Cranberry Pistachio Shortbread: The Holiday Cookie You Can’t Skip!
Let’s talk about cookies that look like they belong on the cover of a magazine but are secretly the easiest treat to make. Meet the Cranberry Pistachio Shortbread, your new go-to holiday cookie! 🎄 These buttery, melt-in-your-mouth shortbreads are speckled with pops of ruby-red cranberries and vibrant green pistachios, giving them a festive look without the need for frosting or sprinkles.
And can we talk about the citrus zest? That hint of lemon or orange adds the perfect zing, making these cookies an elegant treat for cookie boxes, holiday parties, or just a cozy night in with tea. Let’s dive into the recipe that’s going to make you the star of every cookie exchange this season!
Why You’ll Love These Cookies
They Look Like Little Jewels: The ruby-red cranberries and emerald-green pistachios are a holiday aesthetic all on their own. Who needs sprinkles when nature’s colors are this vibrant?
They’re Foolproof: Even if you’re a beginner baker, these cookies are practically impossible to mess up.
Perfectly Buttery: Thanks to the high butter content, every bite is rich, tender, and melt-in-your-mouth delicious.
Versatile for Gifting: These cookies travel well, store beautifully, and make the prettiest addition to any cookie box or holiday platter.
Customizable: You can easily swap ingredients to fit your taste (or pantry).
Tools You’ll Need
Before we jump into baking, here’s a quick rundown of what you’ll need:
Stand Mixer: Creaming butter and sugar is so much easier with a stand mixer, but a hand mixer works too!
Parchment Paper: For rolling out dough and ensuring easy cleanup.
Rolling Pin: A must for even, thin cookies.
Cookie Cutters: I love festive shapes like stars, snowflakes, or trees, but circles are just as classy.
Mesh or Perforated Baking Mats: These are my secret weapon for perfectly flat cookies. Trust me, they’re worth it!
Ingredients
Let’s talk ingredients. The magic of shortbread is that it doesn’t need a long list—it’s simple but oh-so-effective.
1 cup (226 g) unsalted butter, room temperature
1 cup (130 g) powdered sugar, sifted (I’m a fan of @whipzi_co for its smooth texture)
2 cups (240 g) all-purpose flour, sifted
1/4 tsp (2 g) salt
1 tbsp zest from one lemon or orange (whichever fits your holiday vibe)
1/2 cup (68 g) dried cranberries, chopped
1/2 cup (50 g) pistachios, chopped
How to Make Cranberry Pistachio Shortbread
Step 1: Cream Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar on high speed until it’s light, fluffy, and a little irresistible. This step lays the foundation for the cookie’s melt-in-your-mouth texture, so don’t rush it—give it a good 3–4 minutes.
Step 2: Add Dry Ingredients
Reduce the mixer speed to low and slowly add the flour, salt, and citrus zest. Mix until just combined; overmixing is the enemy of tender shortbread!
Step 3: Fold in the Mix-Ins
Switch to a silicone spatula and gently fold in the chopped cranberries and pistachios. This is where the festive magic happens—every fold reveals more pops of color!
Step 4: Roll and Chill
Divide the dough into two portions. Roll each between two sheets of parchment paper to about 1/4-inch thickness. Place the rolled dough (still in parchment) in the refrigerator to chill for at least 30 minutes. Chilling helps the cookies hold their shape during baking, so don’t skip this step.
Step 5: Preheat Your Oven
Preheat your oven to 320°F (160°C).
Step 6: Shape and Bake
Remove the chilled dough and cut out shapes with your favorite cookie cutters. Place the cookies on a parchment-lined baking sheet or mesh baking mat, spacing them about an inch apart.
Bake for 15–18 minutes, just until the edges are set and the tops are no longer shiny. Avoid overbaking—you want the cookies pale and buttery, not golden brown.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once cool, they’re ready to be devoured, gifted, or admired like the works of art they are.
Tips for Shortbread Success
Chill Time is Key: Cold dough = sharp edges and clean shapes. If your kitchen is warm, pop the dough back in the fridge between batches.
Don’t Skip the Zest: The citrus zest brightens the flavors and balances the richness of the butter. It’s a small detail that makes a big difference!
Pro Tip for Perfect Cookies: For super-flat, bakery-style cookies, flip the rolled dough onto a mesh baking mat before cutting. This ensures smooth, even bottoms.
Delicious Variations
Feeling creative? Here are a few ways to make this recipe your own:
Chocolate Lover’s Twist: Drizzle melted dark or white chocolate over the cooled cookies for an extra touch of indulgence.
Nut Swap: Try almonds, pecans, or walnuts in place of pistachios.
Spiced Shortbread: Add a pinch of cinnamon or nutmeg to the dough for a warm, cozy flavor.
Dried Fruit Medley: Use a mix of dried cherries, apricots, or blueberries for a colorful twist.
FAQs
Q: How long do these cookies stay fresh?
A: Store them in an airtight container at room temperature for up to a week. You can also freeze them (or the dough) for up to 3 months.
Q: Can I make the dough ahead of time?
A: Absolutely! You can chill the dough for up to 2 days before baking or freeze it for longer storage.
Q: Can I make these gluten-free?
A: Yes! Just swap the all-purpose flour with a good-quality gluten-free flour blend.
Fun Holiday Trivia
Shortbread’s Scottish Roots: Traditional shortbread originated in Scotland and is considered a symbol of luck and celebration during the New Year.
Why Pistachios Are Festive: Their vibrant green color has made them a holiday favorite for centuries—nature’s way of decking the halls!
Cranberries Through History: Native to North America, cranberries were first used by Native Americans for medicinal purposes and later became a holiday staple.
Ready to Take Your Baking to the Next Level?
If you loved making my Cranberry Pistachio Shortbread, there’s so much more waiting for you in my book, Baking Magic: Awaken Your Inner Pastry Chef. It’s packed with simple tricks, pro tips, and show-stopping recipes to help you create unforgettable treats with ease.
Grab your copy on Amazon here and awaken your inner pastry chef today! 🍰✨
The Final Bite
Cranberry Pistachio Shortbread is a cookie that’s almost too pretty to eat—almost. Whether you’re baking for a crowd, gifting to friends, or simply treating yourself, these cookies are the perfect balance of festive flair and effortless elegance.
So what are you waiting for? Whip up a batch, grab a mug of tea, and enjoy the sweet taste of holiday magic. And don’t forget to tag me when you share your gorgeous creations—I can’t wait to see your cookie masterpieces!
Happy baking and happy holidays! 🎄❤️
Cranberry Pistachio Shortbread: The Holiday Cookie You Can’t Skip!
Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (130 g) powdered sugar, sifted (I’m a fan of @whipzi_co for its smooth texture)
- 2 cups (240 g) all-purpose flour, sifted
- 1/4 tsp (2 g) salt
- 1 tbsp zest from one lemon or orange (whichever fits your holiday vibe)
- 1/2 cup (68 g) dried cranberries, chopped
- 1/2 cup (50 g) pistachios, chopped
Instructions
- Step 1: Cream Butter and Sugar - In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar on high speed until it’s light, fluffy, and a little irresistible. This step lays the foundation for the cookie’s melt-in-your-mouth texture, so don’t rush it—give it a good 3–4 minutes.
- Step 2: Add Dry Ingredients - Reduce the mixer speed to low and slowly add the flour, salt, and citrus zest. Mix until just combined; overmixing is the enemy of tender shortbread!
- Step 3: Fold in the Mix-Ins - Switch to a silicone spatula and gently fold in the chopped cranberries and pistachios. This is where the festive magic happens—every fold reveals more pops of color!
- Step 4: Roll and Chill - Divide the dough into two portions. Roll each between two sheets of parchment paper to about 1/4-inch thickness. Place the rolled dough (still in parchment) in the refrigerator to chill for at least 30 minutes. Chilling helps the cookies hold their shape during baking, so don’t skip this step.
- Step 5: Preheat Your Oven - Preheat your oven to 320°F (160°C).
- Step 6: Shape and Bake - Remove the chilled dough and cut out shapes with your favorite cookie cutters. Place the cookies on a parchment-lined baking sheet or mesh baking mat, spacing them about an inch apart. Bake for 15–18 minutes, just until the edges are set and the tops are no longer shiny. Avoid overbaking—you want the cookies pale and buttery, not golden brown.
- Step 7: Cool and Enjoy - Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once cool, they’re ready to be devoured, gifted, or admired like the works of art they are.
