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Easy Homemade Cranberry Pistachio Shortbread Cookies

cranberry pistachio shortbread cookies - featured image
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Buttery, tender shortbread cookies studded with sweet-tart dried cranberries and crunchy pistachios. This easy recipe comes together quickly and is perfect for holiday gifting or a cozy treat with tea.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1/2 cup (60g) powdered sugar (confectioners’ sugar)
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 2 tablespoons (16g) cornstarch
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (60g) dried cranberries, chopped if large
  • 1/2 cup (70g) shelled raw pistachios, roughly chopped
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prep your ingredients: Take butter out of fridge 30 minutes before starting to soften. Chop pistachios and cranberries into small, uniform pieces. Set aside.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, cornstarch, and salt until evenly distributed.
  3. Cream butter and sugar: In a large bowl, beat softened butter with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add powdered sugar and vanilla extract, then beat for another 2-3 minutes until light and fluffy. Scrape down sides of bowl once or twice.
  4. Add dry ingredients: With mixer on low speed, gradually add flour mixture to butter mixture. Mix just until dough comes together. It will look crumbly at first. Do not overmix.
  5. Fold in add-ins: Using a spatula, gently fold in chopped pistachios and dried cranberries until evenly distributed. Dough should be fairly stiff but pliable.
  6. Shape dough log: Turn dough out onto a piece of plastic wrap. Shape into a log about 12 inches long and 2 inches in diameter. Roll plastic wrap tightly around it, twisting ends to secure. If dough feels too sticky, chill for 10 minutes first.
  7. Chill dough: Place wrapped log in refrigerator for at least 2 hours, or overnight. This step is essential to prevent spreading.
  8. Preheat and slice: When ready to bake, preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Remove dough log from fridge and let sit at room temperature for 5 minutes. Using a sharp knife, cut log into rounds about 1/4-inch thick. Place on prepared baking sheet, spacing about 1 inch apart.
  9. Bake: Bake for 12-14 minutes, until edges are just barely golden brown. Centers will still look pale and slightly soft. Do not overbake.
  10. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.

Notes

Chilling the dough for at least 2 hours is non-negotiable to prevent spreading. Use a sharp knife for clean slices; run it under hot water and dry between cuts. Rotate baking sheet halfway through baking for even browning. Cookies can be stored in an airtight container at room temperature for up to 1 week. Unbaked dough log can be frozen for up to 3 months; slice and bake directly from frozen, adding 2-3 minutes to bake time.

Nutrition

Keywords: shortbread cookies, cranberry pistachio cookies, easy shortbread, holiday cookies, butter cookies, homemade cookies

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