If you're looking for a buttery, melt-in-your-mouth treat with a festive twist, this Cranberry Pistachio Shortbread Cookies Recipe is just the thing. Perfect for cozy afternoons, holiday baking marathons, or whenever you want a little sweet nutty magic, these cookies bring together the toasty richness of browned butter, the tart snap of cranberries, and the satisfying crunch of pistachios. Trust me, once you dive into these, you'll find yourself reaching for seconds before you know it.
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Why You’ll Love This
This Cranberry Pistachio Shortbread Cookies Recipe combines simple ingredients with a few easy techniques to create something truly special. The browned butter adds depth and warmth, while the mix of cranberries and pistachios offers a perfect balance of tart and nutty flavors that feel both indulgent and fresh.
- Reliable Texture, Great Flavor: The browned butter and cornstarch give these cookies a tender yet crisp bite with rich nutty notes.
- Crisp–Golden Finish: Baking just until the edges turn lightly golden keeps the centers butter-soft and crumbly.
- Pantry-Friendly Ingredients: A handful of staples—plus pistachios and dried cranberries—makes this recipe easy to pull off anytime.
- Weeknight Easy, Weekend Worthy: You’ll appreciate how straightforward the steps are—perfect for a relaxing bake or sharing with friends.
Ingredient Snapshot
Choosing quality ingredients really shines in this Cranberry Pistachio Shortbread Cookies Recipe. From the butter you brown to the tartness of the cranberries and salty crunch of pistachios, every piece plays a crucial role in flavor and texture.
- Unsalted butter: Use high-quality unsalted butter; it browns beautifully and lets you control the salt level.
- Granulated sugar: Adds sweetness and helps with structure—avoid substitutions for best results.
- Vanilla & almond extracts: These subtle flavors lift the cookie’s profile; don’t skip the almond extract.
- Orange zest: Fresh zest brightens and enhances the fruitiness of the cranberries.
- Ground cardamom: Adds a warm, slightly spicy note that complements the nuts and berries.
- All-purpose flour & cornstarch: Cornstarch lightens the dough, creating that perfect shortbread crumb.
- Pistachios: Chop them roughly to get a nice contrast in texture.
- Dried cranberries & freeze-dried cranberries: Both bring tartness; freeze-dried ones add a pleasant crunch.
- Sea salt flakes: A sprinkle on top balances sweetness and enhances all the flavors.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Cranberry Pistachio Shortbread Cookies Recipe
Step 1 — Set Up & Season
Start by gently browning the unsalted butter in a medium skillet over medium heat. Stir frequently and watch closely because once it foams, it won’t take long to turn a gorgeous golden-brown with a nutty aroma—that’s your green light to pull it off the heat. Let it cool for about 5 minutes to avoid cooking the eggs or sugar prematurely. Meanwhile, get your extracts, zest, and spices ready — this little boost layers in warm, fragrant notes that bring the whole cookie alive.
Step 2 — Sear, Toast, or Mix
With your butter cooled but still liquid, beat it together with granulated sugar using a paddle attachment or by hand with a sturdy mixer. You’ll notice the mixture smooths out and lightens slightly—this is where your cookie’s texture begins to form. Add in your vanilla and almond extracts, orange zest, and ground cardamom, mixing just enough to combine them evenly. Keeping the dry ingredients separate lets you evenly distribute the flour, cornstarch, and salt before slowly folding them in. Add the chopped pistachios and both types of cranberries last, folding gently to avoid overworking the dough—which can make shortbread tough.
Step 3 — Finish for Best Texture
Shape the dough into logs using plastic wrap so your hands stay neat and the dough doesn't warm too much. Chill them in the fridge for at least an hour—this step firms up the butter so your cookies hold their shape nicely during baking. Before baking, slice logs into thin rounds, about ¼ inch thick. Lining your baking sheets with parchment keeps the bottoms from overbrowning. Keep an eye as you bake the cookies at 350°F; you want edges to be just set and lightly golden while the centers stay pale for that classic melt-in-your-mouth shortbread texture.
Smart Little Tips
From my kitchen to yours, these tiny tricks make a big difference when you bake cranberry pistachio shortbread cookies. They’ll save you frustration and enhance your cookie’s flavor and texture every time.
- Doneness Cue: Look for lightly golden edges and pale centers—don’t wait for full browning or you’ll lose that tender crumb.
- Temperature Trick: Warm butter browns best but cool it enough so your sugar doesn’t melt on contact, ensuring a smooth, well-creamed mixture.
- Make-Ahead Move: Dough logs freeze well for up to a month; just slice and bake directly from frozen, adding a minute or two to baking time.
- Avoid This Pitfall: Resist overmixing after adding dry ingredients; overworking results in tough cookies instead of that signature shortbread crumb.
Serving Ideas
Finishing Touches
A sprinkle of flaky sea salt on top right before baking adds a subtle crunch and balances the cookie’s sweetness perfectly. I also love a light dusting of powdered sugar for a festive look. For an extra pop of color and flavor, you can scatter a few extra pistachios or miniature freeze-dried cranberries on the tops before baking. These small touches elevate the look and taste without complicating the process.
Pair It With
These shortbread cookies shine alongside a hot cup of chai tea or freshly brewed coffee. The warm spices in the tea complement the cardamom and orange zest in the cookies so nicely. If you're serving at a holiday party, offering a glass of mulled wine or a citrusy cocktail makes for a perfect match, balancing tart, sweet, and nutty notes without overpowering.
Easy Plating Upgrades
For a casual get-together, arrange the cookies on a rustic wooden board with sprigs of fresh rosemary or pine for a subtle evergreen aroma. When hosting a special occasion, stack them neatly on a tiered serving dish with edible gold leaf flakes or dusted with cinnamon sugar to impress guests with minimal effort.
Make-Ahead, Store & Reheat
Storing Leftovers
Store your Cranberry Pistachio Shortbread Cookies in an airtight container at room temperature. They’ll stay fresh and crisp for up to five days, though if you live in a humid climate, pop them in a sealed container with a dry silica packet or a folded paper towel to avoid moisture softening the cookie’s signature crunch.
Freezing Tips
This recipe freezes beautifully—either freeze the dough logs before slicing or freeze fully baked cookies. To freeze baked cookies, layer parchment paper between them and seal tightly in a freezer-safe container or bag. When thawing, bring to room temperature for about 30 minutes to return that fresh-out-of-the-oven texture.
Reheating Cranberry Pistachio Shortbread Cookies Recipe Without Drying Out
To warm these cookies without drying them, gently reheat in a 300°F oven for 5 to 7 minutes. A quick 10- to 15-second zap in the microwave also works but watch closely, or they’ll dry out fast. For a crispy exterior with a tender center, try a 3-minute bake in an air fryer at 320°F, just enough to revive that fresh-baked feel.
Frequently Asked Questions
You can, but be cautious with additional salt. Unsalted butter gives you full control over the saltiness, ensuring your cookies don’t become too salty especially with the sea salt flakes on top.
Browning the butter adds a deep, nutty flavor and warmth that elevates the cookie beyond traditional shortbread. It also adds complexity and enhances the pistachio notes beautifully.
About ¼ inch thick is ideal. Thinner slices bake crispier and quicker, while thicker ones remain tender inside. If slices are uneven, they might bake unevenly.
Yes! Walnuts, pecans, or almonds work well, and dried cherries or raisins can substitute for cranberries, but expect mild flavor and texture differences. The unique balance of pistachios and cranberries is what makes this cookie stand out.
Final Thoughts
Making the Cranberry Pistachio Shortbread Cookies Recipe is one of those baking adventures that rewards you with something truly comforting and beautiful. The browned butter’s warmth, paired with the pop of tart cranberries and the buttery crunch of pistachios, creates a cookie that’s more than the sum of its parts. I hope you enjoy baking and sharing this recipe just as much as I do—nothing beats handing these out warm, watching faces light up with that perfect bite. Happy baking!
PrintPrint Recipe
Cranberry Pistachio Shortbread Cookies Recipe
These Cranberry Pistachio Shortbread Cookies combine the nutty flavor of browned butter with the tartness of dried and freeze-dried cranberries and the crunch of pistachios, creating a delightful and festive treat perfect for any occasion.
- Prep Time: 1 hour 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Butter Mixture
- 8 oz unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon orange zest (from 1 orange)
- ¼ teaspoon ground cardamom
Dry Ingredients
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon salt
Add-ins
- ½ cup pistachios, chopped
- ½ cup dried cranberries, chopped
- ¼ cup freeze-dried cranberries, crushed
For Garnish
- Sea salt flakes, for garnish
Instructions
- Brown the Butter: Melt 8 oz of unsalted butter in a medium skillet over medium heat, swirling constantly to prevent burning. Watch as it foams and then turns a golden-brown with a nutty aroma, about 7 minutes. Remove from heat and let cool for 5 minutes, scraping the browned bits into the butter for flavor.
- Mix Wet Ingredients: In a stand mixer with the paddle attachment, beat the cooled browned butter and 1 cup granulated sugar on medium speed until smooth, about 1 minute. Add 1 teaspoon vanilla extract, 1 teaspoon almond extract, 1 teaspoon orange zest, and ¼ teaspoon ground cardamom, mixing until just combined.
- Combine Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, ¼ cup cornstarch, and ½ teaspoon salt to evenly distribute the dry ingredients.
- Form Dough: Slowly add the dry mixture to the wet ingredients on low mixer speed until just combined. Gently fold in ½ cup chopped pistachios, ½ cup chopped dried cranberries, and ¼ cup crushed freeze-dried cranberries using a spatula to avoid overmixing.
- Shape and Chill Dough: Turn the dough onto plastic wrap, divide into two, and shape each into two logs approximately 8 inches long and 1½ inches in diameter. Wrap tightly and refrigerate for at least 1 hour or up to 24 hours. For faster chilling, freeze the logs for 30 minutes.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
- Slice and Bake Cookies: Unwrap the chilled dough logs and slice into ¼-inch rounds with a sharp knife. Arrange on the baking sheets spaced 2 inches apart. Lightly sprinkle with sea salt flakes. Bake for 15 minutes, rotating halfway, until the edges are set but centers remain pale.
- Cool: Let cookies rest on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Browned butter adds a rich, nutty flavor to the cookies, enhancing their taste significantly.
- Chilling the dough logs is essential for firm slices and better cookie shape.
- You can substitute pistachios with walnuts or almonds if preferred.
- If you don’t have freeze-dried cranberries, increase dried cranberries by ¼ cup.
- Use a sharp knife to slice the chilled dough smoothly to avoid crumbling.
- Store cookies in an airtight container at room temperature for up to one week.
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