Get ready to bake a truly delightful treat! These Cranberry Pistachio Shortbread Cookies are the epitome of buttery, melt-in-your-mouth perfection. Each bite delivers a wonderful balance of tart cranberries, savory pistachios, and bright orange zest. Shortbread cookies are known for their simple ingredients and tender crumb, making them a timeless favorite. This recipe makes it incredibly easy to bring these festive, colorful cookies to your holiday table or any special occasion, perfect for bakers of all skill levels.
Table of Contents
Why You’ll Love These Cranberry Pistachio Shortbread Cookies
You’ll adore these Cranberry Pistachio Shortbread Cookies for so many reasons! They effortlessly blend classic charm with delightful festive flavors.
- Irresistible Flavor: Experience the rich, buttery taste enhanced by zesty orange, tart cranberries, and savory pistachios in every melt-in-your-mouth bite.
- Perfect Texture: Enjoy a wonderfully tender, crumbly texture that truly melts, a hallmark of excellent shortbread.
- Festive Appearance: Their vibrant red and green hues make them stunning additions to any holiday platter or cookie exchange, instantly brightening any table.
- Make-Ahead Magic: Prepare the dough in advance and bake fresh cookies whenever desired, saving valuable time during busy periods.
- Effortless Baking: With straightforward steps and common ingredients, this recipe is incredibly easy, ensuring baking success and building confidence for everyone.
Cranberry Pistachio Shortbread Cookies Ingredients
Crafting the best Cranberry Pistachio Shortbread Cookies starts with quality ingredients. Gather these simple items to create your delicious treats:
- 1 cup (8 oz/225 g) unsalted butter, softened to room temperature
- ¾ cup (3 oz/85 g) powdered sugar
- Zest of 2 oranges (about 2 tablespoons)
- 1¾ cups (8 ¾ oz/247 g) all-purpose flour
- ¼ cup (1 oz/30 g) cornstarch
- ¾ cup (3 ¾ oz/105 g) dried cranberries, finely chopped
- ¾ cup (3 ¾ oz/105 g) shelled, salted pistachios, chopped
Notes & Substitutions
These delightful shortbread cookies are made with accessible ingredients, but here’s how each contributes and what you can swap:
- Butter: Softened unsalted butter is key for richness and a tender crumb.
- Powdered Sugar: Creates a smooth texture, preventing grittiness.
- Orange Zest: Offers a bright, aromatic lift that pairs wonderfully with the other flavors.
- All-Purpose Flour: Provides the cookie’s essential structure.
- Cornstarch: This secret ingredient ensures a delightfully tender, melt-in-your-mouth texture. Research on the science of cooking highlights how cornstarch helps keep dough tender by reducing gluten development.
- Dried Cranberries: Chopped dried cherries or apricots make excellent alternatives.
- Pistachios: You can substitute with chopped almonds, pecans, or walnuts. The American Heart Association notes that pistachios can support heart health as part of a balanced diet. If using unsalted nuts, add an extra ¼ teaspoon of fine sea salt to the flour mix.
Equipment
You’ll need just a few basic kitchen tools to make these gorgeous Cranberry Pistachio Shortbread Cookies.
- Stand mixer with paddle attachment (or a hand mixer)
- Large mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Plastic wrap
How To Make Cranberry Pistachio Shortbread Cookies
Follow these simple steps to create your perfect Cranberry Pistachio Shortbread Cookies. Precision and patience are key for that classic shortbread texture and rich, buttery flavor.
- Cream Butter, Sugar & Zest: In the bowl of a stand mixer, cream the softened butter, powdered sugar, and vibrant orange zest on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed to ensure everything combines perfectly.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and cornstarch thoroughly. This ensures even distribution and prevents any lumps in your dough.
- Mix Dough: Reduce mixer speed to low. Gradually stir the flour mixture into the creamed butter just until combined. Avoid overmixing, as this develops gluten, making Cranberry Pistachio Shortbread Cookies tough.
- Fold in Inclusions: Gently fold in the finely chopped dried cranberries and chopped pistachios with a rubber spatula until evenly distributed. This adds beautiful color and texture.
- Form Logs: Divide the dough in half. Roll each half into a tightly packed log, approximately 2 inches (5 cm) in diameter. Uniform logs ensure consistent cookie shapes.
- Chill Dough: Wrap each dough log well in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, to firm up completely. This prevents spreading during baking.
- Prepare for Baking: When ready, preheat your oven on the convection setting to 300°F (150°C). Line two baking sheets with parchment paper for easy release.
- Slice Cookies: Remove a chilled dough log and slice into precise ¼ inch (6 mm) thick cookies using a sharp knife. Work quickly to maintain dough firmness.
- Arrange and Bake: Arrange the sliced shortbread cookies on the prepared baking sheets, leaving about 2 inches (5 cm) between them for proper airflow.
- Bake to Perfection: Bake for 15-17 minutes, until the edges are lightly golden but the centers remain pale. Do not overbake, preserving the perfect shortbread.
- Cool Completely: Let the cookies cool completely on the baking sheets before handling. Store in an airtight container for up to 1 week to keep them fresh.
Pro Tips & Troubleshooting
Make your Cranberry Pistachio Shortbread Cookies perfect every time with these helpful tips, making your homemade shortbread shine:
- Softened Butter is Essential: Ensure your butter is truly at room temperature. This allows it to cream properly, incorporating air for a tender, light texture.
- Don’t Overmix: Once the flour is added, mix only until just combined. Overmixing develops gluten, leading to tougher cookies.
- Chill Dough Thoroughly: Chilling is vital! Cold dough prevents the cookies from spreading excessively in the oven, helping them maintain their shape and thickness.
- Firm Logs, Even Slices: Roll your dough logs tightly and chill them well. This makes slicing easier and ensures uniformly shaped cookies without flat edges. Use a sharp knife for clean cuts.
- Know Your Oven: While 300°F (150°C) convection is ideal, adjust for a regular oven by slightly increasing the temperature to 325°F (160°C) and watching closely.
- Achieving Crispness: For a slightly crispier edge, bake for an extra minute or two, but avoid overbaking to keep the tender center.
Serving, Storage, & Variations
- Serve with coffee or tea for a cozy treat anytime.
- Display on holiday platters for a festive dessert spread.
- Gift in decorative tins for a thoughtful homemade present.
- Store baked cookies in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies for up to 2 months for longer storage.
- Freeze raw dough logs for up to 8 weeks, then thaw before baking.
- Customize flavors with:
- Lemon zest
- Dried cherries or other dried fruits
- Almonds or other nuts
- Dip cooled cookies in melted white or dark chocolate for extra indulgence.
- Roll out chilled dough to ¼-inch thickness and cut with cookie cutters.
- Bake cut cookies for 10–12 minutes for perfect results.
Nutrition Information
Disclaimer: Please note that this nutrition information is an estimate based on the ingredients used and serving size of 1 cookie. Actual values may vary depending on specific brands, preparation methods, and any substitutions made. Always consult a qualified nutritionist for personalized dietary advice.
| Nutrient | Amount Per Serving (1 cookie) |
|---|---|
| Calories | 140 |
| Total Fat | 9g |
| Saturated Fat | 5g |
| Cholesterol | 25mg |
| Sodium | 35mg |
| Total Carbs | 15g |
| Dietary Fiber | 1g |
| Total Sugars | 7g |
| Protein | 1g |
Frequently Asked Questions (FAQ)
How do I ensure my Cranberry Pistachio Shortbread Cookies are tender?
Achieve tenderness by using softened butter, mixing the dough minimally to prevent gluten development, and baking just until the edges are lightly golden. Avoid overbaking at all costs for the best texture.
Can I make these cookies without nuts?
Absolutely! Simply omit the pistachios. If your dried cranberries are unsalted, consider adding an extra pinch of salt to balance the flavors. You could also add extra cranberries or white chocolate chips instead.
Are these cookies gluten-free?
You can try substituting the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the blend contains xanthan gum for best results.
Can I use this dough for cut-out cookies?
Yes! Instead of forming logs, roll the chilled dough between two sheets of parchment paper to ¼-inch thickness. Use your favorite cookie cutters, then bake for 10-12 minutes.
Conclusion
These Cranberry Pistachio Shortbread Cookies truly embody simple elegance and festive cheer. With their rich, buttery flavor, tender texture, and vibrant colors, they are sure to become a cherished addition to your recipe collection. Don’t hesitate to whip up a batch; they’re incredibly easy and rewarding to make! We hope you enjoy baking and sharing these delightful shortbreads. Please let us know how they turn out in the comments below, and explore our other quick and easy shortbread recipes for more inspiration!
Cranberry Pistachio Shortbread Cookies
Equipment
- Stand mixer
- Paddle attachment
- Medium bowl
- Whisk
- Cling wrap
- Baking sheets
- Parchment Paper
Ingredients
Cookies
- 1 cup butter softened
- ¾ cup powdered sugar
- 2 oranges zest of
- 1¾ cups all-purpose flour
- ¼ cup cornstarch
- ¾ cup dried cranberries finely chopped
- ¾ cup shelled, salted pistachios chopped
Instructions
Instructions
- In a stand mixer, cream the softened butter, powdered sugar, and orange zest on medium speed until light and fluffy, about 3 minutes.
- Whisk together the flour and cornstarch in a separate bowl, then gradually add the dry mixture to the creamed ingredients on low speed until well combined.
- Fold in the finely chopped dried cranberries and chopped pistachios until they are evenly distributed throughout the dough.
- Divide the dough in half, roll each portion into a tight 2-inch (5 cm) log, wrap in cling wrap, and refrigerate for at least 1 hour or up to 2 days.
- When ready to bake, preheat your oven to 300°F (150°C) on convection setting and line two baking sheets with parchment paper.
- Slice the chilled dough logs into ¼-inch (6 mm) thick cookies and arrange them 2 inches (5 cm) apart on the prepared baking sheets.
- Bake the cookies for 15-17 minutes, until their edges are lightly golden but the tops remain pale.
- Allow the cookies to cool completely on the baking sheets before transferring them to an airtight container for storage for up to one week.