Pistachio Cranberry Shortbread Cookies have the kind of classic flavor that never feels outdated. The buttery shortbread dough creates a delicate, melt-in-your-mouth texture, while pistachios add a subtle nuttiness and dried cranberries bring little bursts of sweetness in every slice.

The beautiful green and red colors make these cookies especially appealing during the holiday season, but they are just as enjoyable with an afternoon cup of coffee or tea. If you enjoy nut-filled cookies, the buttery richness of Pecan Sandies Cookies makes another wonderful option for your baking plans.

Pistachio Cranberry Shortbread Cookies Recipe

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These Pistachio Cranberry Shortbread Cookies have a buttery, crumbly texture with crunchy pistachios and sweet cranberry pieces in every slice. Their simple ingredients and festive colors make them a lovely homemade cookie for sharing or enjoying with a cup of tea.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Chill Time: 1 hour hr

Total Time 1 hour hr 32 minutes mins

Servings: 12 Cookies

Course: Dessert

Cuisine: American

Calories: 145

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• ⅓ cup 88 g unsalted butter, softened
• ⅓ cup 43 g icing sugar
• 1 teaspoon 5 ml vanilla extract
• ¼ teaspoon 1 g salt
• 1 cup 120 g all-purpose flour
• 1 tablespoon 10 g cornstarch
• 2 tablespoons 18 g finely chopped pistachios
• 2 tablespoons 15 g chopped dried cranberries

Equipment

• Mixing bowl
• Electric mixer
• Rubber spatula
• Plastic wrap
• Baking sheet
• Parchment paper
• Sharp knife
• Cooling rack

Method

 

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
   
2. In a large mixing bowl, beat the softened butter with an electric mixer until smooth and creamy.
   
3. Add the icing sugar and continue mixing until the mixture becomes light and fluffy.
   
4. Add the vanilla extract and salt, then mix until well combined.
5. Gradually add the all-purpose flour and cornstarch. Mix gently until a soft dough begins to form.
   
6. Fold in the finely chopped pistachios and dried cranberries until evenly distributed throughout the dough.
   
7. Gather the dough together and shape it into a smooth log. Wrap it tightly with plastic wrap and refrigerate for at least 1 hour, or until firm enough to slice.
   
8. Remove the chilled dough from the refrigerator and slice it into even rounds about ¼-inch thick.
   
9. Arrange the cookie slices on the prepared baking sheet, leaving a little space between each one.
10. Bake for 10 to 12 minutes, or until the edges are lightly golden.
11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
    

Nutrition

Calories: 145kcal

Notes

• Chill the dough well before slicing to help the cookies keep their shape while baking.
• Chop the pistachios and cranberries into small pieces for even distribution throughout the dough.
• Avoid overmixing after adding the flour to maintain the delicate shortbread texture.
• Store cookies in an airtight container at room temperature for up to 5 days.

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These shortbread cookies are a great choice when you want a dessert that can be prepared ahead without last-minute effort. The dough keeps well in the refrigerator, allowing you to slice and bake fresh cookies whenever needed. Their simple ingredients and elegant appearance make them a reliable recipe for gifting, celebrations, or keeping a homemade treat ready at home.

Vamsi

I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.