Cranberry Pistachio Shortbread Cookies

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These Cranberry Pistachio Shortbread Cookies are buttery, crisp, festive, and incredibly easy to make. The combination of tart dried cranberries and crunchy pistachios gives each bite a pop of color and flavor, making them perfect for holidays, gifts, tea-time treats, or simple everyday snacking. With a melt-in-your-mouth texture and just the right sweetness, these cookies come together with minimal ingredients and no complicated steps. Simply chill, slice, and bake—shortbread perfection every time.

Prep Time: 15 minutes
Chill Time: 1 hour
Cook Time: 12–14 minutes
Total Time: 1 hour 30 minutes
Servings: Makes 24 cookies

Ingredients

  • 1 cup (226g) unsalted butter, softened
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup dried cranberries, finely chopped
  • 1/2 cup pistachios, chopped
  • 1–2 teaspoons orange zest (optional but adds amazing flavor)

Instructions

  1. In a large mixing bowl, cream the softened butter and powdered sugar until smooth, fluffy, and pale.
  2. Add the vanilla extract and mix until combined.
  3. Add the flour and salt, mixing on low speed until a soft dough forms.
  4. Fold in the chopped cranberries, pistachios, and orange zest (if using) until evenly distributed.
  5. Transfer the dough onto parchment paper and shape it into a log about 2 inches thick.
  6. Roll the parchment tightly around the dough and smooth the sides to create a clean, even cylinder.
  7. Refrigerate for at least 1 hour, or until firm enough to slice easily.
  8. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  9. Slice the chilled dough into 1/4-inch thick rounds using a sharp knife.
  10. Place cookies 1 inch apart on the baking sheet and bake for 12–14 minutes, or until edges are just lightly golden.
  11. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  12. Store in an airtight container for up to one week.

Notes

  • For extra buttery cookies, do not overbake—remove when edges are lightly golden.
  • You can freeze the dough log for up to 2 months; simply thaw slightly and slice.
  • Add white chocolate chips for a sweeter twist.
  • If the dough feels crumbly, knead gently with your hands to help it come together.
  • Drizzle with melted white chocolate for a festive finish.

Nutrition (Per Cookie, Approximate)

  • Calories: 140
  • Protein: 2g
  • Carbohydrates: 14g
  • Fat: 9g
  • Fiber: 0.5g
  • Sugar: 6g
  • Sodium: 30mg

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