, just double the vanilla extract or add a small splash of orange blossom water or a pinch of cinnamon for warmth. The cookies will still be fantastic.

  3. How do I make sure my shortbread doesn’t turn out dry or crumbly in a bad way?

    It’s all about the butter and the mixing. Use room temperature butter and don’t overmix once you’ve added the flour. Also, bake at a lower temperature and keep an eye on the edges—pull them out when lightly golden. Let them cool fully; they’ll firm up perfectly.

  4. Can I make this recipe gluten-free?

    Yes! Swap the all-purpose flour for a gluten-free all-purpose blend. Make sure the blend contains xanthan gum for structure, or add about 1/4 teaspoon if it doesn’t. The texture might be slightly different, but still delicious.

  5. How long can I keep these cookies fresh?

    Stored in an airtight container at room temperature, these shortbread cookies stay fresh for about 5 days. If you want to keep them longer, freezing is the best option.

Final Thoughts

This Cranberry Pistachio Shortbread Cookies Recipe holds a special place in my heart — it’s the cookie I reach for when I want something that feels both classic and a little special without a ton of fuss. Whether you’re baking for family, friends, or just enjoying a moment with your favorite cup of tea, these cookies bring a warm, festive vibe that’s hard to beat. Give them a try, tweak them your way, and I promise you’ll be making them again and again.

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Cranberry Pistachio Shortbread Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 29 reviews
  • Author: Sarah
  • 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 yet is easy to make. With a buttery, tender shortbread base studded with tart dried cranberries, crunchy pistachios, and a hint of orange zest, topped with a delicate white chocolate drizzle, they are sure to impress at any festive gathering.

Ingredients

Shortbread Base

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

Mix-Ins

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

Drizzle

  • 4 oz white chocolate, chopped
  • 1 tbsp coconut oil or butter

Instructions

  1. Prep Like a Pro. Preheat your oven to 325°F. Line an 8×8 baking pan with parchment paper, leaving some overhang for easy removal later.
  2. Cream That Butter. In a large bowl, cream the butter and powdered sugar until light and fluffy, about 3-4 minutes with an electric mixer. Add vanilla and almond extracts and mix until combined.
  3. Flour Power. Add the flour and salt, mixing on low speed until just combined. Avoid overmixing to keep the shortbread tender.
  4. The Fun Part. Fold in the chopped cranberries, pistachios, and orange zest if using. The dough will look festive like holiday confetti.
  5. Press and Bake. Press the dough evenly into the prepared pan using the bottom of a measuring cup to pack it down. Lightly score the top into squares or rectangles for easier cutting later. Bake for 30 minutes until edges are lightly golden and the center looks slightly underbaked. Cool completely in the pan.
  6. Drizzle Drama. Melt the white chocolate and coconut oil in 30-second intervals in the microwave, stirring between each interval until smooth. Drizzle over the cooled shortbread and let the chocolate set for about 15 minutes.
  7. Cut and Conquer. Use the parchment overhang to lift the shortbread from the pan. Cut into 16 squares with a sharp knife, wiping the blade between cuts for clean edges.

Notes

  • Use parchment paper with an overhang to make removing the shortbread easier.
  • For extra flavor, use freshly zested orange peel and quality extracts.
  • Store the cookies in an airtight container at room temperature for up to one week.
  • They pair wonderfully with coffee, tea, or champagne for holiday gatherings.

Nutrition

  • Serving Size: 1 square
  • Calories: 180 kcal
  • Sugar: 8 g
  • Sodium: 70 mg
  • Fat: 13 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 30 mg

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