Cranberry Pistachio Shortbread Cookies: A Festive, Buttery Holiday Favorite

If you’re searching for a beautiful, classic cookie that’s perfect for the holiday season, Cranberry Pistachio Shortbread Cookies are an absolute must-bake. These elegant slice-and-bake cookies combine rich, buttery shortbread with sweet-tart dried cranberries and crunchy pistachios for a flavor and color combination that’s both delicious and festive. With their red and green speckles and melt-in-your-mouth texture, these cookies are ideal for Christmas platters, cookie exchanges, and edible gifts.

Simple yet sophisticated, cranberry pistachio shortbread cookies prove that you don’t need complicated ingredients to create a bakery-worthy treat at home.

Why You’ll Love Cranberry Pistachio Shortbread Cookies

These cookies are loved for their tender, crumbly texture and perfectly balanced flavor. The buttery shortbread base pairs beautifully with the tartness of cranberries and the nutty crunch of pistachios.

Here’s why they’re a holiday favorite:

Buttery, melt-in-your-mouth texture
Festive red and green appearance
Perfect for make-ahead baking
Great for gift boxes and cookie swaps
Easy slice-and-bake recipe

They look just as impressive as they taste, making them perfect for entertaining.

Ingredients You’ll Need

1 cup unsalted butter, softened
¾ cup powdered sugar
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
½ teaspoon salt
¾ cup dried cranberries, chopped
¾ cup shelled pistachios, chopped

Optional for garnish:

Melted white chocolate for drizzling
Extra crushed pistachios

How to Make Cranberry Pistachio Shortbread Cookies

Cream the Butter and Sugar:
In a large bowl, beat the softened butter and powdered sugar until light and smooth. Mix in the vanilla extract.
Add the Dry Ingredients:
Gradually mix in the flour and salt until a soft dough forms.
Fold in Cranberries and Pistachios:
Gently stir in the chopped cranberries and pistachios until evenly distributed through the dough.
Shape and Chill:
Divide the dough in half. Roll each portion into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or until firm.
Slice and Bake:
Preheat oven to 180°C (350°F). Slice the chilled logs into ½-inch rounds and place on a lined baking sheet.
Bake:
Bake for 12–14 minutes, or until the edges are just lightly golden. Do not overbake.
Cool and Decorate:
Let cookies cool completely. Drizzle with melted white chocolate and sprinkle with crushed pistachios if desired.

Tips & Variations

Use salted pistachios for a sweet-and-salty contrast.
Add orange zest for a bright citrus twist.
Swap cranberries for dried cherries for a different flavor profile.
Dip half of each cookie in dark or white chocolate for extra indulgence.
Store in an airtight container for up to 7 days or freeze baked cookies for up to 2 months.

Serving & Gifting Ideas

These cookies are beautiful on holiday dessert trays and pair wonderfully with coffee, tea, or hot chocolate. Package them in decorative tins or clear treat bags with ribbons for charming homemade gifts during Christmas and winter celebrations.

Final Thoughts

Cranberry Pistachio Shortbread Cookies are the perfect blend of buttery richness, tart fruit, and crunchy nuts — all wrapped in a festive, elegant cookie. Easy to make, stunning to serve, and absolutely delicious, they’re a holiday baking essential that never goes out of style. Whether you’re preparing for a cookie exchange or gifting loved ones something homemade, these cookies always make a lasting impression.