Cranberry Pistachio Shortbread Cookies (Christmas Dessert Recipe)

These Cranberry Pistachio Shortbread Cookies Recipe are buttery, crisp, and loaded with tart cranberries and crunchy pistachios. Their festive colors and melt-in-your-mouth texture make them perfect for Christmas dessert trays or edible gifts. Plus, they’re simple to make and keep beautifully, making your holiday baking stress-free and joyful.

Why You’ll Love These Cranberry Pistachio Shortbread Cookies Recipe

You’ll love these shortbread cookies Recipe because they bring together buttery richness, nutty pistachios, and the bright tang of cranberries. Every bite has that delicate, crumbly melt you expect from classic shortbread but with a colorful, festive twist. They’re elegant enough for gifting and easy enough for a cozy baking afternoon. The dough comes together quickly, and once baked, the cookies stay fresh for days. Their green and red hues make them an instant Christmas favorite. Whether you’re filling gift boxes, building dessert platters, or simply enjoying them with coffee, these cookies add cheerful charm to every occasion.

Ingredients You’ll Need

• 3-1/2 oz (100g) unsalted raw pistachios, toasted
• 3 oz (85g) dried cranberries
• 4 oz (112g) granulated sugar
• 8 oz (227g) unsalted butter, room temperature
• 3/4 tsp kosher salt
• 12 oz (340g) all-purpose flour, sifted

To get the best flavor, always use high-quality butter. It’s what gives shortbread its signature taste and texture. Weighing ingredients ensures consistency and helps achieve that delicate, crumbly bite. Toasting the pistachios enhances their nutty aroma and flavor. If you want to experiment, try swapping pistachios for almonds or cranberries for dried cherries for a fun variation.

How to Make Cranberry Pistachio Shortbread Cookies Recipe

Toast and Prepare the Add-Ins

Start by toasting the pistachios at 350°F for about 10 minutes until they’re fragrant. Let them cool slightly, then chop them coarsely. Next, finely chop the dried cranberries using a food processor or a sharp knife. Smaller pieces help distribute them evenly through the dough, giving every cookie a pop of color and sweetness.

Make the Shortbread Dough

In a stand mixer, beat together the butter, sugar, and salt until smooth and creamy, not fluffy. Add the sifted flour and mix on low until the dough begins to clump. It will look crumbly at first—keep going. Once it starts to form a soft dough, stir in the chopped pistachios and cranberries until evenly blended. Avoid overmixing or your cookies may lose that delicate texture. The dough should be slightly firm but pliable enough to shape.

Shape, Chill, and Bake

Turn the dough onto a lightly floured surface and shape it into a rectangle. Roll it out to 1/2-inch thickness, then cut into 2-inch rounds or festive shapes. Prick each cookie gently in the center with a fork. Arrange them on a parchment-lined baking sheet and chill for at least 20 minutes. This step helps them hold their shape while baking. Bake at 300°F for 25–30 minutes until the bottoms are lightly golden. Cool on the pan for five minutes before transferring to a rack. They’ll firm up as they cool.

Expert Tips for Perfect Shortbread

For perfectly shaped cookies, chilling is key—it prevents spreading and keeps edges clean. Always weigh your ingredients for precision and handle the dough gently to preserve that tender crumb. If your dough feels dry, press it together with your hands rather than adding liquid. Pricking the cookies isn’t just decorative—it helps them bake evenly without puffing. Once baked, let them cool completely before storing. These cookies can be made ahead; in fact, their flavor deepens after a couple of days. You can also freeze the dough or shaped cookies for up to two months, making them a holiday lifesaver for busy bakers.

Storage and Make-Ahead Instructions

Keep your shortbread cookies Recipe in an airtight container at room temperature for up to one week. For longer storage, freeze the unbaked dough or shaped cookies for up to two months. When ready to bake, let them sit at room temperature for about 20 minutes, then bake as usual. Freezing the dough preserves freshness and texture, so you can enjoy freshly baked cookies whenever you like. This make-ahead method is especially handy during the busy holiday season when you need dessert ready at a moment’s notice.

Recipe Notes

Weighing ingredients makes a big difference here—shortbread relies on precision. Use fresh, soft dried cranberries so they chop easily and blend well into the dough. The butter should be room temperature, not melted, to achieve the right texture. Pricking helps release steam, ensuring the cookies stay crisp but not tough. Expect them to be pale with light golden bottoms when fully baked. Their flavor is buttery and subtly nutty with a pleasant tart-sweet balance from the cranberries.

Related Recipes to Try

• Buttery Cinnamon Roll Cookies
• Classic Gingerbread Cookies Recipe
• Chewy Pumpkin Chocolate Chip Cookies
• Festive Witch Hat Cookies
• Halloween Mummy Brownies
• Decadent Peppermint Swirl Fudge

Frequently Asked Questions

Conclusion

These Cranberry Pistachio Shortbread Cookies Recipe bring a festive sparkle to any holiday table. Their buttery richness, ruby-red cranberries, and green pistachios create a beautiful, gift-worthy treat that’s as delicious as it looks. Whether you bake them for family gatherings, cozy tea moments, or Christmas cookie exchanges, these cookies are bound to spread joy. Save this recipe or pin it to your Pinterest board for holiday inspiration and enjoy a taste of homemade cheer all season long.

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