Cranberry Pistachio Shortbread Cookies

Cranberry Pistachio Shortbread My Buttery Festive Recipe

By Sally ThompsonSeptember 18, 2025

Table of Contents

Recipe Introduction

Yearning for Festive Shortbread Cookies?

Oh my gosh, are you ready for this? I am absolutely buzzing to share this cranberry pistachio shortbread cookies recipe with you! Seriously, you know when you just crave that buttery, melt-in-your mouth goodness with a little festive twist? Well, this is it.

The ultimate holiday baking recipes addition.

A Classic Treat with a Twist

Buttery shortbread has been around for ages, probably since your great grandma’s time. It's a Scottish classic, traditionally served during holidays like Christmas and New Year.

Our version here? It’s an easy peasy shortbread cookie recipe easy , perfect for bakers of all levels. Prep takes about 20 minutes, then an hour to chill.

Baking? Just 15 minutes! This Christmas shortbread recipe yields about 24 cookies. Ideal for sharing...or not!

Why You’ll Adore These Festive Shortbread Cookies

Honestly, these aren't just any old cookies. The cranberries bring a wonderful tartness that balances the rich, buttery shortbread , and the pistachios add a delightful crunch.

Plus, pistachios are packed with healthy fats. So you can almost say you're doing good. These cookies are screaming out for a spot on your afternoon tea cookies tray and elevate any cranberry pistachio dessert .

They are seriously perfect with a cuppa.

Ready to dive into the ingredients and make some delicious homemade shortbread cookies ?

Alright, let's get this show on the road! We're making cranberry pistachio shortbread cookies ! Imagine buttery, crumbly goodness with festive pops of cranberry and pistachio.

Perfect for your holiday baking recipes or even just an afternoon treat. It's a truly festive shortbread cookie !

Ingredients & Equipment

Main Ingredients

Ready to bake some awesome cranberry pistachio dessert ? Here's what you need.

Unsalted Butter: 1 cup (2 sticks, 227g) . Good quality butter is key.
Granulated Sugar: ½ cup (100g) .
Salt: ¼ teaspoon (1.5 ml) .
All-Purpose Flour: 2 cups (250g) .
Dried Cranberries: ½ cup (50g) , coarsely chopped. Look for plump, not rock hard cranberries.
Shelled Pistachios: ½ cup (60g) , coarsely chopped. Go for brightly coloured green nuts.
Pure Vanilla Extract: 1 teaspoon (5 ml) .

Seasoning Notes

These shortbread variations are pretty flexible.

For essential spices, we're keeping it simple: just a dash of salt. Vanilla extract amps up the flavour. Honestly, a little lemon zest is amazing too. No pistachios? Swap for pecans!

Equipment Needed

Let's keep it simple, alright?

Mixer (stand or hand).
Large mixing bowl.
Measuring cups and spoons.
Parchment paper.
Baking sheet.
Rolling pin (optional).
Cookie cutters (optional).
Cling film.
Oven.

Don't have a mixer? A sturdy spoon and some elbow grease work, too! In a pinch, foil works instead of parchment. Let's make these homemade shortbread cookies !

Alright, let's talk Cranberry Pistachio Shortbread Cookies ! They're basically Christmas in biscuit form. Imagine a crumbly, buttery shortbread with tart cranberries and crunchy pistachios.

They are perfect with a cup of tea.

Cooking Method: Nailed It!

This recipe is pretty simple. It is an easy shortbread cookie recipe easy , and anyone can bake it. There are a couple of things you want to make sure that are correct.

You will have homemade shortbread cookies when you nail this one. It's time to ditch the shop bought rubbish.

Prep Steps: Get Your Act Together

First, let's get our mise en place sorted. I am being fancy, aren't I? Soften 1 cup (2 sticks, 227g) unsalted butter until it's, well, soft.

Chop ½ cup (50g) dried cranberries and ½ cup (60g) shelled pistachios . Measure out ½ cup (100g) granulated sugar , ¼ teaspoon (1.

5 ml) salt , and 2 cups (250g) all-purpose flour . Honestly, having everything measured makes life so much easier. No more last minute panics!

For safety, just a gentle reminder: ovens are hot. Don't burn yourself, yeah?

step-by-step Process: Biscuit Boot Camp

Cream together the softened butter, sugar, and salt until fluffy. This takes about 3- 5 minutes .
Stir in the 1 teaspoon (5 ml) pure vanilla extract .
Slowly add in the flour until just combined. Don't overmix!
Gently fold in those gorgeous cranberries and pistachios.
Divide the dough, flatten into discs, wrap, and chill for at least 1 hour. Trust me!
Preheat your oven to 325° F ( 160° C) . Get some parchment paper on a baking sheet.
Roll out the dough (or slice it) and cut out shapes if you're feeling fancy.
Bake for 12- 15 minutes , until lightly golden.

Pro Tips: The Biscuit Whisperer

Don't overmix the dough. It is crucial for that melt-in-your mouth texture. Chill, chill, chill! This prevents spreading.

Also, slightly underbake them. They'll firm up as they cool. Perfect for your afternoon tea cookies !

Want to get ahead? The dough can be made a day in advance and chilled. Seriously, these festive shortbread cookies are a game changer.

This is one of those holiday baking recipes that everyone will ask you for. Enjoy your buttery shortbread , which makes a lovely cranberry pistachio dessert ! This Christmas shortbread recipe is the best thing you'll bake this year.

So get out there and enjoy this fantastic recipe with some shortbread variations , and wow all your family!

Recipe Notes for Your Festive Shortbread Cookies

Honestly, making these cranberry pistachio shortbread cookies is a breeze. But a few extra notes can make all the difference. Let's dive in!

Serving Suggestions: Afternoon Tea Cookies and More

These pistachio cranberry cookies are stunning on their own. But presentation is everything! I love arranging them on a pretty platter with a doily underneath.

It is giving very much an Afternoon tea cookies vibe.

For extra pizzazz, dust them with a little powdered sugar.
Serve alongside a cup of hot tea, coffee, or a glass of chilled dessert wine. A crisp Riesling, perhaps?
Got company? These cookies are the star of any Holiday baking recipes dessert board! Pair with other festive treats.

Storage Tips: Keep 'Em Fresh!

Buttery shortbread is delicate. Proper storage is key. Honestly, these rarely last more than a day in my house! But if you must store them:

Refrigerate in an airtight container for up to 3-5 days .
For longer storage, you can freeze the baked cookies for up to 2 months . Just make sure they're in an airtight container. I recommend layering them between sheets of parchment paper to prevent sticking.
To reheat, let them thaw at room temperature. A quick zap in the microwave ( 5-10 seconds ) can revive that just baked feel, but be careful not to overdo it!

Variations: Shortbread Variations Galore!

Feeling adventurous? Let’s explore some Shortbread variations !

Dietary Adaptations: For a gluten-free version, use a 1:1 gluten-free flour blend . For vegans swap butter for a vegan alternative!
Seasonal Swaps: Swap out the cranberries and pistachios for other seasonal ingredients. Think chopped walnuts and dried apricots in the autumn, or white chocolate chips and macadamia nuts in the summer.

Nutrition Basics: The Goodies Inside

Okay, let's be real. These homemade shortbread cookies aren't exactly a health food. But they're a treat!

Each cookie has about 120 calories.
The pistachios do offer some healthy fats.
Cranberries bring a dose of antioxidants.

Remember, everything in moderation! These Cranberry pistachio dessert are all about enjoying the moment.

So there you have it! Now go forth and bake some amazing cranberry pistachio shortbread cookies . I promise, these are the Shortbread cookie recipe easy that anyone can make.

Frequently Asked Questions

Why are my cranberry pistachio shortbread cookies spreading too much during baking?

Too much spreading usually means the butter was too warm or the dough wasn't chilled long enough. Make sure your butter is softened, not melted, and that you chill the dough for at least an hour (or even longer) before baking. Also, avoid overmixing the dough, which can develop gluten and lead to spreading.

You can also try adding a tablespoon or two of flour to the dough.

Can I make cranberry pistachio shortbread cookies ahead of time?

Absolutely! That's the beauty of shortbread. The dough can be made several days in advance and stored in the refrigerator, tightly wrapped in plastic wrap. You can also bake the cookies and store them in an airtight container at room temperature for up to a week. They even freeze well, so go on, get ahead.

What if I don't have pistachios? Can I substitute them in these cranberry pistachio shortbread cookies?

Of course! Feel free to get creative. Walnuts, pecans, or even almonds would work beautifully. Just make sure they're chopped to a similar size as the pistachios. If you have a nut allergy, you can replace them with something like pepitas or sunflower seeds for a nice crunch.

How do I store these cranberry pistachio shortbread cookies to keep them fresh?

To keep your cranberry pistachio shortbread cookies fresh, store them in an airtight container at room temperature. They should stay delicious for up to a week. Avoid storing them in the fridge, as this can dry them out.

If you want to keep them even longer, freeze them in an airtight container for up to two months; just thaw them at room temperature before serving.

Can I use fresh cranberries instead of dried cranberries in these shortbread cookies?

While it's tempting to use fresh cranberries, I wouldn't recommend it for this recipe. Fresh cranberries have a lot of moisture, which can make the cookies soggy and affect their texture. Stick with dried cranberries for the best results.

If you're really craving that fresh cranberry flavour, perhaps a drizzle of cranberry sauce over the cookies might work.

Are there any nutritional benefits to these cranberry pistachio shortbread cookies?

While these are definitely a treat, pistachios do offer some nutritional benefits, like healthy fats and protein, and cranberries contain antioxidants. However, keep in mind that these cookies are also high in butter and sugar, so it's best to enjoy them in moderation.

Think of them as a little bit of indulgence that brightens your day, rather than a health food!