🎄 Cranberry Pistachio Shortbread Cookies (Slice and Bake)

Looking for the perfect holiday cookie that’s both stunning and simple? These Cranberry Pistachio Shortbread Cookies are crisp, buttery, and packed with festive flavor. With bright red cranberries, vibrant green pistachios, and a classic melt-in-your-mouth texture, they’re an easy, elegant addition to any cookie tray.

Whether you’re gifting, entertaining, or just indulging, these slice-and-bake cookies are always a hit—just like our classic butter shortbread!

⭐ Why You’ll Love This Recipe

• Bakery-style texture: Tender, crisp, and buttery

• Festive appearance: Red cranberries + green pistachios = holiday perfection

• Simple, 7-ingredient recipe: No eggs, no leavening, no fuss

• Freezer-friendly: Make ahead and bake fresh when needed

• Customizable: Try fun flavor variations with ease

📝 Ingredients

👩‍🍳 How to Make Cranberry Pistachio Shortbread Cookies

Step 1: Cream Butter and Sugar

In a large mixing bowl, beat softened butter and powdered sugar until light and fluffy using a hand or stand mixer. The texture should be creamy—like the start of our piped butter cookies.

Step 2: Add Flavor and Flour

Mix in vanilla extract and salt.
Gradually add flour, mixing until a soft, crumbly dough forms. Do not overmix.

Step 3: Fold in Cranberries & Pistachios

Using a spatula, gently fold in the chopped cranberries and pistachios. The dough should hold together when pressed.

Step 4: Shape and Chill

Divide the dough in half and form into 2-inch diameter logs.
Wrap tightly in plastic wrap and chill for at least 2 hours (or freeze for 30 minutes).

Step 5: Slice and Bake

Preheat oven to 325°F (165°C). Line baking sheets with parchment.
Slice dough into ¼-inch rounds and place on the baking sheet.
Bake for 12–15 minutes, until the edges are lightly golden.

Step 6: Cool and Serve

Cool cookies on the sheet for 5 minutes, then transfer to a wire rack.
Optional: Drizzle with white chocolate for a bakery-style finish—just like our raspberry swirl shortbread!

📊 Nutrition (Per Cookie)

🍊 Flavor Variations You’ll Love

This shortbread dough is super versatile—just like our 3-ingredient shortbread biscuits! Try these creative twists:

• Orange Cranberry: Add 1 tsp of orange zest to enhance citrusy brightness.

• Rosemary Lemon: Swap pistachios for almonds, and add lemon zest + a pinch of rosemary.

• Chocolate-Dipped: Dip half of each baked cookie into melted dark or white chocolate.

• Almond Joy: Use almond extract instead of vanilla for extra nuttiness.

❄️ Make-Ahead & Storage Tips

Shortbread cookies are ideal for holiday prep. Here’s how to keep them fresh:

🕒 Make Ahead

• Chill dough for up to 3 days in the fridge.

• Freeze logs for up to 2 months and slice as needed.

🍪 How to Store

• Room Temp: Store in an airtight container up to 7 days.

• Freezer (Baked): Freeze cookies for 2 months. Thaw at room temp or re-crisp in a 300°F oven for 2–3 minutes.

• Freezer (Dough): Wrap and freeze cookie logs. Slice straight from frozen—just add 1–2 minutes to bake time.