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Cozy Cranberry Pistachio Shortbread Cookies: Easy Holiday Recipe

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These buttery shortbread cookies are packed with crunchy pistachios and sweet-tart dried cranberries. They’re crisp on the outside, tender on the inside, and perfect for holiday cookie platters or cozy afternoon treats.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • ½ cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • ¾ cup (100g) shelled pistachios, roughly chopped
  • ¾ cup (100g) dried cranberries

Instructions

  1. Cream the butter and sugar: In a large mixing bowl, beat softened butter and granulated sugar together with a wooden spoon or hand mixer until light, fluffy, and pale in color, about 3-5 minutes. Scrape down the sides once or twice.
  2. Add the vanilla and salt: Pour in vanilla extract and sprinkle salt over the butter mixture. Stir until well combined.
  3. Incorporate the flour: Add flour in two additions, mixing gently after each. Stop as soon as the flour disappears. The dough should look shaggy and crumbly.
  4. Add the mix-ins: Fold in chopped pistachios and dried cranberries gently until evenly distributed.
  5. Shape the dough: Turn dough out onto a clean surface. Bring together with your hands and shape into a log about 10 inches long and 2 inches in diameter. Wrap tightly in plastic wrap and twist ends to seal.
  6. Chill the dough: Refrigerate for at least 1 hour, or up to 3 days. For quicker chilling, freeze for 30 minutes.
  7. Preheat and prepare: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  8. Slice the cookies: Unwrap chilled dough log and slice into ¼-inch to ⅓-inch thick rounds using a sharp knife. Place on prepared baking sheet about 1 inch apart.
  9. Bake: Bake for 12-15 minutes until edges are just starting to turn golden brown. Centers will still look pale.
  10. Cool completely: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire cooling rack. Cool completely before serving.

Notes

Don’t overwork the dough—stop mixing as soon as flour disappears. Chill dough thoroughly for clean slices. Use room temperature butter. For extra flavor, toast pistachios at 350°F for 5-7 minutes before adding. Slice with a hot knife for cleaner cuts. Cookies improve after a day or two. Store in airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or unbaked dough log for up to 3 months.

Nutrition

Keywords: shortbread cookies, cranberry pistachio cookies, holiday cookies, easy cookie recipe, Christmas cookies, buttery cookies

Find it online: https://sparklespoon.com/cozy-cranberry-pistachio-shortbread-cookies-easy-holiday-recipe/