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· 4.8 from 7 reviews

If you’re on the hunt for a cookie recipe that’s both utterly delicious and somehow manages to look fancy without demanding hours of your time, you’re going to love this Cranberry Pistachio Shortbread Cookies Recipe. These cookies have became an instant favorite in my kitchen — crisp, buttery, and studded with tart cranberries and crunchy pistachios that give it that perfect holiday sparkle. Stick around because I’m going to share all my insider tips to help you nail this recipe every single time.

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Why This Recipe Works

Buttery Tenderness: The combination of unsalted butter and powdered sugar creamed properly makes for a melt-in-your-mouth shortbread every time.
Perfect Texture Balance: Adding a pinch of salt and almond extract rounds out the flavor without overpowering the sweetness.
Festive Flavor Burst: Cranberries and pistachios bring tartness and crunch for a cookie that’s festive yet elegant.
Simple Yet Stunning Presentation: The white chocolate drizzle adds a showstopper finish that looks impressive but is super easy to do.

Cranberry Pistachio Shortbread Cookies, holiday shortbread cookies, festive cranberry pistachio treats, easy shortbread recipe, buttery cranberry pistachio cookies - A thick, square piece of light beige fudge filled with colorful nuts and dried fruit pieces; the fudge has visible green pistachios, dark red cranberries, and light brown almond bits embedded inside. The top of the fudge is covered with a smooth, white icing layer topped with whole pistachios, showing a shiny and creamy texture. The fudge is placed on a white marbled surface, with soft blurred background colors. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this cranberry pistachio shortbread cookies recipe plays its part to create that classic shortbread flavor with a twist. I’ll walk you through why these ingredients are so essential and some tips to make sure you have the best baking experience.

Unsalted Butter: Using unsalted lets you control saltiness perfectly; make sure it’s at room temperature for smooth creaming.
Powdered Sugar: This gives the cookies their signature tender crumb compared to granulated sugar.
Vanilla and Almond Extracts: The vanilla is classic, but that little dash of almond extract adds an unexpectedly cozy, nutty note I love.
All-Purpose Flour: The backbone for shortbread, opt for fresh flour with good protein content for a tender but sturdy crumb.
Salt: Just a bit to cut through sweetness and enhance flavors.
Dried Cranberries: Roughly chopped, they add beautiful tart bursts and chewy texture.
Shelled Pistachios: Coarsely chopped for crunch and a pop of color—roasted unsalted ones taste especially great.
Orange Zest (Optional): If you’re feeling fancy, the zest adds a bright citrus lift that’s like sunshine in cookie form.
White Chocolate and Coconut Oil (or Butter): Melting these together creates the perfect glossy drizzle that’s smooth and rich without being too heavy.

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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.

Make It Your Way

One of my favorite things about this cranberry pistachio shortbread cookies recipe is how easy it is to customize. I tweak it often depending on what I have on hand or what flavors I’m craving, and you’ll find it’s pretty forgiving if you want to experiment too.

Variation: Sometimes I swap out pistachios for chopped almonds or walnuts, which creates a lovely different crunch and works just as well.
Dietary Modifications: For a gluten-free option, try using a 1:1 gluten-free flour blend—just keep an eye on the dough texture while mixing.
Seasonal Changes: During fall, I love adding a pinch of cinnamon or nutmeg to the dough for a cozy warm note.
Sweetness Level: Feel free to add a sprinkle of coarse sugar on top before baking if you like a tiny bit of sparkle and crunch.

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

Step 1: Prep Like a Pro

First things first, preheat your oven to 325°F and get your 8×8 baking pan ready by lining it with parchment paper, leaving some overhang on the sides. This little step always makes removing the shortbread a breeze later—trust me, it avoids future cookie breakage and stress.

Step 2: Creaming the Butter and Sugar

Grab a large bowl and beat the room temperature butter with powdered sugar. Use an electric mixer if you can—it only takes about 3-4 minutes to get a light, fluffy texture that’s key for melt-in-your-mouth shortbread. Then add the vanilla and almond extracts and mix well to build that delicious aroma.

Step 3: Flour Power Without Overworking

Slowly add the flour and salt while mixing on low speed—don’t rush this! Overmixing will give you tough cookies, and that’s the last thing we want. Mix just until everything comes together as a dough; it should feel crumbly but sticky enough when pressed.

Step 4: Fold In the Festive Goodies

Now for my favorite part: folding in the chopped dried cranberries, pistachios, and if you’re using it, orange zest. The dough will instantly look like a joyful holiday confetti party—this is when the cookies start to feel special.

Step 5: Press and Bake to Perfection

Press the dough evenly into your prepared pan. I like using the bottom of a measuring cup to really pack it down, which helps the shortbread hold its shape and bake evenly. Score the top lightly with a knife into your desired shapes—this makes later slicing so much easier. Bake for 25-30 minutes until the edges turn just golden and the center still looks a bit soft. Cool fully in the pan before cutting to keep that tender texture intact.

Step 6: The Drizzle Drama

While your shortbread cools, melt white chocolate with coconut oil (or butter) by microwaving in 30-second bursts, stirring each time until smooth. Then go wild drizzling it over your shortbread however your heart desires—zigzags, dots, or even a delicate lattice. Let the chocolate set for about 15 minutes before slicing.

Step 7: Cut and Conquer

Lift the shortbread out using the parchment overhang, then cut into squares or bars with a sharp knife. Wipe your knife clean between cuts for neat edges that make your cookies look straight from a bakery display. Stack ‘em high and get ready to impress everyone.

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Tips from My Kitchen

Room Temperature Butter: Make sure your butter is soft enough to cream easily, but not melted—this keeps the texture just right.
Don’t Skip the Almond Extract: It adds a subtle richness that gives this recipe its signature taste.
Score Before Baking: It makes cutting so much easier and helps you portion the cookies evenly.
Cool Completely Before Cutting: I’ve learned the hard way that cutting too soon causes crumbly edges; patience pays off!

How to Serve Cranberry Pistachio Shortbread Cookies Recipe

Garnishes

I love sprinkling a few whole pistachios and dried cranberries on top just before the white chocolate sets for a little extra wow factor. Occasionally, I add some delicate edible gold flakes during the drizzle phase if I’m feeling really festive—it makes these cookies party-ready.

Side Dishes

These cookies are amazing alongside a hot cup of spiced chai or black coffee. For a holiday gathering, pairing them with a cheese board that includes tangy goat cheese and some fresh fruit balances the richness beautifully.

Creative Ways to Present

For gift-giving or parties, I like stacking the cookies in a pretty tin with parchment paper sheets between layers. Another fun idea is cutting them into smaller bite-sized bars and arranging them on a platter with fresh herbs like rosemary or mint sprigs for a rustic touch.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store your cranberry pistachio shortbread cookies in an airtight container at room temperature. They stay wonderfully fresh for up to a week, and the flavors actually improve as they chill a bit, making them an ideal bake-ahead treat.

Freezing

If you want to make these ahead and freeze, cut the shortbread into squares, then freeze them in a single layer on a baking sheet before transferring to a zip-top bag. They keep well for up to 3 months, perfect for holiday prep without the last-minute rush.

Reheating

Thaw frozen cookies at room temperature. To revive that fresh-baked aroma, pop them in a 300°F oven for 5 minutes. Just be careful not to melt the white chocolate drizzle too much—this quick warm-up will make them taste freshly baked.

FAQs

Can I use salted butter instead of unsalted?

You can use salted butter, but I recommend reducing or omitting the added salt in the recipe to avoid the cookies becoming overly salty. Unsalted butter gives you better control over the overall flavor balance.
Why does almond extract matter in this recipe?

Almond extract adds a subtle, warm nuttiness that complements the pistachios and cranberries beautifully. It enhances the depth of flavor without overpowering the cookie’s buttery base.
Can I make these cookies vegan?

To make a vegan version, substitute the butter with a firm plant-based butter alternative and use a vegan white chocolate for the drizzle. The texture will be slightly different but still delicious!
What’s the best way to chop pistachios and cranberries?

I like to roughly chop both with a sharp knife to keep some texture and visual appeal. Avoid grinding them into tiny bits—you want those bursts of texture in every bite.
Can I skip the white chocolate drizzle?

Absolutely! The cookies are delicious on their own. The drizzle is a lovely finishing touch if you want to add visual flair and that extra layer of sweetness.

Final Thoughts

This cranberry pistachio shortbread cookies recipe has quickly become a holiday staple in my house—not just because it tastes amazing, but because it strikes that perfect balance of being simple yet special. I love how it feels like a cozy hug baked into a cookie, perfect for sharing with family and friends. Give it a try, and I promise you’ll end up making these over and over—maybe even gifting them in pretty tins come festive season. You’ve got this—I can’t wait to hear how your batch turns out!