Name: Cranberry Pistachio Shortbread Cookies Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup unsalted butter, room temperature (2 sticks); 1/2 cup powdered sugar; 1/4 tsp vanilla extract; 1/4 tsp almond extract; 2 cups all-purpose flour; 1/2 tsp salt; 1/2 cup dried cranberries, roughly chopped; 1/2 cup shelled pistachios, roughly chopped; Zest of 1 orange (optional); 4 oz white chocolate, chopped; 1 tbsp coconut oil or butter

Jump to Recipe· 4.5 from 33 reviews

If you’re on the hunt for a cookie that tastes like a little holiday party in your mouth while still looking seriously impressive, you’ve got to try my Cranberry Pistachio Shortbread Cookies Recipe. These buttery, crumbly shortbread squares bursting with tart cranberries and crunchy pistachios are the kind of treat you’ll want to make all year round. Plus, they’re drizzled with white chocolate for a fancy touch that’s easier than it looks. Stick with me—I’m going to walk you through every step to get them perfect.

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Why This Recipe Works

Buttery Tenderness: Using room temperature unsalted butter and careful mixing gives you that perfect melt-in-your-mouth texture.
Balanced Flavors: The tartness of dried cranberries paired with the rich nuttiness of pistachios and a hint of almond extract creates a harmonious bite.
Simple Yet Elegant: The white chocolate drizzle adds a professional, festive look without requiring gourmet skills.
Easy Prep and Cleanup: Baking the shortbread in a single pan lined with parchment means less mess and effortless slicing.

Cranberry Pistachio Shortbread Cookies, holiday shortbread cookies, fruity nut shortbread, white chocolate drizzle cookies, easy festive cookies - A thick, square piece of light beige fudge filled with colorful nuts and dried fruit pieces; the fudge has visible green pistachios, dark red cranberries, and light brown almond bits embedded inside. The top of the fudge is covered with a smooth, white icing layer topped with whole pistachios, showing a shiny and creamy texture. The fudge is placed on a white marbled surface, with soft blurred background colors. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Cranberry Pistachio Shortbread Cookies Recipe blend classic shortbread basics with little flavor boosters—like almond extract and orange zest—that truly elevate the cookies. Each component plays a role in texture, taste, or presentation, and I’ve included tips so you know just what to look for when shopping.

Unsalted Butter: Room temperature butter creams up perfectly with sugar, giving your cookies that tender crumb.
Powdered Sugar: Its fine texture makes for a smooth dough and melt-in-your-mouth sweetness.
Vanilla Extract: Adds warmth and depth to balance the tart and nutty flavors.
Almond Extract: Just a touch transforms the cookies into something unexpectedly delightful—don’t skip this!
All-Purpose Flour: The backbone of your shortbread, keep it measured carefully for just the right structure.
Salt: Essential to balance sweetness and enhance all the flavors.
Dried Cranberries: Choose plump, chewy ones and chop them roughly for bursts of tartness in each bite.
Pistachios: Shelled and roughly chopped, they add that buttery crunch and a lovely green pop.
Orange Zest: Optional but worth it—gives the cookies a bright citrus aroma that pairs beautifully.
White Chocolate: Use good quality chocolate to melt and drizzle—makes all the difference in taste and shine.
Coconut Oil or Butter: Helps thin the chocolate for easy drizzling and a smooth finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love these cookies just as they are, but one of the best things about this Cranberry Pistachio Shortbread Cookies Recipe is how easy it is to customize. Whether you want to make them your own or adjust for dietary preferences, a few tweaks can go a long way.

Variation: I’ve swapped dried cherries for cranberries before, which gives a sweeter, less tart flavor that kids especially love.
Nut-Free Version: If pistachios aren’t your thing or you have allergies, try toasted sunflower seeds or pumpkin seeds for crunch instead.
Spice it Up: Adding a pinch of cinnamon or cardamom to the dough introduces a cozy warmth that’s perfect for winter baking.
Vegan Adaptation: Use vegan butter and skip the white chocolate drizzle or swap for dairy-free chocolate chips melted with coconut oil.

Step-by-Step: How I Make Cranberry Pistachio Shortbread Cookies Recipe

Step 1: Prep Like a Pro

First things first, preheat your oven to 325°F (160°C). Then line an 8×8-inch baking pan with parchment paper. I always leave a nice overhang on the sides, which saves me from a lot of scraping later—it’s an easy step that makes pulling the whole shortbread slab out a breeze.

Step 2: Cream That Butter

Into a large bowl, toss in the room temperature butter and powdered sugar. Using an electric mixer, beat them together for about 3 to 4 minutes until the mixture feels light, smooth, and fluffy. Add the vanilla and almond extracts, then mix again to combine. This creaming step sets the stage for soft, tender shortbread—don’t rush it!

Step 3: Flour Power

Next, add your flour and salt to the bowl. Mix on low speed or fold by hand just until the dough comes together. It’ll look crumbly at first but gently press to see it start to bind. Resist the urge to overmix since too much gluten development will toughen your cookies—and trust me, we want the delicate crumb instead.

Step 4: The Fun Part

Fold in the chopped dried cranberries, pistachios, and if you’re using it, the orange zest. The dough should look like festive confetti—colorful, inviting, and ready for the oven.

Step 5: Press and Bake

Press the dough evenly into your prepared pan. I like to use the bottom of a measuring cup because it packs the dough nicely without sticking. Score the top lightly into squares or rectangles with a knife—this handy step makes cutting later much easier and keeps those clean edges.

Bake for 25-30 minutes until the edges turn a delicate golden brown. Don’t worry if the center looks a bit underdone—that’s just perfect for tender shortbread. Let it cool completely in the pan before you even think of slicing.

Step 6: Drizzle Drama

While your shortbread cools, melt the white chocolate and coconut oil (or butter) in 30-second bursts in the microwave, stirring in between until silky smooth. Drizzle it over the shortbread in whatever pattern feels fun—whether that’s whimsical swirls or neat stripes. Pop it in the fridge or on the counter until the chocolate sets, about 15 minutes.

Step 7: Cut and Conquer

Lift the shortbread out of the pan using the parchment overhang. Use a sharp knife and wipe the blade clean between cuts to keep the edges crisp and pretty. Store these beauties in an airtight container and prepare to wow anyone lucky enough to snag one.

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Pro Tips for Making Cranberry Pistachio Shortbread Cookies Recipe

Butter Temperature Is Key: Make sure your butter is soft but not melting—too cold makes mixing tough, too warm and your dough will be greasy.
Don’t Skip Scoring: Lightly scoring the dough before baking saves you from cracking and messy edges when it’s time to slice.
Chop Mix-Ins Roughly: Leaving cranberries and pistachios in bite-sized pieces adds texture and makes every bite interesting, rather than clumpy pockets.
Use a Sharp Knife: Cutting with a clean, sharp knife warmed slightly under hot water helps make smooth, precise cuts without crumbling.

How to Serve Cranberry Pistachio Shortbread Cookies Recipe

Garnishes

For serving, I like to scatter a few fresh cranberries and whole pistachios around the plate to mirror the cookie’s flavors and add a festive pop. A light dusting of powdered sugar can also lend a snowy, holiday-ready look without overpowering the chocolate drizzle.

Side Dishes

These cookies are my go-to companion with a hot cup of coffee or tea—they balance richness with brightness perfectly. For a special occasion, I love pairing them with a glass of champagne or sparkling wine, which complements the nuttiness and adds a celebratory feel.

Creative Ways to Present

For parties, I arrange the cookies on a tiered serving tray mixed with sprigs of rosemary and cranberries for a beautiful centerpiece. Wrapping individual squares in wax paper tied with a festive ribbon also makes them charming homemade gifts that’ll impress friends and neighbors.

Make Ahead and Storage

Storing Leftovers

I keep leftovers fresh in an airtight container at room temperature, layered with parchment paper to prevent sticking. They stay delicious for up to a week—if they last that long! Shortbread really holds its tenderness when stored properly.

Freezing

These shortbread cookies freeze wonderfully. I wrap the uncut shortbread slab tightly in plastic wrap and foil, then freeze. When you’re ready to enjoy, thaw it overnight in the fridge before cutting and adding the drizzle. Or freeze the cut cookies in a single layer in airtight containers for easy snacking.

Reheating

If you want warmed cookies, pop them in a 300°F oven for 5 minutes to freshen up their buttery softness. Avoid microwaving, which can make the shortbread chewy rather than tender. Trust me, a gentle oven revival keeps them tasting freshly baked.

FAQs

Can I use different nuts instead of pistachios?

Absolutely! Walnuts, pecans, or almonds work great as substitutes. Just chop them roughly to maintain the crunchy texture that pairs well with the soft shortbread.
Why do I need both vanilla and almond extracts?

The almond extract adds a subtle, unique flavor that enhances the pistachios and cranberries, while vanilla provides warmth and sweetness. Together, they round out the flavor profile beautifully.
Can I make these cookies gluten-free?

Yes! Swap the all-purpose flour for a 1:1 gluten-free baking flour blend that includes xanthan gum for structure. The texture may be slightly different but still delicious.
How do I prevent the shortbread from getting too hard?

Don’t overbake! Pull the cookies from the oven when edges are golden but the center still looks a bit underdone. Also, be gentle when mixing the dough to keep it tender.
Can I skip the white chocolate drizzle?

Of course! The cookies are lovely on their own. The drizzle is just a festive bonus to add a bit of flair and extra sweetness.

Final Thoughts

I hope you’ll love the Cranberry Pistachio Shortbread Cookies Recipe as much as I do. There’s just something about the way those flavors and textures come together that feels like a special gift you can make for yourself and others. Whether you’re baking for holidays, gifting friends, or just treating yourself to a fancy snack, these cookies deliver every time. Give them a try—I’m betting they’ll quickly become your go-to shortbread with a twist!