Cranberry Pistachio Shortbread Cookies bring a festive twist to classic buttery shortbread. Each crisp, tender bite is filled with the sweet-tart flavor of dried cranberries and the delicate crunch of chopped pistachios.
With only five simple ingredients, these cookies are surprisingly easy to prepare yet elegant enough for holiday cookie boxes, family gatherings, or a relaxing afternoon with a warm cup of tea.
Inspired by traditional Scottish shortbread, this version adds bright color and flavor that make every bite rich, buttery, and melt-in-your-mouth delicious.
Why You’ll Love These Cookies
🍪 Crisp, buttery shortbread with festive flavors
⏱️ Quick prep time—about 15 minutes plus chilling
💛 Made in one bowl for easy cleanup
💸 Budget-friendly recipe (about $7 for 24–30 cookies)
🌾 Can be made nut-free by leaving out the pistachios
Ingredients
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1 cup (2 sticks / 230 g) unsalted butter, softened
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½ cup (60 g) powdered sugar, plus more for dusting
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2 cups (250 g) all-purpose flour
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½ cup (60 g) dried cranberries, finely chopped
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½ cup (60 g) shelled pistachios, finely chopped (unsalted)
Optional:
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Pinch of fine sea salt for extra flavor
Helpful Tips
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Use softened butter. Butter at room temperature blends smoothly and creates the best texture.
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Chop ingredients finely. Large cranberry or pistachio pieces can cause the cookies to break.
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Chill the dough. Refrigerating the dough helps the cookies keep their shape and enhances the flavor.
