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!

Cranberry pistachio shortbread cookies on top of each other on a cookie sheet.

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!

Slice and bake shortbread cookies packed with dried cranberries and roasted pistachios.

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!

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Why you'll love this recipe
Equipment
Ingredients
Substitutions
Instructions
Pro tips
FAQ
Storage
Related
📖 Recipe

Why you'll love this 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.

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.

Ingredients

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.

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.

Instructions

Let's make cranberry and pistachio shortbread cookies!

Powdered sugar, orange zest, and butter in a white bowl ready to be mixed.

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

Butter and powdered sugar in a white bowl creamed until light and fluffy.

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)

Chopped cranberries and pistachios in a bowl about to be mixed into the dough.

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

Cookie dough in a bowl flavored with vanilla, orange, and nuts, and cranberries.

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.

Logs of cookie dough in a tall glass to prevent dents on the circle log.

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.

The cookie dough log cut into ⅓rd of inch discs before being baked.

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.

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.

FAQ

Why is powdered sugar used?

Powdered sugar has cornstarch in it creating a more tender cookie and it helps the cookies from spreading.

How do you stop shortbread from spreading during baking

Chilling the dough is the key! Cold dough will prevent the cookies from spreading during baking because the butter is cold and wont melt.

Can I make these cranberry and pistachio shortbread gluten free?

Yes if you've used gluten free flour in the past, use whatever you were successful with, it should be 1:1 ratio of gluten free flour.

How do I make my cookies super tender?

Don't over work the dough! Over working dough causes more gluten development and create tough cookies. Mix in the flour until shaggy and then mix in the nut and fruit, mix until just combined.

Shortbread cookies with dried cranberries and pistachios dipped in dark chocolate on parchment paper.

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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