Name: Cranberry Pistachio Shortbread
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup powdered sugar; 1 tsp vanilla extract; 2 cups all-purpose flour; 1/4 tsp salt (if using unsalted butter); 1/2 cup dried cranberries, chopped; 1/2 cup shelled pistachios, chopped

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Cranberry Pistachio Shortbread is one of my favorite cookies to bake when I want something buttery, festive, and a little bit fancy. The bright pops of cranberry and the crunch of pistachios are the perfect match for the tender, melt-in-my-mouth texture of classic shortbread. Every bite is rich, nutty, and just the right amount of sweet.

Why You’ll Love This Recipe

I love this recipe because it takes the simplicity of shortbread and dresses it up with vibrant color and flavor. It’s perfect for holiday baking, gift boxes, or when I want to impress guests with something beautiful yet incredibly easy to make. The dough comes together quickly, and the cookies keep well—if I don’t eat them all first. Cranberry Pistachio Shortbread

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter (softened)
Powdered sugar
Vanilla extract
All-purpose flour
Salt (if using unsalted butter)
Dried cranberries (chopped)
Shelled pistachios (chopped)

Directions

I cream the butter and powdered sugar together until light and smooth.
I mix in the vanilla extract, then gradually add the flour and salt, stirring until just combined.
I fold in the chopped cranberries and pistachios evenly throughout the dough.
I divide the dough in half and shape each portion into a log (about 2 inches in diameter), then wrap them in plastic wrap.
I chill the dough for at least 2 hours, or until firm.
I preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
I slice the dough into ¼-inch thick rounds and place them on the baking sheet, spacing slightly apart.
I bake for 12–15 minutes, just until the edges begin to turn golden.
I let the cookies cool on the pan for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 15 minutes
Chill time: 2 hours
Bake time: 12–15 minutes
Total time: Around 2 hours and 30 minutes

Variations

Sometimes I dip half of each cookie in melted white chocolate and let it set for a fancier finish. I’ve also added a bit of orange zest to the dough for extra brightness, or used chopped almonds instead of pistachios when I’m out. If I want a softer texture, I add a tablespoon of cornstarch to the flour.

storage/reheating

I store the cookies in an airtight container at room temperature for up to a week. They freeze beautifully too—I just place them in a freezer-safe container for up to 2 months. No reheating needed; they’re perfect right out of the container. Cranberry Pistachio Shortbread

FAQs

Can I use fresh cranberries instead of dried?

No. Fresh cranberries have too much moisture and will affect the texture of the dough. I always stick with dried ones for the best result.

Do I have to chill the dough?

Yes. Chilling helps the cookies hold their shape and improves the flavor and texture. I don’t skip this step.

Can I shape these into cut-out cookies?

This dough is best for slice-and-bake cookies, but I’ve gently rolled it out and used simple cutters for thicker shapes. I chill it well first to keep it from sticking.

Can I make the dough ahead of time?

Absolutely. I make the dough and keep it chilled for up to 3 days, or freeze the logs and slice when ready to bake.

What’s the best way to chop pistachios?

I pulse them in a food processor for a quick, even chop—but I stop before they turn into a powder. I like a mix of small bits and crunchy pieces.

Conclusion

Cranberry Pistachio Shortbread is one of those cookies that feels special every time I make it. With its buttery texture, nutty crunch, and bursts of tart cranberry, it brings elegance and ease together in one beautiful bite. Whether I’m gifting, hosting, or just treating myself, these cookies always deliver a festive touch with minimal fuss.