There’s something magical about holiday baking when the kitchen smells of butter, spice, and toasted nuts. These cranberry pistachio shortbread cookies are one of those recipes that instantly look festive without extra effort. The ruby red cranberries and emerald green pistachios create a natural Christmas color scheme, while the buttery shortbread base melts in your mouth with every bite.
Even better? These cookies are eggless, just like true shortbread should be. With only five main ingredients, you can stir them together, shape the dough into logs, and slice-and-bake whenever you need a fresh tray of holiday treats. They’re sturdy enough to pack in gift tins, yet elegant enough for the prettiest cookie platter.
If you love simple recipes that still look boutique, these cookies are for you. And if you enjoy adding elegant finishing touches, you might also want to check out my white chocolate pretzel rods—another make-ahead holiday gift that’s easy to decorate.
Table of Contents
Cranberry Pistachio Shortbread Cookies
- Total Time: 2 hours 30 minutes
- Yield: ~36 cookies
- Diet: Vegetarian
Description
These cranberry pistachio shortbread cookies are buttery, eggless, and slice-and-bake easy. Studded with tart cranberries and crunchy pistachios, they freeze as dough logs, bake up tender with crisp edges, and pack beautifully for edible Christmas gifts.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (90 g) powdered sugar (or granulated for crispier texture)
- 2 cups (240 g) all-purpose flour
- ½ cup (65 g) dried cranberries, chopped
- ½ cup (65 g) pistachios, chopped
- 1 tsp vanilla extract or 1–2 tsp orange zest
- Pinch of salt
- Optional: 3 oz (85 g) white chocolate, melted for drizzle
Instructions
- In a large bowl, cream butter and sugar until light and fluffy.
- Mix in flour and salt until the dough looks crumbly.
- Fold in cranberries, pistachios, and flavoring (vanilla or zest).
- Divide dough, roll each half into a 2-inch log, wrap in parchment, and chill 2 hours.
- Preheat oven to 325°F (165°C). Slice logs into ¼-inch thick rounds.
- Place slices on parchment-lined baking sheets, spacing 1 inch apart.
- Bake 12–15 minutes until edges are lightly golden.
- Cool on sheet 5 minutes, transfer to rack. Drizzle with white chocolate if desired.
Notes
- Butter temperature: Butter should be soft but cool. Too soft = greasy dough; too firm = crumbly dough that won’t hold together.
- Sugar choice: Powdered sugar makes the cookies more tender and melt-in-your-mouth. Granulated sugar gives a firmer, crisper cookie. Both work.
- Chilling is non-negotiable: Slice-and-bake shortbread only works if the logs are fully chilled. If you rush this step, cookies spread and lose shape.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Slice-and-bake
- Cuisine: American, Holiday Baking
Nutrition
- Serving Size: per cookie, approx.
- Calories: 110 kcal
- Sugar: 6 g
- Sodium: 35 mg
- Fat: 7 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
Ingredients & Why They Work
Shortbread is famous for being simple: butter, sugar, flour. But when you fold in pistachios and cranberries, you get a cookie that feels instantly festive and bakery-worthy. Here’s what you’ll need, and why each ingredient matters:
- Unsalted butter – The base of all great shortbread. It should be soft enough to press a finger into, but not greasy or melting. Unsalted butter lets you control the seasoning. If you only have salted butter, reduce added salt by about ¼ teaspoon.
- All-purpose flour – Measured correctly (spoon and level, or ideally by grams), flour creates the crumbly, tender structure. Too much flour makes shortbread dry; too little and it spreads flat.
- Sugar – Granulated sugar is classic, giving a crisp snap. Powdered sugar makes the texture slightly softer and meltier. Both work, so choose your preferred finish.
- Dried cranberries – Their tart chew balances the sweetness and cuts through the buttery richness. Chop them into smaller bits so every slice shows a jewel-like red speckle.
- Pistachios – Shelled, chopped pistachios give the cookies their green flecks and a nutty crunch. If using salted nuts, reduce added salt in the recipe.
- Flavor booster – Orange zest is a classic pairing with cranberries and adds bright fragrance. Vanilla extract is another option if you prefer a softer flavor.
- Optional drizzle – A thin white chocolate drizzle is optional but makes the cookies look extra polished for gifting.
These ingredients may be humble, but combined, they deliver cranberry pistachio cookies that look like they came straight from a bakery window—perfect for a Christmas shortbread cookie tray or holiday gift box.
One Foolproof Method
The best part about these cranberry pistachio shortbread cookies is that they use the slice and bake shortbread method. Instead of rolling and cutting with cutters, you shape the dough into logs, chill, and slice clean coins whenever you’re ready to bake. It’s simple, tidy, and perfect for make-ahead holiday baking. Here’s how to get it right every time:
1. Cream the butter and sugar.
Start with room-temperature unsalted butter. Beat it with sugar until the mixture looks pale and fluffy. This step ensures your cookies won’t be dense. Since this recipe is for eggless shortbread cookies, the air you whip in here is what gives them a delicate, melt-in-your-mouth crumb.
2. Add flour and flavor.
Mix in all-purpose flour with a pinch of salt. At this stage, the dough will look crumbly but should hold together if pressed between your fingers. Add your flavor booster—orange zest or vanilla extract—for that signature festive aroma.
3. Fold in cranberries and pistachios.
Chop the dried cranberries and pistachios into smaller pieces so they slice evenly later. Gently fold them into the dough until they’re distributed. Each slice should show off flecks of red and green.
4. Shape into logs.
Divide the dough in half. Place each half on parchment paper and roll into a log about 2 inches thick. A handy trick: roll against a flat surface like a ruler or countertop edge to keep the log perfectly round. Smooth the parchment around the log and twist the ends like candy wrappers.
5. Chill thoroughly.
Refrigerate the dough logs for at least 2 hours. This chill time is essential—the butter needs to firm up so the cookies slice neatly. If you’re in a hurry, 30 minutes in the freezer works. Don’t skip chilling, or the cookies will spread instead of holding their shape.
6. Slice into coins.
Once chilled, use a sharp knife to slice ¼-inch thick rounds. If the dough crumbles slightly, press the slices back together gently. For even cookies, rotate the log every few slices so it stays round.
7. Bake until edges are golden.
Arrange slices on a parchment-lined baking sheet. Bake at 325–335°F for 12–15 minutes. Look for lightly golden edges and bottoms with pale centers. Shortbread should never look dark brown.
8. Cool completely before drizzling (optional).
If you’d like a finishing touch, drizzle with melted white chocolate after the cookies are fully cooled. This adds a polished, bakery-style look that makes them perfect for holiday gifting.
📌 Pro Tip: If you enjoy working with melted chocolate for decorations, you’ll find my guide on white chocolate bark technique helpful—it’s another no-bake treat that uses drizzle for maximum holiday appeal.
Shaping & Slicing Like a Pro
One of the biggest secrets to bakery-worthy cranberry pistachio shortbread cookies is shaping the dough logs correctly. Since this is a slice and bake shortbread recipe, the way you form and chill the logs determines how neat and uniform your cookies look.
Keep your logs round.
When dough chills, it tends to flatten on one side. To avoid this, roll the logs in parchment, then rotate them halfway through chilling. Another option is to nestle them inside cardboard tubes (like empty paper towel rolls) lined with parchment for perfectly round shapes.
Use the right knife.
For clean slices, use a sharp chef’s knife or serrated blade. If you notice crumbling from the cranberries or pistachios, let the dough sit at room temp for 2–3 minutes before slicing. This takes the chill off without making the butter too soft.
Fix flat edges.
If your cookies come out slightly flat on one side, simply re-roll the dough log gently on the counter before slicing. This quick trick ensures evenly round cookies on your tray.
Thickness matters.
Aim for slices about ¼-inch thick. Thinner slices may bake too crisp, while thicker ones can be doughy in the center. Keeping them uniform ensures even baking and the classic shortbread texture—crisp edges with a melt-in-your-mouth center.
📌 Hosting tip: These cookies aren’t just for tins. They look gorgeous on holiday grazing boards. Try adding a row of shortbread coins to your Thanksgiving dinner charcuterie board alongside nuts, fruits, and cheeses for a sweet surprise.
Bake Cues & Color Guide
Shortbread can be tricky if you’re used to cookies that brown all over. The best cranberry pistachio shortbread cookies should look light and delicate when they come out of the oven. Here’s what to watch for:
Golden edges, pale centers.
When baking at 325–335°F, the edges should just begin to turn golden. The tops and centers will stay pale, and that’s exactly right. If you wait for the whole cookie to brown, they’ll be dry instead of buttery.
Check the bottoms.
Lift one cookie carefully with a spatula. The underside should be light tan, never dark brown. That’s your cue to pull them from the oven.
Texture test.
Fresh from the oven, shortbread feels soft. Don’t panic—it firms up as it cools. Let the cookies rest on the baking sheet for 5 minutes before transferring to a rack. Once cooled, they’ll have crisp edges with a tender, melt-in-your-mouth crumb.
Uniform results.
If you’ve kept your slices the same thickness, every cookie will bake evenly. That’s why the slice and bake shortbread method is so reliable—it takes the guesswork out of shaping.
Make-Ahead, Freeze & Ship
One of the biggest advantages of cranberry pistachio shortbread cookies is how well they hold up for make-ahead baking and gifting. Shortbread is naturally sturdy, which makes it ideal for holiday prep and shipping.
Freeze the dough logs.
The slice and bake shortbread method makes freezing incredibly easy. Shape your dough into logs, wrap tightly in parchment and plastic, then freeze for up to 2 months. When you’re ready to bake, let the logs rest at room temperature for 10–15 minutes before slicing. This makes cutting smoother while keeping the dough firm.
Bake ahead for tins.
If you prefer to bake first, these cookies stay fresh in an airtight tin for 7–10 days. Layer them with parchment paper to prevent sticking. The buttery flavor actually improves after the first day as the flavors meld.
Shipping tips.
Shortbread is one of the best cookies for mailing. Pack cookies snugly in a sturdy tin or plastic container, using parchment dividers between layers. Place the tin inside a padded box to protect against movement. Avoid warm climates if possible—though since this is eggless shortbread, you don’t need to worry about spoilage.
Edible Christmas gifts.
Dress them up for gifting by sliding a stack into a clear bag tied with ribbon, or tucking them into a mason jar with a handwritten label. They’re festive enough on their own, but a drizzle of white chocolate makes them look extra polished in gift baskets.
📌 Hosting tip: Pair a tin of these cookies with something savory for balance—like my cranberry Brie bites with puff pastry. Together, they make a thoughtful and well-rounded holiday gift.
Variations
The beauty of cranberry pistachio shortbread cookies is how adaptable they are. With a few tweaks, you can create versions that suit every holiday tray or dietary need.
Orange zest shortbread.
Add 1–2 teaspoons of finely grated orange zest to the dough. The citrus perfume pairs beautifully with cranberries and makes the shortbread taste extra festive.
White chocolate drizzle.
Once the cookies are cooled, melt real white chocolate and drizzle in thin ribbons across the tops. This adds sweetness and makes the cookies look polished for holiday gift boxes.
Almond swap.
Prefer a different nut? Replace pistachios with slivered almonds or chopped pecans. The result is still buttery shortbread with a crunchy bite, just a new flavor profile.
Nut-free option.
For nut-free households, swap pistachios for pumpkin seeds. Pair them with dried cherries for the same red-green holiday look without any nuts.
Gluten-free shortbread.
Use a 1:1 gluten-free flour blend instead of all-purpose. The texture will be slightly more delicate, but the cookies still bake and slice well.
📌 Hosting tip: If you like balancing sweet with salty, serve a plate of these cookies next to a bowl of my caramel apple snack mix. The contrast of buttery shortbread and crunchy snack mix makes dessert tables more exciting.
Serving & Gifting Ideas
Holiday cookies aren’t just about taste—they’re about presentation. These cranberry pistachio shortbread cookies shine on their own, but with a little styling, they become the centerpiece of any gathering.
On cookie trays.
Arrange them with other Christmas shortbread cookies for a classic red-and-green holiday spread. Their jewel-like cranberries make them stand out without extra decoration.
In edible gift packs.
Stack a dozen in clear cellophane bags tied with ribbon, or place them in festive tins lined with parchment. For a more rustic look, tuck them into mason jars with twine and a handwritten label.
On a dessert board.
These cookies look gorgeous when layered into a larger grazing board with fruit, nuts, and small candies. The buttery texture pairs especially well with fresh apple or pear slices.
With tea or coffee.
Shortbread was made for warm drinks. Keep a plate ready for holiday guests, or wrap a few in wax paper bags for cozy party favors.
📌 Pairing tip: For an extra cozy holiday platter, add slices of my pumpkin bread with cream cheese swirl. Together, they balance buttery crunch with soft, spiced comfort.
FAQs
Can I make these cranberry pistachio shortbread cookies without nuts?
Yes. Simply replace pistachios with pumpkin seeds or sunflower seeds. You’ll still get the festive red-and-green look with cranberries and seeds, but the recipe stays completely nut-free.
Do I have to chill the dough?
Absolutely. Since this is a slice and bake shortbread recipe, chilling is what keeps the cookies round and neat. Two hours in the fridge is ideal, but a 30-minute freezer shortcut works if you’re pressed for time.
Why are my cookies tough instead of tender?
Tough cookies usually mean too much flour or overmixing. Weigh flour when possible, and stop mixing as soon as the dough comes together. Remember—true eggless shortbread cookies should be crumbly, not chewy.
Can I freeze the baked cookies?
Yes. Once baked and cooled, store them in airtight containers and freeze for up to 2 months. Thaw at room temperature before serving. The texture may be slightly softer, but the buttery flavor stays intact.
Can I reduce the sugar?
You can, but shortbread relies on sugar for structure. Reducing by more than 20% may make the cookies too dry. For balance, add a little extra orange zest or a drizzle of white chocolate instead.
Why does my dough crumble when slicing?
That usually means the cranberries or pistachios weren’t chopped small enough. Letting the dough rest at room temp for 2–3 minutes before slicing also helps prevent cracking.
Conclusion
There’s a reason these cranberry pistachio shortbread cookies have become a holiday classic. They’re buttery, crumbly, jewel-studded, and endlessly giftable. With the slice and bake shortbread method, you can prep the dough weeks in advance and always have cookies ready for guests, gift tins, or a cozy tea break.
Whether you stick to the original red-and-green pairing or try variations like orange zest or white chocolate drizzle, these cookies always deliver that “homemade but elegant” holiday feel. They’re also eggless shortbread cookies, which makes them a safe and simple choice for all kinds of gatherings.
So this season, don’t just buy cookies—bake a batch (or three) of these festive shortbreads. They’ll bring smiles to your table and joy to every gift tin.