There is no dessert quite as festive and comforting as these Cranberry Pistachio Shortbread Cookies. Bursting with tart cranberries and nutty pistachios, with the bright zest of fresh oranges woven throughout a tender, buttery shortbread, these cookies are the perfect treat for holiday gatherings or cozy afternoons with tea. Their rich flavor profile and delicate crumb make them instantly irresistible.
You will love how easy these cookies are to make, using simple pantry staples and fresh ingredients to create an elegant, crowd-pleasing snack. The combination of dried cranberries, salty pistachios, and fragrant orange zest provides a unique and sophisticated flavor contrast that keeps each bite exciting.
Ingredients
- 1 cup (8 oz/225 g) butter, softened
- ¾ cup (3 oz/85 g) powdered sugar
- Zest of 2 oranges
- 1¾ cups (8 ¾ oz/247 g) all-purpose flour
- ¼ cup (1 oz/30 g) cornstarch
- ¾ cup (3 ¾ oz/105 g) dried cranberries, finely chopped
- ¾ cup (3 ¾ oz/105 g) shelled, salted pistachios, chopped
How to Create Your Cranberry Pistachio Shortbread Cookies
Step 1: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and powdered sugar together until creamy and light. This whipping process creates the base for a tender, flaky shortbread.
Step 2: Add Orange Zest
Mix in the freshly grated orange zest to infuse the dough with vibrant citrus flavor.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk the all-purpose flour and cornstarch to ensure even distribution, which contributes to the cookie’s delicate texture.
Step 4: Mix Dry Ingredients into Butter Mixture
Gradually add the flour mixture to the butter mixture, mixing gently until the dough just comes together. Avoid overmixing to keep the shortbread crumbly and tender.
Step 5: Fold in Cranberries and Pistachios
Gently incorporate chopped dried cranberries and salted pistachios, distributing evenly through the dough for bursts of tartness and crunchy saltiness.
Step 6: Chill the Dough
Wrap the dough in plastic and refrigerate for at least 30 minutes. Chilling firms up the dough, making it easier to roll out.
Step 7: Shape and Bake
Roll out the dough on a lightly floured surface to about ¼ inch thick. Cut into desired shapes using cookie cutters or slice into squares. Place on parchment-lined baking sheets.
Step 8: Bake
Bake in a preheated oven at 325°F (163°C) for 15-18 minutes or until edges just begin to turn golden. Remove and allow cookies to cool on the baking sheet for a few minutes before transferring to wire racks.
My Best Tips for Perfect Shortbread Cookies
Use Fresh Orange Zest
Grate the zest just before mixing to capture maximum citrus aroma and flavor.
Don’t Overwork Your Dough
Handle gently when mixing and rolling to maintain the crumbly shortbread texture.
Salted Pistachios Add Balance
Using salted nuts provides a beautiful contrast to the sweetness and enhances overall flavor depth.
Even Thickness for Uniform Baking
Roll dough evenly to prevent some cookies from overbaking or underbaking.
Cool Completely Before Storing
Allow cookies to cool fully before storing in airtight containers to maintain crispness.
Delicious Variations to Try
Add White Chocolate Chips
Add a handful for sweet creaminess that pairs wonderfully with pistachios and cranberries.
Sprinkle with Coarse Sugar
Before baking, dust the tops of cookies with coarse sugar for sparkle and gentle crunch.
Use Other Citrus Zests
Try lemon or lime zest for a different but equally refreshing twist.
Dip in Chocolate
Dip half of each cookie in melted dark or milk chocolate for an elegant finish.
Swap Nuts
Use toasted almonds or pecans instead of pistachios depending on preference.
Frequently Asked Questions
How should I store these cookies?
Store in an airtight container at room temperature for up to one week or freeze tightly wrapped for up to three months.
Can I use fresh cranberries instead of dried?
Fresh cranberries will add moisture and may change texture; dried are preferable for this recipe.
Is cornstarch necessary?
Cornstarch helps soften the dough for a tender crumb, so it’s recommended.
What can I substitute for pistachios?
Walnuts or pecans are good alternatives.
Can this recipe be made gluten-free?
Use a gluten-free flour blend suitable for baking to substitute all-purpose flour.
Can I prepare the dough in advance?
Yes, dough can be made and refrigerated up to two days before baking.
Print
Cranberry Pistachio Shortbread Cookies
- Total Time: 68
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Fragrant, buttery, perfectly festive cookies balancing sweet, tart, and salty flavors, dotted with dried cranberries, crunchy pistachios, and fresh orange zest.
Ingredients
1 cup (8 oz / 225 g) unsalted butter, softened
3/4 cup (3 oz / 85 g) powdered sugar
Zest of 2 oranges
1 3/4 cups (8 3/4 oz / 247 g) all-purpose flour
1/4 cup (1 oz / 30 g) cornstarch
3/4 cup (3 3/4 oz / 105 g) dried cranberries, finely chopped
3/4 cup (3 3/4 oz / 105 g) salted pistachios, chopped
Instructions
Cream butter & sugar: Beat butter and powdered sugar until light and creamy.
Add zest: Mix in fresh orange zest evenly.
Combine dry ingredients: Whisk flour and cornstarch in a separate bowl.
Mix dough: Gradually add dry ingredients to butter mixture, mixing gently until dough forms. Avoid overmixing.
Add mix-ins: Fold in chopped cranberries and pistachios.
Chill dough: Refrigerate at least 30 minutes until firm.
Shape & bake: Roll dough to 1/4-inch thickness, cut shapes or squares, place on parchment-lined sheets.
Bake: 325°F (163°C) for 15–18 minutes until edges just turn golden. Cool 5 minutes, then transfer to wire rack.
Notes
Fresh orange zest adds brightness and lifts sweetness.
Softened butter creates tender crumb; avoid melting.
Salted pistachios balance sweet and tart.
Roll dough evenly for consistent baking.
Cool completely before storing to keep crispness.
- Prep Time: 20
- Cook Time: 18
- Category: Dessert, Holiday Cookies
- Method: Baking
- Cuisine: American / Festive
Nutrition
- Serving Size: 1 cookie (1/24 recipe)
- Calories: 160
- Sugar: 7 g
- Sodium: 55 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: cranberry pistachio shortbread, orange shortbread cookies, christmas shortbread recipe, holiday butter cookies, festive tea cookies
