Cranberry Pistachio Shortbread Cookies: Your Ultimate Slice-and-Bake Holiday Treat

Why These Festive Cookies Are Always a Holiday Hit

Let me paint you a picture. It’s a chilly afternoon in December. You’ve got a warm mug of tea in hand, the house smells like butter and vanilla, and there on your cooling rack? Rows of cranberry pistachio shortbread cookies that look like they belong in a holiday ad. That, my friend, is cookie bliss.

These cookies aren’t just pretty. They’re loaded with buttery flavor, vibrant holiday colors, and that crumbly texture that shortbread fans chase. Whether you’re after holiday cookies to gift, looking for easy shortbread recipes, or just craving something with cranberries and crunch, these hit the mark.

Flavor & Texture: Buttery Shortbread Meets Tart Cranberries and Crunchy Pistachios

A Rich, Buttery Shortbread Base

This isn’t your average cookie. The base is buttery shortbread — crumbly, tender, and slightly crisp. We’re talking melt-in-your-mouth territory.

Cranberries Bring Tart Chew

Dried cranberries pop through with a bit of tartness and chew. They cut through the butter and add a festive red splash to every bite.

Pistachios for Crunch and Nutty Depth

Chopped pistachios add crunch and nutty richness, along with that perfect green that screams Christmas. These are truly shortbread cookies with nuts and dried fruit done right.

Classic Shortbread Dough, Upgraded for the Holidays

What makes this recipe stand out? It takes a traditional shortbread cookie recipe and elevates it with holiday baking ideas. Red cranberries and green pistachios turn a simple dough into a festive masterpiece. No royal icing, no sprinkles—just bold flavor and natural color.

Must-Have Tools for Shortbread Success

• Mixing bowls: Basic setup for wet and dry ingredients.
  
• Electric mixer: Creams the butter and sugar properly.
  
• Spatula: Folds in cranberries and pistachios without overmixing.
  
• Plastic wrap: Crucial for shaping and chilling dough logs.
  
• Parchment paper or silicone mat: Non-stick surface for perfect bottoms.
  
• Sharp knife or cookie cutter: Clean cuts = even baking.
  
• Baking sheet + cooling rack: Essentials to get your cookies from oven to plate.
  

Ingredient Rundown: What You Need and Why

• 1 cup unsalted butter, softened — the backbone of your shortbread dough.
  
• 1/2 cup powdered sugar — creates that classic tender crumb.
  
• 1 tsp vanilla extract — adds depth.
  
• 2 cups all-purpose flour — structure without toughness.
  
• 1/4 tsp salt — balances sweetness.
  
• 1/2 cup dried cranberries, chopped — tart, chewy, festive.
  
• 1/2 cup pistachios, chopped — crunchy, nutty, and green.
  

Step-by-Step Instructions: How to Nail This Shortbread Cookie Recipe

1. Cream butter and sugar until light and fluffy, 2–3 minutes. This builds structure.
   
2. Add vanilla and mix until smooth.
   
3. Whisk flour and salt in a separate bowl.
   
4. Add dry to wet slowly. Mix until dough just forms. Don’t overwork it.
   
5. Fold in chopped cranberries and pistachios with a spatula.
   
6. Shape into a log, wrap in plastic, and chill for at least 1 hour.
   
7. Preheat oven to 325°F. Line your baking sheet.
   
8. Slice cookies 1/2 inch thick. Lay on sheet.
   
9. Bake 12–15 minutes until edges are golden.
   
10. Cool on sheet 5 minutes, then move to rack.
    

Garnishes & Serving Suggestions

• Dust with powdered sugar for a snowy touch.
  
• Drizzle white chocolate to add drama.
  
• Serve with tea, cocoa, or coffee.
  
• Add to cookie trays or package for holiday gifts.
  

Fun Twists on the Classic

• Add orange zest to the dough.
  
• Swap in almond extract for vanilla.
  
• Use dried cherries instead of cranberries.
  
• Dip baked cookies in dark chocolate.
  
• Try walnuts or pecans for nut swaps.
  
• Sprinkle with cinnamon sugar before baking.
  

Mistakes to Avoid When Making Holiday Cookies

• Don’t skip the chill — the dough needs it.
  
• Don’t overmix — you’ll get tough cookies.
  
• Don’t use melted butter.
  
• Slice evenly for even baking.
  
• Don’t overbake — look for light gold, not brown.
  
• Powdered sugar only — granulated won’t work here.
  
• Chop add-ins small — big chunks ruin slices.
  

Expert Tips for Homemade Cookie Perfection

• Use fresh, high-fat butter.
  
• Chill dough overnight for max flavor.
  
• Slice with a hot knife for clean edges.
  
• Let cookies cool completely before storing.
  
• Roll dough log in sanding sugar before slicing for sparkle.
  

Storage Guide for Shortbread Dough & Baked Cookies

• Room Temp: Airtight container, up to 1 week.
  
• Fridge: 2 weeks.
  
• Freeze dough: Wrap and store up to 3 months.
  
• Freeze cookies: Layer with parchment.
  
• Reheat: 300°F for 3–4 minutes for crispy edges.
  

FAQs: Your Shortbread Questions Answered

Related Recipes to Try Next

If you’re in the mood for more dessert inspiration, check out these other delicious treats from the blog:

• If you’re a fan of cookies with a fruity twist, you might also enjoy these banana chocolate chip cookies.
  
• For more colorful cookie ideas, these cotton candy cookies are a fun, kid-friendly option.
  
• Looking for rich, indulgent flavors? Try these dulce de leche cheesecake bars as another great dessert option.
  
• If soft and chewy is more your style, check out the best soft batch chocolate chip cookie recipe.
  

Conclusion: The Christmas Cookie Recipe You’ll Come Back To

These cranberry pistachio shortbread cookies are everything a holiday treat should be: buttery, bright, and blissfully easy. As far as Christmas cookie recipes go, they hit all the right notes. They store beautifully, slice like a dream, and taste even better with time.

Ready to level up your holiday baking ideas? Make these once and you’ll be hooked.

For more cookie magic and cozy recipes, follow me on Pinterest. See you there!

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