Cranberry Pistachio Shortbread Cookies Recipe

Cranberry pistachio shortbread cookies are one of my favorite treats to bake during the holidays—or anytime I want something buttery, nutty, and slightly tart. These cookies have that classic melt-in-the-mouth shortbread texture, with bursts of sweet cranberries and crunchy pistachios in every bite. They’re elegant, easy to make ahead, and perfect for gifting or nibbling with a warm drink.

Why You’ll Love This Recipe

I love these shortbread cookies because they combine simple ingredients into something truly special. The buttery dough is easy to mix, and the pistachios add richness and a beautiful pop of color, while the cranberries bring just enough sweetness and chewiness. The dough can be rolled and sliced or pressed into rounds, and it freezes beautifully—so I can always keep a batch ready to go.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
¾ cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt
½ cup dried cranberries, chopped
½ cup shelled pistachios, chopped

Optional: extra sugar for rolling edges or drizzling with white chocolate

Directions

1. I start by creaming the softened butter and powdered sugar together in a large bowl until smooth and fluffy. I mix in the vanilla extract.

2. I gradually add in the flour and salt, mixing just until the dough starts to come together.

3. I fold in the chopped cranberries and pistachios by hand, making sure they’re evenly distributed throughout the dough.

4. I divide the dough into two equal portions and shape each into a log about 1.5 to 2 inches in diameter. I wrap them in plastic wrap and chill in the fridge for at least 2 hours, or until firm.

5. When ready to bake, I preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.

6. I slice the chilled dough into ¼-inch thick rounds and place them on the prepared baking sheet, spacing them slightly apart.

7. I bake the cookies for 12 to 15 minutes, or until the edges are just barely golden. I let them cool on the pan for a few minutes before transferring to a wire rack.

8. If I’m feeling fancy, I roll the edges of the dough logs in sugar before slicing or drizzle the cooled cookies with melted white chocolate for an extra festive touch.

Servings and timing

This recipe makes about 30 cookies.
Prep time: 20 minutes
Chill time: 2 hours
Bake time: 12–15 minutes
Total time: About 2.5 hours

Variations

• I sometimes add orange zest to the dough for a citrusy twist.

• For a more festive finish, I dip half the cookie in dark or white chocolate and sprinkle with extra chopped pistachios.

• If I don’t have pistachios, almonds or pecans work just as well.

• I’ve also pressed the dough into a pan and cut it into bars for a rustic shortbread version.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 1 week.
They also freeze beautifully—either baked or as unbaked dough logs. For baked cookies, I layer them with parchment and freeze for up to 3 months. For the dough, I slice straight from frozen and add an extra minute or two of bake time.

FAQs

Can I use fresh cranberries instead of dried?

I prefer dried cranberries for their sweetness and chew. Fresh ones are too tart and add too much moisture, which can affect the texture.

Do I need to toast the pistachios?

I don’t usually toast them, but if I have raw pistachios, a quick toast enhances their flavor and adds crunch.

Can I make these cookies gluten-free?

Yes, I’ve made them with a 1:1 gluten-free flour blend and they still come out delicious—just a bit more delicate.

What’s the best way to shape the dough?

Rolling into logs is the easiest, but I’ve also used cookie cutters by chilling and rolling out the dough flat.

How do I keep the cookies from spreading?

I make sure the dough is well chilled before slicing and baking, which helps the cookies hold their shape.

Conclusion

Cranberry pistachio shortbread cookies are a buttery, festive treat that always impresses with minimal effort. I love their bright flavor, crisp-tender texture, and beautiful appearance—perfect for holiday trays or everyday indulgence. Once I start baking these, they become a staple in my cookie jar.

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