Cranberry Pistachio Shortbread Cookies – Buttery, Festive, and Irresistible! 🍊✨
Can we just take a moment to appreciate shortbread cookies? That delicate, buttery crumb… the subtle sweetness… the melt-in-your-mouth texture that makes you reach for just one more. Now, add bright cranberries, crunchy pistachios, and a kiss of orange zest, and what do you get?
A holiday cookie that’s elegant, flavorful, and honestly—addictive. This Cranberry Pistachio Shortbread is one of my favorite recipes to break out when the weather gets cozy and the gatherings get festive.
Thank you for stopping by my kitchen today — whether you’re a holiday baking pro or just looking for a simple, crowd-pleasing treat, I think you’re going to fall in love with these.
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Why You’ll Love These Cranberry Pistachio Shortbread Cookies
This cookie checks all the boxes:
Buttery shortbread base with the perfect crumb
Festive colors – ruby red cranberries + green pistachios = holiday magic
Bright citrus flavor from fresh orange zest
Freezer-friendly dough – make it ahead and bake as needed
Slice-and-bake style – no cookie cutters, no fuss!
What Do They Taste Like?
Think of these as your classic buttery shortbread — but with pops of tart cranberry, crunchy pistachio, and that subtle citrus note that makes the whole cookie feel elevated. They’re rich without being too sweet. Comforting, but never boring.
They’re basically everything you want with a mug of tea or next to a cozy fireplace.
🛒 Ingredients You’ll Need
This recipe yields about 36 cookies — perfect for sharing or gifting!
1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
2¼ cups all-purpose flour
¼ teaspoon salt
1 tablespoon orange zest (fresh is best!)
¾ cup dried cranberries, roughly chopped
¾ cup pistachios, roughly chopped
✨ Optional, but lovely:
A drizzle of white chocolate for extra flair
A pinch of cinnamon or cardamom for warmth
🧰 Tools You’ll Need
Electric hand or stand mixer
Mixing bowls
Parchment paper or plastic wrap
Sharp knife (for slicing the log)
Baking sheets
Wire rack for cooling
👩🍳 How to Make Cranberry Pistachio Shortbread
Step 1: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes).
Step 2: Mix in Dry Ingredients
Lower the mixer speed and slowly add:
Flour
Salt
Orange zest
Mix until just combined — don’t overmix.
Step 3: Fold in the Good Stuff
Using a spatula, fold in the chopped cranberries and pistachios until they’re evenly distributed throughout the dough.
Step 4: Shape and Chill
Place a sheet of parchment paper or plastic wrap on the counter. Scoop out the dough, lightly knead it together, and shape it into a log, about 2 inches in diameter. Wrap tightly, twist the ends, and refrigerate for at least 1 hour (or up to 2 days).
🧊 Want to freeze the dough? See tips below!
Step 5: Slice and Bake
Preheat your oven to 325°F (165°C). Line two baking sheets with parchment. Slice the dough into ¼-inch rounds and place them 2 inches apart on the sheets.
Bake for 14–16 minutes, or until the edges are lightly golden.
Step 6: Cool and Enjoy
Let the cookies cool on the sheet for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature!
🧁 What to Serve With These Cookies
These are lovely on their own, but even better when paired with:
Hot tea, coffee, or spiced cider
A cheese board for a sweet-savory pairing
A drizzle of white chocolate or orange glaze
A dusting of powdered sugar for that snowy holiday look
💡 Tips for Perfect Shortbread Every Time
Chill the dough well – this keeps the cookies from spreading.
Use good quality butter – it makes all the difference in flavor.
Roughly chop the cranberries and pistachios — you want texture!
Don’t overbake — golden edges are perfect; too brown means too dry.
🧊 Make-Ahead & Storage Instructions
To Store Baked Cookies:
Keep in an airtight container at room temp for up to 1 week
They also keep beautifully in the fridge
To Freeze the Dough:
Wrap the log in plastic, then foil
Freeze for up to 2 months
When ready to bake, let it thaw slightly and slice — no need to fully defrost
❓ Frequently Asked Questions
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend. The texture will be slightly different, but still delicious.
Can I swap the pistachios or cranberries?
Absolutely. Try chopped pecans, walnuts, or almonds, and dried cherries or apricots work great too.
Can I use salted butter?
You can — just skip the added ¼ tsp of salt in the recipe.
🧡 In Conclusion
These Cranberry Pistachio Shortbread Cookies are everything I love in a holiday treat: simple, elegant, buttery, and beautifully festive. Whether you’re baking for a cookie exchange, prepping gift boxes, or just treating yourself, this recipe always gets rave reviews.
It’s a cozy kind of fancy — and I hope it finds a permanent home in your holiday baking lineup.
🎄 More Holiday Cookies You’ll Love:
Almond Snowball Cookies (Mexican Wedding Cookies)
Chewy Ginger Molasses Cookies
Chocolate Peppermint Crinkle Cookies
Orange Glazed Shortbread Bars
📸 Share Your Cookies with Me!
If you bake these beauties, I’d love to see them:
Leave a comment & review below 👇
Tag me on Pinterest or Instagram @mmmrecipes
Use the hashtag #MmmHolidayCookies to get featured!
📊 Nutritional Information (Per Cookie – Approximate)
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