If there’s a cookie that screams “holiday cheer,” it’s cranberry and pistachio shortbread cookies. With their buttery crumbly texture, festive pops of red cranberries, and green pistachios, these cookies not only look the part but taste divine. The hint of orange zest elevates the flavor, giving them a subtle citrusy brightness that perfectly balances the sweetness of the dried cranberries and the nuttiness of the pistachios.
These cookies are perfect for your holiday cookie trays, a warm cup of tea, or even gifting in an airtight container for a thoughtful homemade touch. Let’s dive into what makes this recipe one of my favorite Christmas cookie recipes.
Ingredient Notes
Here’s what you’ll need for these cranberry pistachio shortbread cookies and why each ingredient plays a key role:
- Unsalted Butter (10 tablespoons): Butter is the base of any classic shortbread recipe. Make sure it’s softened to room temperature for easy mixing and that rich buttery flavor.
- Orange Zest (1 tablespoon): A hint of orange zest gives the cookies a bright, citrusy twist that complements the tart cranberries.
- Vanilla Extract (½ teaspoon): Enhances the overall flavor, adding a subtle warmth to the dough.
- Powdered Sugar (½ cup): Provides sweetness without making the cookies overly dense, ensuring a soft, crumbly texture.
- All-Purpose Flour (1 ½ cups): The structure of your cookies! Be sure to measure accurately to maintain the perfect balance between crumbly and cohesive.
- Dried Cranberries (½ cup): Chopped for even distribution, these add a tart, chewy texture and a festive pop of red.
- Pistachios (½ cup): Chopped pistachios bring a delightful crunch and a nutty flavor to every bite.
Instructions
Start by preparing the dough. In a large bowl, cream 10 tablespoons of unsalted butter until it’s smooth and fluffy. This step ensures your shortbread dough is light and buttery.
Add 1 tablespoon of orange zest and ½ teaspoon of vanilla extract to the softened butter, mixing until fully combined. These ingredients infuse the dough with flavor, making it vibrant and aromatic.
Next, mix in ½ cup of powdered sugar. Gradually incorporating the sugar helps create a light, crumbly shortbread dough.
Once the butter mixture is creamy, slowly add 1 ½ cups of all-purpose flour, one cup at a time. Stir until the dough comes together into a soft, crumbly texture.
Fold in ½ cup of chopped dried cranberries and ½ cup of chopped pistachios. This step evenly distributes the festive pops of flavor throughout the dough.
On a lightly floured surface, shape the dough into a 1-inch thick log. Wrap the dough tightly in parchment paper or plastic wrap, and refrigerate for at least 1 hour. Chilling the dough ensures the cookies hold their shape during baking.
Preheat your oven to 350°F. Line a cookie sheet with parchment paper. Once the dough is firm, slice it into ½-inch thick disks with a sharp knife. For a festive twist, you can also roll out the dough and cut it into shapes using cookie cutters.
Place the dough slices on the prepared baking sheet, spacing them about 1 inch apart. Bake the cookies for 12–15 minutes or until the bottoms are lightly golden. They will look pale on top, but As soon as they are golden on the bottom, you want to take them out.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
How to Serve
- Arrange these cranberry pistachio shortbread cookies on a holiday cookie tray with an assortment of festive treats.
- Enjoy them with a warm cup of tea, coffee, or hot cocoa for a cozy afternoon treat.
- Wrap them in a decorative tin or an airtight container as a thoughtful homemade holiday gift.
- Pair them with white chocolate drizzle for an extra decadent dessert option.
Tips, Tricks, and Alterations
- Make Ahead: Prepare the dough ahead of time and freeze it. Simply slice and bake when ready.
- Use Fresh Cranberries: Swap dried cranberries for fresh ones if you prefer a tart burst of flavor.
- Add Almond Extract: Substitute vanilla extract with almond extract for a nutty variation.
- Evenly Shaped Cookies: Roll the dough into a log for perfectly round cookies or shape it into an evenly shaped rectangle for neat slices.
- Storage: Store these buttery shortbread cookies in an airtight container for up to 5 days, or freeze them for longer storage.
- Drizzle Option: Drizzle cooled cookies with melted white chocolate for a festive twist.
If you’ve tried this Orange, Cranberry, and Pistachio Shortbread Cookies recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Recipe
Orange, Cranberry, and Pistachio Shortbread Cookies
Ingredients
- 10 tablespoons unsalted butter softened (142 g)
- 1 tablespoon orange zest 6 g
- ½ teaspoon vanilla extract 2.5 ml
- ½ teaspoon salt 2.5 g
- ½ cup powdered sugar 60 g
- 1 ½ cups all-purpose flour 190 g
- ½ cup dried cranberries chopped (60 g)
- ½ cup pistachios chopped (60 g)
Instructions
- Prepare the butter by creaming 10 tablespoons (142 g) of unsalted butter in a large mixing bowl until smooth.
- Mix in 1 tablespoon (6 g) of orange zest and ½ teaspoon (2.5 ml) of vanilla extract. Add ½ teaspoon (2.5 g) of salt and stir until fully incorporated.
- Gradually mix in ½ cup (60 g) of powdered sugar, ensuring it’s evenly blended for a light, creamy texture.
- Slowly add 1 ½ cups (190 g) of all-purpose flour, one cup at a time, stirring until a crumbly but cohesive dough forms.
- Fold in ½ cup (60 g) of chopped dried cranberries and ½ cup (60 g) of chopped pistachios for festive flavor and texture.
- Shape the dough into a 1-inch thick log on a floured surface. Wrap it tightly in parchment paper or plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat your oven to 350°F. Line a cookie sheet with parchment paper. Slice the chilled dough into ½-inch disks or use cookie cutters for decorative shapes.
- Place the slices on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12–15 minutes, or until the bottoms are lightly golden.
- Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack.
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