Cranberry Pistachio Shortbread Cookies

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These Cranberry Pistachio Shortbread Cookies have become one of my favorite indulgences to bake and share during the holidays—or really any time I’m craving something buttery and festive. The balance of sweet-tart cranberries and the slightly earthy crunch of pistachios makes each bite feel rich and satisfying. I love how the white chocolate glaze adds a smooth, creamy finish without overpowering the other ingredients. There’s something nostalgic about them, yet they still manage to surprise everyone who tries them.

What draws me most to this cookie is how easy it is to bring together such bold flavors with very little fuss. No complicated steps or rare ingredients—just a few pantry staples, a little chill time, and you’ve got a treat that looks as good as it tastes. Whether I’m making them for a cookie exchange or just to keep in a jar for afternoon tea, these shortbread cookies always bring compliments. They’re buttery, crumbly, and packed with color and texture.

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Why You’ll Love These Cranberry Pistachio Shortbread Cookies

• Festive flavors & vibrant colors: Dried cranberries and green pistachios give these cookies an irresistible holiday look and flavor.
• Buttery shortbread texture: Rich, melt-in-your-mouth goodness that only classic shortbread can deliver.
• Simple ingredients, big results: Just a handful of items make these cookies feel like something straight from a bakery.
• Perfect make-ahead treat: They store beautifully and even taste better after a day or two.
• Delightful with tea, coffee, or as a dessert: They pair well with everything and suit any time of day.

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What Kind of Pistachios Work Best in Cranberry Pistachio Shortbread Cookies?

I always go for shelled, unsalted pistachios. Roasted or raw will both work, but I lean toward roasted for a deeper, nuttier flavor. Make sure they’re not salted, though—salted pistachios can throw off the sweet balance of the cookie. If you’re shelling them yourself, it adds a bit of prep time, but the freshness is worth it. Chop them coarsely so they’re still visible in the dough—you want that pop of green and a bit of crunch in every bite.

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Options for Substitutions

If you don’t have pistachios or cranberries on hand—or want to experiment—here are some easy swaps:

• Dried cherries or apricots can be used instead of cranberries for a sweeter, slightly tangier variation.
• Almonds or pecans can replace pistachios if you want a more familiar nut flavor.
• White chocolate chips in the dough (in addition to or instead of the glaze) add a soft sweetness.
• Dark chocolate drizzle instead of white chocolate glaze for a bolder flavor contrast.
• Gluten-free flour blends work well here if you need a gluten-free option—just make sure it’s a 1:1 substitute.

These cookies are versatile enough to play with, while still keeping their signature crumbly texture and vibrant look.

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Ingredients for These Cranberry Pistachio Shortbread Cookies

• Unsalted butter – The foundation of any great shortbread. It brings richness and that signature tender crumb.
• Powdered sugar – Adds sweetness and helps achieve a melt-in-your-mouth texture rather than a crunchy one.
• Vanilla extract – Just a splash enhances the buttery flavor and adds warmth.
• All-purpose flour – Gives structure to the dough while keeping it soft and delicate.
• Salt – A pinch is all it takes to balance the sweetness and bring out the flavors.
• Dried cranberries – Their tartness cuts through the richness and adds chewy texture and bright color.
• Pistachios – These provide a lovely nutty crunch and a gorgeous green contrast to the red cranberries.
• White chocolate – Used as a glaze to finish the cookies with a smooth, sweet coating that ties all the flavors together.

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Step 1: Cream the Butter and Sugar

In a large mixing bowl, beat the unsalted butter and powdered sugar together until smooth and creamy. This should take about 2–3 minutes using a hand mixer or stand mixer. The mixture should be light in texture but not overly whipped.

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Step 2: Add Vanilla and Dry Ingredients

Mix in the vanilla extract until just combined. Then, slowly add the all-purpose flour and salt, mixing on low until the dough starts to come together. Don’t overmix—stop when there are no dry streaks left.

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Step 3: Fold in Cranberries and Pistachios

Gently fold in the dried cranberries and chopped pistachios using a spatula or your hands. The dough may seem crumbly at first but will hold together when pressed.

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Step 4: Shape and Chill the Dough

Divide the dough into two equal portions. Shape each into a log about 2 inches in diameter, wrap tightly in plastic wrap, and refrigerate for at least 1 hour—or until firm. This helps the cookies slice cleanly and bake evenly.

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Step 5: Slice and Bake

Preheat your oven to 325°F (160°C). Slice the chilled dough into ¼-inch thick rounds and place them on a parchment-lined baking sheet about 1 inch apart. Bake for 12–15 minutes or until the edges are just starting to turn golden.

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Step 6: Cool and Glaze

Let the cookies cool completely on a wire rack. Melt the white chocolate gently in a microwave or double boiler, then dip the tops of each cookie or drizzle over with a spoon. Let the glaze set before storing or serving.

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How Long to Cook the Cranberry Pistachio Shortbread Cookies

These cookies bake best at 325°F (160°C) for 12 to 15 minutes. You’re looking for edges that are just beginning to turn golden while the centers remain pale and tender. Keep a close eye in the last few minutes—shortbread can go from perfect to overbaked quickly. After baking, allow them to cool completely before adding the white chocolate glaze, which takes about 15–20 minutes to set.

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Tips for Perfect Cranberry Pistachio Shortbread Cookies

• Use room-temperature butter for smooth, even creaming and a consistent dough texture.
• Chill the dough thoroughly—this helps prevent spreading and keeps those crisp, round edges.
• Slice with a sharp knife to avoid crumbling and to maintain clean, even cookie rounds.
• Toast the pistachios lightly before adding them for an extra boost of nutty flavor.
• Let the cookies fully cool before glazing so the chocolate doesn’t slide off or melt.
• Don’t overbake—these cookies are meant to be soft and buttery, not browned and crispy.

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Watch Out for These Mistakes While Cooking

• Skipping the chilling step: This dough needs time to firm up—if you skip it, your cookies may spread too much and lose their shape.
• Using salted pistachios: This throws off the balance of flavors and can make the cookies taste overly salty.
• Overmixing the dough: This can lead to tough cookies instead of the delicate, crumbly texture you want.
• Baking too long: These cookies don’t need to be golden all over—just slightly around the edges. Overbaking dries them out fast.
• Adding too much flour: Always spoon and level your flour to avoid packing too much into the dough, which makes cookies dry.
• Not letting cookies cool before glazing: Warm cookies will melt the white chocolate and create a mess instead of a neat finish.

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What to Serve With Cranberry Pistachio Shortbread Cookies?

1. Hot Tea

A delicate black tea like Earl Grey or a floral green tea balances the sweetness and pairs beautifully with the buttery texture.

2. Coffee or Espresso

The richness of coffee highlights the buttery notes in the shortbread and balances the tart cranberries.

3. Vanilla Ice Cream

Serve the cookies alongside a scoop of ice cream for an elegant and easy dessert plate.

4. Sparkling Wine

Light and festive, it complements the fruity and nutty flavors—perfect for holiday entertaining.

5. Hot Chocolate

Dip the cookies or serve on the side of a rich mug of cocoa—great for cozy winter evenings.

6. Yogurt Parfait

Crumble the cookies over a parfait of Greek yogurt and honey for a sweet breakfast twist.

7. Cheese Board

Pair with soft cheeses like brie or mascarpone for a sophisticated and unexpected appetizer.

8. Fresh Berries

Serve with raspberries or strawberries for a bright, tangy contrast that freshens up the cookie’s richness.

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Storage Instructions

These Cranberry Pistachio Shortbread Cookies store beautifully, making them ideal for gifting or prepping ahead. Once the glaze has set completely:

• Room Temperature: Keep them in an airtight container for up to 1 week. Layer parchment or wax paper between layers to prevent sticking.
• Refrigerator: They can last up to 2 weeks chilled in a sealed container. Just let them come to room temperature before serving for the best texture.
• Freezer: Both the raw dough and baked cookies freeze well. Freeze dough logs tightly wrapped for up to 3 months, and slice-and-bake from frozen (just add 1–2 extra minutes to the baking time). Baked cookies can be frozen in a single layer and stored in freezer bags—thaw at room temp.

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Estimated Nutrition (Per Cookie, Approximate)

• Calories: 145
• Fat: 9g
• Saturated Fat: 4.5g
• Unsaturated Fat: 3.5g
• Cholesterol: 18mg
• Sodium: 15mg
• Carbohydrates: 15g
• Sugar: 7g
• Fiber: 1g
• Protein: 2g
• Serving Size: 1 cookie (based on ~24 cookies per batch)
• Category: Dessert / Cookies
• Diet: Vegetarian

These are estimates and can vary slightly depending on specific ingredient brands and portion sizes.

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Frequently Asked Questions

Can I use fresh cranberries instead of dried?

No, fresh cranberries release too much moisture and will affect the dough’s texture. Stick with dried cranberries for the best results.

Do I have to toast the pistachios before adding them?

Not necessarily, but toasting enhances their flavor and adds a slightly deeper, nuttier note that complements the cookie beautifully.

Can I freeze the cookie dough?

Yes! Wrap the dough logs tightly in plastic wrap and freeze for up to 3 months. Slice and bake directly from frozen, just add a minute or two to the bake time.

Why did my cookies spread too much?

This usually happens when the dough wasn’t chilled long enough, or the butter was too soft when mixed in. Make sure the dough is firm before slicing and baking.

Can I skip the white chocolate glaze?

You can, but it adds a creamy sweetness that really pulls the cookie together. If skipping, consider adding a touch more powdered sugar to the dough for balance.

Can I make these gluten-free?

Yes! Use a 1:1 gluten-free flour blend. The texture will be slightly different but still delicious and crumbly.

How long should I let them cool before glazing?

At least 20–30 minutes, or until completely cool to the touch. Warm cookies will cause the glaze to melt and run.

Can I double the recipe?

Absolutely. This recipe doubles very well—just divide the dough into two or more logs so it chills and bakes evenly.

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Conclusion

Cranberry Pistachio Shortbread Cookies are a beautiful blend of color, texture, and flavor that feels both comforting and a little luxurious. With just a few simple ingredients, you get cookies that look stunning on a holiday platter and taste like something from a boutique bakery. I find myself returning to this recipe year after year not just because it’s easy, but because people genuinely love it. If you’re looking for a new classic to add to your baking repertoire, this one hits all the right notes—festive, flavorful, and wonderfully buttery.

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