Cranberry Pistachio Shortbread Cookies

Cranberry and pistachio shortbread is the ultimate holiday cookie, festive, flavorful, and impossibly easy to make. Imagine buttery dough infused with warm vanilla and a delicate hint of orange zest, studded with tart dried cranberries and crunchy toasted pistachios. The addition of powdered sugar ensures that each bite practically melts in your mouth.

This shortbread recipe is my go-to because it’s built on the perfect balance of ratios, which is the key to successful baking. Shortbread, at its core, is a simple combination of fat, sugar, and flour, and getting the proportions just right is what makes it tender, buttery, and melt-in-your-mouth delicious. Cinnamon shortbread has the same texture!

This ratio-based approach means you can rely on the same foundational recipe for endless variations, simply swapping in your favorite flavors or mix-ins. It’s consistent, foolproof, and versatile—a formula I trust every time I want a batch of perfect shortbread cookies, like these peppermint shortbread cookies and chocolate orange shortbread!

Whether dipped in white, dark, or milk chocolate, these cookies make the perfect gift, addition to a Christmas cookie box, or star of your next cookie exchange. Plus, the slice-and-bake method makes it simple to whip up a batch—even with kids in tow! Strawberry jam cookies are also kid approved!

What is Shortbread?

Shortbread is that buttery, melt‑in‑your‑mouth cookie made from just butter, sugar, and flour, no eggs or leaveners. It’s called short because the high butter content “shortens” the gluten strands in the dough, keeping the texture tender and crumbly instead of chewy.

Why you'll love this Cranberry Pistachio Shortbread Recipe

• Flavor:The combination of tangy dried cranberries, earthy toasted pistachios, and bright orange zest is both festive and sophisticated. The buttery vanilla base complements any add-ins you choose. Cranberry and white chocolate muffins have the same flavors.
• Ease: Takes minutes to mix and shape, making it ideal for busy holiday schedules. Slice-and-bake technique ensures even, beautifully shaped cookies every time.
• Texture: Melt-in-your-mouth softness thanks to powdered sugar in the dough.A perfect balance of crumbly and buttery with pops of chewy cranberries and crunchy pistachios.

Ingredients for Cranberry Orange Pistachio Cookies

What you'll need for cranberry pistachio shortbread:

• Salted Butter: Enhances the flavor balance; if using unsalted butter, add ½ teaspoon of kosher salt to the flour mixture for proper flavor.
• Powdered Sugar: Contains cornstarch, which prevents the cookies from spreading and gives them a crisp, delicate texture.
• Pistachios: Roasted pistachios are essential for their rich, nutty flavor; raw pistachios will taste bland. My delish cannoli bars are topped with pistachios!
• Dried Cranberries: Only dried cranberries work here, as fresh ones add too much moisture and will ruin the dough's texture.
• Orange Zest: Zest the outer orange peel carefully with a microplane zester, avoiding the bitter white pith, for a burst of citrus flavor. Orange chocolate muffins have great orange flavor.

See recipe card below for quantities.

Recommended Equipment

A kitchen scale is a must-have for baking perfection. Measuring flour and powdered sugar by weight ensures absolute accuracy, preventing common issues like overpacking flour (which can make the cookies dense) or under-measuring powdered sugar (which can affect the melt-in-your-mouth texture). Baking is all about precision, and a scale takes the guesswork out of the process.

How to Make Cranberry Pistachio Shortbread Cookies

Let's make cranberry and pistachio shortbread cookies!

Step 1. Place the butter, orange zest, vanilla, and powdered sugar in a medium bowl.

Step 2. Using beaters or the paddle attachment, beat until fluffy, about 2-3 minutes. Mix together the flour and a pinch of salt (add ½ teaspoon of kosher salt if you do not have salted butter)

Step 3. Mix until the dough is shaggy. Add the cranberries and pistachios, mix until well combined and a dough forms.

Step 4. Place a large piece of plastic wrap on the counter, place half of the dough on top. Repeat with the other half. Form the dough into a 8 inch logs, roll it a bit to make it round. Wrap it tightly.

Step 5. You can place the logs in tall glasses to prevent the round log from getting a dent on the bottom to maintain the round shape. Refrigerate for 2 hours or until thoroughly cold.

Step 6. Preheat the oven to 350°F. Cut the log into ⅓ of an inch discs. Place on a parchment lined cooke sheet. Bake for 15-17 minutes or until the edges are just golden brown. Let cool on the baking sheet. They will be crisp when completely cooled down. Dip in chocolate if desired!

Hint: I don't recommend sawing when slicing the cranberry and pistachio shortbread, the dough will crumble, slice straight down with a sharp knife.

Pistachio Cranberry Shortbread Substitutions

Cranberry and pistachio shortbread variations:

• Different Nuts: Swap pistachios for almonds, pecans, or walnuts. Pistachio white chocolate blondies are delish!
• Different Citrus: Substitute lemon zest for orange zest for a brighter flavor.
• Extracts: Experiment with different extracts, like almond or vanilla bean paste.
• Dried Fruits: Use other dried fruits, such as cherries, apricots, or raisins, for a unique twist.

This recipe has not been tested with other substitutions. These are just suggestions.

Pro tips

• Chill the dough: Ensures the cookies hold their shape during baking.
• Don’t over mix: Overworking the dough will make the cookies tough.
• Prep your mix-ins: Chop pistachios and cranberries evenly for consistent flavor distribution.
• Cream ingredients correctly: Beat orange zest with butter and powdered sugar first to release the citrus oils.
• Use parchment paper: Line baking sheets for effortless cookie removal.
• Shape the dough carefully: Place the logs in a tall glass while chilling to prevent flat edges and keep the shape round.

How to Store Pistachio Cranberry Shortbread

Refrigeration: You can refrigerate the dough logs for up to 2 days in the refrigerator, just slice and bake when you want to enjoy. I don't recommend refrigerating the baked cookies, as it can alter the texture and dry the cookies out.

Room temperature: Store the baked cookies in a cookie tin for up to four days.

Freezing: Keep the cookies in an airtight container for up to two months; thaw at room temperature before serving. You can freeze the dough logs in an airtight container for up to 2 months, thaw in the refrigerator before slicing and baking.

Cranberry Pistachio Shortbread FAQs

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📖 Recipe

Pistachio Cranberry Shortbread

Amanda

Cranberry and pistachio shortbread is the ultimate holiday cookie—festive, flavorful, and impossibly easy to make. Imagine buttery dough infused with warm vanilla and a delicate hint of orange zest, studded with tart dried cranberries and crunchy toasted pistachios.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 35 cookies

Equipment

• ▢
  Microplane zester
• ▢
  Mixing bowls or kitchen scale
• ▢
  Measuring Spoons
• ▢
  Parchment Paper
• ▢
  Handheld or stand mixer

Ingredients

 

• ▢ 16 tablespoons (220 grams) salted butter room temperature (add an extra ½ teaspoon kosher salt if you do not have salted butter)
• ▢ ¾ cup (88 grams) powdered sugar
• ▢ 1 medium orange zested - use 2 oranges if you want a stronger orange flavor
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cups (260 grams) all purpose flour
• ▢ ¼ teaspoon kosher salt
• ▢ ¾ cup (102 grams) roasted pistachios roughly chopped
• ▢ ¾ cup (102 grams) dried cranberries roughly chopped

Get Recipe Ingredients

Instructions

 

• The dough needs to chill in the refrigerator for 2 hours before baking.
• Place the butter, orange zest, vanilla, and powdered sugar in a medium bowl.
• Using beaters or the paddle attachment, beat until fluffy, about 2-3 minutes.
• Mix together the flour and kosher salt (add ½ teaspoon extra of kosher salt if you do not have salted butter)
• Add to the butter mixture.
• Mix until the dough is shaggy. Add the cranberries and pistachios, mix until well combined and a dough forms.
• Place a large piece of plastic wrap on the counter, or parchment paper, place half of the dough on top. Repeat with the other half. Form the dough into 8 inch logs, roll it a bit to make it round. Wrap it tightly.
• You can place the logs in tall glasses to prevent the round log from getting a dent on the bottom to maintain the round shape.
• Refrigerate for 2 hours or until thoroughly cold.
• Preheat the oven to 350°F. Cut the log into ⅓ of an inch discs. Slice the log cleanly with a sharp knife using a straight downward motion. Avoid using a serrated knife, which can tear the dough. You should get 35 cookies.
• Place on a parchment lined baking sheet.  Bake one sheet at a time, and keep the remaining dough discs or log in the refrigerator until ready to bake. You don’t want them warming up.
• Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 13-15 minutes or until the edges are just golden brown. You can go longer if you want them super crispy! Let cool on the baking sheet.
• They will be crisp when completely cooled down. Dip in chocolate if desired!
• See storage in notes below.

Notes

Chill the dough: Ensures the cookies hold their shape during baking.

Don’t over mix: Overworking the dough will make the cookies tough.

Prep your mix-ins: Chop pistachios and cranberries evenly for consistent flavor distribution.

Cream ingredients correctly: Beat orange zest with butter and powdered sugar first to release the citrus oils.

Use parchment paper: Line baking sheets for effortless cookie removal.

Shape the dough carefully: Place the logs in a tall glass while chilling to prevent flat edges and keep the shape round.

Storage

Refrigeration: You can refrigerate the dough logs for up to 2 days in the refrigerator, just slice and bake when you want to enjoy. I don't recommend refrigerating the baked cookies, as it can alter the texture and dry the cookies out.

Room temperature: Store the baked cookies in a cookie tin for up to four days.

Freezing: Keep the cookies in an airtight container for up to two months; thaw at room temperature before serving. You can freeze the dough logs in an airtight container for up to 2 months, thaw in the refrigerator before slicing and baking.

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