If you’re looking for a cookie that feels like a celebration in each bite, these Cranberry Pistachio Shortbread Cookies are your ticket to pure, buttery bliss. This recipe brings together the tart chewiness of cranberries, the nutty crunch of pistachios, and the creamy sweetness of white chocolate, all nestled in a melt-in-your-mouth shortbread base. Whether you’re baking for the holidays, gifting to friends, or just treating yourself, these cookies promise to win over everyone who tries them!
Ingredients You’ll Need
For these Cranberry Pistachio Shortbread Cookies, you’ll need a handful of pantry staples plus a few special mix-ins. Each ingredient plays a starring role, ensuring the cookies have the perfect balance of flavor, texture, and color. Here’s what you’ll need, and why it matters:
- Unsalted butter (1 cup, softened): The foundation of shortbread, delivering that rich, tender crumb we all love.
- Powdered sugar (3/4 cup): Gives the cookies a delicate sweetness and keeps the texture ultra-smooth.
- All-purpose flour (2 cups): The structural backbone that holds everything together.
- Cornstarch (1/2 cup): Adds that signature shortbread melt-in-your-mouth softness.
- Salt (1/4 teaspoon): Just a pinch to sharpen and balance all the sweet and nutty flavors.
- Dried cranberries (1 cup, chopped): These provide pops of tartness and ruby color throughout every cookie.
- Pistachios (1 cup, chopped): Lend a satisfying crunch and a lovely green hue that looks gorgeous in every bite.
- Vanilla extract (1 teaspoon): Rounds out the flavor and adds warmth to the dough.
- White chocolate chips (1 cup): Melty pockets of sweetness that pair beautifully with both cranberries and pistachios.
How to Make Cranberry Pistachio Shortbread Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this not only prevents sticking but also makes cleanup a breeze. Getting this step out of the way means you’ll be ready to bake as soon as your dough comes together!
Step 2: Cream Butter and Sugar
In a large mixing bowl, add your softened unsalted butter and powdered sugar. Use an electric mixer to beat them together until the mixture is light and fluffy. This step is crucial for creating that airy, delicate texture in your Cranberry Pistachio Shortbread Cookies.
Step 3: Add Vanilla
Pour in the vanilla extract and beat again just until it’s fully combined. The vanilla adds a gentle richness that really makes the flavors sing.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. This helps distribute the salt evenly and ensures the cornstarch doesn’t clump, giving your cookies a smooth, consistent texture.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to your butter mixture, mixing gently until everything is just combined. Be careful not to overmix—stop as soon as you see no more streaks of flour. This keeps your shortbread tender and crumbly.
Step 6: Fold in Cranberries, Pistachios, and White Chocolate
Use a spatula to gently fold in the chopped cranberries, pistachios, and white chocolate chips. You’ll love seeing the bursts of color and texture come together in the dough!
Step 7: Shape the Cookies
Scoop out tablespoon-sized portions of dough and place them on your prepared baking sheet, about 2 inches apart. No need to flatten—they’ll spread just a little as they bake, creating lovely, thick shortbread rounds.
Step 8: Bake and Cool
Pop your tray in the oven and bake for 12-15 minutes, or until the edges are just turning golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling. This brief rest helps the cookies set up and develop that classic shortbread texture.
How to Serve Cranberry Pistachio Shortbread Cookies
Garnishes
If you want to make your Cranberry Pistachio Shortbread Cookies extra special, try a drizzle of melted white chocolate over the top, or a light sprinkle of finely chopped pistachios right after baking. Not only does this add flavor, but it also makes them look bakery-worthy!
Side Dishes
These cookies are perfect alongside a cup of hot tea, coffee, or mulled cider. For a festive dessert platter, pair them with chocolate-dipped strawberries, lemon bars, or a handful of candied orange peels. They also make a lovely finish to a holiday meal when served with a scoop of vanilla bean ice cream.
Creative Ways to Present
Show off your Cranberry Pistachio Shortbread Cookies by stacking them in clear cellophane bags tied with a pretty ribbon—ideal for gifting! Arrange them on a vintage cake stand for a charming addition to your dessert table, or place a few in decorative tins to share with neighbors and friends. They’re a showstopper however you serve them.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Cranberry Pistachio Shortbread Cookies in an airtight container at room temperature for up to a week. Layering them with parchment paper between each layer will keep them from sticking together and help maintain their delightful texture.
Freezing
These cookies are fantastic for freezing! Arrange the cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag. They’ll keep beautifully for up to three months—simply let them come to room temperature before serving.
Reheating
If you love a warm cookie, you can refresh them by popping a few into a 300°F (150°C) oven for about 5 minutes. This brings back a little of that just-baked magic, making the chocolate melty and the shortbread buttery-soft all over again.
FAQs
Can I use fresh cranberries instead of dried?
Dried cranberries are recommended for this recipe because they add sweetness and chewiness without introducing extra moisture. Fresh cranberries might release too much liquid, which could affect the texture of your shortbread.
What’s the best way to chop pistachios?
For even pieces, use a sharp knife and a gentle rocking motion, or pulse the nuts a few times in a food processor. Just be careful not to over-process—you want small chunks, not a powder!
Can I substitute the white chocolate chips?
Absolutely! Semi-sweet or dark chocolate chips work beautifully, or you can leave them out entirely if you prefer a more classic shortbread flavor. The cookies will still have plenty of personality from the cranberries and pistachios.
How do I keep my cookies from spreading too much?
If your dough seems too soft, chill it in the fridge for 20-30 minutes before baking. This helps the cookies hold their shape and results in a thicker, more tender shortbread.
Are these Cranberry Pistachio Shortbread Cookies gluten-free?
This recipe uses all-purpose flour, so it’s not gluten-free as written. However, you can try substituting a 1:1 gluten-free baking flour blend for a similar result—just make sure your blend contains xanthan gum or another binder.
Final Thoughts
If you’re searching for a treat that’s as beautiful as it is delicious, you simply have to try these Cranberry Pistachio Shortbread Cookies. They’re easy to make, packed with vibrant flavors, and guaranteed to brighten any cookie tray. Give them a whirl and watch them disappear—sharing is optional, but highly recommended!
Print
Cranberry Pistachio Shortbread Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Cranberry Pistachio Shortbread Cookies are a delightful blend of buttery, crumbly shortbread studded with tart dried cranberries, crunchy pistachios, and sweet white chocolate chips. Perfect for holiday gatherings or as an everyday treat, these cookies combine rich flavors and textures for a truly satisfying bite.
Ingredients
Shortbread Base
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Add-ins
- 1 cup dried cranberries, chopped
- 1 cup pistachios, chopped
- 1 cup white chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and powdered sugar together until the mixture is light and fluffy, usually about 3-5 minutes. This creates the foundation for a tender shortbread texture.
- Add Vanilla Extract: Mix in the vanilla extract thoroughly to infuse the dough with flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt, ensuring even distribution of the leavening and texture agents.
- Incorporate Dry Ingredients: Gradually add the dry mixture to the butter and sugar mixture, stirring gently until just combined to avoid overmixing and toughening the dough.
- Fold in Add-ins: Carefully fold the chopped dried cranberries, pistachios, and white chocolate chips into the dough, ensuring even distribution without breaking up the mix-ins.
- Shape Cookies: Using a tablespoon measure, scoop out portions of dough and place them on the prepared baking sheet about 2 inches apart to allow space for spreading.
- Bake and Cool: Bake the cookies for 12 to 15 minutes or until the edges turn a light golden color. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preserving their delicate texture.
Notes
- For a nut-free variation, omit pistachios and replace with additional cranberries or seeds.
- Ensure butter is softened, not melted, for the best texture.
- Use parchment paper to prevent cookies from sticking and for easy cleanup.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Chopping the pistachios and cranberries helps distribute flavor and texture evenly in each bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
