🍪 Cranberry Pistachio Shortbread Cookies: A Buttery Bite of Holiday Magic

There’s something undeniably magical about the holiday season. Whether it’s the twinkle of string lights, the sound of carols echoing through cozy homes, or the scent of something sweet baking in the oven, it’s a time that beckons for warmth, tradition, and indulgence. These Cranberry Pistachio Shortbread Cookies are the perfect embodiment of that spirit — rich, buttery, and dotted with festive flavors that make every bite feel like a celebration.

Inspired by old-fashioned shortbread and elevated with a zesty citrus twist, this recipe has become a favorite in our household during the cooler months. The vibrant pops of red cranberries and green pistachios make them visually stunning and perfect for gifting — or for treating yourself to something special with your afternoon tea or coffee. Whether you’re baking for a holiday cookie swap or creating a new seasonal tradition, this recipe is sure to become a staple in your kitchen.

📝 Why You’ll Love These Cranberry Pistachio Shortbread Cookies

These cookies check all the boxes:

Festive and colorful: The combination of red cranberries and green pistachios makes these cookies perfect for Christmas or other winter celebrations.
Make-ahead friendly: The dough can be prepared in advance, chilled, and sliced just before baking.
Easy to customize: Prefer lemon over orange? Swap the zest. Want a drizzle of white chocolate? Go for it!
Rich, crumbly texture: Thanks to real butter and classic shortbread technique, they melt in your mouth.

Whether you’re an experienced baker or just beginning your cookie journey, this recipe is a fantastic one to have in your repertoire.

🛒 Ingredients You’ll Need

Here’s what you’ll need to make about 2 dozen cookies:

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon orange zest (about one large orange)
3/4 cup dried cranberries, roughly chopped
3/4 cup pistachios, roughly chopped

These simple pantry staples come together to create a delightful cookie that looks gourmet, yet is incredibly approachable.

🍊 Let’s Talk Flavor: What Makes These Cookies Stand Out?

Cranberry and pistachio aren’t just a festive pairing — they also provide a delightful contrast in both flavor and texture.

Cranberries bring a slight tartness that balances the richness of the butter, while also adding a chewy bite.
Pistachios provide a nutty crunch and a mild, earthy flavor that rounds everything out.
Orange zest brightens the whole cookie with citrusy warmth — it’s subtle but absolutely essential.

The result? A cookie that tastes like the holidays, but is sophisticated enough to serve at any gathering, year-round.

🧈 Step-by-Step Instructions

Here’s how to bring these beauties to life, from dough to delicious.

1. Cream the Butter and Sugar

In a mixing bowl, cream softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light, pale, and fluffy — about 2–3 minutes. This step ensures a soft, melt-in-your-mouth texture.

2. Add the Dry Ingredients

Reduce mixer speed to low. Add in the all-purpose flour, salt, and orange zest. Mix until just combined — be careful not to overmix! The dough will look a bit crumbly at first, but that’s okay.

3. Fold in the Cranberries and Pistachios

Using a spatula or your hands, gently stir in the chopped cranberries and pistachios until evenly distributed throughout the dough.

4. Shape and Chill the Dough

Place a sheet of parchment paper or plastic wrap on your work surface. Transfer the dough onto it and knead gently to bring it together into a cohesive log. Shape it into a log about 2 inches in diameter.

Roll the log up in the parchment or wrap, twisting the ends tightly. Chill in the refrigerator for at least 1 hour (or up to 3 days). This helps the cookies keep their shape and enhances the flavor.

5. Preheat and Prepare

Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper for easy cleanup.

6. Slice and Bake

Once the dough is firm, slice it into 1/4-inch rounds. Place each cookie about 2 inches apart on the prepared baking sheets.

Bake for 14–16 minutes, or until the edges are just turning golden. Keep a close eye toward the end to avoid over-baking.

7. Cool and Enjoy

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm, or store in an airtight container once cooled.

📌 Pro Tips for Perfect Shortbread Cookies

Use quality butter. Since butter is the star of the show, use the best quality you can find.
Don’t skip the chill time. Chilling helps the cookies hold their shape and prevents spreading.
Sharp knife = clean slices. If your dough cracks while slicing, let it sit at room temperature for 5 minutes, then try again.
Toast the pistachios for added depth of flavor — just 5 minutes in a 350°F oven does the trick.

🍽️ Serving Suggestions

These cookies are delicious on their own, but you can take them up a notch:

Serve with tea or mulled wine during a cozy winter gathering.
Dip half the cookie in white chocolate and sprinkle with extra crushed pistachios for a decadent touch.
Gift them in a mason jar with a festive ribbon and handwritten tag — perfect for neighbors, coworkers, or teachers.

❄️ Make-Ahead and Storage Tips

Can You Freeze the Dough?

Absolutely! You can freeze the cookie log for up to 3 months. Just wrap it tightly in plastic and place it in a freezer-safe bag. When ready to bake, let it thaw slightly until sliceable.

Storing Baked Cookies

Once baked, these cookies will keep in an airtight container at room temperature for up to 1 week — though they rarely last that long!

🧁 Variations to Try

Want to experiment? Here are some fun twists:

Lemon Zest: Swap orange for lemon for a zingier version.
Chocolate Chip: Add 1/4 cup of mini white chocolate chips.
Almonds Instead of Pistachios: Use slivered almonds for a different nutty flavor.
Gluten-Free: Use a 1:1 gluten-free flour blend — but make sure to chill well to prevent spreading.

❤️ A Cookie That Brings People Together

There’s something heartwarming about baking for loved ones. These Cranberry Pistachio Shortbread Cookies have become more than just a recipe — they’re a tradition. We bake them every December while playing classic holiday songs, sipping cocoa, and decorating the tree. It’s one of those small rituals that brings big joy.

But the best part? Sharing them. With neighbors. With coworkers. With friends near and far. These cookies travel well, store beautifully, and make people smile — especially when they see those vibrant red and green flecks in every buttery bite.

📲 Make It Shareable: Tag and Inspire

If you try this recipe, don’t forget to tag us on Instagram or share it on Pinterest! Nothing makes our day more than seeing your kitchen creations.

📷 Tag: #ShortbreadSeason
📌 Pin this recipe to your “Holiday Baking” or “Cookies to Try” boards!

📋 Cranberry Pistachio Shortbread Cookies Recipe (Printable)

Yield: 24 cookies
Prep Time: 20 minutes (+ 1 hour chill time)
Cook Time: 14–16 minutes
Total Time: 1 hour 40 minutes

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon orange zest
3/4 cup dried cranberries, chopped
3/4 cup pistachios, chopped

Instructions

Cream butter and sugar until light and fluffy.
Mix in flour, salt, and orange zest until just combined.
Stir in cranberries and pistachios.
Shape dough into a 2-inch thick log using parchment or plastic wrap. Chill 1 hour.
Preheat oven to 325°F (163°C). Line baking sheets with parchment.
Slice dough into 1/4-inch rounds and place 2 inches apart.
Bake for 14–16 minutes until edges are just golden.
Cool 5 minutes on sheet, then transfer to wire rack.
Enjoy and share!

✨ Final Thoughts

These Cranberry Pistachio Shortbread Cookies are more than just a holiday treat — they’re an invitation to slow down,