If you’re ready to discover a cookie that perfectly balances buttery richness, the tart sweetness of cranberries, and the satisfying crunch of pistachios, you’re in for a treat with this Cranberry Pistachio Shortbread Cookies Recipe. These cookies are a delightful twist on classic shortbread, elevating every bite with festive color and texture that’s sure to impress anyone lucky enough to taste them. Whether you’re baking for holiday gatherings, gift-giving, or simply to satisfy a sweet craving, this recipe combines simple ingredients into something truly special.
Ingredients You’ll Need
Getting just the right flavor and texture in these cookies is all about having the right mix of ingredients. Each element is indispensable, contributing to the cookie’s delicate crumb, sweet-tart punch, or delightful crunch.
- 1 cup unsalted butter (softened): The star of any shortbread, butter creates that melt-in-your-mouth texture everyone loves.
- 3/4 cup powdered sugar: Provides subtle sweetness and a fine texture that blends smoothly into the dough.
- 1 teaspoon vanilla extract: Adds warmth and depth to the buttery base, enhancing all the flavors.
- 2 cups all-purpose flour: The structural foundation of your cookies, it keeps them tender yet sturdy enough to hold the mix-ins.
- 1/4 teaspoon salt: Balances the sweetness and highlights the nutty notes of the butter and pistachios.
- 1/2 cup dried cranberries (chopped): Offers vibrant color and a bright, fruity contrast to the rich dough.
- 1/2 cup shelled pistachios (chopped): Brings in a lovely nutty crunch and a gorgeous green hue.
- Optional coarse sugar for sprinkling: Adds a sparkling finish and a slight crunch on top after baking.
How to Make Cranberry Pistachio Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Begin by placing your softened butter and powdered sugar in a large mixing bowl. Using an electric mixer, beat them together until the mixture is smooth and fluffy. This step is essential because it traps air, helping your cookies achieve a light, delicate texture that crumbles beautifully.
Step 2: Add Vanilla Extract
Once the butter and sugar are perfectly creamed, stir in the vanilla extract for that essential warm and comforting flavor kick. This small addition makes a world of difference, rounding out the cookie’s overall profile.
Step 3: Combine Dry Ingredients
Gradually add the all-purpose flour and salt to your wet mixture. Mix just until everything comes together; overmixing can lead to tough cookies instead of tender shortbread, so it’s best to gently fold ingredients until you no longer see flour.
Step 4: Stir in Cranberries and Pistachios
This is the fun part: folding in the chopped dried cranberries and pistachios. These not only add texture and flavor but make your cookies look absolutely irresistible with their contrasting red and green pops.
Step 5: Chill the Dough
Divide the dough into two halves and shape each into a log about 1.5 inches in diameter. Wrap the logs tightly in plastic wrap and let chill in the refrigerator for at least 2 hours. Chilling firms the dough, making it easier to slice and helps maintain the cookies’ shape during baking.
Step 6: Slice and Bake
Preheat your oven to 350 degrees Fahrenheit and prepare baking sheets by lining them with parchment paper. Unwrap the chilled dough logs and slice them into 1/4-inch thick rounds. Place them about an inch apart on the sheets to allow for gentle spreading. Optionally, sprinkle the tops with coarse sugar for an added crunch and sparkle. Bake for 12 to 15 minutes, until the edges just start to turn lightly golden. Afterwards, let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Cranberry Pistachio Shortbread Cookies Recipe
Garnishes
While these cookies are stunning on their own, consider dusting them lightly with powdered sugar or drizzling them with white chocolate for an extra festive touch. Fresh mint leaves or a few whole pistachios on the side can add a lovely visual contrast when serving.
Side Dishes
Pair your Cranberry Pistachio Shortbread Cookies Recipe with a cup of rich hot cocoa or your favorite herbal tea. The warm beverages highlight the buttery and nutty notes while balancing out the slight tartness from the cranberries, making every bite feel cozy and comforting.
Creative Ways to Present
Serve these cookies on a pretty platter interspersed with seasonal fruits like pomegranate seeds or fresh cranberries to enhance their festive vibe. You can also package them in decorative tins as charming homemade gifts that anyone would adore receiving.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. Properly stored, they will maintain their texture and flavor for up to a week, making them a perfect make-ahead treat for busy days.
Freezing
If you want to bake these cookies later, freezing the dough logs is super convenient. Wrap them well in plastic wrap and freeze for up to 2 months. When ready, simply slice from frozen and add a couple of extra minutes to your baking time for perfectly fresh cookies any time.
Reheating
To bring a bit of fresh-baked warmth back to your cookies, pop them into a preheated 300-degree Fahrenheit oven for 5 minutes. This warms them through without drying them out, and you get that irresistible just-baked aroma filling your kitchen again.
FAQs
Can I use salted butter instead of unsalted?
Using salted butter is fine, but be sure to reduce or omit the added salt in the recipe to avoid over-salting your cookies. Unsalted butter gives you more control over the seasoning, which is why it’s preferred.
Can I substitute the dried cranberries with another fruit?
Absolutely! Dried cherries or blueberries are excellent alternatives that provide a similar tartness and color, giving you flexibility to tailor the cookies to your taste or what you have on hand.
Is it necessary to chill the dough logs before baking?
Yes, chilling is important because it firms up the dough, making it easier to slice evenly and helping the cookies keep their shape during baking. It also enhances the flavor by allowing the ingredients to meld.
What if I want to make smaller or larger cookies?
You can adjust the thickness of your slices to make bite-sized or more substantial cookies, but keep in mind the baking time will vary slightly. Thinner slices will bake faster and crispier, while thicker slices will be softer and require more time in the oven.
Can I add white chocolate chips to this recipe?
Yes! White chocolate chips complement the cranberries and pistachios beautifully and add a creamy sweetness. Fold in about 1/2 cup along with the nuts and dried fruit for an extra special touch.
Final Thoughts
I genuinely can’t recommend the Cranberry Pistachio Shortbread Cookies Recipe enough if you love treats that feel both nostalgic and a little adventurous. They’re easy to make, packed with flavor, and always bring a smile whether you’re sharing with friends, family, or just enjoying a quiet moment with a cup of tea. Give this recipe a try and watch these cookies become your new favorite go-to for any occasion!
Print
Cranberry Pistachio Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Cranberry Pistachio Shortbread Cookies, a perfect balance of buttery richness with tart cranberries and crunchy pistachios. Ideal for holiday gatherings or a sweet treat any time of year, these slice-and-bake cookies offer a tender, crumbly texture with a hint of vanilla sweetness.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries (chopped)
- 1/2 cup shelled pistachios (chopped)
Optional
- Coarse sugar for sprinkling
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and powdered sugar until smooth and fluffy, creating a light base for the dough.
- Add Vanilla: Mix in the vanilla extract thoroughly to infuse the dough with its sweet aroma.
- Combine Dry Ingredients: Gradually add the all-purpose flour and salt, mixing just until combined to form a soft dough without overworking.
- Incorporate Add-ins: Stir in the chopped dried cranberries and shelled pistachios evenly throughout the dough for bursts of flavor and texture.
- Shape and Chill Dough: Divide the dough in half and shape each into a log approximately 1.5 inches in diameter. Wrap each logs tightly in plastic wrap and chill in the refrigerator for at least 2 hours until firm for easy slicing.
- Preheat Oven and Prepare Baking Sheets: Set oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Slice and Arrange Cookies: Slice the chilled dough logs into 1/4-inch rounds and place them about 1 inch apart on the prepared baking sheets. Optionally sprinkle coarse sugar on top for a sparkling finish.
- Bake: Bake for 12–15 minutes or until the edges are just lightly golden, ensuring a delicate texture.
- Cool Cookies: Let cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely, allowing them to set perfectly.
Notes
- The dough logs can be frozen for up to 2 months; bake directly from frozen adding 1–2 extra minutes to the baking time.
- White chocolate chips can be added for an extra touch of sweetness and texture.
