Cranberry & Pistachio Shortbread Recipe
This cranberry & pistachio shortbread recipe is the perfect festive treat! With red cranberries, green pistachios and creamy white chocolate chips, these cookies are a holiday hit.
This cranberry and white chocolate shortbread is one of my go-to holiday cookie recipes. Not only are they delicious, but they also look festive and are a great addition to a plate of baked goods.
The best part? They’re as easy to make as they are impressive. Whip up the dough, roll it into a log, and let the fridge do its thing while you kick back with a holiday movie (or wrangle a rogue teenager who keeps stealing cookie dough—been there!)
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
The red-and-green combo practically shouts, “Deck the halls!” And don’t even get me started on the texture: crumbly yet rich, with just the right amount of chew.
These cookies are the festive overachievers of the dessert world. You bake them, and suddenly you’re the Martha Stewart of the block.
Looking for more holiday favorites? Be sure to check out these peppermint dipped chocolate chip cookies, eggnog cookies or candy cane brownies.
These cranberry pistachio shortbread cookies are the holiday treat your cookie platter has been waiting for! They’re like a little bite of Christmas magic—soft, buttery shortbread studded with sweet, creamy white chocolate chips, tart dried cranberries, and crunchy green pistachios.
Cranberry and White Chocolate Shortbread
When they bake, your whole house smells like a cozy winter wonderland. Serve these beauties with a steaming mug of cocoa or sneak one for breakfast with your coffee—I won’t judge.
Trust me, these cookies aren’t just a treat; they’re an experience, and they’ll have everyone coming back for seconds (or thirds)!
Ingredients
- Unsalted butter – adds rich flavor and a soft texture to your baked treats.
- White sugar – sweetens the cookies perfectly.
- Pure vanilla extract – just a splash enhances flavor and adds warmth.
- All-purpose flour – the foundation of your dough, giving structure to your cookies and making them nice and chewy.
- White chocolate chips – these creamy morsels melt beautifully and add an indulgent touch.
- Chopped pistachios – crunchy and nutty, they add great texture and flavor.
- Chopped dried cranberries – these bring a tart burst of flavor and a pop of holiday color to your treats.
Instructions
1. In a large bowl or stand mixer fitted with a paddle attachment, combine butter, sugar, and vanilla.
2. Add remaining ingredients and mix well.
3. Roll the cookie dough into a log about 2.5″ thick. Wrap the log in wax paper or plastic wrap and refrigerate for at least 2 hours.
4. Preheat oven to 350 F. Grease baking sheets or line them with parchment paper.
5. Remove from the refrigerator and use a sharp knife to slice the dough into 1/4″ rounds.
6. Place onto prepared baking sheets and bake cookies at 350 F for 10-12 minutes.
7. Once baked, allow the cookies to cool completely on a wire rack.
Recipe Notes
- A food processor is a great tool for chopping the nuts quickly.
- When making these shortbread cookies, be sure to allow them to chill for at least two hours in the fridge. This allows for the dough to harden and the ingredients to set within the shortbread roll. If the cookies begin to crumble when you try to cut them, then you know that you need to allow the dough to set longer.
- These pistachio shortbread cookies can be stored in an airtight container at room temperature for up to 5 days or in the freezer for 3 months.
- Try different variations of this recipe. Instead of pistachios, use pecans, walnuts, or almonds. Substitute dark chocolate chips for the white and add orange zest. There are so many yummy combos to choose from.
- It’s also fun to dip the cooled cookies in melted white chocolate for a fun, festive look!
Tips & Tricks
1. Get your chill on!
Don’t skip the chilling step. It’s what gives these cookies their crisp, buttery edges and keeps them from spreading too much in the oven. Cold dough = shortbread success.
2. Upgrade your pistachios.
For an extra pop of flavor, toast the pistachios lightly in a dry pan before chopping them. It’ll add a warm, nutty depth to every bite.
3. Keep it sharp.
Use a very sharp knife to slice your dough. A dull knife can crush those pretty cranberries and pistachios, leaving your cookies less Instagram-worthy. Bonus tip: Wipe the blade between cuts for super clean slices.
4. Go zest-crazy.
Add some orange or lemon zest to the dough for a citrusy twist. The bright flavors pair beautifully with the cranberries and white chocolate, making them extra festive.
5. Pretty presentation hack.
Before baking, roll the dough log in a little extra chopped pistachios or sugar for a fancy, crunchy edge. It’s a small touch that will have everyone thinking you bought these from a bakery!
Frequently Asked Questions
Can I use salted butter instead of unsalted?
Absolutely! If you’re using salted butter, just skip the added salt in the recipe. Your cookies will still turn out buttery and delicious, with a touch of saltiness to balance the sweetness.
What’s the best way to keep my cookies from crumbling when slicing the dough?
The key is chilling the dough! Let it rest in the fridge for at least 2 hours, but longer is even better. If it still crumbles, pop it back in the fridge or freezer for a quick chill session before trying again.
Can I make these ahead of time?
For sure! You can prepare the dough, roll it into logs, and freeze them for up to 2 months. When ready to bake, just slice and bake straight from the freezer—no need to thaw!
The combination of cranberry, pistachio, and white chocolate makes for a lovely presentation and color when these cookies are on display. A must try!
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Ingredients
- 1 1/2 cups unsalted butter
- 1 cup white granulated sugar
- 1 tsp pure vanilla extract
- 3 1/2 cups all purpose flour
- 1/2 tsp salt
- 1/2 cup white chocolate chips
- 1/2 cup chopped pistachios
- 1/2 cup chopped dried cranberries
Instructions
- Combine butter, sugar and vanilla in a mixer.
- Add remaining ingredients and mix well.
- Roll into a log about 2.5" thick.
- Wrap in wax paper and refrigerate for at least 2 hours.
- Remove from the fridge and slice into 1/4" rounds.
- Place on greased cookie sheets and bake in a preheated oven @ 350 degrees for 10 – 12 minutes.
Notes
- A food processor is a great tool for chopping nuts quickly.
- When making these shortbread cookies, be sure to allow them to chill for at least two hours in the fridge. This allows for the dough to harden and the ingredients to set within the shortbread roll. If the cookies begin to crumble when you try to cut them, then you know that you need to allow the dough to set longer.
- These pistachio shortbread cookies can be stored in an airtight container at room temperature for up to 5 days or in the freezer for 3 months.
- Try different variations of this recipe. Instead of pistachios, use pecans, walnuts, or almonds. Substitute dark chocolate chips for the white and add orange zest. There are so many yummy combos to choose from.
- It’s also fun to dip the cooled cookies in melted white chocolate for a fun, festive look!
Nutrition
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Hi! Did you use fresh cranberries! Thank you!
Dried cranberries :)