If you’re craving a cookie that perfectly balances buttery richness, a touch of sweetness, and delightful bursts of tart and nutty flavors, the Cranberry Pistachio Shortbread Cookies Recipe has you covered. These cookies are a personal favorite for their tender crumb and gorgeous pops of red and green that make every bite as beautiful as it is delicious. Whether you’re baking for a holiday celebration, an afternoon treat, or a thoughtful gift, this recipe brings all the warmth and charm you’d expect from a classic shortbread with a fun, festive twist.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step toward cookie perfection. Each element works in harmony, creating that melt-in-your-mouth texture and vibrant flavor combo these Cranberry Pistachio Shortbread Cookies are loved for.
- Unsalted butter (1 cup, softened): Provides the rich, creamy base crucial for tender shortbread texture.
- Powdered sugar (3/4 cup): Adds sweetness and helps keep the cookies delicate and crumbly.
- All-purpose flour (2 cups): The foundation that gives structure without weighing down the dough.
- Cornstarch (1/2 cup): A secret weapon ensuring melt-in-your-mouth softness.
- Salt (1/4 teaspoon): Balances sweetness and enhances all the flavors.
- Dried cranberries (1 cup, chopped): Bring tangy bursts of juicy brightness to every bite.
- Pistachios (1 cup, chopped): Add a satisfying crunch and nutty depth with beautiful green flecks.
- Vanilla extract (1 teaspoon): Infuses warmth and subtle sweetness into the dough.
- White chocolate chips (1 cup): Provide a luscious sweetness that pairs wonderfully with cranberries and pistachios.
How to Make Cranberry Pistachio Shortbread Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures your cookies bake evenly and prevents sticking, making cleanup a breeze.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter with the powdered sugar until the mixture becomes light and fluffy. This step is key to creating that perfect shortbread crumb, so take your time and enjoy watching the transformation.
Step 3: Add Vanilla Extract
Mix in the vanilla extract thoroughly to enhance the rich buttery flavor with a warm, aromatic note that ties the whole cookie together beautifully.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. This step ensures the dry ingredients are evenly distributed, which helps your dough come together smoothly.
Step 5: Incorporate Dry Ingredients into Wet
Gradually add the dry mixture to the creamed butter and sugar, mixing just until combined. Overmixing can lead to tough cookies, so stop once the dough looks uniform and soft.
Step 6: Fold in the Flavors
Gently fold in the chopped dried cranberries, pistachios, and white chocolate chips. This part is the fun one because you get to see all those delicious colors and textures come together, promising fantastic bites ahead.
Step 7: Portion the Dough
Scoop tablespoon-sized portions of the dough onto your prepared baking sheet, spacing them about 2 inches apart. This gives the cookies room to spread just enough to create perfect edges while staying tender in the center.
Step 8: Bake to Perfection
Bake your cookies for 12-15 minutes, or until the edges turn a light golden hue. The aroma filling your kitchen right now is a total giveaway that you’re about to enjoy something special. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
How to Serve Cranberry Pistachio Shortbread Cookies Recipe
Garnishes
For an extra special presentation, sprinkle a little powdered sugar over the top, or drizzle melted white chocolate artistically. Both options not only add visual appeal but also complement the flavors beautifully.
Side Dishes
These shortbread cookies pair wonderfully with a hot cup of spiced tea or rich coffee. If you’re looking for a festive touch, serve alongside cranberry or pistachio nut butter for dipping—an indulgent pairing that guests will rave about.
Creative Ways to Present
Stack a few cookies on a rustic wooden board lined with festive napkins for charming cookie platters. You can also place them in clear cellophane bags tied with a colorful ribbon to create perfect homemade gifts.
Make Ahead and Storage
Storing Leftovers
Store your Cranberry Pistachio Shortbread Cookies in an airtight container at room temperature. They stay fresh and wonderfully soft for up to a week, making them an awesome treat to have on hand.
Freezing
These cookies freeze beautifully! Place them in a freezer-safe container with parchment paper layers to prevent sticking. When you’re ready to enjoy, thaw them at room temperature for a few hours, and they will taste just like freshly baked.
Reheating
If you like your cookies slightly warm, pop them in a preheated oven at 300°F (150°C) for about 5 minutes or microwave for 10-15 seconds. Warm cookies are like little bites of cozy happiness.
FAQs
Can I substitute the pistachios with other nuts?
Absolutely! Walnuts, pecans, or almonds make great substitutes. Just be sure to chop them finely so they mix well into the dough without overpowering the texture.
Do I need to chop the dried cranberries?
While not mandatory, chopping cranberries helps distribute their tart flavor evenly and prevents a large chewy chunk in a single bite, which balances the cookie’s texture.
Can I use salted butter instead of unsalted?
You can, but reduce or omit the added salt in the recipe to avoid making the cookies too salty. Unsalted butter gives you full control over seasoning.
Are these cookies suitable for freezing the dough?
Yes, you can freeze the dough balls on a baking sheet and then transfer them to a freezer bag. Bake directly from frozen by adding an extra minute or two to the baking time.
How do I prevent my cookies from spreading too much?
Make sure your butter is softened but not melted, and chill the dough briefly before baking if you find they spread too much. This helps maintain a nice thick shape.
Final Thoughts
Making this Cranberry Pistachio Shortbread Cookies Recipe is like inviting a burst of holiday spirit and cozy comfort into your kitchen. The crunchy pistachios, tart cranberries, and sweet white chocolate make for a truly memorable treat that’s easy to bake and impossible to resist. I can’t wait for you to try it—you might just find your new favorite cookie to share year-round!
Print
Cranberry Pistachio Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully buttery and crumbly, these Cranberry Pistachio Shortbread Cookies combine tart dried cranberries, crunchy pistachios, and creamy white chocolate chips for a festive and irresistible treat. Perfect for holiday gifting or anytime you crave a classic, textured cookie with a bit of sweet and tart contrast.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Add-ins
- 1 cup dried cranberries, chopped
- 1 cup pistachios, chopped
- 1 cup white chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter with the powdered sugar until the mixture is light, fluffy, and well combined, creating a smooth base for the dough.
- Add vanilla extract: Stir in the vanilla extract to infuse a warm, aromatic flavor into your cookie base.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to evenly distribute the leavening agent and seasoning.
- Combine wet and dry: Gradually incorporate the dry ingredients into the butter mixture, stirring just until the dough forms, careful not to overmix to keep the cookies tender.
- Fold in add-ins: Gently fold in the chopped dried cranberries, chopped pistachios, and white chocolate chips, ensuring even distribution without breaking up the mix-ins.
- Shape cookies: Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing each about 2 inches apart to allow for slight spreading during baking.
- Bake and cool: Bake in the preheated oven for 12 to 15 minutes until the edges turn a light golden brown. Remove from the oven and let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- For an extra festive touch, drizzle melted white chocolate over cooled cookies.
- Ensure butter is softened but not melted for best creaming results.
- Chop pistachios and cranberries to similar sizes for even texture.
- Store cookies in an airtight container at room temperature for up to 1 week.
- Use parchment paper to prevent sticking and ensure even baking.
