Cranberry Pistachio Shortbread Cookies
This post may contain affiliate links. Please read our disclosure policy.
These Cranberry Pistachio Shortbread Cookies are crisp and buttery with holiday fruits, nuts, and flavors like dried cranberries, pistachios, and orange zest. They’re an easy slice-and-bake or cut-out cookie recipe perfect for the holidays.
Inspired by my Christmas Icebox Cookies, also a shortbread slice-and-bake cookie, and my Lemon Poppy Seed Shortbread Cookies!
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
Recipe Overview
- Servings: 24 cookies (depending on the cookie size)
- Tools needed: Hand or stand mixer helps cream the butter, baking sheet, parchment paper, and a 2-inch round cookie cutter if making cutouts.
- Time: 10 minutes prep, 20 minutes chilling, 15 minutes baking = 45 minutes.
What I Love About Cranberry Pistachio Shortbread Cookies
- Filled with Festive Flavors: I love holiday cookies that bring a delicious twist to classics often found on the Christmas cookie tray, like Christmas Thumbprint Cookies rolled with toasted nuts or Scottish Shortbread.
- Easy to Make: Whether you’re making them ahead for the season or enjoying now, these simple cookies are an easy treat with only a handful of ingredients.
- Cut Out Cookies or Slice and Bake: I love that you can make these cookies as a slice and bake cookie (perfect for future baking) or as a cutout cookie.
Cranberry Pistachio Shortbread Cookies Ingredients
Here’s what you need:
- Butter: If you’re using salted butter, you may want to reduce the salt amount in the recipe.
- Citrus Zest: I’m using orange zest, but lemon zest would also be delicious. You can also eliminate this ingredient.
- Dried cranberries
- Unsalted pistachios
- All-purpose flour
- Powdered sugar
- Vanilla
How to Make Shortbread Cookies
These easy pistachio shortbread cookies can be made as slice-and-bake or cut-out cookies. Here’s how to make them.
Line a baking sheet with parchment paper and then make the cookie dough.
Step 1: Cream the wet ingredients
In the bowl of a stand mixer or with an electric mixer, cream together the butter, orange zest, and sugar until light and creamy. Mix in the vanilla.
Step 2: Fold in dry ingredients, nuts, and dried fruit
Mix in the flour and salt until incorporated, then fold in the chopped pistachios and cranberries, ensuring they are evenly distributed in the dough.
Step 3: Prepare dough, cut out cookies, and chill
Transfer the dough to a lightly floured surface or parchment paper and roll it to 1/2 inch thick. Cut the cookies into circles using a 2-inch round cutter. Place them on the prepared baking sheet, prick the center of each cookie with a fork (this allows them to bake in the center), and chill in the refrigerator for 20 minutes.
While the cookies are chilling, preheat the oven to 325° F.
Step 4: Bake
Bake for 15 to 20 minutes. The cookies will be pale golden in color. Remove them from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Once cooled, you can glaze half of them with melted white chocolate if desired.
Making Slice and Bake Pistachio Shortbread Cookies
To make slice-and-bake cookies, shape the dough into two logs, wrap it tightly with plastic wrap, and chill for up to 3 days or freeze for up to 2 months. When ready to bake, simply slice into 1/4 inch to 1/2 inch rounds and bake as directed.
More Cookie Recipes to Try:
SAVE THIS AND PIN IT FOR LATER!
If you are not already, you can follow me on Pinterest and keep up with me on Facebook, Instagram, and YouTube. If you make this recipe, I would love it if you would tag me in your photos and leave a star rating below!
To be notified of new recipes, subscribe to my e-mail list. It’s free, and you’ll also receive a free e-book of our reader’s favorite recipes.
Cranberry Pistachio Shortbread Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 orange zested
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 cup unsalted raw pistachios coarsley chopped
- 1 cup dried cranberries coarsely chopped
Optional Glaze
- 1 cup white chocolate chips melted
Instructions
- Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer or with an electric mixer, cream together the butter, orange zest, and sugar until light and creamy. Mix in the vanilla.
- Mix in the flour and sea salt just until incorporated, then fold in the chopped pistachios and cranberries, ensuring they are evenly distributed in the dough.
- Transfer dough to a lightly floured surface or parchment paper and roll it to 1/2 inch thick. Cut the cookies into circles using a 2-inch round cutter. Place them on the prepared baking sheet, prick the center of each cookie with a fork (this allows them to bake in the center), and chill for 20 minutes in the refrigerator while the oven preheats.
- While the cookies are chilling, preheat the oven to 325° F.
Baking
- Bake for 15 to 20 minutes. The cookies will be a pale golden color. Remove from the oven and let cool on the baking sheet for 5 minutes before transfering Uthem to a cooling rack.
- Once cooled, you can glaze half of them with melted white chocolate if desired.
Notes
- Making Ahead: You can refrigerate the dough for up to 3 days in an airtight container or freeze it for up to 2 months.
- Shaping: If preferred, you can shape the dough into two logs, wrap tightly with plastic wrap and chill or freeze the dough. When ready to bake, simply slice and bake as directed.
- Orange Zest: I love the added flavor of orange zest, but if it isn’t your favorite, you can substitute lemon zest or eliminate it all together.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Made this today for a work event and they are so good! Love the subtle flavors, and the texture is perfect. Thank you for a new addition to my holiday traditions!
Yay! Thank you, Lee, for trying the cookies. I’m so happy you and your coworkers enjoyed them!
Can fresh cranberries be substituted?
Hi Lynn— you can definitely use fresh cranberries instead of dry. Coarsely chop and add them with the zest. I also recommend chilling the dough before slicing or cutting into shapes before baking.