Cranberry Pistachio Shortbread: 7 Irresistible Cookies

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If Cranberry Pistachio Shortbread sounds like the kind of cookie you’d “accidentally” eat three of while wrapping gifts (same), you’re in the right place. This is the buttery, melt-in-your-mouth kind of shortbread that feels fancy… but honestly? It’s mostly just you, a bowl, and a little holiday-level confidence.

What I love about this recipe is how it fits real life. You can make the dough ahead, stash it in the fridge, and bake when you need a quick win—like when guests pop by, your kids suddenly remember tomorrow is a cookie exchange, or you simply want your kitchen to smell like sweet, citrusy magic.

Why You’ll Love This Cranberry Pistachio Shortbread

Slice-and-bake ease. No rolling pins. No cookie cutters. No flour dust cloud.
Perfect sweet-tart balance. Cranberries bring the zing, pistachios bring that nutty crunch.
Make-ahead friendly. Chill the logs, freeze them, bake later—future you will feel so supported.
Looks bakery-pretty with zero extra effort. Those ruby cranberries and green pistachios? Instant “I have my life together” vibes.

Ingredients You’ll Need

Here’s what goes into your Cranberry Pistachio Shortbread (simple stuff, big payoff):

1 cup unsalted butter, softened
3/4 cup powdered sugar
2 cups all-purpose flour (plain flour) (about 250 grams)
1/4 teaspoon salt
1 tablespoon orange zest
3/4 cup dried cranberries, chopped
3/4 cup unsalted pistachios, chopped

Ingredient notes from my kitchen to yours:

Softened butter means it presses easily with your finger but isn’t greasy or melty. If it’s too soft, your dough can get a bit slippery.
Powdered sugar is the secret to that tender, melt-away shortbread texture.
Orange zest is optional in theory… but in practice it makes the whole batch taste brighter and more “special occasion.”

How to Make Cranberry Pistachio Shortbread (Step-by-Step)

This is the part where you realize you’re basically a cookie genius. Let’s go.

1) Cream the butter and sugar

In a large bowl, beat the softened butter and powdered sugar until fluffy.

Tip: If you’re using a hand mixer, give it a couple minutes. Fluffy here = lighter texture later.

2) Add dry ingredients and zest

With your mixer on low speed, mix in the flour, salt, and orange zest until just combined.

The dough will be thick. Like, “I’m getting a mini arm workout” thick. That’s normal.

3) Stir in cranberries and pistachios

Stir in the chopped dried cranberries and chopped pistachios.

Try to distribute them evenly so every slice has that gorgeous red-and-green look.

4) Form the dough into logs

Lay a sheet of wax paper or parchment paper on the counter.

Take half the dough and form it into a log about 1 to 1 1/2 inches in diameter (2–3 cm). Roll it up tightly in the paper and twist the ends.

This part matters: pack the log tightly as you shape it. A tight log = neat round cookies that bake evenly (and don’t look like abstract art).

Repeat with the second half of dough so you have 2 logs.

5) Chill (the dough… and maybe you, too)

Refrigerate the logs for at least 4 hours, or up to 3 days.

Want to freeze them? You can freeze logs up to 2 months in a freezer container. Thaw overnight in the fridge before baking.

6) Slice and bake

When ready to bake:

Preheat oven to 325°F (the recipe lists 16FC—think 160°C-ish, but 325°F is the key setting).
Line cookie sheets with parchment paper or baking mats.

Unwrap one log at a time and slice into cookies about 1/4 to 1/3 inch thick (about 0.5 cm).

Place cookies 2 inches apart on the baking sheet.

Bake for 14–17 minutes, or until the tops look set and the edges are turning light golden brown.

7) Cool (the hardest step)

Let cookies cool on the pan for a few minutes, then transfer to a rack.

Shortbread firms up as it cools, so don’t worry if they feel a bit soft right out of the oven.

My Best Tips for Buttery, Perfect Shortbread

Chop your mix-ins small-ish. Big pistachio chunks can make slicing harder and cause crumbling.
If the log cracks while slicing, just press it back together with your fingers. Shortbread is forgiving—like the friend who pretends they didn’t see you eat the last cookie.
For extra clean slices: run your knife under hot water, wipe it dry, then slice. Repeat as needed.
Don’t overbake. Shortbread should be pale with lightly golden edges. If it turns deeply golden, it can lose that tender “melt” texture.

A Little Story From My Kitchen

This Cranberry Pistachio Shortbread became my go-to when I wanted something that looked festive but didn’t require a whole baking marathon. One year I made a batch while answering emails and half-watching a holiday movie, and my family kept “checking if they were cool yet.” (They were not checking. They were snacking.)

Now I keep a log in the freezer during the season like it’s an edible emergency fund—because sometimes the day needs a buttery cookie to turn things around.

Cranberry Pistachio Shortbread dough log sliced into rounds on a floured surface, with visible cranberries and pistachios. — Cranberry Pistachio Shortbread slice-and-bake log—chill, slice, and bake for buttery cookies with tart cranberries and crunchy pistachios.

FAQs About Cranberry Pistachio Shortbread

Can I use salted butter?

You can, but reduce or skip the added salt. Salted butter varies by brand, so your cookies might end up slightly saltier than intended.

What if I don’t have pistachios?

Totally fine. Swap in chopped almonds, pecans, or walnuts. The flavor changes, but the cookie still works beautifully.

Can I make this Cranberry Pistachio Shortbread ahead?

Yes—this is one of the best make-ahead cookies. Chill the logs up to 3 days in the fridge or freeze up to 2 months.

How do I store the baked cookies?

Store in an airtight container at room temperature for about 1 week (if they last that long). For longer storage, freeze baked cookies and thaw at room temp.

Why is my shortbread crumbly?

Usually one of three things:
The dough wasn’t packed tightly into the log
Your slices were too thin
The cookies baked a bit too long
Still edible, though. Crumbly shortbread just means… cookie crumbs “accidentally” fall into your mouth.

Sweet, Simple, and So Worth It

If you need a cookie that feels festive without demanding your entire afternoon, Cranberry Pistachio Shortbread is the answer. It’s buttery, bright with orange zest, and dotted with cranberries and pistachios like edible confetti. Bake a batch for friends, for a party, or for the very important occasion of “I made it through today.”

And if you stash a log in the freezer for later? That’s not overplanning—that’s just smart, magical Cranberry Pistachio Shortbread energy.

If you loved how buttery-sweet this Cranberry Pistachio Shortbread turned out, here are a few cozy “next clicks” that pair perfectly with the same festive flavors .

Craving another bright, tart bake? Try Cranberry Lemon Bars with a Sunny Citrus Bite—they’re zippy, pretty, and perfect when you want something less cookie, more “treat-yourself.”
Want a snacky, party-friendly option using the same star ingredients? Scoop into Whipped Feta Dip with Honey, Pistachios, and Cranberries (because sometimes you need a salty-sweet moment before dessert).
Building a holiday cookie tray? Add a pop of color with Red and Green Crinkle Cookies for a Festive Cookie Platter—soft, cheerful, and basically made for photos.
Going full “holiday showstopper” mode? Finish the season strong with White Chocolate Raspberry Yule Log That Looks Bakery-Level—a dreamy centerpiece when you want dessert to also be décor.

Made this Cranberry Pistachio Shortbread? Please leave a quick star rating ⭐⭐⭐⭐⭐ and a short review below—your feedback helps other bakers (and totally makes my day!).