🍪 Cranberry Pistachio Shortbread Cookies (Long, Detailed Recipe)
Rich, buttery, and lightly crisp, these festive shortbread cookies are filled with pops of sweet cranberries, crunchy pistachios, and bright orange zest. They’re elegant, delicious, and perfect for gifting or adding to your Christmas cookie box!
🌟 Ingredients
Butter Base
1 cup (226 g) unsalted butter, softened
Make sure it’s soft but not melted for the perfect creamy texture.
⅔ cup (135 g) granulated sugar
Sweetens the dough while keeping the classic shortbread crunch.
1 tsp vanilla extract
Enhances the warm, sweet aroma.
½ tsp almond extract (optional but amazing!)
Adds a subtle nutty flavor that pairs beautifully with pistachios.
Dry Ingredients
2 cups (240 g) all-purpose flour
Gives the cookies their sturdy yet tender structure.
¼ tsp salt
Balances the sweetness and enhances flavor.
Mix-ins
½ cup dried cranberries, chopped
Adds color, chewiness, and a tart-sweet flavor.
½ cup shelled pistachios, roughly chopped
Provides festive green color and delicious crunch.
Zest of 1 orange (optional but highly recommended)
Adds bright citrus fragrance and elevates the whole cookie.
🥣 Instructions (Very Detailed)
- Cream the Butter and Sugar
Place the softened butter in a large mixing bowl.
Beat on medium speed for 2–3 minutes, until smooth, creamy, and pale.
Add the granulated sugar and continue beating until light and fluffy.
This step is essential for creating that melt-in-your-mouth texture.
- Add the Flavor Extracts
Add the vanilla extract and almond extract (if using).
Beat until fully combined and aromatic.
- Add the Dry Ingredients
In a separate bowl, whisk together:
Flour
Salt
Add the dry mixture to your butter mixture gradually.
Mix on low speed just until the flour is incorporated.
Do not overmix—shortbread should stay tender, not tough.
- Add the Cranberries, Pistachios, and Orange Zest
Fold in the chopped dried cranberries.
Add the roughly chopped pistachios.
Add the orange zest.
Use a spatula to gently mix everything into the dough until evenly distributed.
Your dough should look festive with bits of red, green, and orange!
- Shape the Dough into Logs
This is the classic method for shortbread:
- Divide the dough into two equal portions.
- Place each portion on a piece of parchment paper or plastic wrap.
- Shape into a log about 1.5–2 inches (4–5 cm) thick.
- Roll tightly and smooth the shape by gently pressing and rolling.
- Twist the ends of the wrap to seal.
- Chill the Dough
Place the wrapped dough logs in the refrigerator for at least 2 hours, or up to overnight.
Chilling is crucial because:
It firms the dough
Prevents spreading
Makes slicing clean and easy
- Slice the Cookies
Preheat oven to 350°F (180°C).
Line baking sheets with parchment paper.
Unwrap one dough log and use a sharp knife to slice into ¼–½ inch thick rounds.
Try to keep them even for consistent baking.
- Bake
Arrange slices on the baking sheet with a little space between them.
Bake for 12–15 minutes, or until:
The edges look set
The bottom is light golden
The centers remain pale
Don’t overbake — shortbread should stay light and tender.
- Cool
Let the cookies cool on the baking sheet for 5 minutes.
Transfer to a cooling rack to cool completely.
The cooling time helps the cookies firm up without becoming dry.
- Serve, Gift, and Enjoy!
These cookies stay fresh in an airtight container for 1 week
and can be frozen for up to 2 months.
They are perfect for: ✨ Christmas cookie boxes
✨ Holiday parties
✨ Gifts for friends or teachers
✨ Enjoying with tea or coffee
💡 Extra Tips
Toast the pistachios lightly for deeper flavor.
You can dip half the cookie in melted white chocolate for extra shine.
For easier slicing, rotate the dough log as you cut.