Cranberry pistachio shortbread cookies are buttery slice and bake cookies studded with chewy dried cranberries and crunchy green pistachios.
The dough chills in two logs, so you can slice and bake only what you need. Each cookie has a crisp edge, a crumbly center, and a bright mix of tart fruit and rich nuts.
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Why This Cranberry Pistachio Shortbread Cookies Recipe Works
Shortbread needs only butter, sugar, and flour, so the flavor of real butter comes through. Using powdered sugar instead of granulated gives the cookies a fine, sandy texture that melts on the tongue.
Chilling the shaped logs for at least an hour firms the butter, which means clean slices and cookies that hold their shape in the oven instead of spreading.
Chopped cranberries add chewy tartness, and chopped pistachios add crunch and color. Chopping both small means every slice includes some of each.
Ingredients for Cranberry Pistachio Shortbread Cookies
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup powdered sugar
- 2 cups all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1/2 cup dried cranberries, chopped
- 1/2 cup shelled pistachios, chopped
Unsalted butter. Soft butter should give slightly when pressed. It creams smoothly with the sugar and gives the cookies their rich flavor.
Powdered sugar. It dissolves fully into the butter and produces the tender, crumbly bite typical of shortbread.
All purpose flour. Flour gives the cookies structure. Stir it in just until combined so the dough stays tender.
Dried cranberries. Chop them small so the pieces spread evenly and do not tear the slices.
Pistachios. Use shelled, unsalted pistachios for green color and a mellow crunch.
How to Make Cranberry Pistachio Shortbread Cookies
1. Cream the butter Beat the butter and powdered sugar in a large bowl for 2 minutes, until smooth and creamy.
2. Add flavor Mix in the vanilla extract and salt until evenly blended.
3. Add the flour Blend in the flour on low speed until the dough just comes together and looks crumbly but holds when pressed.
4. Fold in the fruit and nuts Fold in the cranberries and pistachios until they are spread through the dough.
5. Shape the logs Divide the dough in half and roll each piece into a log about 2 inches wide. Wrap in plastic wrap and chill for at least 1 hour, until firm.
6. Heat the oven Heat the oven to 350 degrees F and line a baking sheet with parchment paper.
7. Slice the dough Slice the logs into rounds about 1/4 inch thick and place them 1 inch apart on the sheet.
8. Bake and cool Bake for 12 to 15 minutes, until the edges look lightly golden. Cool on the sheet for 5 minutes, then move to a rack.
How to Serve Cranberry Pistachio Shortbread Cookies
Serve the cookies on a platter with tea, coffee, or cold milk. They also work on a dessert board next to a bowl of chocolate ganache for dipping, a dish of cinnamon rice pudding, and a stack of chocolate chip cookies or maple oatmeal cookies.
How to Store and Reheat Cranberry Pistachio Shortbread Cookies
Store the cooled cookies in an airtight container at room temperature for up to 4 days. Freeze the baked cookies, or the wrapped dough logs, for up to 3 months. Thaw the dough in the refrigerator overnight before slicing, or slice it while still slightly frozen and add a minute to the bake time.
Tips and Variations for Cranberry Pistachio Shortbread Cookies
Chill the logs well. Cold dough slices cleanly and keeps its round shape. Put the logs back in the refrigerator for 15 minutes if they soften.
Roll the logs in nuts. Press a few extra chopped pistachios onto the outside of each log before chilling for a crunchy edge.
Rotate the sheet. Turn the baking sheet halfway through so all the cookies brown evenly.
Try other fruit. Swap dried cherries or apricots for the cranberries, using the same amount.
Try other nuts. Walnuts or almonds work in place of the pistachios.
Add citrus. Stir in 1 teaspoon of orange zest for a fresh note.
Make it gluten free. Use a cup for cup gluten free flour blend and check that the cookies are firm before moving them.
Skip the raw dough. Do not eat the raw dough, because raw flour can carry bacteria. For storing leftovers safely, see the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Cranberry Pistachio Shortbread Cookies
How do I slice cranberry pistachio shortbread cookies cleanly?
Chill the logs until very firm, then use a sharp knife and rotate the log after each cut so one side does not flatten.
Can I freeze cranberry pistachio shortbread cookies?
Yes. Freeze the baked cookies or the wrapped dough logs for up to 3 months. Thaw baked cookies at room temperature, and thaw dough in the refrigerator.
Why are my cranberry pistachio shortbread cookies crumbly?
Shortbread is naturally crumbly, but very cold butter or too much flour can make it fall apart. Use softened butter and spoon the flour into the cup before leveling it.
Can I use salted butter?
Yes, but skip the added salt. Unsalted butter gives you more control over the flavor.
How do I keep the cookies from spreading?
Chill the dough until firm and bake on a cool sheet lined with parchment. Warm dough or a hot pan makes shortbread spread.
Cranberry Pistachio Shortbread Cookies with Butter and Vanilla
Equipment
- Large mixing bowl
- Hand mixer or stand mixer
- Plastic wrap
- Sharp knife
- Baking sheet
- Parchment paper
- Wire rack
Ingredients
Main Ingredients
- 1 cup unsalted butter softened to room temperature
- ½ cup powdered sugar
- 2 cup all purpose flour
- ½ tsp kosher salt
- ½ tsp vanilla extract
- ½ cup dried cranberries chopped
- ½ cup shelled pistachios chopped
Instructions
Cooking
- Cream. Beat the butter and powdered sugar for 2 minutes, then mix in the vanilla and salt.
- Add flour and mix ins. Mix in the flour until crumbly, then fold in the cranberries and pistachios.
- Chill. Shape the dough into 2 logs, wrap them, and chill for at least 1 hour until firm.
- Slice. Heat the oven to 350 degrees F, then slice the logs into 1/4 inch rounds and place them on a lined sheet.
- Bake. Bake for 12 to 15 minutes, until the edges are lightly golden, then cool on a rack.
