Cranberry Pistachio Shortbread Cookies

These Cranberry Pistachio Shortbread Cookies are the perfect holiday treat that looks bakery-elegant but costs under $10 to make at home. With a buttery shortbread base, tart cranberries, and crunchy pistachios topped with white chocolate drizzle, they’ll impress at any gathering without the fuss.

I discovered this recipe three years ago when I desperately needed something special for my neighbor’s holiday cookie exchange but was short on both time and budget. What started as a last-minute experiment using ingredients I already had in my pantry turned into my most requested holiday cookie. The combination of tart cranberries and rich pistachios creates the perfect balance of flavors, while the buttery shortbread has that melt-in-your-mouth texture that makes people ask for the recipe. My family now demands these every December, and I’ve learned they actually taste even better after sitting for a day or two as the flavors meld together. This one’s definitely a keeper!

Ingredients for Cranberry Pistachio Shortbread Cookies

I always use room temperature butter for the creamiest texture – it makes all the difference in achieving that perfect crumbly shortbread consistency. My go-to is high-quality unsalted butter, though any good brand works beautifully when properly softened.

• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup powdered sugar – I recommend sifting this for extra smoothness
• 1/4 tsp vanilla extract
• 1/4 tsp almond extract – My preference is pure almond extract for deeper flavor
• 2 cups all-purpose flour
• 1/2 tsp salt – In my experience, fine sea salt works best and distributes evenly
• 1/2 cup dried cranberries, roughly chopped
• 1/2 cup shelled pistachios, roughly chopped – I usually buy them pre-shelled for convenience
• Zest of 1 orange (optional) – Pro tip: this adds incredible citrus brightness that elevates the entire cookie
• 4 oz white chocolate, chopped
• 1 tbsp coconut oil or butter – I usually use coconut oil as it helps prevent the chocolate from seizing

Step-by-Step Instructions

I recommend bringing all ingredients to room temperature about 30 minutes before starting – this ensures everything combines smoothly without overmixing.

Step 1: Preheat your oven to 325°F and line an 8×8 baking pan with parchment paper, leaving overhang for easy removal. This lower temperature prevents the edges from browning too quickly.

Step 2: Cream butter and powdered sugar with an electric mixer for 3-4 minutes until light and fluffy. The mixture should look pale and airy – this creates the tender crumb texture.

Step 3: Add vanilla and almond extracts, mixing until just combined. Avoid overmixing at this stage to prevent tough cookies.

Step 4: Mix in flour and salt on low speed until just incorporated, then fold in cranberries, pistachios, and orange zest. The dough should look festive and colorful.

Step 5: Press dough evenly into prepared pan using a measuring cup bottom, then score lightly into squares. This scoring step is crucial for clean cuts later and prevents cracking during cutting.

Step 6: Bake 25-30 minutes until edges are lightly golden but center still looks slightly pale and set. The surface should no longer look wet or shiny when done. Let cool completely before cutting for the cleanest edges possible.

Step 7: Melt white chocolate with coconut oil in 30-second microwave intervals, stirring thoroughly between each interval. If chocolate seizes, add an extra teaspoon of coconut oil and whisk until smooth. Drizzle over completely cooled shortbread and let set 15 minutes before cutting.

What to Serve with Cranberry Pistachio Shortbread Cookies

These elegant cookies pair beautifully with both hot and cold beverages, creating perfect moments for holiday entertaining and gift-giving.

Coffee or Espresso: The rich, buttery shortbread complements coffee’s bold flavors while the tart cranberries provide brightness against the drink’s intensity. Try serving these alongside High Protein Coffee Chia Seed Pudding for a complete coffee-themed spread.

Champagne or Prosecco: The festive combination creates an elevated dessert course, with the cookies’ sweetness balancing the wine’s crisp acidity perfectly for special occasions.

Hot Chocolate or Tea: The white chocolate drizzle creates a luxurious flavor bridge between the cookies and creamy hot beverages on cold winter evenings.

Vanilla Ice Cream: Crumble these cookies over premium vanilla ice cream for an instant elegant dessert. For an even more indulgent treat, try them with High Protein Cottage Cheese Ice Cream for a healthier twist.

Holiday Party Platters: Stack these beautifully on serving plates alongside Blueberry Cheesecake Protein Bites and Frozen Greek Yogurt Peanut Butter Bites for a complete dessert spread that offers something for everyone.

Storage & Serving Tips

Store these Cranberry Pistachio Shortbread Cookies in an airtight container at room temperature for up to one week. I recommend placing parchment paper between layers to protect the white chocolate drizzle from smudging or sticking together.

For optimal texture and flavor, let them come to room temperature before serving if they’ve been stored in the refrigerator. Pro tip: these cookies actually improve with time as the flavors meld together beautifully over the first 24-48 hours, making them perfect for advance preparation.

These freeze exceptionally well for up to 3 months when wrapped individually in cellophane, making them ideal for holiday gift-giving or preparing ahead for parties. For gift presentation, pair them with other homemade treats like Cottage Cheese Brownies for a delightful variety box.

Conclusion

Cranberry Pistachio Shortbread Cookies

Buttery shortbread cookies packed with tart cranberries and crunchy pistachios, finished with elegant white chocolate drizzle

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Cooling Time 15 minutes mins

Total Time 50 minutes mins

Servings: 16 cookies

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 185

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup unsalted butter room temperature
• 1/2 cup powdered sugar
• 1/4 tsp vanilla extract
• 1/4 tsp almond extract
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup dried cranberries roughly chopped
• 1/2 cup shelled pistachios roughly chopped
• 1 orange zest optional
• 4 oz white chocolate chopped
• 1 tbsp coconut oil or butter

Equipment

• 8×8 baking pan
• Electric mixer
• Parchment paper
• Sharp knife
• Large bowl

Method

 

1. Preheat oven to 325°F. Line an 8×8 baking pan with parchment paper, leaving overhang for easy removal.
2. Cream butter and powdered sugar with electric mixer for 3-4 minutes until light and fluffy. Add vanilla and almond extracts, mix until combined.
3. Add flour and salt, mixing on low speed until just combined. Fold in cranberries, pistachios, and orange zest if using.
4. Press dough evenly into prepared pan using bottom of measuring cup. Score top lightly into squares for easier cutting later.
5. Bake 25-30 minutes until edges are lightly golden but center looks slightly pale and set. Cool completely in pan.
6. Melt white chocolate and coconut oil in microwave in 30-second intervals, stirring between each. Drizzle over cooled shortbread.
7. Let chocolate set 15 minutes, then lift from pan using parchment overhang. Cut into squares with sharp knife, wiping blade between cuts.

Notes

Don’t overmix flour or shortbread will be tough. Center should look slightly pale and set when removing from oven. Store in airtight container up to 1 week or freeze up to 3 months. If white chocolate seizes, add extra coconut oil and whisk until smooth.