Cranberry Pistachio Shortbread Cookies

 

🍪 Cranberry Pistachio Shortbread Cookies: Buttery, Festive & Perfectly Crisp

If there’s one cookie that tastes like the holidays and looks as beautiful as a gift, it’s these Cranberry Pistachio Shortbread Cookies. With their crumbly, buttery texture and festive red-and-green bursts, they’re the perfect treat for cookie swaps, holiday dessert tables, or simply cozying up with a cup of tea.

Made with just a handful of simple ingredients, these cookies deliver elegance and flavor in every bite — no fancy techniques required.

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🎄 Why You’ll Love These Cookies

• Melt-in-your-mouth texture thanks to the classic shortbread base

• Festive colors from tart dried cranberries and vibrant green pistachios

• Not too sweet, with just the right balance of nutty, fruity, and buttery

• Easy to make ahead – the dough chills well and slices beautifully

• Perfect for gifting – they look as good as they taste

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📝 Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 2/3 cup powdered sugar

• 1 tsp vanilla extract

• 2 ¼ cups all-purpose flour

• ½ tsp salt

• ½ cup dried cranberries, chopped

• ½ cup shelled pistachios, chopped

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👩‍🍳 Instructions

1. Cream the butter and sugar:
   In a large bowl, use a mixer to beat the softened butter and powdered sugar until light and fluffy. Add vanilla extract and mix well.

2. Add the dry ingredients:
   Stir in the flour and salt gradually until just combined. The dough will be soft but should come together.

3. Mix in the goodies:
   Fold in the chopped cranberries and pistachios until evenly distributed.

4. Shape and chill:
   Divide dough in half and shape each portion into a log about 1.5 inches thick. Wrap tightly in plastic wrap and refrigerate for at least 1–2 hours (or overnight). This helps the cookies hold their shape.

5. Slice and bake:
   Preheat oven to 325°F (165°C). Slice the chilled dough into ¼-inch rounds and place on a parchment-lined baking sheet. Bake for 12–15 minutes, or until edges are just lightly golden.

6. Cool and enjoy:
   Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Serve as-is or drizzle with white chocolate for an extra festive touch.

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✨ Optional Add-Ons

• White Chocolate Drizzle: Melt white chocolate chips and drizzle over cooled cookies for extra sweetness and a pretty finish.

• Orange Zest: Add 1 tsp of finely grated orange zest to the dough for a citrusy twist that pairs beautifully with cranberry and pistachio.

• Almond Extract: Swap out some of the vanilla for almond extract for a deeper, nutty aroma.

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🧊 Storage Tips

• Room Temp: Store in an airtight container for up to 1 week.

• Freezer: Freeze the dough logs for up to 2 months. Slice and bake straight from the freezer — just add 2 extra minutes to the bake time.

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🎁 Perfect for Gifting

Wrap a stack of these cookies in clear cellophane bags with ribbon or tuck them into a festive tin. Their jewel-toned colors and buttery crumb make them a go-to homemade gift that looks just as special as it tastes.

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💬 Final Thoughts

Whether you're baking for the holidays, prepping for a party, or just treating yourself, these Cranberry Pistachio Shortbread Cookies strike the perfect balance between elegant and easy. With every bite, you'll get the tart pop of cranberry, the crunch of pistachio, and the rich, buttery flavor that makes shortbread a timeless classic.

Bake a batch — or two — and see why these cookies are always a crowd favorite!