Looking for a fun and festive holiday cookie? This Pistachio Cranberry Shortbread cookie recipe is perfect for Christmas and other fall and winter holiday entertaining and gift giving!
My husband is a huge fan of pistachios. So I created this Pistachio Cranberry Shortbread cookie recipe for him — and for all of you pistachio fans out there!
As the air turns crisp and the leaves change color, there’s no better time than fall and winter to dive into cozy baking projects that make your home smell like a holiday haven!
This Pistachio Cranberry Shortbread recipe is a new fave holiday baking treat in our house. It’s perfect for Christmas, Thanksgiving, after-school snacks, weekend sports snacks, or any cozy day in.
While these cookies are a festive addition to any holiday celebration, they’re truly delicious all year round. Enjoy baking them, sharing them, and savoring every festive bite!
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🌟 Why this recipe works
You’ll love making this recipe especially for fall and winter holiday gatherings and cookie exchanges.
- Fun and festive: With red cranberries, green pistachios, and white chocolate chips, these are perfect for Christmas parties and other festive gatherings.
- Quick and easy: You only need a handful of ingredients and the instructions are simple. I’ve included step-by-step photos below to help you as you bake.
- Freezer-friendly: You can freeze the cookie dough or freeze the baked cookies. This makes it easy to bake fresh treats any time, all year round!
- Great gifts: Add a homemade touch to your holiday gift-giving this year with these delicious Christmas cookies.
🛒 Ingredient notes
- Butter – Use unsalted butter softened to room-temperature for a rich, creamy texture.
- Sugar – Granulated sugar works best here; it helps the shortbread retain its structure.
- Flour – All-purpose flour provides the perfect base for tender cookies.
- Pistachios – Choose unsalted, shelled pistachios for a beautiful green color and a crunchy texture.
- Dried cranberries – Adds a festive red pop and tartness that complements the rich buttery base.
- White chocolate chips – You’ll love the added texture and luxurious flavor these add to the cookies.
- Vanilla – This gives the cookies that classic bakery aroma and added flavor. Use pure vanilla extract if possible.
- Salt – A little kosher salt balances the sweetness.
✅ Step-by-step instructions
You’ll find a full list of ingredients with measurements, and more detailed instructions, in the printable recipe card at the bottom of this post. Here are step-by-step photos to help you along the way!
- Lightly toast the pistachios.
- In a stand mixer, cream the butter.
- Then add the sugar and the salt, and cream for another 2-3 minutes, until creamy and fluffy.
- Reduce the mixer speed to low speed and gradually add the flour just until it’s combined. See the photos for the texture we want, and be careful not to overmix in this step!
- Using a wooden spoon or rubber spatula, gently fold in the pistachios, chopped dried cranberries, and white chocolate chips. Fold them in just until ingredients are well distributed. Again, do not overmix!
- On a lightly floured surface. divide the dough in two and gently roll into 2 equal logs. Wrap in parchment paper or plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat the oven to 325°F. Line two baking sheets with parchment paper.
- Remove the cookie logs from the refrigerator and place on a cutting board. Using a sharp knife or pastry bench, slice each log into 15 round cookies, approximately 1/4″ to 1/2″ thick.
- NOTE: Because of the pistachios, cranberries, and white chocolate chips, you may need to use your fingers to shape each cookie into a circle and gently press to bring the dough together and create an even top.
- Place cookies on each prepared baking sheet. They can be about 1″ apart since they will not spread like other cookies.
- Bake at 325°F for 25-30 minutes.
- Remove from oven and cool on the baking sheet for 5 minutes before transferring to a cooling rack.
👩🏻🍳 Recipe FAQs
Swap pistachios with other chopped nuts like pecans or almonds. Cranberries can be substituted with other dried fruits like cherries or apricots. Just be sure to chop any substitution up into small pieces of equal sizing.
Yes! The dough can be stored in the fridge for up to 3 days or frozen for up to two months. Thaw slightly before slicing and baking.
Over-mixing the dough or using cold butter can lead to crumbly dough. Make sure to use room-temperature butter and mix only until the ingredients come together.
Store baked cookies in an airtight container at room temperature for up to one week. You can also freeze the dough (see above). Or, freeze sliced and baked cookies in a single layer and store in freezer bags for up to two months.
🍽 Serving ideas
These cranberry pistachio shortbread cookies look gorgeous and festive on any holiday table!
We love serving these with our cranberry mocktails to end the meal on a sweet and refreshing note.
If you are making these for cookie exchanges, other great cookies to make include soft ginger molasses cookies, red velvet cookies, and soft almond sugar cookies.
🍷 🥂 Wine pairings
If you’re serving these for an all-ages party, we love serving these cookies with our Cranberry Mocktails.
If you’re serving them with wine, here are two wine pairings I recommend:
- Pinot Noir: A light and fruity red that complements the tart cranberries and buttery shortbread.
- Sparkling Rosé: The slight sweetness and bubbles enhance the pistachio’s nuttiness and provide a festive touch.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
- Mixing bowl
- Electric mixer (hand or stand mixer)
- Measuring cups and measuring spoons
- Parchment paper
- Baking sheet
- Wooden spoon
- Sharp knife
- Wire cooling rack
More holiday recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Pistachio Cranberry Shortbread
Equipment
Ingredients
- ¾ cup pistachios, shelled, unsalted and unroasted
- 1 cup (2 sticks) unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ teaspoon kosher salt
- 1½ cup all-purpose flour
- ½ cup dried cranberries, chopped
- ¼ cup white chocolate chips
Instructions
- In a non-stick skillet over medium heat, toast the pistachios just until lightly toasted, about 5-7 minutes. Set aside to cool slightly while you make the dough.
- In a stand mixer, cream the butter on low-medium speed for 1-2 minutes. Then add the sugar and the salt, and cream for another 2-3 minutes, until creamy and fluffy.
- Reduce the mixer speed to low speed and gradually add the flour just until it's combined.
- Using a rubber spatula, gently fold in the pistachios, chopped dried cranberries, and white chocolate chips just until ingredients are well distributed.
- On a lightly floured surface. divide the dough in two and gently roll into 2 equal logs. Wrap in parchment paper or plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat the oven to 325°F. Line two baking sheets with parchment paper.
- Remove the cookie logs from the refrigerator and place on a cutting board. Using a sharp knife or pastry bench, slice each log into 15 round cookies, approximately 1/4" to 1/2" thick. Because of the pistachios, cranberries, and white chocolate chips, you may need to use your fingers to shape each cookie into a circle and gently press to bring the dough together and create an even top.
- Place 15 cookies on each prepared baking sheet. They can be about 1" apart since they will not spread like other cookies.
- Bake at 325°F for 25-30 minutes. Cookies will remain a pale golden color and may have slightly browned edges but should not be golden brown all around.
- Remove from oven and cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
