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Buttery Cranberry Pistachio Shortbread Cookies You'll Love

Published: Jul 3, 2025 by Sarah Monares · This post may contain affiliate links ·

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I still remember the first batch of cranberry pistachio shortbread cookies I made on a chilly December afternoon. The kitchen filled with the sweet, nutty aroma as I toasted the pistachios, and my favorite holiday tunes played softly in the background. There was something magical about mixing together that simple blend of flour, butter, and sugar, all while imagining how those flavors would come together in the oven. As I pulled those golden cookies from the baking sheet, the sight of their buttery, crumbly texture excited my senses. Each bite brought a delightful crunch from the pistachios and a sweet-tart burst from the cranberries—perfect for sharing at holiday gatherings or enjoying with a cup of tea.

What I love most about this recipe is its effortless charm. Utilizing a 3-2-1 ratio, you'll see just how easy it is to whip up a batch that feels like a special occasion. Trust me, once you try these cranberry pistachio shortbread cookies, they’ll quickly become a beloved addition to your baking repertoire. Let’s get started!

Why is Cranberry Pistachio Shortbread Cookies so popular?

Irresistible Flavor comes from the harmonious blend of sweet-tart dried cranberries and crunchy pistachios. These cookies boast a unique texture that’s both crumbly and buttery, making them melt in your mouth with every bite. Holiday Favorite for gatherings, they bring a festive touch to any dessert table, enchanting family and friends alike. Plus, they’re ridiculously easy to make—perfect for both novice bakers and seasoned pros. Picture them paired with a warm cup of tea or coffee as the ideal afternoon treat. It’s no wonder these cranberry pistachio shortbread cookies are a staple in many homes during the holiday season! Try them and elevate your celebrations!

If you're looking for more holiday treats, check out these Christmas Thumbprint Cookies.

Cranberry Pistachio Shortbread Cookies Ingredients

For the Dough
• Unsalted Butter – Crucial for tenderness and flavor; use a good quality butter for the best results.
• Granulated Sugar – Provides sweetness while aiding in browning for those lovely golden tops.
• Kosher Salt – Enhances the flavors of the cookie, balancing the sweetness.
• All-Purpose Flour – Provides structure; weigh for accuracy and sift afterward to ensure a light texture.

For the Mix-Ins
• Unsalted Raw Pistachios – Adds not just crunch but a delightful nutty flavor; toast them for about 10 minutes to enhance their richness.
• Dried Cranberries – These contribute a sweet and slightly tart burst that beautifully contrasts with the buttery base.

With these cranberry pistachio shortbread cookies ingredients in hand, you're ready to create a festive treat that’s sure to impress!

Step-by-Step Instructions for Cranberry Pistachio Shortbread Cookies

  1. Prep the Ingredients Preheat your oven to 350°F. Toast the raw pistachios for about 10 minutes on a baking sheet until they’re lightly browned and fragrant, enhancing their flavor. Once cooled, chop them roughly. For the dried cranberries, pulse in a food processor until they’re finely chopped; this helps in distributing their sweetness throughout the cookie dough.
  2. Make the Dough In a stand mixer fitted with a paddle attachment, combine the room-temperature unsalted butter, granulated sugar, and kosher salt. Mix on medium speed for about 2 minutes until the mixture is light and fluffy. Note: This step is crucial, as it incorporates air into the butter, which makes for a tender cookie. Gradually add the sifted all-purpose flour and mix on low until just combined, then increase to medium speed until the dough is smooth.
  3. Incorporate Mix-Ins Once the dough comes together, add the toasted chopped pistachios and finely chopped cranberries to the bowl. Mix on low speed until they are evenly distributed throughout the dough. Note: This ensures every bite has that delightful crunch and sweet-tart burst, making your cranberry pistachio shortbread cookies truly special.
  4. Shape & Cut Turn the dough onto a lightly floured surface. Shape it into a rectangle about ½ inch thick. This thickness is perfect for achieving that melt-in-your-mouth texture while allowing the edges to crisp up nicely when baked.
  5. Cut Cookies Using a 2-inch round cookie cutter, cut out your cookies and place them on a parchment-lined baking sheet. Prick each cookie in the center with a fork to allow steam to escape during baking. Note: The fork marks not only add a decorative touch but help prevent the cookies from puffing up too much.
  6. Chill the Cookies Place the cut cookies in the refrigerator for at least 20 minutes. Chilling helps to firm up the dough, which is essential for maintaining their shape during baking. It also enhances the texture, resulting in a perfectly tender cookie.
  7. Bake the Cookies Preheat your oven to 300°F. Bake the cookies for 25-30 minutes, or until they are a pale golden color on top. The edges should be just lightly browned, indicating that they are ready. Note: Baking at a lower temperature ensures that the cookies cook evenly while maintaining a soft, buttery interior.
  8. Cool and Enjoy Once baked, let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. This cooling period allows them to set properly and achieve that perfect crumbly texture. Enjoy these festive cranberry pistachio shortbread cookies with a cup of tea or as a delightful treat for your loved ones!

What to Serve with Cranberry Pistachio Shortbread Cookies?

Imagine cozying up with these delightful cookies, surrounded by warmth and sweet aromas—let’s complete your meal with these perfect pairings.

  • Spiced Tea: The warmth of spiced tea really enhances the holiday spirit, complementing the buttery flavors and crunchy textures of the cookies beautifully.
  • Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a cool contrast, perfectly balancing the sweet-tart cranberries and nutty pistachios.
  • Hot Cocoa: Rich, velvety hot cocoa pairs wonderfully with the crispness of the shortbread, making for a delightful afternoon treat perfect for chilly days.
  • Cheese Platter: A selection of soft cheeses like Brie or goat cheese can enhance the flavors of the cookies, adding a savory touch while the sweetness shines through.
  • Citrus Salad: A fresh citrus salad gives a refreshing, zesty contrast to the rich buttery cookies, providing a light, bright element to your meal.
  • Sparkling Water: The crisp effervescence of sparkling water cleanses the palate nicely, allowing the flavors of each cookie to stand out with every bite.
  • Caramel Sauce: Drizzling warm caramel sauce over each cookie elevates them to a decadent dessert; it pairs perfectly with both the cranberries and pistachios!
  • Mulled Wine: A warm glass of mulled wine offers spiced notes that harmonize well with the cookies' textures, making them feel even more festive.

Looking for a way to transform your gatherings? These pairings are sure to elevate your experience with cranberry pistachio shortbread cookies!

Step-by-Step Instructions for Cranberry Pistachio Shortbread Cookies

  1. Prep the Ingredients
    Preheat your oven to 350°F. Toast the raw pistachios on a baking sheet for about 10 minutes, or until they're lightly browned and fragrant. This step is crucial as toasting enhances their rich flavor. Once cooled, roughly chop them. For the dried cranberries, pulse them in a food processor until finely chopped; this helps ensure that their sweet-tart burst is evenly distributed throughout the dough.
  2. Make the Dough
    In a stand mixer fitted with a paddle attachment, combine the room-temperature unsalted butter, granulated sugar, and kosher salt. Mix on medium speed for about 2 minutes until the mixture is light and fluffy. This aeration is key—it not only makes the cookies tender but helps them rise correctly. Gradually add the sifted all-purpose flour and mix on low until just combined, then increase the speed to medium until the dough is smooth and cohesive.
  3. Incorporate Mix-Ins
    Once the dough has formed, add the toasted chopped pistachios and finely chopped cranberries to the mixing bowl. Mix on low speed just until they're evenly distributed throughout the dough. This step ensures that every bite offers that delightful crunch and sweet-tart flavor, making your cookies extra special and memorable at any gathering.
  4. Shape & Cut
    Turn the dough out onto a lightly floured surface and shape it into a rectangle about ½ inch thick. This thickness is essential for achieving that melt-in-your-mouth texture while maintaining crispy edges when baked. Use a rolling pin to smooth out the dough evenly, avoiding any overly thick or thin areas.
  5. Cut Cookies
    Using a 2-inch round cookie cutter, cut out your cookies and place them on a parchment-lined baking sheet. Prick each cookie in the center with a fork. This not only adds a decorative touch but allows steam to escape during baking, preventing the cookies from puffing up too much and ensuring they maintain their tender texture.
  6. Chill the Cookies
    Place the cut cookies in the refrigerator for at least 20 minutes. Chilling is vital—it firms up the dough and helps maintain their shape during baking while enhancing the texture. This step ensures that your cookies bake evenly and come out perfectly tender and crumbly.
  7. Bake the Cookies
    Preheat your oven to 300°F. Bake the cookies for 25-30 minutes, or until they attain a pale golden color on top, with the edges just lightly browned. Baking at a lower temperature allows the cookies to cook evenly, keeping the inside soft and buttery while achieving that perfect exterior.
  8. Cool and Enjoy
    After baking, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This cooling period is important as it allows the cookies to set properly, ensuring they have that delightful crumbly texture. Enjoy these festive cranberry pistachio shortbread cookies as a sweet treat or paired with a warm beverage for that cozy moment!

Substitutions

Can't find a few of these ingredients? No problem! They can easily be replaced with the suggestions below:

  • Unsalted Raw Pistachios: Replace it with unsalted walnuts. Toast them for about 10 minutes at 350°F for enhanced flavor.
  • Dried Cranberries: Replace it with dried cherries. These will provide a similar sweet-tart flavor, just chop them into smaller pieces if they're too large.
  • Granulated Sugar: Replace it with coconut sugar. Start with the same amount (½ cup), but you may need to adjust for taste as it's a bit less sweet.
  • All-Purpose Flour: Replace it with almond flour. Use ½ cup almond flour, but add an extra 1 tablespoon of butter for proper consistency.
  • Kosher Salt: Replace it with sea salt. Use the same amount, approximately ¼ teaspoon, for optimal flavor balance.

How to Store and Freeze Cranberry Pistachio Shortbread Cookies

Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to keep them fresh and flavorful.

Fridge: For longer freshness, place the container inside the refrigerator. The cookies will stay good for up to 1 week, but be sure to let them come back to room temperature before enjoying.

Freezer: You can freeze cranberry pistachio shortbread cookies for up to 3 months. Wrap each cookie in plastic wrap and place them in a freezer-safe bag or container to prevent freezer burn.

Reheating: If you prefer your cookies warm, simply pop them in a preheated oven at 300°F for about 5–10 minutes. This will revive their buttery, crumbly texture!

Turn It Into A Party!

Serving Cranberry Pistachio Shortbread Cookies at your gathering is a surefire way to delight your guests! 🎉 With their buttery texture and festive flavor, these cookies are not only crowd-pleasers but also incredibly easy to make. Picture a beautiful platter filled with these treats alongside a selection of chips and crackers for a sweet-savory balance. A few tips if serving for a crowd:

  • Prepare Ahead! Make a double batch and freeze the dough! (Simply wrap it tightly and store it. When you’re ready, slice and bake directly from the freezer—no need to thaw! 😉)
  • Maintain Warmth! Serve them fresh out of the oven! (Warm cookies will enchant your guests, and you’ll maximise that melt-in-your-mouth goodness!)
  • Mix It Up! Experiment with seasonal flavors! (Try adding orange zest or swapping out the cranberries for dried cherries during the summer. Each variety brings a new twist!)

Embrace the joy of sharing these treasures, and watch as they become the highlight of your party! 🎊

Cranberry Pistachio Shortbread Cookies Recipe FAQs

What is the secret to good shortbread cookies?
Absolutely! The secret to good shortbread cookies lies in using the right balance of quality ingredients and techniques. The classic 3-2-1 ratio of flour, butter, and sugar creates a tender crumb. Weighing your flour for accuracy and ensuring your butter is at room temperature to maximize creaming can elevate your cookie to the next level. Additionally, chilling the dough before baking helps maintain its shape and texture while baking.

What is the difference between Scottish shortbread and shortbread cookies?
Very good question! Scottish shortbread traditionally focuses on butter, sugar, and flour, often with a higher butter content for a rich flavor, and is known for its crumbly texture. Standard shortbread cookies may include additional ingredients like flavorings or toppings and can vary in sweetness or texture. However, both share that delightful buttery essence that cookie lovers adore!

Can you put dried cranberries in shortbread?
Absolutely! Dried cranberries add a unique sweet-tart flavor and chewy texture that beautifully complements the buttery shortbread base. They are perfect in our cranberry pistachio shortbread cookies, bringing a festive flair that elevates the overall experience. Just be sure to chop them finely for even distribution.

What are common mistakes when making shortbread?
One common mistake is overmixing the dough. Overmixing can lead to tough cookies instead of the desired tender texture. Another common pitfall is incorrect measuring of flour; too much can cause dry, crumbly cookies. Always weigh your flour for precision. Lastly, skipping the chilling step can result in cookies that spread too much and lose their shape!

How should I store leftover cranberry pistachio shortbread cookies?
For sure! To store your cranberry pistachio shortbread cookies, simply keep them in an airtight container at room temperature for up to 3 days. If you want to prolong their freshness, place the container in the refrigerator where they can last for about a week. Be sure to bring them to room temperature before serving for the best taste!

Can I freeze the cranberry pistachio shortbread cookies?
Absolutely! Freezing is a great option to make your cookies last longer. Wrap each cookie tightly in plastic wrap and place them in a freezer-safe bag or container. They can be stored this way for up to 3 months. When you’re ready to enjoy, simply thaw them in the refrigerator overnight or warm them in a preheated oven at 300°F for 5-10 minutes to regain their lovely texture.

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Buttery Cranberry Pistachio Shortbread Cookies You'll Love

cranberry pistachio shortbread cookies
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Delicious cranberry pistachio shortbread cookies that are buttery, crumbly, and perfect for holiday gatherings.

  • Author: Sarah Monares
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup unsalted butter
  • ½ cup granulated sugar
  • ¼ teaspoon kosher salt
  • 2 cups all-purpose flour
  • 1 cup unsalted raw pistachios
  • 1 cup dried cranberries

Instructions

  1. Preheat oven to 350°F. Toast raw pistachios for about 10 minutes until lightly browned. Cool and chop. Pulse dried cranberries until finely chopped.
  2. In a stand mixer, combine room-temperature butter, sugar, and salt. Mix on medium speed for about 2 minutes until light and fluffy. Gradually add flour and mix until smooth.
  3. Add toasted pistachios and chopped cranberries to dough. Mix on low until evenly distributed.
  4. Turn dough onto a floured surface, shape into a rectangle about ½ inch thick.
  5. Using a 2-inch round cookie cutter, cut out cookies and place on parchment-lined baking sheet. Prick each cookie with a fork to allow steam to escape.
  6. Chill cookies in the refrigerator for at least 20 minutes.
  7. Preheat oven to 300°F. Bake cookies for 25-30 minutes until pale golden and edges are lightly browned.
  8. Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

  • Toast pistachios to enhance flavor.
  • Aerate butter for a tender cookie.
  • Chilling dough helps maintain shape during baking.
  • Bake at low temperature for even cooking.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 5 grams
  • Sodium: 55 mg
  • Fat: 9 grams
  • Saturated Fat: 4 grams
  • Unsaturated Fat: 5 grams
  • Carbohydrates: 15 grams
  • Fiber: 1 gram
  • Protein: 2 grams
  • Cholesterol: 30 mg

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Ellie Monroe

I’m Ellie, a 54-year-old home cook who believes the best recipes come from the heart. At Heavenly Recipe, I share comforting classics, sweet treats, and simple meals that anyone can make, just like the ones passed down through my family.

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