These cranberry pistachio shortbread cookies are buttery, crumbly, and beautifully festive—with tart cranberries and crunchy pistachios in every bite. Perfect for holidays, gifts, or a cozy treat with tea.
🧺 Ingredients
- 1 cup (225 g) unsalted butter (softened)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ cup dried cranberries (chopped)
- ½ cup pistachios (chopped)
🍳 Instructions
- Preheat oven to 170°C (340°F) and line a baking tray.
- Cream butter & sugar
Beat until smooth and creamy. - Add vanilla
Mix in vanilla extract. - Add dry ingredients
Stir in flour and salt until a soft dough forms. - Fold in mix-ins
Add cranberries and pistachios evenly. - Shape dough
Form into a log, wrap, and chill for 30 minutes (for clean slices). - Slice & bake
Cut into rounds and bake for 15–18 minutes until lightly golden. - Cool completely
💡 Tips for Perfect Cookies
- Chill dough for better shape
- Don’t overbake—keep them pale for classic shortbread texture
- Lightly toast pistachios for deeper flavor
🧊 Storage Tips
- Store in airtight container for 1 week
- Freeze up to 2 months
❓ FAQ
Can I use fresh cranberries?
Dried works best to avoid excess moisture.
Can I add citrus flavor?
Yes—orange zest pairs beautifully.
Why are they crumbly?
That’s the signature shortbread texture.
🍽️ Final Thought
Elegant, simple, and full of flavor—these cookies bring a perfect balance of buttery richness and fruity crunch to every bite.
