Cranberry Pistachio Shortbread Cookies Recipe (A Festive Treat with Year-Round Appeal)

Cranberry Pistachio Shortbread Cookies are one of those bakes that feel effortlessly elegant while requiring surprisingly little work. The first time I made them, I experimented with substituting the butter for a plant-based alternative, and the dough still held its shape beautifully—so feel free to customise as needed. These cookies combine the buttery crumb of classic shortbread with the sweet-tart brightness of dried cranberries and the earthy crunch of pistachios. Their vibrant colours make them ideal for holidays, but their flavour is so delightful that I bake them long after the season ends. The dough comes together quickly, chills well, and slices cleanly into perfect rounds. Whether you’re preparing a festive cookie box or simply craving a refined treat with a cup of tea, this recipe offers reliability, versatility, and a touch of indulgence. Below you’ll find a complete breakdown to help you master every step.

Why You’ll Love This Recipe

These cookies offer a melt-in-your-mouth texture, balanced sweetness, and a festive burst of flavour and colour. They store beautifully, travel well, and make excellent edible gifts.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Unsalted butter
Provides the signature tender, sandy texture of shortbread while adding rich, creamy flavour.

Granulated sugar
Sweetens the dough and helps create a delicate crumb without overpowering the cranberries.

All-purpose flour
Forms the structure of the cookies. Its moderate protein content ensures a soft yet sturdy texture.

Vanilla extract
Adds aromatic warmth that complements both pistachios and cranberries.

Salt
A small amount sharpens the flavours and prevents the cookies from tasting flat.

Dried cranberries
Bring tart-sweet pops of flavour and a beautiful ruby colour throughout the dough.

Pistachios (chopped)
Add nutty richness and gentle crunch, enhancing the shortbread’s buttery profile.

Orange zest (optional)
Provides a citrus lift that pairs wonderfully with the cranberries, especially for holiday versions.

Directions

Start by creaming the butter and sugar together until light and smooth; this step is essential for achieving the classic shortbread texture. Mix in the vanilla extract, then gradually add the flour and salt, stirring until a soft dough forms. Fold in the dried cranberries and chopped pistachios, ensuring they’re evenly distributed. If using orange zest, incorporate it at this stage. Turn the dough onto parchment paper and shape it into a log about two inches in diameter. Roll tightly, securing the ends, and refrigerate for at least two hours. Chilling the dough ensures clean slicing and even baking.

Preheat the oven to 325°F (165°C). Slice the chilled dough into half-inch rounds and place them onto a parchment-lined baking tray. Bake for 14–16 minutes or until the edges turn pale golden. Allow the cookies to cool on the tray for several minutes before transferring them to a rack. The flavours deepen as they cool, making them ideal for preparing ahead.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

Makes approximately 24 cookies
Prep time: 10 minutes
Chill time: 2 hours
Bake time: 14–16 minutes
Total time: about 2 hours 20 minutes

Storage/reheating

Store in an airtight container at room temperature for up to one week. For longer storage, freeze baked cookies for up to two months. Thaw at room temperature before serving. These cookies do not require reheating and maintain excellent texture after freezing.

Variations and Customizations

White Chocolate Drizzle
Drizzle melted white chocolate over cooled cookies for added sweetness and visual appeal.

Almond Extract Twist
Replace or supplement vanilla extract with a small amount of almond extract for a more aromatic cookie.

Chocolate Chip Addition
Fold mini dark or milk chocolate chips into the dough for a richer flavour profile.

Cardamom Spice Note
Add a pinch of ground cardamom for subtle warmth that pairs beautifully with pistachios.

Lemon Zest Brightness
Swap orange zest for lemon zest to create a sharper citrus finish.

Gluten-Free Adaptation
Use a high-quality gluten-free all-purpose flour blend; shortbread adapts well due to its low moisture.

Nut-Free Version
Omit pistachios entirely and increase the cranberries for a simpler, chewy-fruity variation.

Cranberry-Orange Holiday Version
Increase the orange zest and add a spoonful of orange juice concentrate for a more pronounced festive flavour.

Matcha Pistachio Shortbread
Add a teaspoon of matcha powder for earthy notes and a soft green hue that pairs well with pistachios.

Slice-and-Bake Shapes
Press the chilled dough into a rectangular block and slice into squares for a more modern presentation.

FAQs

Can I use salted butter?

Yes, but reduce or omit the added salt to maintain balance.

Why is it important to chill the dough?

Chilling prevents spreading, ensures clean slices, and helps the flavours meld.

Can I make the dough ahead of time?

Absolutely; the dough can be refrigerated for up to three days or frozen for up to two months.

Can I use fresh cranberries?

No, fresh cranberries release too much moisture; dried cranberries maintain the correct texture.

Should pistachios be roasted or raw?

Either works, but lightly roasted pistachios provide more depth of flavour.

Can I freeze the cookie dough log?

Yes, freeze it well-wrapped; slice directly from partially thawed for best results.

My dough is crumbly—what should I do?

Warm it slightly with your hands and mix until it comes together; avoid adding liquid.

Can I reduce the sugar?

A small reduction is fine, but too little sugar affects texture and structure.

How do I prevent the cookies from browning too much?

Bake at a low temperature and remove them as soon as the edges turn pale golden.

Can I add more mix-ins?

Yes, but keep the total volume modest so the dough remains cohesive.

Conclusion

Cranberry Pistachio Shortbread Cookies deliver a refined balance of buttery richness, fruity tartness, and nutty crunch. They are simple to prepare, reliably delicious, and versatile enough for any occasion. Whether dressed up with citrus or chocolate or kept perfectly classic, they offer a delightful treat ready to brighten gift boxes, dessert tables, or quiet moments with tea.

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