Cranberry Pistachio Shortbread Cookies Recipe | Easy Holiday Cookies
December gets busy fast. So I like a cookie that waits in the fridge until I’m ready. These cranberry pistachio shortbread cookies are exactly that. You make a log of dough, chill it, and slice when you want fresh cookies.
The dough is buttery shortbread packed with chewy red cranberries and green crunchy pistachios. Red and green, just like that. They look so pretty on a holiday tray, and nobody needs to know how easy they were.
If you love cranberry bakes, try my cranberry orange cookies or these white chocolate cranberry cookies next. But start here. This shortbread cookies recipe is simple and so good.
Why You’ll Love This Recipe
- Slice-and-bake, so no rolling pin and no cutters
- Buttery, tender and a little crisp at the edges
- Sweet-tart cranberries with salty-crunchy pistachios
- Red and green colors make a pretty holiday cookie tray
- Dough chills ahead and freezes well
- Stays fresh for up to 2 weeks
Ingredients
- Unsalted butter: 1 cup (227g), softened
- Granulated sugar: 1/2 cup (100g)
- Orange zest: 1 tbsp
- Vanilla extract: 1 tsp
- All-purpose flour: 2 cups (250g)
- Kosher salt: 1/4 tsp
- Dried cranberries: 1/2 cup (65g), chopped
- Pistachios: 1/2 cup (60g), chopped
Ingredient Notes and Substitutions
- Butter: It should be soft enough to dent when pressed. If the butter is too cold, the dough won’t hold together.
- Orange zest: Use only the orange part of the peel, not the white. Go easy if you don’t like a strong citrus bite.
- Pistachios: Salted or unsalted both work. Chop them small so the slices cut cleanly.
- Cranberries: Chop them too, so they don’t pull the dough apart when you slice.
- Swaps: Dried cherries work in place of cranberries, and cashews work in place of pistachios.
Step-by-Step Instructions
Step 1: Cream the Butter and Sugar
Beat the softened butter and sugar with a hand mixer on medium speed for 1 to 2 minutes, until fluffy. Mix in the vanilla and orange zest.
Step 2: Add the Flour and Mix-ins
Mix in the flour and salt. Then stir in the chopped cranberries and pistachios until they are spread evenly through the dough.
Step 3: Shape and Chill
Shape the dough into two logs, each about 6 inches long. Wrap them tightly and chill for at least 1 hour. You can leave them overnight too.
Step 4: Heat the Oven
When you’re ready to bake, heat the oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats.
Step 5: Slice the Cookies
Slice the logs into rounds about 1/2 inch thick. Place them 2 inches apart on the baking sheets.
Step 6: Bake
Bake for 10 to 12 minutes, rotating the pans halfway through. The edges should be lightly golden.
Step 7: Cool
Let the cookies cool on the baking sheets for 5 minutes. They are soft and delicate right out of the oven. Then move them to a wire rack to cool all the way.
Tips for the Best Results
- Soften the butter well so the dough comes together easily.
- Chop the cranberries and pistachios small for clean slices.
- Chill the logs at least 1 hour so the cookies keep their round shape.
- Turn the pans halfway through for even baking.
- Pull them out when the edges are just golden, not brown.
- Cool fully before storing in an airtight container.
Variations and Add-ins
- Swap the cranberries for dried cherries
- Use chopped cashews instead of pistachios
- Roll the log in coarse sugar before slicing for a sparkly edge
- Dip half of each baked cookie in melted white chocolate
- Add a pinch of cardamom to the dough for a warm spice
- Leave out the orange zest for a plain buttery flavor
What to Serve With It
- A hot cup of tea or coffee
- Warm spiced apple cider
- Hot chocolate with marshmallows
- A holiday cookie tray with other favorites
- Creamy vanilla ice cream
- Fresh orange slices on the side
Easy Cranberry Pistachio Shortbread Cookies
Ingredients
Method
- Beat the butter and sugar with a hand mixer on medium speed for 1 to 2 minutes, until fluffy. Mix in the vanilla and orange zest.
- Mix in the flour and salt, then stir in the cranberries and pistachios.
- Shape the dough into two 6-inch logs. Wrap tightly and chill for at least 1 hour, or overnight.
- Heat the oven to 350°F (175°C) and line two baking sheets with parchment or silicone mats.
- Slice the logs into 1/2-inch rounds and place them 2 inches apart on the sheets.
- Bake for 10 to 12 minutes, rotating the pans halfway through, until the edges are lightly golden.
- Cool on the baking sheets for 5 minutes, then move to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container for up to 2 weeks.
- Freeze the wrapped dough logs or the baked cookies. Thaw the dough overnight in the fridge before slicing.
- If the dough crumbles, the butter probably wasn’t soft enough.
That’s the whole trick. A pretty log of dough, a little chill time, and you have fresh cranberry pistachio shortbread cookies whenever you want them.
These are great for gifting. Stack a few in a small tin or a clear bag with a ribbon, and you have a sweet holiday gift in minutes. They stay fresh for up to 2 weeks, so you can bake early and relax.
For more cranberry recipes you will love:
