If you’re looking for a cookie that perfectly balances buttery richness with a delightful burst of tartness and crunch, the Cranberry Pistachio Shortbread Cookies Recipe is an absolute winner. These cookies offer crisp edges with a tender, melt-in-your-mouth center, beautifully studded with chewy dried cranberries and crunchy pistachios. They are not only incredibly simple to make but also incredibly satisfying to eat, making them perfect for a cozy afternoon treat, a holiday gift, or a charming addition to your cookie platter. Once you make these, you’ll be coming back to this Cranberry Pistachio Shortbread Cookies Recipe again and again.
Ingredients You’ll Need
The beauty of this Cranberry Pistachio Shortbread Cookies Recipe lies in its straightforward ingredients list. Each component plays a special role: butter brings that classic shortbread richness, powdered sugar offers delicate sweetness and smooth texture, while dried cranberries and pistachios bring color, texture, and flavor contrast that elevate the cookie beyond the ordinary.
- 1 cup (227 g) unsalted butter, softened: Soft butter is essential for the perfect tender texture and buttery taste.
- ¾ cup (90 g) powdered sugar: Powdered sugar blends smoothly into the dough ensuring a delicate sweetness without graininess.
- 1 teaspoon vanilla extract: Adds depth and a warm aromatic note to the cookies.
- 2 cups (240 g) all-purpose flour: The base that gives the cookies structure while keeping them tender.
- ¼ teaspoon fine sea salt: Enhances the flavors and balances the sweetness.
- ½ cup (60 g) dried cranberries: These add bursts of tart and chewy texture, making each bite exciting.
- ½ cup (65 g) shelled unsalted pistachios, roughly chopped: Pistachios bring a wonderful crunch and a pop of green color.
How to Make Cranberry Pistachio Shortbread Cookies Recipe
Step 1: Prepare Your Ingredients and Oven
Begin by preheating your oven to 325°F (163°C) and lining a baking sheet with parchment paper. Make sure your butter is soft but not melted, as this will help you cream it properly with the powdered sugar.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy. This step is crucial because it incorporates air, giving your shortbread a tender, melt-in-the-mouth texture.
Step 3: Add Vanilla Extract
Mix in the vanilla extract, which adds a lovely fragrance and enhances the buttery flavor. Stir gently until combined to keep the dough tender.
Step 4: Incorporate Dry Ingredients
Sift together the all-purpose flour and salt to ensure even distribution. Gradually add the dry ingredients into the wet butter mixture. Mix just until the dough comes together without overworking it—this keeps your cookies tender and crumbly.
Step 5: Fold in Cranberries and Pistachios
Carefully fold in the dried cranberries and chopped pistachios. If your dried cranberries seem very dry or tough, soak them in warm water for 5 minutes, then pat them dry before adding to the dough—this keeps them pleasantly chewy in the final cookie.
Step 6: Shape and Bake the Cookies
Roll the dough into approximately 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Lightly flatten each ball with your hand or the bottom of a glass to ensure even baking. Bake for 15 minutes, until the edges are just golden but the centers remain tender.
How to Serve Cranberry Pistachio Shortbread Cookies Recipe
Garnishes
For an elegant touch, dust the cookies with a light sprinkle of powdered sugar right before serving. You can also press a few extra pistachio pieces or whole dried cranberries on top of each cookie while warm to amp up the visual appeal.
Side Dishes
These shortbread cookies pair wonderfully with a hot cup of tea—especially Earl Grey or chamomile. They’re also delightful alongside a rich coffee or even a glass of cold milk, making for a nicely rounded snack or dessert experience.
Creative Ways to Present
Consider stacking your Cranberry Pistachio Shortbread Cookies Recipe on a decorative plate tied with a pretty ribbon to create a thoughtful homemade gift. They also shine when arranged on a festive platter with fresh sprigs of rosemary or thyme for a seasonal flair.
Make Ahead and Storage
Storing Leftovers
Leftover cookies can be kept fresh in an airtight container at room temperature for up to 5 days. Be sure to store them in a single layer or separate layers with parchment paper to prevent sticking or crumbling.
Freezing
To freeze, place the cookies in a single layer on a baking sheet until solid, then transfer to a freezer-friendly container or zip-top bag. They’ll keep beautifully for up to 3 months. Thaw at room temperature when you’re ready to indulge.
Reheating
While shortbread cookies are typically enjoyed at room temperature, if you want to revive their fresh-baked warmth, pop them in a preheated oven at 300°F (150°C) for 3-5 minutes. This melts the butter slightly and enhances the aroma without making them too soft.
FAQs
Can I substitute the pistachios for another nut?
Absolutely! While pistachios offer a unique flavor and color, almonds or walnuts would also work well and provide a different but delightful crunch. Just be sure to chop them roughly for the best texture.
Do I need to soak the dried cranberries?
If your dried cranberries are quite dry or hard, soaking them in warm water for 5 minutes will help soften them, preventing dryness in the cookies. However, if they’re plump and chewy, you can use them as is.
How long do these cookies stay fresh?
Stored properly in an airtight container at room temperature, these cookies stay fresh for about 5 days. They are still delicious if eaten later but might lose some of their tender texture over time.
Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours. Just bring it back to room temperature slightly before shaping and baking so it’s easier to handle.
Are these cookies gluten-free?
This particular Cranberry Pistachio Shortbread Cookies Recipe calls for all-purpose flour, so it is not gluten-free. However, you can experiment with gluten-free flour blends designed for baking to make a gluten-free version.
Final Thoughts
Making and sharing the Cranberry Pistachio Shortbread Cookies Recipe is such a joyful experience. The combination of buttery dough, tart cranberries, and crunchy pistachios creates a cookie that’s truly special yet beautifully simple. Whether you’re baking for yourself, loved ones, or a gathering, these cookies never fail to bring warm smiles and happy taste buds. Give this recipe a try — I promise it will become a cherished favorite in your cookie repertoire!
Print
Cranberry Pistachio Shortbread Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies
Description
Cranberry Pistachio Shortbread Cookies are delightfully crisp on the edges and tender in the center, bursting with buttery richness. The tart dried cranberries and crunchy pistachios add a pleasing texture and flavor contrast to the soft shortbread base. Easy to make, these cookies keep well for days and are perfect for gifting or enjoying alongside tea or coffee.
Ingredients
Shortbread Base
- 1 cup (227 g) unsalted butter, softened
- ¾ cup (90 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- ¼ teaspoon fine sea salt
Add-ins
- ½ cup (60 g) dried cranberries
- ½ cup (65 g) shelled unsalted pistachios, roughly chopped
Instructions
- Prepare the dough. In a large mixing bowl, cream the softened unsalted butter with powdered sugar until the mixture is light and fluffy. Blend in the vanilla extract thoroughly to infuse flavor.
- Add dry ingredients. Gradually sift in the all-purpose flour and fine sea salt. Gently fold the mixture to combine, ensuring the dough forms without overmixing, preserving its tender texture.
- Incorporate cranberries and pistachios. Fold in the dried cranberries and roughly chopped pistachios evenly throughout the dough, distributing them to provide consistent flavor and crunch.
- Shape the cookies. Roll the dough into a log approximately 2 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes to firm up and make slicing easier.
- Slice and arrange. Preheat your oven to 350°F (175°C). Remove the dough from the fridge and slice into roughly ¼-inch thick rounds. Arrange the cookies on a baking sheet lined with parchment paper, spacing them about 1 inch apart to allow for slight spreading.
- Bake the cookies. Bake in the preheated oven for approximately 15 minutes or until the edges turn a delicate golden brown while the centers remain tender.
- Cool and store. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days or freeze for extended storage.
Notes
- If dried cranberries are very dry, soak them in warm water for 5 minutes, then pat dry before incorporating into the dough to keep the cookies moist.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze the cookies in a sealed container and thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
