Cranberry Pistachio Shortbread Cookies

These cranberry pistachio shortbread cookies blend buttery richness with tart cranberries and crunchy pistachios. Perfect for holiday gifting or cozy afternoons!

These cranberry pistachio shortbread cookies combine tender, buttery shortbread with jewel-toned dried cranberries and vibrant green pistachios, creating a festive cookie with contrasting textures—crumbly yet sturdy—and balanced flavors of sweet, tart, and nutty with a hint of bright orange zest.

The Story Behind These Festive Cookies

I fell head over heels for pistachio cranberry shortbread cookies during a December baking marathon when I needed something elegant but not fussy. Traditional shortbread felt too plain, and my usual chocolate chip cookies weren’t quite right for the season.That’s when I remembered the stunning color combo of cranberries and pistachios sitting in my pantry.

Want the tested, foolproof version? See our shortbread cranberry pistachio cookies recipe for my ultimate, buttery, melt-in-your-mouth classic—tweaked over 17 batches for perfect results.

Why You’ll Love This Recipe

Shortbread cookies with cranberries and pistachios are seriously underrated, and I’m here to change that. Here’s why you’ll be making these on repeat:

They’re ridiculously easy. No chilling between steps, no rolling pins, no cookie cutters—just slice and bake. Perfect for when you want homemade magic without the marathon.

The flavor combination is chef’s kiss. Buttery richness meets tart cranberry pops and earthy pistachio crunch, all brightened by fresh orange zest. It’s like the holidays decided to throw a party in your mouth.

They look professionally made. Those jewel-toned cranberries and bright green pistachios against golden shortbread? Gorgeous. People will think you spent hours on these.

Perfect for gifting. These cookies stay fresh for two weeks in an airtight container, making them ideal for cookie boxes and holiday tins. According to King Arthur Baking, shortbread’s low moisture content is what gives it that incredible shelf life.

I learned the hard way that chopping your cranberries and pistachios matters—whole cranberries made my first batch crack apart, and nobody wants crumbly disaster cookies.

Nutritional Peek

Here’s what you’re getting per cookie (recipe yields 24):

Nutrient	Per Cookie
Calories	145
Protein	2g
Carbohydrates	15g
Fat	9g

Cranberry Pistachio Shortbread Cookies Ingredients

The beauty of this cranberry pistachio shortbread cookies recipe lies in its simplicity—just eight ingredients you probably have on hand. Here’s what you’ll need:

Amount	Ingredient
1 cup	Unsalted butter, softened (I always leave mine on the counter for 2 hours)
1/2 cup	Granulated sugar
1 tbsp	Orange zest (from about 1 medium orange—use a microplane for the best results)
1 tsp	Vanilla extract (pure, not imitation—trust me on this)
2 cups	All-purpose flour
1/4 tsp	Kosher salt
1/2 cup	Dried cranberries, chopped (don’t skip the chopping!)
1/2 cup	Pistachios, chopped (unsalted, shelled)

Equipment

Here’s what you’ll need to pull these together:

Essential:

• Large mixing bowl
• Hand mixer or stand mixer
• Measuring cups and spoons
• Microplane or zester for orange zest
• Sharp knife for chopping
• Plastic wrap
• 2 baking sheets
• Parchment paper or silicone baking mats
• Wire cooling rack

Nice to Have:

• Bench scraper (makes slicing so much cleaner)
• Kitchen scale for precision
• Cookie scoop for perfectly uniform dough logs

Step-by-Step Instructions

Making cranberry and pistachio shortbread cookies is incredibly straightforward—you’ve totally got this. Let me walk you through each step like we’re baking together in my kitchen.

1. Cream the butter and sugar. Add your softened butter and granulated sugar to a large bowl and beat with a hand mixer on medium speed until the mixture looks fluffy, pale, and creamy—about 1 to 2 minutes. You’ll know it’s ready when it lightens in color and increases slightly in volume (this incorporates air for a tender cookie texture).

2. Add the flavorings. Beat in the vanilla extract and orange zest until fully combined, about 30 seconds. The orange zest is what makes these cookies sing, so don’t be shy with it.

3. Incorporate the dry ingredients. Add the all-purpose flour and kosher salt, then beat on low speed until the mixture just comes together with no flour streaks visible. Overmixing develops gluten, which creates tough, dense cookies instead of that signature tender, crumbly shortbread texture.

4. Fold in the cranberries and pistachios. Using a wooden spoon or spatula, gently stir in the chopped dried cranberries and chopped pistachios until evenly distributed throughout the dough. If your dough feels crumbly, that’s totally normal—shortbread has a high butter-to-flour ratio.

5. Shape the dough into logs. Divide the dough in half and shape each portion into a 6-inch log about 2 inches in diameter. Wrap each log tightly in plastic wrap, smoothing out any cracks or air pockets as you go. Refrigerate for at least 1 hour or up to overnight (I usually do overnight because it makes my morning baking way easier).

6. Preheat and prep. When you’re ready to bake, preheat your oven to 350°F and line 2 baking sheets with silicone baking mats or parchment paper. Don’t skip lining them—these cookies have a lot of butter and will stick.

7. Slice and arrange. Unwrap your chilled dough logs and use a sharp knife to cut them into 1/2-inch thick rounds (you should get about 12 cookies per log). Place the slices on your prepared baking sheets, spacing them about 2 inches apart. If your slices start to flatten or lose their shape, pop the dough back in the fridge for 10 minutes.

8. Bake to golden perfection. Bake for 10 to 12 minutes, rotating the pans halfway through for even browning, until the edges are just lightly golden. The centers might look slightly underbaked—that’s perfect. They’ll firm up as they cool.

9. Cool completely. Let the cookies cool on the baking sheets for 5 minutes (this helps them set without breaking), then carefully transfer them to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

Pro Tips & Guidance

These shortbread cranberry pistachio cookies are pretty foolproof, but here are some tricks I’ve learned through trial and error:

Room temperature butter is everything. Your butter should be soft enough to leave an indent when pressed but not greasy or melted. According to Serious Eats, butter between 65°F and 67°F creams best with sugar, creating those tiny air pockets that make tender cookies. Too cold and it won’t incorporate properly; too warm and your dough will spread too much during baking.

Chop everything uniformly. I learned this the hard way—when cranberries and pistachios are different sizes, the cookies bake unevenly. Take an extra minute to chop everything into roughly pea-sized pieces.

Chill thoroughly before slicing. If your dough is too soft, your slices will squish and lose their nice round shape. When properly chilled, the logs should feel firm to the touch and slice cleanly without dragging. If they start softening while you’re slicing, just pop them back in the fridge for 10 minutes.

Rotate your pans. Most ovens have hot spots, so rotating the pans halfway through baking ensures even browning. I set a timer for 5 minutes so I don’t forget.

Need a buttery, nutty classic for your holiday cookie tin? Our pistachio butter cookies can be made year-round—with tips for adding cranberry or white chocolate for a festive twist.

What If Things Go Wrong?

Don’t panic—here’s how to fix common hiccups:

Why is my dough too crumbly to shape? The butter might have been too cold when you started. Knead the dough gently with your hands—your body heat will warm it slightly and help it come together. You can also add 1 teaspoon of milk or cream if it’s really stubborn.

What if my cookies spread too much during baking? Your butter was probably too warm, or you didn’t chill the dough long enough. Next time, make sure your butter is truly softened (not melted) and chill those logs for the full hour minimum.

Why are my cookies tough instead of tender? This usually means overmixing after adding the flour, which develops gluten. Mix just until the flour disappears—you’re aiming for just combined, not smooth.

What if the edges brown too quickly? Your oven might be running hot. Reduce the temperature by 25°F and bake a bit longer, or move your baking sheets to a higher rack position away from the heating element.

Variations & Twists

Once you’ve mastered the classic version, try these fun spins on pistachio cranberry shortbread cookies:

White chocolate version: Add 1/2 cup white chocolate chips along with the cranberries and pistachios for extra sweetness and richness. The white chocolate melts slightly during baking, creating little pockets of creamy goodness.

Lemon twist: Swap the orange zest for lemon zest and add 1/2 teaspoon of lemon extract. This gives you a brighter, more tart flavor profile that’s perfect for spring celebrations.

Spiced holiday cookies: Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cardamom to the flour for warming spice notes. These taste like Christmas morning in cookie form.

Chocolate-dipped elegance: Once cooled, dip half of each cookie in melted dark chocolate and let them set on parchment. Fancy enough for any party.

For dedicated dietary variations like gluten-free or vegan versions, check out our focused guides that dive deep into ingredient substitutions and technique adjustments.

If you love pistachio flavor, try our brown butter pistachio cream cookies for a rich, nutty twist with gooey centers—the ultimate upgrade for pistachio fans.

How Should I Store These?

Serving: These cookies are perfect at room temperature with coffee, tea, or even a glass of cold milk. I love them for afternoon tea parties or as a sophisticated after-dinner treat with espresso.

Storage: Keep your cooled cookies in an airtight container at room temperature for up to 2 weeks. Layer them with parchment paper if you’re stacking to prevent sticking. The low moisture content of shortbread makes them excellent keepers.

Freezing: You can freeze baked cookies for up to 3 months—just wrap them well in plastic wrap, then place in a freezer bag. Thaw at room temperature for about 30 minutes before serving. You can also freeze the unbaked dough logs for up to 3 months, then slice and bake directly from frozen (add 1-2 minutes to baking time).

No-Waste Kitchen Magic

Don’t let anything go to waste! Here are some clever uses for leftovers:

Cookie crumbs: If any cookies break (or you intentionally crumble a few), use them as a crunchy topping for yogurt parfaits, ice cream, or blend them into your morning smoothie for texture and flavor.

Leftover orange: After zesting your orange, squeeze the juice and freeze it in ice cube trays for future baking projects or morning smoothies.

Extra pistachios: Toss any leftover chopped pistachios over salads, oatmeal, or roasted vegetables for a nutritious crunch.

Cranberry Pistachio Shortbread Cookies FAQs

Enjoy Every Buttery Bite

There’s something magical about cranberry pistachio shortbread cookies—they’re fancy enough to impress but so easy that you’ll want to make them every week.

The contrast of buttery shortbread with tart cranberries and crunchy pistachios just works, you know? Whether you’re filling holiday cookie tins, hosting a tea party, or just treating yourself to something special with your afternoon coffee, these cookies deliver.

I’d love to hear how yours turn out! Drop a comment below with your baking adventures, and don’t forget to share photos of your beautiful cookies.

Baked with love by Rebeccah Ellene.