Name: Cranberry Pistachio Shortbread Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; 1/2 cup powdered sugar; 1/4 tsp vanilla extract; 1/4 tsp almond extract; 2 cups all-purpose flour; 1/2 tsp salt; 1/2 cup dried cranberries, roughly chopped; 1/2 cup shelled pistachios, roughly chopped; Zest of 1 orange (optional); 4 oz white chocolate, chopped; 1 tbsp coconut oil or butter

Jump to Recipe· 4.5 from 19 reviews

If you’re searching for a cookie that looks fancy but is surprisingly easy to make, you’re in for a treat. This Cranberry Pistachio Shortbread Cookies Recipe has been a holiday favorite in my kitchen for years, and trust me, it will soon be in yours too. The buttery crumbly shortbread paired with tart dried cranberries and crunchy pistachios is a dream combo—plus, the optional orange zest and white chocolate drizzle just take it to another level of yum. Stick around, because I’m about to share my tried-and-true tips to nail this recipe every single time.

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Why This Recipe Works

Perfect Texture: The creaming of butter and sugar yields a tender, crumbly shortbread that melts in your mouth.
Balanced Flavors: Tart cranberries and rich pistachios complement the buttery base beautifully.
Simple Elegance: The white chocolate drizzle adds a fancy touch without complicating the process.
Easy Prep: Minimal ingredients and straightforward steps make this recipe approachable for all bakers.

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Ingredients & Why They Work

This Cranberry Pistachio Shortbread Cookies Recipe comes together with a few simple, quality ingredients that play nicely off each other for that rich, festive flavor. When shopping, aim for the freshest nuts and plump dried cranberries—trust me, it makes a noticeable difference.

Unsalted Butter: Using room temperature butter allows it to cream properly with sugar, creating that light and tender texture we want.
Powdered Sugar: This helps create a smooth, crumbly shortbread rather than a gritty one you’d get with granulated sugar.
Vanilla & Almond Extracts: That almond extract is a secret weapon here, intensifying nutty flavors and warming up the profile.
All-Purpose Flour: The backbone of your dough — just be careful not to overmix once it’s added.
Salt: Enhances all the sweet and nutty notes without making the cookies salty.
Dried Cranberries: I chop them roughly so you get bursts of tart sweetness in every bite.
Shelled Pistachios: I recommend unsalted, roughly chopped for texture and that gorgeous green pop.
Orange Zest (Optional): Adds a bright, citrusy lift — my favorite addition for the holidays.
White Chocolate & Coconut Oil/Butter: The drizzle is simple but makes the cookies look like you spent hours decorating.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love to make this recipe my own depending on the season or mood. Don’t be afraid to adjust the mix-ins or try different extracts—you’ll quickly find the version that feels like your signature cookie.

Swap Nuts: I sometimes swap pistachios for toasted pecans or walnuts. Each gives a different but equally delicious crunch.
Switch the Zest: Lemon zest works beautifully if you want a more tangy, fresh twist.
Chocolate Options: Dark chocolate drizzle is great if you’d prefer less sweetness, and sometimes I sprinkle flaky sea salt on top!
Make It Gluten-Free: You can swap in a gluten-free flour blend, but watch the dough’s texture—it may need a touch more butter.

Step-by-Step: How I Make Cranberry Pistachio Shortbread Cookies Recipe

Step 1: Prep Like a Pro

Start by preheating your oven to 325°F. I always line my 8×8 baking pan with parchment paper and leave an overhang on the sides—you’ll thank me later when it’s easy to lift the entire shortbread out for cutting. This simple step helps keep your cookies intact and saves cleanup hassle.

Step 2: Cream That Butter

In a large bowl, use a hand or stand mixer to cream the butter and powdered sugar until light and fluffy—about 3 to 4 minutes. This is the moment your cookie’s texture is born, so don’t rush it! Then, mix in the vanilla and almond extracts until everything’s combined and smelling irresistible.

Step 3: Flour Power

Add your flour and salt on low speed. Mix just until combined—overmixing is the enemy here. You want the dough to come together without developing gluten, or else your shortbread ends up tougher than intended. Trust me, I’ve learned this the hard way!

Step 4: The Fun Part — Mix-Ins

Gently fold in your chopped dried cranberries, pistachios, and if you’re using it, the orange zest. Your dough will suddenly look like festive confetti, and at this point, it’s practically begging to be baked.

Step 5: Press and Bake

Press the dough evenly into your prepared pan. I like to use the bottom of a measuring cup to really pack it down firmly—that helps the shortbread hold together nicely. Lightly score the top into squares or rectangles with a sharp knife; this way, when baked and cooled, cutting is a breeze. Bake for 25 to 30 minutes until the edges turn lightly golden but the center still looks a little soft. Cooling completely in the pan is key here before slicing, so be patient.

Step 6: Drizzle Drama

Melt your white chocolate with coconut oil (or butter) in the microwave in 30-second bursts, stirring between intervals until smooth. Drizzle it over the cooled shortbread any way you like—wavy lines, zigzags, or creative patterns. Let it set for about 15 minutes, then get ready for the grand finale.

Step 7: Cut and Conquer

Lift your shortbread out of the pan with the parchment paper overhang, then slice into squares or bars with a sharp knife. I wipe my knife between cuts to keep the edges clean and pretty. These cookies will wow everyone and disappear fast, so have a cup of tea ready!

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Pro Tips for Making Cranberry Pistachio Shortbread Cookies Recipe

Don’t Skip the Almond Extract: It might sound minor, but that little splash adds unexpected depth and warmth to your cookies.
Pack the Dough Firmly: Using the base of a measuring cup ensures even baking and prevents crumbly edges.
Cool Fully Before Cutting: This avoids crumbly breaks and helps your slices stay neat and beautiful.
Use Parchment Overhang: Makes removing the whole batch a snap—no crumbly mess and perfect squares every time.

How to Serve Cranberry Pistachio Shortbread Cookies Recipe

Garnishes

I love to scatter a few fresh cranberries or some whole pistachios around my serving plate for color and that fresh, festive feel. A small dusting of powdered sugar also makes these look like they’re straight from a holiday bakery display.

Side Dishes

These cookies pair beautifully with a hot cup of coffee or tea. For a festive brunch, I like serving them alongside a creamy cheese platter or a refreshing citrus salad to balance the richness.

Creative Ways to Present

For holiday gatherings, I’ve arranged them in little stacks tied with twine or nestled in decorative tins lined with tissue paper. They also make gorgeous edible gifts — just add a festive tag and you’re golden.

Make Ahead and Storage

Storing Leftovers

Store these cookies in an airtight container at room temperature. I find they stay perfectly fresh for up to a week—if they last that long with guests around!

Freezing

I’ve frozen uncut shortbread wrapped tightly in plastic wrap and then foil. When ready, just thaw it at room temperature before slicing and drizzling the chocolate, which keeps that fresh-baked vibe intact.

Reheating

If you want to refresh slightly stale cookies, warming them gently in a low oven—about 275°F for 5-7 minutes—works wonders to bring back that tender crumb and buttery flavor.

FAQs

Can I use fresh cranberries instead of dried in this recipe?

Fresh cranberries have higher moisture, which could throw off the shortbread’s texture, making it too soft or crumbly. I recommend sticking to dried cranberries for the right balance, but if you want to use fresh, consider tossing them in a little flour first and reduce any added liquids elsewhere.
Why is almond extract important in the Cranberry Pistachio Shortbread Cookies Recipe?

Almond extract offers a warm, nutty note that heightens the pistachio flavors and enriches the cookie’s depth. It’s subtle but makes a big difference, so I’d highly recommend not skipping it.
How do I prevent my shortbread from being too tough?

The key is to avoid overmixing once the flour is added and to cream your butter and sugar properly. Also, bake just until the edges turn golden and avoid overbaking. Follow these steps, and you’ll have tender, melt-in-your-mouth shortbread.
Can I make this recipe vegan?

Yes! Replace the butter with a vegan butter alternative that’s solid at room temperature. Use a dairy-free white chocolate for the drizzle, and you’re good to go. Just note the texture might be slightly different but still delicious.

Final Thoughts

This Cranberry Pistachio Shortbread Cookies Recipe isn’t just a cookie; it’s a small celebration you can bake at home. I’ve made these for everything from casual coffee dates to holiday parties, and they always get rave reviews. The combination of buttery crumb and festive flavors feels both comforting and special. So next time you want to impress without the stress, pull out this recipe and make a batch—you’ll be glad you did, and your friends will thank you too.