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Cranberry Pistachio Shortbread Cookies – A Festive, Buttery Delight


  • Coarse sugar (for sprinkling before baking)
  • Powdered sugar (for dusting after baking)

Step-by-Step Instructions

1. Preheat the Oven

  1. Preheat your oven to 325°F (165°C).
  2. Line a baking sheet with parchment paper or a silicone mat for easy cleanup.

2. Cream the Butter and Sugar

  1. In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar until light and fluffy (about 2–3 minutes).
  2. Mix in the vanilla extract until well combined.

3. Add the Dry Ingredients

  1. In a separate bowl, whisk together the flour and salt.
  2. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
  3. Fold in the chopped dried cranberries and pistachios by hand until evenly distributed throughout the dough.

4. Shape the Cookies

  1. Scoop out tablespoon-sized portions of dough and roll them into balls.
  2. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  3. Gently flatten each ball slightly with the bottom of a glass or your palm. Optional: Sprinkle coarse sugar on top for added sparkle.

5. Bake

  1. Bake in the preheated oven for 15–18 minutes, or until the edges are lightly golden but the centers remain pale.
  2. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

6. Optional Finishing Touch

  1. Once cooled, dust the cookies lightly with powdered sugar for an extra festive touch.

7. Serve and Enjoy

  1. Arrange the cookies on a platter and serve as a standalone treat or pair them with coffee, tea, or hot cocoa for a cozy snack.
  2. Enjoy every bite of these buttery, festive, and indulgent Cranberry Pistachio Shortbread Cookies!
  3. Perfect for holiday parties, cookie exchanges, or gifting to friends and family.

Tips for Success

  • Use Softened Butter: Ensure the butter is softened but not melted for the best texture.
  • Chill the Dough (Optional): If the dough feels too soft, chill it in the fridge for 15–20 minutes before shaping.
  • Customize the Mix-Ins: Swap cranberries and pistachios with other dried fruits or nuts like apricots, almonds, or white chocolate chips.
  • Store Properly: Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.

Why This Recipe Works

These Cranberry Pistachio Shortbread Cookies combine the simplicity of classic shortbread with the vibrant flavors and textures of dried cranberries and pistachios into a cookie that’s both satisfying and elegant. The straightforward preparation ensures consistent results without requiring advanced baking skills, while the customizable options allow you to tailor the recipe to your taste. Whether served as a standalone treat or customized with your favorite mix-ins, this recipe delivers big on taste and simplicity.

Conclusion: A Treat Everyone Will Love

Whether you’re craving something buttery and festive, looking for a way to simplify holiday baking, or simply want to indulge in a homemade treat, these Cranberry Pistachio Shortbread Cookies are sure to delight. Their bold flavors, satisfying textures, and practical preparation make them a standout recipe that’s as versatile as it is delicious. Plus, their adaptability means you can tailor them to suit any occasion.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on these cookies might just inspire others to try them too! 🍴✨