These Cranberry Pistachio Shortbread Cookies are buttery, melt-in-your-mouth treats with a festive twist. Packed with sweet-tart dried cranberries and crunchy pistachios, they’re perfect for holiday gatherings, cookie exchanges, or anytime you want a sophisticated yet simple cookie. With their rich flavor and beautiful presentation, these shortbread cookies are sure to impress!
Why You’ll Love This Recipe:
- Buttery & Tender: Classic shortbread texture that’s rich and crumbly.
- Festive & Flavorful: Dried cranberries and pistachios add pops of color and complementary flavors.
- Easy to Make: No chilling required—just mix, shape, and bake!
Ingredients (Makes 24–30 cookies):
- 1 cup (2 sticks) unsalted butter , softened 🧈
- ½ cup powdered sugar 🫚
- 2 cups all-purpose flour 🌾
- ½ tsp salt 🧂
- ½ tsp vanilla extract 🌿
- ½ cup dried cranberries , finely chopped 🍒
- ½ cup pistachios , finely chopped 🌰
Instructions:
Step 1: Preheat the Oven 🔥
- Preheat your oven to 300°F (150°C) .
- Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Step 2: Cream Butter and Sugar 🥄
- In a large mixing bowl, cream together the softened butter and powdered sugar using a hand mixer or stand mixer. Beat until light and fluffy, about 2–3 minutes .
Step 3: Add Flour and Mix 🌾
- Gradually add the flour and salt to the butter mixture. Mix on low speed until the dough comes together and no dry flour remains. Be careful not to overmix.
Step 4: Fold in Cranberries and Pistachios ✋
- Gently fold in the chopped dried cranberries and chopped pistachios using a spatula or wooden spoon. The dough will be soft but sturdy enough to shape.
Step 5: Shape the Cookies 🎨
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 1–2 inches apart .
- Use the bottom of a glass or measuring cup to gently flatten each ball into a disc, about ½-inch thick . Optionally, press a few extra cranberries or pistachios on top for decoration.
Step 6: Bake ⏳
- Bake in the preheated oven for 18–20 minutes , or until the edges are lightly golden. The cookies won’t brown much due to the low baking temperature, so watch the time carefully.
Step 7: Cool and Serve 🍴
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes .
- Transfer to a wire rack to cool completely.
💡 Tips for Success:
- Storage: Store the cookies in an airtight container at room temperature for up to 1 week . They also freeze well for up to 2 months .
- Customize: Swap cranberries for cherries or pistachios for almonds or pecans if desired.
- Make Ahead: The dough can be made ahead of time, shaped into logs, and frozen. Slice and bake as needed.
⏰ Time Breakdown:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
📊 Nutritional Information (Per Cookie, Makes 24):
- Calories: 120 kcal
- Protein: 2g
- Carbohydrates: 10g
- Fat: 8g
These Cranberry Pistachio Shortbread Cookies are a delightful combination of buttery richness, chewy sweetness, and nutty crunch. Their festive colors make them a standout addition to any dessert table, while their simplicity ensures they’re easy to whip up whenever the craving strikes. Whether you’re baking for the holidays or just because, these cookies are sure to become a favorite. Roll, bake, and enjoy the buttery goodness—one bite and you’ll be hooked!
