If you're looking for a buttery, melt-in-your-mouth treat with a festive twist, you'll love this Cranberry Pistachio Shortbread Cookies Recipe. Perfect for holiday baking or anytime you want a little cozy indulgence, these cookies blend nutty browned butter with bright cranberries and crunchy pistachios. I find making them is a relaxing afternoon project that fills the kitchen with the most inviting, warm aroma - and the results always impress friends and family.
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Why This Recipe Works
This recipe combines simple ingredients with a special technique-browning the butter-that deepens the flavor and balances the sweetness. It's approachable for home cooks but yields bakery-quality cookies that taste both classic and a little unexpected thanks to the cardamom and orange zest.
- Consistent Texture: Browning the butter provides a tender crumb that holds its shape perfectly without spreading too much.
- Deep, Balanced Flavor: Nutty browned butter, bright orange zest, subtle cardamom, and tart cranberries create layers of flavor.
- Simple Ingredients: Pantry staples plus pistachios and cranberries make this recipe straightforward yet special.
- Fast Prep, Big Payoff: The dough chills quickly, and baking is fast-ideal for last-minute gifting or weekday treats.
Ingredient Game Plan
Choosing quality ingredients will make all the difference for your Cranberry Pistachio Shortbread Cookies Recipe. Each component plays a role-from the richness of the butter to the freshness of the pistachios-so I always pick the best I can find and keep them fresh.
- Unsalted Butter: Use high-quality butter for the richest flavor, and make sure it's fresh for the best browning results.
- Dried Cranberries: Look for plump, slightly chewy cranberries-not overly sweetened or overly dry-to add a nice tart contrast.
- Pistachios: Choose unsalted, shelled pistachios and chop them roughly for a satisfying crunch.
- Orange Zest & Spices: Freshly grated zest and a pinch of cardamom brighten and balance the cookie's richness beautifully.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Cranberry Pistachio Shortbread Cookies Recipe
Step 1 - Prep & Season
Start by melting your unsalted butter in a skillet over medium heat. Keep it moving with a gentle swirl so it browns evenly without burning-about 5 to 7 minutes. You'll know it's ready when you see golden-brown bits settling on the bottom and the air fills with a nutty, toasted aroma. Remove from heat and let it cool for about 5 minutes; scraping those flavorful browned bits into the butter is key for that rich taste. While that cools, prep your orange zest and get your extracts handy so you can add them fresh and fragrant.
Step 2 - Build Flavor
I like to use a stand mixer for this step, but a hand mixer works just as well. Beat the browned butter with granulated sugar on medium speed until the mixture is smooth and starts to look a little glossy-about a minute. Then add vanilla, almond extract, orange zest, and ground cardamom. These last touches bring the cookie to life with brightness and warmth, just enough to complement the buttery base without overpowering it.
Step 3 - Finish for Best Texture
In a separate bowl, whisk together the flour, cornstarch, and salt-this ensures the dry ingredients are evenly distributed and helps your shortbread stay tender. Add these gradually to your wet mixture on low speed, mixing just until combined. Overmixing here will toughen the dough, so gentle folding with a spatula is better once you toss in the chopped pistachios and cranberries. After that, shape the dough into logs and chill-this step firms up the butter and prevents over-spreading. Slice the cookies thinly and bake at 350°F for 12 to 15 minutes, watching for the edges to set while the centers stay pale. Let them cool on the trays for 5 minutes before moving them to a rack so they firm up without breaking.
Pro Moves I Swear By
I've learned through trial and error that paying close attention to the butter's color and aroma is the best way to nail this Cranberry Pistachio Shortbread Cookies Recipe. Every small tweak can bring out a new level of flavor and texture, and these tricks save you from disappointment.
- Doneness Cue: Edges should be just set and lightly golden, while centers stay pale and soft.
- Temperature Trick: Refrigerate dough logs at least an hour to avoid spreading and keep edges crisp.
- Make-Ahead Move: Dough logs freeze beautifully for up to a month; slice and bake straight from the freezer.
- Skip This Pitfall: Don't overbake-overly brown shortbread turns dry quickly and loses that tender crumb.
Serve It Up
Finishing Touches
A light sprinkle of sea salt flakes right before baking brightens the cookie's flavor and adds a subtle crunch. I love how those savory hints play against the tart cranberries and rich pistachios-it's a harmony of tastes and textures that makes you want to reach for just one more.
Great Pairings
These cookies pair wonderfully with a cup of strong black tea or a cozy mug of hot cocoa. The warm beverage balances the buttery richness while complementing the citrus and nutty notes. For parties, I like to serve them alongside fresh fruit and a mild cheese plate for contrast.
Easy Plating Wins
Arrange your cookies on a rustic wooden board or a simple white platter for cozy charm. Scatter a few whole pistachios and some extra dried cranberries around the edges for inviting color and a hint of what's inside. Add a sprig of fresh rosemary or orange peel curls for that festive, homemade touch.
Make-Ahead & Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to 5 days. The shortbread will stay crisp but tender if you avoid moisture. If your kitchen is humid, a container with a crisping packet helps preserve that perfect texture.
Freezer Notes
These cookies freeze really well-either slice the dough logs and freeze the slices, or freeze the baked cookies in an airtight container. Thaw baked cookies at room temperature for about 30 minutes before serving. Dough slices can go straight from freezer to oven with an extra minute or two added to baking time.
Reheating Cranberry Pistachio Shortbread Cookies Recipe Without Drying Out
Reheat your cookies gently in a 300°F oven for 5-7 minutes to warm through without drying. If using a microwave, zap them in short bursts of 10 seconds on low power and cover with a damp paper towel to keep moisture in. An air fryer at 300°F for about 3 minutes also works perfectly for a quick crisp-up without overbaking.
Frequently Asked Questions
Fresh cranberries have too much moisture and will alter the cookie's texture. It's best to stick with dried or freeze-dried cranberries to maintain the perfect crumb and balance.
Browning the butter develops deep, nutty flavors and adds richness that plain melted butter can't provide. It's the secret to making these shortbread cookies extra special.
You can try vegan butter alternatives, but keep in mind the browned butter flavor will differ. Also, check that your extracts and add-ins are vegan-friendly.
Slice about ¼-inch thick rounds. Thinner slices bake evenly and develop a lovely crisp texture without drying out.
Final Thoughts
PrintComplete Recipe
Cranberry Pistachio Shortbread Cookies Recipe
These Cranberry Pistachio Shortbread Cookies feature a rich browned butter base with warm notes of orange zest, almond, and cardamom. Studded with chopped pistachios, dried cranberries, and freeze-dried cranberries, these buttery, crisp cookies are finished with a sprinkle of sea salt flakes for a perfect sweet and salty balance.
- Prep Time: 1 hour 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Butter Mixture
- 8 oz unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon orange zest (from 1 orange)
- ¼ teaspoon ground cardamom
Dry Ingredients
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon salt
Add-ins
- ½ cup pistachios, chopped
- ½ cup dried cranberries, chopped
- ¼ cup freeze-dried cranberries, crushed
For Garnish
- Sea salt flakes, for garnish
Instructions
- Brown the Butter: Melt the unsalted butter in a medium skillet over medium heat, swirling constantly to prevent burning. Continue cooking until the butter foams then turns golden-brown and releases a nutty aroma, about 7 minutes. Remove from heat and let cool for 5 minutes, scraping the browned bits into the butter for extra flavor.
- Mix Wet Ingredients: In a stand mixer fitted with the paddle attachment, beat the cooled browned butter and granulated sugar on medium speed until smooth, about 1 minute. Add vanilla extract, almond extract, orange zest, and ground cardamom, then mix just until combined.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, and salt to evenly distribute the dry ingredients.
- Form Dough: Slowly add the dry ingredients to the wet mixture on low mixer speed until just combined. Gently fold in the chopped pistachios, chopped dried cranberries, and crushed freeze-dried cranberries with a spatula, being careful not to overmix.
- Shape and Chill Dough: Transfer the dough onto plastic wrap and divide into two equal portions. Shape each portion into a log approximately 8 inches long and 1½ inches in diameter. Wrap tightly and refrigerate for at least 1 hour or up to 24 hours. For quicker chilling, freeze the logs for 20-30 minutes.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
- Slice and Bake Cookies: Unwrap the chilled dough logs and slice into ¼-inch thick rounds using a sharp knife. Arrange the rounds 2 inches apart on the prepared baking sheets. Lightly sprinkle each cookie with sea salt flakes. Bake for 15 minutes, rotating the pans halfway through baking, until edges are set but centers remain pale.
- Cool: Let the cookies rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Browned butter adds a rich, nutty depth of flavor; be careful not to burn it.
- For uniform slices, chill the dough logs thoroughly before slicing.
- Use a sharp knife and wipe it clean between cuts for clean cookie edges.
- Freeze-dried cranberries add a concentrated tartness and crunch, but can be omitted if unavailable.
- Store cookies in an airtight container at room temperature for up to 1 week.
- To make these cookies gluten free, substitute all-purpose flour with a gluten-free baking blend.
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