Brighten up the holidays with these festive Cranberry Pistachio Shortbread Cookies! Buttery, tender, and lightly crumbly, they’re studded with tart cranberries and nutty pistachios—perfect for gifting, cookie exchanges, or enjoying with a warm cup of tea.
Ingredients
For the Shortbread Cookies:
- 1 cup butter, softened – gives rich flavor and classic shortbread texture
- 1/2 cup powdered sugar – adds sweetness and smoothness without heaviness
- 1 tsp vanilla extract – enhances all the flavors
- 2 cups all-purpose flour – provides structure for a tender, crumbly cookie
- 1/4 tsp salt – balances sweetness and enhances flavor
- 1/2 cup dried cranberries, chopped – adds tart bursts and holiday color
- 1/2 cup pistachios, chopped – provides a subtle crunch and nutty flavor
Instructions
1. Cream the Butter and Sugar
- In a mixing bowl, beat butter and powdered sugar on medium speed until light and fluffy, about 2–3 minutes.
- Mix in vanilla extract until just combined.
2. Combine Dry Ingredients
- In a separate bowl, whisk together flour and salt.
- Gradually add this mixture to the butter mixture on low speed until a soft dough forms. Avoid overmixing to keep cookies tender.
3. Fold in Cranberries and Pistachios
- Gently fold in cranberries and pistachios with a spatula, ensuring even distribution.
4. Shape and Chill Dough
- Form dough into a 2-inch log and wrap in plastic wrap.
- Chill in the refrigerator for at least 1 hour (or overnight for best results).
5. Prepare to Bake
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone mats.
6. Slice and Bake
- Slice the chilled log into 1/4-inch rounds.
- Place on prepared baking sheets, spacing about 1 inch apart.
- Bake 12–15 minutes, until edges are just lightly golden.
7. Cool and Serve
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Optional Garnishes
- Dust with powdered sugar for a festive look.
- Drizzle with melted white chocolate for extra sweetness and decoration.
Tips for Perfect Shortbread Cookies
- Use fresh ingredients – Unsalted pistachios and soft dried cranberries give the best flavor and texture.
- Cream butter and sugar thoroughly – This makes cookies light and tender.
- Slice evenly – Uniform rounds ensure consistent baking.
- Chill dough well – Helps cookies hold shape and achieve delicate shortbread texture.
- Avoid overbaking – Remove from oven when edges are lightly golden to keep cookies soft and crumbly.
- Cool before moving – Prevents crumbling.
- Add festive touches – Powdered sugar, chocolate drizzle, or edible glitter can make cookies extra special.
These Cranberry Pistachio Shortbread Cookies are simple, elegant, and full of holiday cheer. They’re buttery, tender, and packed with bright, nutty flavors that everyone will love.