There’s something truly special about a simple, buttery shortbread, especially when it’s speckled with rich pistachios and sweet-tart cranberries. I love how this recipe feels both elegant and wonderfully cozy, like a quiet moment of comfort during the bustling season. If you’re looking to add something special to your lineup, these cookies are a perfect choice for unique Christmas cookies and a beautiful twist on classic holiday cookies.

Whenever I plan my holiday baking, I’m always on the hunt for reliable Christmas cookie recipes and fresh Christmas baking ideas that feel special but aren’t fussy. This dough comes together so easily for slice-and-bake cookies, making your time in the kitchen a joyful part of the celebration. They’re a delightful addition to any assortment of holiday treats, and they always seem to bring people together.

I often include these on my tray of Christmas dessert ideas; they’re just right with a cup of tea after a festive meal. As a cherished comfort food recipe, they truly embody the warmth and spirit of the season, making any holiday baking endeavor feel complete.

Nothing beats a great Pistachio Cranberry Shortbread. Whether you're a fan of Christmas Cookie or want to try something from our Dinner Ideas selection, keep scrolling!

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Why You’ll Love This Pistachio Cranberry Shortbread

• Perfect texture: Sandy, tender crumble with chewy and crunchy contrasts.
• Incredible flavor balance: Buttery pistachios and tangy cranberries aren’t overly sweet.
• Deceptively simple: No-chill dough and straightforward slice-and-bake method.
• Gorgeous & giftable: Festive colors make it ideal for holiday platters or year-round giving.

Ingredients & Tools

• 225 g (1 cup) unsalted butter, softened
• 100 g (½ cup) granulated sugar
• 1 tsp pure vanilla extract
• ¼ tsp fine sea salt
• 280 g (2 ⅓ cups) all-purpose flour
• 75 g (¾ cup) shelled, unsalted pistachios, roughly chopped
• 75 g (¾ cup) dried cranberries, roughly chopped

Tools: A stand mixer or electric hand mixer, a rubber spatula, plastic wrap, a sharp serrated knife, and a baking sheet lined with parchment paper.

Notes: Use good quality butter since its flavor shines. For pistachios, choose shelled and unsalted varieties to save time and control flavor.

Nutrition (per serving)

Serves: 24 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

• Butter temperature is key. Your butter should be softened, meaning it yields to gentle pressure but isn’t greasy or melted. If it’s too cold, your dough will be crumbly; if it’s too warm, your cookies will spread.
• Don’t skip the chopping. Giving the pistachios and cranberries a rough chop ensures they’re distributed evenly throughout the dough. You’ll get a bit of that lovely flavor and texture in every single slice.
• Why fine sea salt? It dissolves more evenly into the dough than coarse salt, giving you a consistent, subtle background note that makes the buttery and sweet flavors pop even more.
• Measuring flour correctly. For the most accurate results, spoon your flour into the measuring cup and level it off. Scooping directly from the bag can pack in too much flour and lead to a dry shortbread.

How to Make Pistachio Cranberry Shortbread

Storage & Freshness Guide

• Fridge: Store dough log wrapped tightly in plastic for up to 3 days.
• Freezer: Freeze wrapped dough log for up to 3 months; slice and bake from frozen.
• Reviving: Refresh baked cookies in a 300°F oven for 3-5 minutes to crisp.

Serving Suggestions

Complementary Dishes

• A simple cheese board — The saltiness of a sharp cheddar or a creamy brie creates a fantastic savory contrast to the sweet and nutty cookies.
• A bowl of vanilla bean ice cream — Crumble a warm shortbread cookie over the top for an incredibly easy and decadent dessert.
• Fresh fruit salad — The bright, juicy flavors of oranges and berries help cut through the richness of the butter and cleanse the palate.

Drinks

• Earl Grey tea — The bergamot in the tea has a citrusy flair that highlights the cranberries and makes the whole experience feel wonderfully sophisticated.
• A glass of cold milk — It’s a classic for a reason. The creaminess is the perfect partner for the crumbly, sandy texture of the shortbread.
• Hot chocolate — A rich, dark hot chocolate turns this simple cookie into a deeply comforting and indulgent winter treat.

Something Sweet

• Dark chocolate-dipped strawberries — The bitter dark chocolate and fresh berry flavor provide a different kind of fruity note that complements rather than competes.
• Lemon sorbet — The intense, clean citrus zing is a brilliant palate-cleanser that makes you ready for another bite of shortbread.
• Spiced poached pears — The warm, soft spices like cinnamon and star anise in the pears echo the cozy, festive vibe of the cookies.

Top Mistakes to Avoid

• Mistake: Using melted or oily butter. This is the number one reason shortbread spreads too much and loses its shape. You want softened butter that still holds its form, which helps create that delicate structure.
• Mistake: Overmixing the dough after adding the flour. Once the flour is in, mix with a light hand. Overworking the dough develops gluten, which leads to a tough, hard cookie instead of a tender, crumbly one.
• Mistake: Slicing with a blunt knife. A sharp serrated knife is your best friend here. A dull knife will press down and crumble the dough log instead of slicing through it cleanly, especially through the pistachios.
• Mistake: Overbaking. Shortbread should be pale and golden only on the very edges. If the top is brown, they’ve gone too far and will taste bitter and be too hard. They continue to firm up as they cool on the sheet.

Expert Tips

• Tip: Toast your pistachios. If you have an extra five minutes, spread your chopped pistachios on a baking sheet and toast them in a 175°C (350°F) oven for 5-7 minutes. Let them cool completely before adding to the dough. This deepens their nutty flavor immensely.
• Tip: Roll the log in coarse sugar. Before you slice and bake, you can roll the outside of your dough log in some coarse or sanding sugar. This gives the baked cookies a delightful sparkly, crunchy edge that’s just wonderful.
• Tip: Make a double batch and freeze. The dough log freezes beautifully for up to 3 months. Just wrap it tightly in a couple layers of plastic wrap. When a cookie craving strikes, you can slice off frozen rounds and bake them, adding just a few extra minutes to the baking time.
• Tip: Use a bench scraper for shaping. If you’re struggling to get a neat log shape, use a bench scraper to push the sides in. It gives you more control and helps create a uniform cylinder.

FAQs

Can I use salted butter?
You can, but I’d recommend omitting the additional ¼ teaspoon of fine sea salt from the recipe. Salted butter can vary in saltiness between brands, so using unsalted gives you complete control over the final flavor. The little bit of salt is crucial for balancing the sweetness, so you don’t want to skip it entirely.

My dough is too crumbly and won’t hold together. What happened?
This usually means your butter was a bit too cold, or you might have accidentally used too much flour. The good news is, it’s an easy fix! Try kneading the dough with your hands for a minute—the heat from your hands will soften the butter slightly and help bring it together. If it’s still very dry, you can add a teaspoon of cold water at a time until it just coheres.

Can I substitute other nuts or dried fruit?
Absolutely! This is a very adaptable recipe. Almonds or pecans would be lovely instead of pistachios. For the fruit, try chopped dried apricots, cherries, or even a zestier option like chopped candied ginger. Just keep the total volume of add-ins roughly the same to maintain the dough’s structure.

How should I store these shortbread cookies?
Once completely cool, store them in an airtight container at room temperature. They’ll keep beautifully for up to a week. You can also layer them with parchment paper to prevent them from sticking together. They are actually one of those cookies that seems to get better after a day or two, as the flavors meld.

Why did my cookies spread so much?
The most common culprit is butter that was too warm. If your kitchen is particularly hot, the dough log can benefit from a firm 30-minute chill in the fridge before slicing and baking. This helps the cookies hold their shape in the initial stage of baking. Also, double-check your oven temperature with a thermometer—an oven that runs cool can cause spreading as the butter melts before the structure sets.