If you are searching for a delightful cookie that perfectly blends a buttery melt-in-your-mouth texture with bursts of tart cranberries and crunchy pistachios, you’ve just found your new favorite. The Cranberry Pistachio Shortbread Cookies Recipe combines simple, wholesome ingredients into a charming dessert that feels both festive and comforting. These cookies are not just a treat for the taste buds, but also a feast for the eyes with their vibrant flecks of red and green. Whether you’re baking for a holiday gathering or a cozy afternoon tea, this recipe brings a touch of elegance and warmth to any occasion.
Ingredients You’ll Need
Every ingredient in this Cranberry Pistachio Shortbread Cookies Recipe plays an essential role in creating a balanced, flavorful cookie. From the richness of the unsalted butter to the punchy sweetness of dried cranberries, each component adds a layer of character and texture to the finished product.
- 1 cup unsalted butter (softened): Provides richness and a tender, crumbly texture to the shortbread.
- ¾ cup powdered sugar: Adds fine sweetness and contributes to the delicate crumb.
- 1 teaspoon vanilla extract: Infuses warmth and subtle fragrance, elevating the overall flavor.
- 2 cups all-purpose flour: The foundation of the dough, giving structure without toughness.
- ¼ teaspoon salt: Balances sweetness and enhances all the other flavors.
- ½ cup dried cranberries (chopped): Offers a tart pop and beautiful bursts of color in every bite.
- ½ cup shelled pistachios (chopped): Adds a delightful crunch and nutty flavor.
- Optional: extra sugar for rolling or white chocolate for drizzling: These add a festive sparkle or elegant finish to your cookies.
How to Make Cranberry Pistachio Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by whipping the softened unsalted butter and powdered sugar together in a large bowl until they reach a smooth, fluffy consistency. This step is crucial because it creates air pockets that help give the cookies their tender, delicate crumb. Once creamy, mix in the vanilla extract to enrich the dough with its signature aroma.
Step 2: Combine the Dry Ingredients
Next, gently stir in the all-purpose flour and salt. Be careful not to overmix here; you want just enough blending to hold the dough together. Overworking the flour can make the shortbread tough rather than crumbly, so fold it in slowly and stop as soon as it’s combined.
Step 3: Fold in Cranberries and Pistachios
Now the fun part — sprinkle in your chopped dried cranberries and shelled pistachios. These bursts of fruity tartness and crunch are what make this Cranberry Pistachio Shortbread Cookies Recipe truly shine, adding both vibrant color and exciting texture to every bite.
Step 4: Chill the Dough
Divide your dough into two equal parts and shape each into a log about 1.5 inches in diameter. Wrapping the logs in plastic wrap and refrigerating them for at least 2 hours helps the dough firm up so your slices hold their shape during baking. Plus, chilling intensifies the flavors.
Step 5: Bake to Perfection
Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper. Slice the chilled dough logs into ¼-inch thick rounds and arrange them evenly spaced on the sheet. Bake for 12 to 14 minutes until the edges are just starting to turn golden. Let them cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Step 6: Optional Finishing Touches
If you want to add extra flair, drizzle melted white chocolate over your cooled cookies or roll the dough logs in coarse sugar before chilling for a sparkling, crunchy edge. These small touches really elevate the presentation and flavor.
How to Serve Cranberry Pistachio Shortbread Cookies Recipe
Garnishes
Sprinkle a few extra chopped pistachios or whole dried cranberries on top after baking for an inviting look. A light dusting of powdered sugar can also create a lovely snowy effect, perfect for winter celebrations.
Side Dishes
These cookies pair beautifully with a warm mug of tea, coffee, or even a glass of cold milk. For holiday gatherings, consider serving alongside mulled wine or spiced cider to complement their buttery sweetness.
Creative Ways to Present
For gifting, arrange these cookies in a pretty tin lined with parchment paper. Tie the tin with a festive ribbon and add a handwritten tag featuring the Cranberry Pistachio Shortbread Cookies Recipe so your loved ones can recreate the magic themselves! They also look adorable stacked on a dessert platter to brighten up any party table.
Make Ahead and Storage
Storing Leftovers
Keep your baked and cooled cookies in an airtight container at room temperature for up to one week. This maintains their delicate texture without drying out. Layer the cookies with parchment paper so they don’t stick together.
Freezing
These cookies freeze wonderfully. Once baked and cooled, place them in a freezer-safe container or zip-top bag with parchment between layers. When you’re ready to enjoy, simply thaw at room temperature — they’ll taste just as fresh as the day you baked them.
Reheating
If you’d like your cookies just-baked warm, pop them in a preheated oven at 300°F (150°C) for about 5 minutes. This helps restore their buttery softness and intensifies the lovely aroma.
FAQs
Can I substitute the pistachios with other nuts?
Absolutely! While pistachios offer a distinctive flavor and color, chopped almonds, pecans, or walnuts would also provide great texture and taste. Just ensure they’re chopped finely to blend well within the dough.
What if I don’t have powdered sugar on hand?
If powdered sugar isn’t available, you can make your own by blending granulated sugar in a high-speed blender until it becomes a fine powder. This ensures the cookie’s tender texture remains intact.
Can I make this recipe vegan?
To make these cookies vegan, substitute the unsalted butter with a plant-based butter alternative and check that the powdered sugar used is vegan-friendly. The flavor will remain deliciously buttery and nutty!
Do the cookies keep their crunch if made in advance?
Yes, these shortbread cookies maintain their tender but slightly crisp edges even after storing. Just make sure to keep them in an airtight container to prevent any moisture from softening their delightful texture.
Is it better to use fresh or dried cranberries?
Dried cranberries are preferred in this recipe because they provide concentrated tartness and a chewy texture that stands up well to baking. Fresh cranberries would release too much moisture and alter the dough consistency.
Final Thoughts
I can’t recommend this Cranberry Pistachio Shortbread Cookies Recipe enough because it’s one of those rare treats that perfectly balances simplicity and sophistication. From the buttery base to the tart cranberries and crunchy pistachios, every bite feels like a little celebration. Whether you bake these cookies for a special occasion or just to brighten your day, they’re bound to become one of your cherished favorites. So grab your ingredients and get ready to share something truly special!
Print
Cranberry Pistachio Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 2 hours 30 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cranberry Pistachio Shortbread Cookies are a festive and buttery treat, perfect for holiday celebrations. Made with rich unsalted butter, sweet powdered sugar, tart dried cranberries, and crunchy pistachios, these slice-and-bake cookies offer a delightful texture and flavor contrast. The simple dough is chilled, sliced, and baked to golden perfection, with an optional white chocolate drizzle for an elegant finish.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup dried cranberries, chopped
- ½ cup shelled pistachios, chopped
Optional
- Extra sugar for rolling
- White chocolate for drizzling
Instructions
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and powdered sugar together until the mixture is smooth and fluffy. This creates a light and tender base for the cookies. Stir in the vanilla extract for flavor.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture. Mix just until everything is combined to avoid overworking the dough, which could toughen the cookies. Gently fold in the chopped dried cranberries and pistachios to distribute them evenly.
- Form and Chill Dough Logs: Divide the dough in half and shape each half into a log about 1.5 inches in diameter. Wrap each log tightly in plastic wrap to hold their shape. Refrigerate the logs for at least 2 hours or until they are firm enough to slice.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Slice and Arrange Cookies: Remove the dough logs from the refrigerator and slice them into ¼-inch thick rounds using a sharp knife. Place the slices on the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges are lightly golden. Keep an eye on them to prevent overbaking.
- Cool Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up. Then transfer them to a wire rack to cool completely, ensuring they maintain their crisp texture.
- Optional Decoration: Once the cookies are completely cooled, drizzle melted white chocolate over them for a festive and elegant finishing touch.
Notes
- These cookies freeze well and can be stored for holiday gifting or future treats.
- For a crunchier edge, roll the dough logs in coarse sugar before chilling and slicing.
- Ensure the dough is well chilled to make slicing easier and maintain cookie shape during baking.
- The optional white chocolate drizzle adds sweetness and decorative appeal but can be omitted for a simpler cookie.
