These Cranberry Pistachio Shortbread Cookies are a festive treat perfect for the holiday season. With bursts of sweet cranberries, crunchy pistachios, and a hint of orange zest, these buttery cookies are as beautiful as they are delicious. A drizzle of white chocolate takes them to the next level!
If you enjoy dessert with fruit, then you’ll love my White Chocolate and Raspberry Blondies! They are loaded with sweet and creamy chocolate and tangy raspberries creating the perfect balanced bite.
If you’re looking for something more festive, try my Chocolate Raspberry Tart. This mouth-watering treat has an Oreo cookie crust, a layer of raspberry preserves, a creamy no-bake chocolate ganache filling, and is topped with fresh raspberries.
Table of Contents
Why You’ll Love This Recipe
- Festive Flavors: The combination of tart cranberries, savory pistachios, and bright orange zest creates a unique and irresistible holiday flavor.
- Make-Ahead Friendly: The dough can be prepared in advance and refrigerated or frozen, making it easy to bake fresh cookies whenever you need them.
- Customizable: Easily adapt the recipe with different nuts, dried fruits, or spices to suit your preferences or dietary needs.
- Perfect Texture: These cookies are tender and buttery with just the right amount of crunch from the sugar-coated edges and pistachios.
- Crowd-Pleaser: Whether for gifting, entertaining, or enjoying with a cup of tea, these cookies are always a hit.
Ingredients & Substitutions
- Unsalted Butter: Provides a neutral base, letting the flavors shine. Salted butter can be used, but reduce or omit any additional salt.
- Confectioners’ Sugar: Creates a tender, melt-in-your-mouth texture. Avoid substituting with granulated sugar as it may alter the consistency.
- Orange Zest: Adds a bright, citrusy flavor. Lemon zest can be used as an alternative for a different citrus twist.
- Vanilla & Almond Extracts: Together, they enhance the overall flavor depth. If you don’t have almond extract, you can use more vanilla extract or a touch of orange extract.
- Pistachios: Roasted and salted pistachios add crunch and a savory balance to the sweetness. Substitute with almonds, pecans, or hazelnuts if desired.
- Dried Cranberries: Provide tartness and chewiness. Swap with dried cherries, raisins, or chopped dried apricots if needed.
- All-Purpose Flour: The base for the cookies. If you want a gluten-free option, use a 1:1 gluten-free baking flour blend.
- Granulated or Turbinado Sugar: Used for rolling the dough, it adds texture and sweetness. Skip if you prefer a softer cookie edge.
- White Chocolate: Adds a decorative and sweet finish. Dark or milk chocolate can be used for a different flavor profile.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Cranberry Pistachio Shortbread Cookies
Quick Overview
- Mix ingredients.
- Prepare cookies.
- Bake.
- Melt white chocolate.
- Cool & decorate.
Step by Step Instructions
Quick Tip From Bri
Don’t skip the chilling step! This ensures the cookies hold their shape during baking and makes slicing the dough easier.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and confectioners’ sugar using a hand mixer or stand mixer on medium speed until light and fluffy (about 2-3 minutes).
- Add the Flavorings: Add the orange zest, vanilla extract, and almond extract. Mix until combined.
- Fold in Mix-Ins: Fold in the flour, pistachios, and cranberries until just combined.
- Shape the Dough: Transfer the dough onto a large sheet of parchment paper or plastic wrap. Roll the dough into a log shape about 2 inches in diameter.
- Roll in Sugar: Once the log is shaped, roll it in granulated sugar or turbinado sugar until evenly coated. This adds a nice sugary crunch to the cookies once baked.
Quick Tip From Bri
If your cookies are thicker or thinner than 1/2 inch, adjust the baking time by a minute or two to avoid underbaking or overbaking.
- Chill the Dough: Wrap the log tightly in parchment or plastic wrap and refrigerate for at least 2 hours (or up to 2 days). Chilling helps the dough firm up and makes it easier to slice.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Once the dough is chilled, remove it from the refrigerator. Slice the log into 1/2-inch thick rounds.
- Bake the Cookies: Place the cookies on the prepared baking sheet, spaced about 1 inch apart. Bake in the preheated oven for 13-14 minutes, or until the edges are lightly golden and the cookies are firm to the touch.
- Melt White Chocolate: While the cookies are cooling, melt the white chocolate. You can melt it in a microwave-safe bowl in 20-30 second intervals, stirring in between, until smooth.
- Cool & Decorate: Once the cookies are completely cool, drizzle the melted white chocolate over the tops of each cookie.
Recipe Serving Suggestions
Be sure to add variety to your holiday cookie tray by adding some of these delicious cookies:
- Christmas Chocolate Chip Cookies: Loaded with gooey semi-sweet chocolate chips, festive M&Ms, and cheerful sprinkles.
- Christmas Peanut Butter Blossoms: Everything you want in a festive cookie: soft, chewy, full of peanut butter flavor, and topped with a sweet Hershey’s Kiss.
- Old Fashioned Ginger Snaps: A classic holiday cookie that’s packed with warm spices and nostalgia.
Don’t forget your cup of hot cocoa!
Expert Tips
- Weigh Your Ingredients: For the best results, use a kitchen scale to measure your ingredients. Accurate measurements ensure the cookies bake consistently every time.
- Chill for Clean Slices: Chilling the dough thoroughly makes it easier to slice and helps the cookies hold their shape during baking.
- Uniform Slicing: To ensure even baking, rotate the log as you slice to maintain its round shape.
- Zest Freshness: Use fresh orange zest for the brightest flavor.
- Chocolate Drizzle: For a neater drizzle, transfer the melted white chocolate to a piping bag or use a spoon for a more rustic look.
Additions & Variations
- Chocolate Chips: Mix in mini white chocolate chips or dark chocolate chunks for extra bursts of flavor.
- Spices: Add a pinch of cinnamon or cardamom to the dough for a warm, spiced note.
- Citrus Swap: Replace orange zest with lemon or lime zest for a different citrus profile.
- Nut-Free Option: Replace pistachios with sunflower seeds or pumpkin seeds for a nut-free variation.
- Dipped Cookies: Instead of drizzling, dip half of each cookie into melted white or dark chocolate for a more indulgent treat.
More Christmas Recipes
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Cranberry Pistachio Shortbread Cookies
These Cranberry Pistachio Shortbread Cookies are a festive treat perfect for the holiday season. With bursts of sweet cranberries, crunchy pistachios, and a hint of orange zest, these buttery cookies are as beautiful as they are delicious. A drizzle of white chocolate takes them to the next level!
Ingredients
- 10 Tablespoons (142 g) unsalted butter, room temperature
- 1/2 cup (60 g) confectioners sugar
- 2 Tablespoons orange zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups (195 g) all purpose flour
- 1/2 cup (70 g) roasted and salted shelled pistachios, roughly chopped
- 1/2 cup (55 g) dried sweetened cranberries, roughly chopped
- granulated sugar or turbinado, for rolling
- 3 ounces white chocolate, for drizzling
Instructions
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and confectioners' sugar using a hand mixer or stand mixer on medium speed until light and fluffy (about 2-3 minutes).10 Tablespoons (142 g) unsalted butter, room temperature, 1/2 cup (60 g) confectioners sugar
- Add the Flavorings: Add the orange zest, vanilla extract, and almond extract. Mix until combined.2 Tablespoons orange zest, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract
- Fold in Mix-Ins: Fold in the flour, pistachios, and cranberries until just combined.1 1/2 cups (195 g) all purpose flour, 1/2 cup (70 g) roasted and salted shelled pistachios, roughly chopped, 1/2 cup (55 g) dried sweetened cranberries, roughly chopped
- Shape the Dough: Transfer the dough onto a large sheet of parchment paper or plastic wrap. Roll the dough into a log shape about 2 inches in diameter.
- Roll in Sugar: Once the log is shaped, roll it in granulated sugar or turbinado sugar until evenly coated. This adds a nice sugary crunch to the cookies once baked.granulated sugar or turbinado, for rolling
- Chill the Dough: Wrap the log tightly in parchment or plastic wrap and refrigerate for at least 2 hours (or up to 2 days). Chilling helps the dough firm up and makes it easier to slice.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Once the dough is chilled, remove it from the refrigerator. Slice the log into 1/2-inch thick rounds.
- Bake the Cookies: Place the cookies on the prepared baking sheet, spaced about 1 inch apart. Bake in the preheated oven for 13-14 minutes, or until the edges are lightly golden and the cookies are firm to the touch.
- Melt White Chocolate: While the cookies are cooling, melt the white chocolate. You can melt it in a microwave-safe bowl in 20-30 second intervals, stirring in between, until smooth.3 ounces white chocolate, for drizzling
- Cool & Decorate: Once the cookies are completely cool, drizzle the melted white chocolate over the tops of each cookie.
Did you make this recipe? Leave a comment below!
Notes
- Weigh Your Ingredients: For the best results, use a kitchen scale to measure your ingredients. Accurate measurements ensure the cookies bake consistently every time.
- Chill for Clean Slices: Chilling the dough thoroughly makes it easier to slice and helps the cookies hold their shape during baking.
- Uniform Slicing: To ensure even baking, rotate the log as you slice to maintain its round shape.
- Zest Freshness: Use fresh orange zest for the brightest flavor.
- Chocolate Drizzle: For a neater drizzle, transfer the melted white chocolate to a piping bag or use a spoon for a more rustic look.
Nutrition
Calories: 245kcal | Carbohydrates: 27g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 8mg | Fiber: 1g | Sugar: 13g
Nutrition information is automatically calculated, so should only be used as an approximation.
