Picture this: It’s a crisp winter afternoon, the house is warm with the scent of pine, and you’re curled up with a cup of tea, wearing your coziest sweater. In your hand? A delicate, buttery cookie studded with jewel-like cranberries and pistachios—each bite a perfect blend of sweet, tart, and nutty. Cranberry Pistachio Shortbread Cookies aren’t just treats; they’re a whole mood.
This recipe was inspired by a family tradition—my grandmother’s holiday cookie tray. Every year, she’d present a platter filled with homemade cookies, and these were always the first to disappear. With the festive colors of green pistachios and red cranberries, they’re like edible Christmas ornaments, but truthfully, they’re perfect for any time of year. Whether you’re hosting a holiday party, giving homemade gifts, or just craving something comforting, these cookies bring joy in every bite.
📝 Why You’ll Love These Cranberry Pistachio Shortbread Cookies
✔️ Easy to make – With only 10 ingredients and simple steps, these cookies are perfect even for beginner bakers.
✔️ Make-ahead friendly – The dough can be chilled for up to 3 days or even frozen for weeks!
✔️ Festive flavor combo – Cranberries and pistachios not only look beautiful but also taste amazing together.
✔️ No eggs needed – Perfect for those with egg allergies or when you’re low on pantry staples.
✔️ Perfect for gifting – These cookies stay fresh for days and look gorgeous in a holiday tin or wrapped in cellophane.
🛒 Ingredients You’ll Need
Here’s everything required to make about 30–36 cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon orange zest (adds brightness and complements the cranberries)
- 3/4 cup dried cranberries, roughly chopped
- 3/4 cup pistachios, roughly chopped
💡 Tip: Use roasted, unsalted pistachios for the best flavor and texture. If using salted, reduce or omit the added salt in the dough.
🍽️ Kitchen Tools You’ll Need
- Mixing bowls
- Electric hand mixer or stand mixer
- Spatula or wooden spoon
- Measuring cups and spoons
- Parchment paper or plastic wrap
- Sharp knife
- Baking sheets
- Cooling rack
👩🍳 Step-by-Step Instructions
Follow these simple steps to create your new favorite holiday cookie:
1. Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together softened butter and sugar until light and fluffy—about 2–3 minutes.
🧈 This step is essential for that signature shortbread texture: tender and crumbly but not dry.
2. Add Dry Ingredients
Reduce mixer speed to low. Add flour, salt, and orange zest. Mix until the dough is just coming together.
🍊 Don’t overmix—the dough should be soft and slightly crumbly, but hold its shape when pressed.
3. Fold in the Mix-Ins
Using a spatula, gently stir in the chopped cranberries and pistachios until evenly distributed throughout the dough.
🌰 It’ll be colorful, textured, and fragrant at this stage—so satisfying to mix!
4. Shape the Dough
Place a large sheet of parchment paper or plastic wrap on your counter. Transfer the dough onto it, then gently knead to bring it together.
Shape the dough into a log about 2 inches thick, roll it up in the paper or wrap, and twist the ends like a candy wrapper. Refrigerate until firm—at least 1 hour or up to 3 days.
❄️ Chilling is crucial. It helps the cookies hold their shape and enhances the flavor.
5. Slice and Bake
Preheat oven to 325°F (163°C). Line two baking sheets with parchment paper.
Unwrap the dough and slice into 1/4-inch thick rounds using a sharp knife. Arrange on baking sheets 2 inches apart.
🔪 If the dough crumbles a bit while slicing, gently press the pieces back together—it’s very forgiving!
6. Bake to Perfection
Bake for 14–16 minutes, or until the edges are lightly golden. Don’t overbake—shortbread is meant to be pale!
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Enjoy and Share!
Serve with tea, coffee, or warm cider. Package them in gift boxes or cookie tins to spread the joy.
🍊 Variations and Customizations
Want to make these cookies your own? Try these fun and flavorful twists:
- Dip in white chocolate – Once cooled, dip half of each cookie in melted white chocolate for extra indulgence.
- Add vanilla or almond extract – A teaspoon of extract in the dough adds another layer of flavor.
- Use lemon zest – Prefer a tangier bite? Swap the orange zest for lemon.
- Try other dried fruits – Chopped apricots or cherries can sub in for cranberries.
- Go gluten-free – Use a 1:1 gluten-free flour blend to make these cookies celiac-friendly.
🧊 How to Store & Freeze
Storing Cookies:
Once baked, store the cookies in an airtight container at room temperature for up to 1 week.
Freezing Dough:
You can freeze the shaped log for up to 3 months. Wrap tightly in plastic and then foil. To bake, thaw slightly in the fridge until firm but sliceable.
Freezing Baked Cookies:
Freeze cooled cookies in a single layer, then transfer to a freezer bag or container. Good for up to 2 months. Thaw at room temp.
🥶 Perfect for make-ahead holiday prep!
🎁 Perfect for Gifting
These cookies are the ultimate homemade gift. Here’s how to package them beautifully:
- In cookie tins lined with parchment
- In mason jars with a festive ribbon
- In clear treat bags sealed with a personalized label
- In a holiday cookie box with an assortment of other treats
Include a printed recipe card so recipients can make their own batch!
🧠 Baking Tips for the Best Shortbread
- Use room temperature butter for a smooth, creamy dough.
- Don’t skip chilling – It prevents cookies from spreading too much.
- Slice cleanly – Use a sharp, non-serrated knife for even rounds.
- Watch closely at the end of baking – The edges should be barely golden.
- Let them cool fully – Shortbread firms up as it cools.
📸 Make It Instagram-Worthy
Want cookies that look as good as they taste? Here are some food styling tips:
- Arrange cookies on a rustic wood board with fresh cranberries and pistachios scattered around.
- Stack a few cookies and tie them with twine for a cozy, homemade look.
- Dust with powdered sugar for a snowy holiday effect.
- Photograph near natural light (by a window) for that warm, inviting glow.
Use hashtags like #holidaycookies, #shortbreadcookies, and #homemadegoodness when sharing!
❓ Frequently Asked Questions
Can I use fresh cranberries instead of dried?
No—fresh cranberries contain too much moisture and will alter the dough texture. Stick to dried for best results.
Do I need to toast the pistachios first?
Not required, but lightly toasting them enhances flavor. Let them cool before adding to the dough.
Can I make these without nuts?
Yes! Just omit the pistachios and replace with more dried cranberries or white chocolate chips.
How long do these cookies stay fresh?
They stay fresh for about 1 week at room temperature or 2 months if frozen.
❤️ Final Thoughts: A Cookie Worth Celebrating
Whether you’re baking for a crowd or just treating yourself, Cranberry Pistachio Shortbread Cookies are a guaranteed win. With their stunning holiday colors, rich buttery flavor, and satisfying crumb, they strike the perfect balance between elegance and comfort.
These cookies aren’t just for Christmas—they’re a year-round celebration of flavor and tradition. Bake a batch, share with friends, and make them a new staple in your kitchen. Because sometimes, the simplest recipes make the biggest impact.