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–+ servings
Stack of Cranberry Pistachio Shortbread Cookies on a white stand with red and white striped ribbon and dried cranberries on the plate.
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Cranberry Pistachio Shortbread Cookies

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.
Prep Time10 minutes
Cook Time15 minutes
Chilling Time20 minutes
Total Time45 minutes
Servings: 24 servings
Calories: 207kcal
Author: Stephanie Wilson

Ingredients

  • 1 cup unsalted butter softened
  • 1 orange zested
  • ⅔ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ 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 ½ 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

  1. Making Ahead: You can refrigerate the dough for up to 3 days in an airtight container or freeze it for up to 2 months. 
  2. 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.
  3. 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

Calories: 207kcal | Carbohydrates: 22g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 57mg | Potassium: 99mg | Fiber: 1g | Sugar: 12g | Vitamin A: 264IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg