Cranberry Pistachio Shortbread Cookies
These cranberry pistachio shortbread cookies are a slice and bake favorite: rich, buttery, and just crumbly enough to melt in your mouth, with festive flecks of dried cranberries and pistachios in every bite.
One batch makes 24 cookies, and the ingredient list is short and simple.
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Notes from the baker
Buttery shortbread is one of those holiday treats I never get tired of, and this recipe has earned a permanent spot in my December baking list.
I usually mix the dough on a quiet afternoon, tuck the wrapped logs in the fridge, and slice and bake them whenever someone stops by. That is the beauty of it: no rolling, no cookie cutters, and no fussy decorating.
These cookies are also wonderfully low fuss to share. They hold up in a cookie box, they travel well to a cookie exchange, and they stay crisp for several days.
When the dessert table is crowded with very sweet, chocolate heavy treats, a simple buttery shortbread with tart cranberries and toasty pistachios feels like a breath of fresh air. I love watching people reach for a second one before they have finished the first.
Why you’ll love this recipe
If you want a cookie that looks and tastes elegant without being difficult, this is the one. Here is what makes it a keeper.
- Rich and buttery. The texture is crisp at the edges and tender in the middle, and it stays that way for days.
- Festive add ins. Cranberries and pistachios give every cookie color and a little chew alongside the crunch.
- Balanced sweetness. These are not overly sweet, which makes them easy to enjoy next to coffee or tea.
- Easy to make. The dough comes together in one bowl with a hand mixer, and the shaping is just rolling.
- Built for planning ahead. The dough keeps well in the fridge or freezer, so you can bake fresh cookies whenever you like.
On timing, the hands on work and the baking both fit inside an hour: about 40 minutes of prep and roughly 15 minutes in the oven. The real wait is the chilling, which takes at least 4 hours or overnight. Plan for that and the rest is genuinely simple.
Tools
You do not need much equipment for this recipe. Two tools do the heavy lifting.
- A baking sheet. Any size works. The size of your tray decides how many cookies bake at once, and the dough can rest in the fridge between batches if you need to bake in rounds.
- An electric hand mixer. This is the quickest way to beat softened butter with the sugars until the mixture is creamy.
A few extras make the job smoother: parchment paper for lining the tray, plastic wrap for wrapping the logs, a sharp knife for slicing, and a wire rack for cooling. I also keep a small ruler nearby when I want my logs to be perfectly even, though that is entirely optional.
Ingredient notes
Every ingredient here has a job, and a couple of them are worth a closer look before you begin.
| Ingredient | Amount |
|---|---|
| All purpose flour | 260 g |
| Salt | 1/2 teaspoon |
| Unsalted butter, softened to room temperature | 230 g |
| Granulated sugar | 50 g |
| Powdered sugar | 50 g |
| Vanilla extract | 1 teaspoon |
| Dried cranberries, finely chopped | 70 g |
| Pistachios, shelled and finely chopped | 70 g |
Butter. Use unsalted butter and let it soften at room temperature before you begin. Soft butter creams easily with the sugars and gives you a smooth, even dough. Cold butter will not cream properly, so give it time on the counter rather than softening it in the microwave.
Two sugars, one texture. This recipe uses both granulated and powdered sugar, and that is on purpose. Granulated sugar helps the cookies bake up crisp and crumbly, while powdered sugar keeps them a little softer. Together they land somewhere lovely in the middle.
Cranberries and pistachios. Chop both finely. Large pieces are the main reason a slice and bake log tears as you cut it, and small pieces distribute more evenly through every cookie.
For the pistachios, unsalted is the better choice because you stay in control of the final saltiness. Salted pistachios will still work, but the cookies may taste saltier than you expect.
Flour, salt, and vanilla. Regular all purpose flour is all you need, and the small amount of salt keeps the buttery flavor from tasting flat. Vanilla extract rounds everything out.
A note on measuring: this recipe lists most ingredients in grams because weighing is more accurate than scooping. Cups can pack flour too tightly, which makes a dry dough.
The tiny amounts, like 1/2 teaspoon of salt, stay in teaspoons because most kitchen scales are not reliable below about 10 grams.
One batch makes 24 cookies. Per cookie, the source nutrition is about 150 calories, 16 g carbohydrates, 2 g protein, 9 g fat, 5 g saturated fat, 1 g fiber, 7 g sugar, 50 mg sodium, and 21 mg cholesterol.
Tips for making the best cranberry pistachio shortbread cookies
This is a simple dough, but a few small habits make the difference between pretty, even cookies and a crumbly mess. Here is the full process, with the tips folded in where they matter most.
- Flour mixture: In a small bowl, stir together the flour and salt. Set aside.
- Butter mixture: In a large bowl, beat the softened butter with an electric hand mixer until it is very creamy and slightly pale. Add the granulated sugar, powdered sugar, and vanilla, then beat until creamy.
- Combine: Add the flour mixture and mix on low speed until barely combined. It will still look a little floury. Add the chopped cranberries and pistachios and keep mixing on low until the dough clumps together. It looks too dry at first, so keep going. When the dough holds together in your hand, it is ready.
- Shape the dough: Turn the dough onto a sheet of plastic wrap and press it together with your hands. Roll and shape it into a log about 12 inches long and 2 inches across. If that is easier for you, split the dough in half and make two 6 inch logs. Press firmly as you shape, and roll the log against the counter to even it out.
- Chill the dough: Wrap the log and refrigerate for at least 4 hours, or overnight if you can. Stand the log on one end if possible so one side does not flatten against the shelf.
- Prep: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Slice: Cut the chilled log into half inch coins with a sharp knife. If a piece breaks, press it back together. Leave about half an inch to an inch between cookies on the tray. They spread only slightly, but the space keeps the edges neat.
- Bake: Bake for about 15 minutes, until the bottom edges just begin to turn lightly golden.
- Cool: Let the cookies rest on the baking sheet for about 10 minutes, then move them to a wire rack to cool completely.
Two more tips from my own kitchen. First, slice with a knife that is genuinely sharp, and if the log feels too hard, let it sit at room temperature for 10 minutes or draw the knife through the same spot a few times.
The first slices are always the hardest because the dough warms as you handle it. Second, if you want extra sweetness and a prettier platter, dip the cooled cookies in melted white or dark chocolate, or drizzle it over the tops.
That step is optional, but it makes them look like a bakery box treat.
Storage
Baked cookies keep well in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in an airtight container or freezer bag for up to 1 month.
Thaw them completely at room temperature before serving so the texture comes back the way it should. A sheet of parchment between layers keeps them from sticking together in the container.
If you are baking in batches, the chilled dough can wait in the fridge between trays.
More Cookies
Once you have a batch of these on the counter, you may want a fuller cookie platter. Shortbread plays nicely with chewy, fruity, and chocolate cookies, and a mix of textures always looks generous. If you keep this dough on hand through the holidays, you will always have something fresh to pull from the oven.
FAQs
Why do you use both powdered sugar and granulated sugar in shortbread cookies?
Using both powdered sugar and granulated sugar creates the ideal texture in these shortbread cookies. Granulated sugar helps the cookies become crisp and crumbly, while powdered sugar, which contains a small amount of cornstarch, yields a finer, more tender crumb. This recipe uses 50 grams of each for a perfectly balanced, melt-in-your-mouth texture.
How long do cranberry pistachio shortbread cookies stay fresh?
Baked cranberry pistachio shortbread cookies will stay fresh for up to 5 days when stored in an airtight container at room temperature. They can also be frozen for up to 1 month in an airtight container or freezer bag, then thawed completely at room temperature before serving. Their dry, buttery texture makes them naturally shelf-stable.
Can you freeze the dough for cranberry pistachio shortbread cookies?
Yes, you can freeze the dough for up to 1 month. After shaping the dough into a log and wrapping it tightly in plastic wrap, place it in a freezer bag or wrap it in foil. When ready to bake, slice the frozen log into half-inch coins and bake directly from frozen, adding 1 to 2 minutes to the original 15-minute baking time.
How do you prevent the shortbread dough from cracking when slicing?
To prevent cracking, use a sharp knife to slice the chilled dough log into half-inch coins. If the dough is too hard, let it sit at room temperature for about 10 minutes to soften slightly. You can also use a gentle sawing motion with the knife; if any pieces break off, simply press the dough back together before baking.
Cranberry Pistachio Shortbread Cookies
Cranberry Pistachio Shortbread Cookies These cranberry pistachio shortbread cookies are a slice and bake favorite: rich, buttery, and just crumbly enough to melt in your mouth, with festive flecks of dried cranberries and pistachios in every bite. One batch makes 24 cookies, and the ingredient list is short and simple.
- Total Time: 295 min
- Yield: 24 cookies 1x
Ingredients
260 g all-purpose flour
1/2 teaspoon salt
230 g unsalted butter, softened to room temperature
50 g granulated sugar
50 g powdered sugar
1 teaspoon vanilla extract
70 g dried cranberries, finely chopped
70 g pistachios, shelled and finely chopped
Instructions
1-In a small mixing bowl, stir together: In a small mixing bowl, stir together the flour and salt. Set aside.
2-In a large mixing bowl, add the: In a large mixing bowl, add the softened butter. Use an electric hand mixer to beat the butter until it becomes very creamy and slightly pale in colour. Add the granulated sugar, powdered sugar, and vanilla extract. Beat together until creamy.
3-Add the flour mixture to the butter: Add the flour mixture to the butter mixture. Mix on low speed until just barely combined, still a bit floury. Add the finely chopped dried cranberries and pistachios. Mix on low speed until the dough comes together. It will look too dry at first but just keep mixing and it will start to clump together and will hold together when squeezed.
4-Turn the dough out onto a a: Turn the dough out onto a a sheet of plastic wrap. Press the dough together with your hands and roll and shape it into a log shape that’s about 12″ long and 2″ in diameter. You can split it in half to make two 6″ logs if that’s easier for you.
5-Wrap the log in plastic wrap and: Wrap the log in plastic wrap and chill in the fridge for at least 4 hours or overnight, preferably. If you can, stand the log up on one end so that one side doesn’t get flattened.
6-Preheat the oven to 350°F: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
7-Once chilled and firm, use a sharp: Once chilled and firm, use a sharp knife to cut the log into ½” coins. If any pieces break off, you can easily press the dough back together. Place the cookie dough coins on your lined baking sheet. They will only spread slightly but I still like to leave ½-1″ in between each cookie.
8-Bake cookies for about 15 minutes or: Bake cookies for about 15 minutes or until the bottom edges just start to become lightly golden brown.
9-Let the cookies cool on the baking: Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 40 min
- Cook Time: 15 min
- Method: bake
Nutrition
- Calories: 150kcal
- Sugar: 7g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 21mg
