Description

Looking for the ultimate cookie that’s buttery, festive, and incredibly easy to bake? These Cranberry Pistachio Shortbread Cookies are the perfect blend of tart cranberries, crunchy pistachios, and melt-in-your-mouth shortbread. Whether you’re in need of a quick breakfast treat, a healthy snack alternative, or elegant dessert for your next gathering, this easy recipe delivers. With bright pops of color and a rich, buttery taste, they’re perfect for holiday cookie swaps, everyday tea time, or indulgent dinner ideas. Expect a cookie that’s crisp on the edges, tender in the middle, and bursting with irresistible flavor.

Ingredients

1 cup (2 sticks) unsalted butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup dried cranberries, chopped
1/2 cup shelled pistachios, chopped
(Optional) 1 tablespoon coarse sugar for topping
(Optional) Zest of 1 orange

Instructions

In a large bowl, cream together softened butter and powdered sugar until light and fluffy.
Add vanilla extract and salt, mix well.
Gradually mix in the flour until the dough is just combined.
Fold in chopped cranberries, pistachios, and optional orange zest.
Shape the dough into a log or disc. Wrap in plastic wrap and chill for at least 1 hour.
Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
Slice chilled dough into 1/4-inch rounds or roll and cut into shapes.
Place on baking sheet, sprinkle tops with coarse sugar if using.
Bake for 14-16 minutes, or until edges are lightly golden.
Cool on the sheet for 5 minutes, then transfer to a wire rack.

Prep Time: 15 minutes
Cook Time: 14 minutes