Cranberry Pistachio Shortbread Cookies (That Actually Turned Out Perfect on Try Number Four)
Okay, so I burned three batches before I figured this out. THREE. The first time, I got distracted by my dog barking at literally nothing and forgot they were in the oven. Second attempt? Added way too much butter because I wasn’t paying attention. Third time… honestly, I’m not even sure what went wrong. They just spread into one giant cookie blob.
But this cranberry pistachio shortbread cookies recipe? This is the one that finally worked.
Table of Contents
Why I’m Obsessed with These Festive Holiday Cookies
Look, I’m gonna be honest. I saw someone post these cranberry pistachio butter cookies on Pinterest back in October and thought “how hard can shortbread be?” Spoiler alert: harder than I expected. But also? Totally worth the learning curve.
The thing about shortbread is—oh wait, I forgot to mention—it’s basically just butter, flour, and sugar. That’s it. Which sounds simple until you realize there’s like zero room for error because there aren’t a ton of ingredients to hide mistakes. (Learned this the hard way.)
The Great Pistachio Debate in My Kitchen
So my neighbor Karen (yes, her name is actually Karen) swears you should use salted pistachios. I disagree. Strongly. We’ve had multiple discussions about this over coffee. I use unsalted because I want to control the salt level, but honestly? Do whatever makes you happy. Just don’t tell Karen I said that.
Also, speaking of pistachios, did you know they’re not actually nuts? They’re seeds. Blew my mind when I found out. Anyway…
Easy Shortbread Cookie Recipe Ingredients (With My Random Commentary)
Here’s what you need for this cranberry pistachio shortbread cookies recipe:
The Basic Stuff:
- 1 cup (2 sticks) unsalted butter, room temperature (and I mean REALLY room temp, not that half-cold situation)
- ½ cup powdered sugar (don’t use granulated—trust me on this one)
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (the real stuff, not imitation)
The Fun Parts:
- ½ cup dried cranberries, chopped (I buy the Ocean Spray ones because they’re everywhere)
- ½ cup shelled pistachios, roughly chopped (get the ones without shells unless you enjoy tedious kitchen tasks)
- Optional: 1 tablespoon orange zest (game changer, but I forget it half the time)
Shopping tip: Good luck finding decent pistachios in January. They’re everywhere in November/December, then suddenly disappear. I usually buy extra during the holidays and freeze them.
How to Make Shortbread Cookies From Scratch (Step by Step, With Mistakes Included)
Step 1: The Butter Situation
Beat that butter and powdered sugar together until it’s fluffy. This takes like 3-4 minutes with a hand mixer. Don’t rush it. I rushed it once and my cookies turned out dense and sad.
The mixture should look pale and airy, kinda like whipped frosting. If it still looks like plain butter, keep mixing. Your arm might hurt if you’re using a hand mixer. Actually, you know what? Just use a stand mixer if you have one. Life’s too short.
Step 2: Add the Vanilla
Mix in vanilla extract. Set timer for 30 seconds, then inevitably forget and panic at 2 minutes. It’s fine. Just mix it in until combined.
Step 3: The Dry Ingredients
In a separate bowl—and yes, you need a separate bowl, I tried doing it all in one and it was a disaster—whisk together flour and salt. This is where I usually realize I’m out of clean bowls and have to wash one real quick.
Step 4: Combine Everything (Gently!)
Here’s the thing about shortbread cookie dough recipe techniques: you CANNOT overmix. Add the flour mixture to the butter mixture and mix just until combined. It’ll look crumbly at first, kinda like sand, but that’s normal. Keep mixing gently until it forms a dough.
The key is—oh wait, I forgot to mention—don’t use high speed here. Low speed only. High speed = tough cookies. Nobody wants tough cookies.
Step 5: Add the Good Stuff
Fold in chopped cranberries and pistachios. I use a wooden spoon for this because it feels more authentic? Or maybe I’m just weird. The dough will be thick and a bit sticky. If it’s too sticky to handle, chill it for 15 minutes.
(Pro tip: Last Tuesday, I forgot to chop the cranberries and just threw them in whole. Bad idea. They rolled everywhere when I tried to slice the cookies later. Learn from my mistakes.)
The Forming Part That I Messed Up Twice
Divide the dough in half. Shape each half into a log about 2 inches in diameter. This is harder than it sounds. Mine always end up slightly oval-shaped, but whatever. They still taste good.
Wrap each log tightly in plastic wrap or parchment paper. Chill for at least 2 hours, or overnight if you’re a planner (I’m not).
Make ahead shortbread cookies freezer friendly tip: These logs freeze beautifully for up to 3 months. I usually make a double batch and freeze half for when I need cookies in a hurry.
Baking These Cranberry Pistachio Shortbread Baking Tips
Preheat oven to 325°F. Not 350°F like most cookies. Shortbread bakes low and slow.
Slice the chilled logs into ¼-inch rounds. Use a sharp knife and wipe it clean between cuts if cranberries stick to it. Place cookies on parchment-lined baking sheets about 1 inch apart.
Bake for 15-18 minutes. They should be set but NOT browned. Maybe just the tiniest bit golden on the edges. If they’re brown, you went too long. They’ll look undercooked but they’re not. This drove me crazy until I figured it out.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack. They’ll firm up as they cool. Don’t skip the cooling part or they’ll crumble everywhere. Been there.
What I’ve Learned About These Elegant Christmas Cookies
Temperature Matters
Room temperature butter is non-negotiable. Cold butter = dense cookies. Melted butter = flat cookies. Room temp butter = perfect texture. I left my butter out for like 4 hours once and it worked great. Just don’t microwave it. Please.
The Pistachio Color Thing
Some pistachios are super green, some are pale. The green ones make prettier cookies, but they all taste the same. I’m not picky about this anymore.
Storage Secrets
These keep in an airtight container for about a week. In the freezer? 3 months easy. I freeze them in layers with parchment paper between each layer so they don’t stick together.
My 8-year-old nephew ate six of these in one sitting last Christmas. His mom wasn’t thrilled with me, but he said they were “better than store cookies” so I’m calling it a win.
My Favorite Ways to Serve These
Just plain? Amazing. With coffee? Even better. As part of a holiday cookie box? Chef’s kiss. I also tried them with vanilla ice cream once and it was incredible.
Edible gift cookie recipe homemade note: These make fantastic gifts. I put them in clear cellophane bags tied with ribbon and everyone acts like I’m Martha Stewart. Little do they know about the three burned batches in the trash.
Variations I’ve Actually Tried
- Cranberry white chocolate shortbread: Added ½ cup white chocolate chips. Very sweet but festive AF.
- Orange cranberry version: Added orange zest and it was SO good. Why don’t more people do this?
- Dark chocolate drizzle: Melted dark chocolate and drizzled it on top after they cooled. Fancy.
The Final Truth About This Buttery Shortbread Cookie Recipe
Is this the fanciest cookie recipe ever? No. Will it impress people? Yes. Is it easy once you figure out the basics? Absolutely.
These gourmet homemade holiday gift cookies are my go-to now. They look elegant, taste amazing, and people always ask for the recipe. Plus, that red and green color combo? Perfect for Christmas without being too over-the-top holiday themed.
If I can make these without burning down my kitchen (on the fourth try), anyone can. Just remember: room temp butter, don’t overmix, and watch them like a hawk in the oven.
Seriously, try these festive red green cookies and let me know what you think! Did yours turn out on the first try or are you in the “multiple attempts” club with me?
Happy baking! (And may your pistachios be extra green and your cranberries perfectly tart.)
