If you’re looking for the ultimate holiday cookie that’s as beautiful as it is delicious, these cranberry pistachio shortbread cookies are a guaranteed hit. Buttery and crisp with bursts of tart dried cranberries and nutty pistachios, they’re a simple slice and bake treat that tastes like a bakery classic. Whether you serve them with tea, gift them in holiday tins, or just enjoy them with a cup of coffee, they’re always a favorite just like our classic butter shortbread, but with a festive twist.
Why These Shortbread Cookies Are So Popular
- Perfect texture tender, crisp, and buttery
- Colorful combination of green pistachios and red cranberries
- No eggs, no leavening super easy dough
- Can be made ahead and frozen
- Only 7 ingredients!
“I make these every December and they vanish instantly! The red and green bits make them look like Christmas in a cookie.”
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Unsalted butter (softened) | 1 cup (2 sticks) |
| Powdered sugar | ½ cup |
| All purpose flour | 2 cups |
| Salt | ½ teaspoon |
| Vanilla extract | ½ teaspoon |
| Dried cranberries (chopped) | ½ cup |
| Pistachios (chopped) | ½ cup |
Step by Step: How to Make Cranberry Pistachio Shortbread
1: Cream the Butter and Sugar
- In a large bowl, beat the softened butter and powdered sugar until light and fluffy. You can use a hand mixer or stand mixer on medium speed.
- The texture should be creamy and smooth, similar to the start of our piped butter cookies.
2: Add the Dry Ingredients
- Mix in the vanilla extract and salt.
- Gradually add the flour, mixing until a crumbly dough forms. Don’t overmix.
3: Fold in the Good Stuff
- Stir in the chopped cranberries and pistachios by hand using a spatula.
- The dough should just hold together when pressed between your fingers.
4: Shape and Chill
- Divide the dough in half and shape each half into a log about 2 inches in diameter.
- Wrap tightly in plastic wrap and chill in the fridge for at least 2 hours (or freeze for 30 minutes).
5: Slice and Bake
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Slice the chilled dough into ¼ inch thick rounds and place on the prepared sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
6: Cool and Serve
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
- Serve plain or drizzle with white chocolate for a bakery style finish, just like we do in raspberry swirl shortbread.
