Name: Cranberry Pistachio Shortbread Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; 1/2 cup powdered sugar; 1/4 tsp vanilla extract; 1/4 tsp almond extract; 2 cups all-purpose flour; 1/2 tsp salt; 1/2 cup dried cranberries, roughly chopped; 1/2 cup shelled pistachios, roughly chopped; Zest of 1 orange (optional); 4 oz white chocolate, chopped; 1 tbsp coconut oil or butter

Jump to Recipe· 4.6 from 72 reviews

If you’re on the hunt for a cookie that’s both simple to make and fancy enough to impress, then you’re going to adore this Cranberry Pistachio Shortbread Cookies Recipe. I stumbled upon this gem a few holiday seasons ago, and it’s quickly become my go-to treat whenever I want something buttery, crumbly, and bursting with festive flavors. Trust me, these cookies look like you spent hours but come together surprisingly fast — let me show you how!

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Why This Recipe Works

Perfect balance of textures: The buttery shortbread base paired with crunchy pistachios and chewy cranberries creates an irresistible bite every time.
Simple ingredients, big impact: Using pantry staples plus a touch of almond extract and orange zest makes these cookies taste like a million bucks without extra fuss.
Flexible and fun to customize: Whether you’re feeling festive or want to swap mix-ins, this recipe invites your creativity without losing its core charm.
Impressive presentation: The white chocolate drizzle is an easy flourish that adds elegance — perfect for gifting or holiday parties.

Cranberry Pistachio Shortbread Cookies, shortbread cookie recipe, festive holiday cookies, easy buttery cookies, holiday cookie ideas - A thick, square piece of light beige fudge filled with colorful nuts and dried fruit pieces; the fudge has visible green pistachios, dark red cranberries, and light brown almond bits embedded inside. The top of the fudge is covered with a smooth, white icing layer topped with whole pistachios, showing a shiny and creamy texture. The fudge is placed on a white marbled surface, with soft blurred background colors. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Cranberry Pistachio Shortbread Cookies Recipe plays a role in delivering that perfect balance of flavor and texture. From the rich butter to the tart cranberries and nutty pistachios, I’ll tell you why I reach for each and how to shop smart for the best results.

Cranberry Pistachio Shortbread Cookies, shortbread cookie recipe, festive holiday cookies, easy buttery cookies, holiday cookie ideas - Flat lay of a stick of unsalted butter, a small mound of powdered sugar on a white ceramic plate, a tiny white bowl with vanilla extract, another tiny white bowl with almond extract, a white ceramic bowl filled with all-purpose flour, a small pile of coarse salt, a small white bowl with roughly chopped dried cranberries, a white bowl holding roughly chopped shelled pistachios, a fresh orange with a few strips of orange zest beside it on a white dish, a small white bowl containing chopped white chocolate, a small white bowl with coconut oil, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Room temperature butter is key for creaming properly, ensuring tender, flaky cookies.
Powdered sugar: I prefer powdered over granulated to keep the shortbread extra smooth and not grainy.
Vanilla and almond extracts: The almond extract might sound unusual, but it adds a subtle warmth that complements the nuts and fruit beautifully.
All-purpose flour: The backbone of your cookie dough for structure without toughness.
Salt: Just a little to enhance all the flavors — don’t skip it!
Dried cranberries: I chop them roughly to distribute their zing and chewiness throughout every bite.
Shelled pistachios: The green pops of color and crunch really elevate these cookies beyond your average shortbread.
Orange zest: Totally optional but if you’re up for it, this adds a fresh citrus brightness that feels like a sunny holiday hug.
White chocolate and coconut oil: Together, they melt into the perfect drizzle — creamy and smooth without being too heavy on the cookie.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about the Cranberry Pistachio Shortbread Cookies Recipe is how easy it is to tailor to your taste or what you have on hand. I often switch up the mix-ins depending on the season or mood. You’ll enjoy experimenting — it’s part of the fun!

Variation: I once swapped dried cherries for cranberries and added toasted pecans — it gave the cookies a deeper, richer flavor that was a hit at my family brunch.
Dietary modification: For a vegan twist, try plant-based butter and skip the white chocolate drizzle or use a vegan-friendly alternative.
Seasonal tweak: During the holidays, a sprinkle of cinnamon or nutmeg in the dough adds a cozy spice note that I personally love.

Step-by-Step: How I Make Cranberry Pistachio Shortbread Cookies Recipe

Step 1: Prep Like a Pro

Preheat your oven to 325°F and line an 8×8 baking pan with parchment paper. I like to leave a bit of parchment hanging over the edges so I can lift the cookies out easily later — trust me, this small step is a game-changer for clean cutting and no mess!

Step 2: Cream That Butter

In a large bowl, beat the butter and powdered sugar together until light and fluffy — about 3 to 4 minutes with a mixer. This is your foundation, the moment the texture starts coming together. Then stir in the vanilla and almond extracts. I know, almond extract sounds like a curveball here, but it gives such a lovely warmth and depth — don’t skip it!

Step 3: Flour Power

Lower the mixer speed and add in your flour and salt, combining just until the dough starts to come together. Overmixing here is the enemy — it makes your shortbread tough instead of melt-in-your-mouth tender. Stop mixing as soon as you see the crumb come together.

Step 4: The Fun Part

Fold in the roughly chopped cranberries, pistachios, and if you’re feeling fancy, the zest of one orange. It’s the little confetti that brings these cookies to life — chewiness, crunch, and a pop of citrus all in one beautiful bite.

Step 5: Press and Bake

Press your dough evenly into the prepared pan — I like using the bottom of a measuring cup to get an even surface and really pack it down tight. Then, lightly score the top into squares or rectangles by guiding your knife, which makes cutting after baking so much easier and prettier. Bake for 25 to 30 minutes, until the edges have a light golden color but the center still looks a touch underbaked. This ensures tender cookies, so don’t overbake!

Step 6: Drizzle Drama

While the shortbread cools completely in the pan, melt your white chocolate together with coconut oil or butter by heating in 30-second intervals, stirring in between until smooth and silky. Drizzle it over the cooled bars in whatever pattern you like — I often go zigzag for a classic look. Let the drizzle set for about 15 minutes before moving on.

Step 7: Cut and Conquer

Use the parchment paper overhang to gently lift the whole shortbread slab from the pan onto a cutting board. Then, with a sharp knife, slice into squares or bars. Wiping your knife between cuts keeps edges clean and gives you those picture-perfect cookie bites.

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Tips from My Kitchen

Don’t skip the parchment overhang: It makes lifting out your shortbread so simple and protects those perfect edges.
Use room-temp butter for smooth creaming: Cold butter won’t cream properly, and melted butter will change the dough texture.
Score before baking: Lightly marking the shapes saves you from crumbly breaks after baking.
Patience is a virtue: Let your shortbread cool fully before drizzling chocolate or cutting to avoid mess and cracking.

How to Serve Cranberry Pistachio Shortbread Cookies Recipe

Cranberry Pistachio Shortbread Cookies, shortbread cookie recipe, festive holiday cookies, easy buttery cookies, holiday cookie ideas - The image shows three square white fudge pieces stacked on a round white plate. Each piece is creamy with bits of green pistachios and red dried cranberries inside. The top piece has a light white glaze with whole pistachios on top. The fudge texture looks smooth but thick. Some pistachios and cranberry bits are scattered on the plate around the stack. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love garnishing my Cranberry Pistachio Shortbread Cookies with a few whole pistachios or extra dried cranberries scattered just before the chocolate drizzle sets — it amps up the festive look and makes them feel even more special. Sometimes I also add a tiny pinch of flaky sea salt on top for a sweet-salty finish that delights every time.

Side Dishes

These cookies pair beautifully with a hot cup of coffee or chai tea when you want a cozy afternoon treat. During the holidays, I’ll often serve them alongside a glass of bubbly champagne, which elevates the whole experience — perfect for celebrations!

Creative Ways to Present

For special occasions, I’ve arranged these cookies on a tiered serving tray with sprigs of fresh rosemary and cinnamon sticks tucked in between for an elegant holiday display. Wrapping individual cookies in festive cellophane and tying them with a ribbon also makes for adorable, thoughtful gifts.

Make Ahead and Storage

Storing Leftovers

If you have leftover cookies (and you might, but rarely!), store them in an airtight container at room temperature. They stay fresh and crisp for up to a week. Just make sure to keep them away from humidity so they don’t lose that melt-in-your-mouth texture.

Freezing

I’ve had great luck freezing baked shortbread cookies by wrapping individual pieces tightly in plastic wrap and then placing them in a freezer-safe container. They thaw quickly at room temperature, keeping their flavor and texture intact for up to 3 months.

Reheating

If you want a warm, fresh-from-the-oven feel, pop individual cookies in a preheated 300°F oven for 3-5 minutes. This brings back a slight crispness and makes the flavors sing. Just avoid microwaving, as it can make them soft or chewy.

FAQs

Can I substitute the pistachios with another nut?

Absolutely! Almonds or pecans are excellent alternatives and will work well with the cranberry flavor. Just chop them roughly to keep that satisfying crunch throughout the cookies.
Why do you recommend almond extract in this recipe?

Almond extract adds a subtle, nutty warmth that enhances the pistachios and complements the tart cranberries beautifully, elevating the cookie’s flavor complexity without overpowering it.
My shortbread comes out crumbly after baking; how can I fix this?

This usually happens if the dough wasn’t packed firmly in the pan or if it was baked too long. Be sure to press the dough down evenly and don’t overbake – the center should still look a little underdone when you take it out.
Can I skip the white chocolate drizzle?

Definitely! The cookies are delicious on their own, but the drizzle adds a lovely visual finish and a touch of sweetness. You can omit it or substitute with dark chocolate if preferred.

Final Thoughts

I can’t say enough about how much joy this Cranberry Pistachio Shortbread Cookies Recipe has brought to my holiday baking. It’s that perfect blend of easy, gorgeous, and downright delicious — plus, it’s one of those recipes that invites you to make it your own. If you want to wow your friends and family with minimal effort but maximum flavor, this is your recipe. So grab your butter and let’s get baking — your kitchen (and taste buds) will thank you!