If you’re looking for a cookie that’s buttery, melt-in-your-mouth good, and full of festive flavors, look no further than Cranberry Pistachio Shortbread Cookies. The slightly tart cranberries and the rich, nutty pistachios come together in a classic shortbread dough that’s simply irresistible. These cookies are perfect for the holidays, but let’s be honest, they’re too good to only make once a year.

Why You’ll Love Cranberry Pistachio Shortbread Cookies

These cookies are the perfect blend of rich and refreshing, and they’re so easy to make! Here’s why they’ll become your new favorite:

Buttery and Crisp: The shortbread dough is incredibly buttery and crisp, making it the perfect base for the vibrant flavors of cranberry and pistachio.
Festive Flavor: The combination of tart cranberries and crunchy pistachios adds a holiday touch that’s perfect for cookie trays, gift-giving, or just treating yourself.
Simple Ingredients: With just a few pantry staples, you can whip up these cookies in no time. No fancy ingredients needed—just good, wholesome flavors!
Make Ahead: The dough can be made ahead of time, chilled, and baked when you’re ready. It’s a great option for holiday baking marathons or meal prep.
Customizable: Feel free to experiment with different nuts or dried fruits to make the recipe your own.

Ingredients

Here’s what you’ll need to make these flavorful cookies:

Butter: The star of the show, giving these cookies their signature melt-in-your-mouth texture.
Sugar: Sweetens the dough, complementing the tartness of the cranberries and the nuttiness of the pistachios.
Flour: The foundation for the shortbread dough, creating that delicate, crumbly texture.
Cornstarch: Helps to create a tender crumb and ensures the cookies don’t become too dense.
Salt: Balances out the sweetness and enhances all the flavors.
Vanilla Extract: Adds a warm, aromatic flavor that complements the other ingredients.
Cranberries: Dried cranberries bring a burst of tartness and a chewy texture to the cookies.
Pistachios: These crunchy, slightly sweet nuts add a satisfying texture and flavor contrast to the cookies.
Egg Yolk: Helps bind the dough together and adds richness.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Follow these simple steps to make these delicious shortbread cookies:

Prepare the Dough: In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the egg yolk and vanilla extract, and beat until fully combined.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
Add Cranberries and Pistachios: Stir in the dried cranberries and chopped pistachios until evenly distributed throughout the dough.
Chill the Dough: Turn the dough onto a sheet of plastic wrap and shape it into a log. Wrap it tightly and refrigerate for at least 1 hour, or until firm.
Slice and Bake: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. Slice the chilled dough into ¼-inch thick rounds and arrange them on the prepared baking sheet. Bake for 10-12 minutes, or until the edges of the cookies are lightly golden.
Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

Servings: 24 cookies
Calories per serving: 130
Sugar: 8g
Sodium: 30mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Preparation Time

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes (plus chilling time)

How to Serve Cranberry Pistachio Shortbread Cookies

These cookies are wonderful on their own, but here are some ideas to make your cookie experience even more delightful:

Tea Time: Pair these cookies with a cup of your favorite tea for a cozy afternoon treat.
Holiday Gift: Package these cookies in a decorative tin or box for a lovely homemade gift during the holiday season.
With Ice Cream: Serve these cookies alongside a scoop of vanilla ice cream for a fun dessert combo.
As a Snack: Enjoy them as a snack with a glass of milk or coffee for the perfect midday pick-me-up.

Additional Tips

Chill the Dough: Be sure to chill the dough before baking. This helps the cookies maintain their shape while baking and gives them that nice crisp texture.
Mix-in Ideas: You can switch up the cranberries and pistachios for other dried fruits and nuts. Try using dried cherries and almonds, or apricots and walnuts!
Make it Vegan: For a vegan version, swap the butter for vegan butter and the egg yolk for a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
Storage: Store these cookies in an airtight container for up to 1 week. They also freeze well for up to 2 months, so you can make them ahead of time and enjoy them later.

FAQ Section

Q1: Can I make these cookies without pistachios?
A1: Yes, you can substitute the pistachios with other nuts like almonds or walnuts. You can also omit the nuts entirely if you prefer.

Q2: Can I use fresh cranberries instead of dried?
A2: It’s best to use dried cranberries for this recipe because fresh cranberries have too much moisture, which can affect the texture of the dough.

Q3: Can I make the dough ahead of time?
A3: Absolutely! You can make the dough ahead of time, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days.

Q4: How can I store these cookies?
A4: Store the cookies in an airtight container at room temperature for up to 1 week. They also freeze well for up to 2 months.

Q5: Can I make these cookies gluten-free?
A5: Yes! You can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.

Q6: How do I prevent the cookies from spreading too much while baking?
A6: Make sure to chill the dough thoroughly before baking, as this will help prevent the cookies from spreading too much during baking.

Q7: Can I add more cranberries or pistachios?
A7: Yes! You can add a little extra cranberries or pistachios if you like a more intense flavor. Just be sure not to overcrowd the dough.

Q8: Can I add a glaze or icing to these cookies?
A8: Definitely! A simple glaze made from powdered sugar and milk would add an extra touch of sweetness to these cookies.

Q9: Can I make these cookies in a different shape?
A9: Yes! If you don’t want to slice the dough into rounds, you can roll it out and use cookie cutters to create fun shapes.

Q10: Can I freeze the dough?
A10: Yes! You can freeze the dough before baking. Simply shape it into a log, wrap it in plastic wrap, and freeze for up to 2 months. When you’re ready to bake, slice and bake as directed.

Conclusion

These Cranberry Pistachio Shortbread Cookies are a delicious treat that’s perfect for any occasion. Whether you’re baking for the holidays or just craving something sweet, these buttery cookies with the tartness of cranberries and crunch of pistachios will hit the spot every time. So, get baking and enjoy the festive flavors in every bite!