Cranberry Pistachio Shortbread Cookies (Easy Slice-and-Bake Recipe)

Festive. Buttery. Pretty enough to be gift-worthy. That’s what these Cranberry Pistachio Shortbread Cookies are all about. With jewel-like cranberries and emerald pistachios baked into tender, melt-in-your-mouth shortbread, they look like they belong in a holiday bakery window—but you can whip them up in your kitchen without breaking a sweat.

Ready to impress without stress? Let’s bake.

Why You’ll Love Cranberry Pistachio Shortbread Cookies

Let me pitch it to you like a late-night infomercial: “These cookies do it all!”

• They’re slice-and-bake. Mix, roll, chill, slice, bake. Zero drama.
• They scream holidays. Red and green flecks? Instant Christmas magic.
• Make-ahead friendly. You can chill the dough overnight or freeze for later.
• Texture heaven. Buttery base + chewy fruit + crunchy nuts. Your mouth will thank you.
• Perfect for gifting. Package in a cute tin, and suddenly you’re the Martha Stewart of your friend group. If you love festive cranberry recipes, you have to try our Cranberry Orange Muffins with Streusel Topping next!

Basically, they’re the kind of cookie that gets people asking, “Wait, you made these?”

Ingredients You’ll Need

Grab these, and you’re halfway to cookie stardom:

• 1 cup (2 sticks) unsalted butter, softened – the buttery MVP
• ¾ cup powdered sugar – for that soft, tender crumb
• 1 teaspoon vanilla extract – the secret “it just tastes better” ingredient
• 2 cups all-purpose flour – our foundation
• ¼ teaspoon salt – balance, always
• ½ cup dried cranberries, chopped – tart, chewy jewels
• ½ cup shelled pistachios, chopped – green crunch with festive flair
• Optional: Zest of 1 orange – adds a zingy, citrusy lift

Step-by-Step Instructions

Here’s where the magic happens. Follow along, and you’ll have cookies that look like they came straight from a fancy bakery window.

Step 1: Cream the Butter and Sugar

Pop your softened butter and powdered sugar in a mixing bowl. Beat until light and fluffy, about 2–3 minutes. This isn’t just mixing—it’s aerating. The fluffier the butter, the more tender the shortbread.

Step 2: Add Vanilla

Pour in the vanilla extract and mix again. It’s small but mighty. Vanilla is what makes your cookies taste like “cookies” instead of just sweet flour disks.

Step 3: Stir in Dry Ingredients

Slowly add flour and salt. If you dump it all at once, expect a flour cloud explosion (and maybe a sneeze). Mix just until combined—shortbread dough likes a gentle touch.

Step 4: Fold in the Goodies

Now for the fun part: stir in the cranberries, pistachios, and optional orange zest. Fold them in gently so they stay chunky and visible. Think of it as jewelry placement—you want those ruby reds and emerald greens shining through.

Step 5: Shape Into Logs

Divide dough in half. Roll each half into a log about 2 inches thick. Wrap tightly in plastic wrap. Don’t worry if it looks a little lumpy—the fridge will smooth things out.

Step 6: Chill the Dough

Refrigerate logs for at least 2 hours, or up to overnight. This is the “patience step.” Skipping it = cookies that spread into weird pancake blobs. Chilling firms the butter and makes slicing clean.

Step 7: Preheat the Oven

Set your oven to 350°F (175°C). Preheating is non-negotiable. Baking in a cold oven = disappointment and uneven cookies. Rookie mistake, don’t do it.

Step 8: Slice the Logs

Unwrap dough logs and slice into ¼-inch thick rounds. A sharp knife is key. If slices crack, let the dough sit for 5 minutes to soften slightly.

Step 9: Bake

Line a baking sheet with parchment. Space slices an inch apart (they won’t spread much). Bake 12–14 minutes, until edges are just barely golden. The centers should still look pale. Overbaking = sadness.

Step 10: Cool and Enjoy

Let cookies rest on the sheet for 3–4 minutes before transferring to a wire rack. Or, if you’re like me, burn your mouth on one because patience is overrated.

Common Mistakes to Avoid

• Skipping chill time. Unless you enjoy amoeba-shaped cookies, don’t.
• Overbaking. Pale is good! You want tender, not hockey pucks.
• Forgetting parchment paper. Don’t make your life harder.
• Too many add-ins. If you dump in extra nuts/cranberries, the dough falls apart. Moderation is key.
• Using salted butter. Unless you love playing “guess how salty this bite is,” stick with unsalted.

Alternatives & Substitutions

• Nut swap. No pistachios? Almonds, pecans, or walnuts work too.
• Fruit swap. Try dried cherries, apricots, or even blueberries.
• Chocolate upgrade. Dip half the cookie in melted white or dark chocolate. Fancy AND delicious.
• Citrus twist. Lemon zest instead of orange = zingy and bright.
• Gluten-free. Use a 1:1 gluten-free flour blend. Texture’s slightly different, but still yum.
• Vegan. Sub a solid vegan butter (not spread).

More Festive Holiday Treats You’ll Love

• Red Velvet Hot Chocolate (The coziest, most impressive drink for a winter night)
• Pumpkin Cheesecake Bars (A crowd-pleasing dessert perfect for any holiday table)
• Cranberry Cream Cheese Crescent Bites (Another quick and easy cranberry appetizer that’s a total show-stopper)

Storage & Freezing

• Room temperature: Airtight container, 5–7 days.
• Freezer (baked): Layer with parchment, freeze up to 3 months. Thaw at room temp.
• Freezer (dough): Wrap logs in plastic + foil. Freeze up to 3 months. Slice and bake from frozen (add 1–2 minutes).

FAQ (Frequently Asked Questions)

Q: Can I use fresh cranberries instead of dried?
Nope. Too wet. They’ll mess with the dough.

Q: Do I really need to chill the dough?
Yes. Stop arguing. Chill it.

Q: Can I cut shapes instead of slice-and-bake?
Absolutely. Roll out, chill, then use cookie cutters.

Q: Do I have to toast the pistachios first?
Optional. Toasting = more flavor. But if you’re lazy, raw works fine.

Q: Why powdered sugar instead of granulated?
Powdered sugar = tender, sandy crumb. Granulated = gritty sadness.

Q: Can I double the recipe?
Yes. Just double everything. Bigger bowl, same process.

Q: What if my slices crumble?
Let the log soften 5 minutes. Slice gently. You’re fine.

Final Thoughts

There you go: Cranberry Pistachio Shortbread Cookies that look like holiday jewels but come together with minimal fuss. Perfect for gift tins, cookie swaps, or hoarding on the couch while watching cheesy Christmas movies.

Bake them once, and they’ll become your new festive tradition.

Oh, and one last piece of advice: stash a few for yourself before serving. Because once these hit the table, they disappear faster than the last slice of pumpkin pie at Thanksgiving.

Happy baking!

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