If you have a soft spot for buttery, melt-in-your-mouth cookies with a tart and nutty twist, then this Cranberry Pistachio Shortbread Cookies Recipe is exactly what your kitchen needs. Combining the rich depth of browned butter with the bright pop of dried and freeze-dried cranberries, plus the satisfying crunch of pistachios, these cookies strike the perfect balance between decadence and festive freshness. They’re wonderfully textured, beautifully aromatic with hints of orange and cardamom, and make an irresistible treat whether it’s a cozy afternoon snack or a holiday gathering. Once you make these, they’ll quickly become a beloved favorite in your baking rotation!
Ingredients You’ll Need
The ingredients in this Cranberry Pistachio Shortbread Cookies Recipe are refreshingly straightforward but thoughtfully chosen to build layers of flavor, texture, and color. Each element plays an essential role: from the golden richness of browned butter to the zesty notes of orange and the jewel-like bits of pistachios and cranberries, you’re about to create something truly special.
- Unsalted butter (8 oz): Browning the butter adds a nutty, caramelized flavor that elevates the cookies.
- Granulated sugar (1 cup): Sweetens while contributing to the crumbly texture.
- Vanilla extract (1 tsp): Adds warmth and depth to the cookie’s flavor profile.
- Almond extract (1 tsp): A subtle nutty aroma that pairs perfectly with pistachios.
- All-purpose flour (2 cups): Provides structure and body to the dough.
- Cornstarch (¼ cup): Keeps the cookies tender and delicate.
- Salt (½ tsp): Balances sweetness and enhances other flavors.
- Orange zest (1 tsp): Lifts the cookies with fresh, citrus brightness.
- Ground cardamom (¼ tsp): Adds an exotic, fragrant spice note for extra complexity.
- Pistachios, chopped (½ cup): Provide a buttery crunch and vivid green color.
- Dried cranberries, chopped (½ cup): Deliver chewy tangy bursts throughout each bite.
- Freeze-dried cranberries, crushed (¼ cup): For an intense cranberry flavor and delightful texture variation.
- Sea salt flakes (for garnish): Sprinkle on top to enhance the sweet-salty contrast.
How to Make Cranberry Pistachio Shortbread Cookies Recipe
Step 1: Brown the Butter and Prepare the Base
Start by browning the butter gently in a medium skillet over medium heat. This step is where magic happens, as the butter transforms into a golden, fragrant ingredient filled with toasty notes that will infuse every cookie. Keep swirling the pan and watch closely for those yummy browned bits to form on the bottom. Once done, let the butter cool for a few minutes, making sure you scrape all those flavorful tidbits back in—it’s little details like this that make your Cranberry Pistachio Shortbread Cookies Recipe truly shine.
Step 2: Mix Wet Ingredients and Flavorings
With your stand mixer ready, blend the cooled browned butter and granulated sugar until smooth and creamy. Then add in vanilla and almond extracts, alongside bright orange zest and warming ground cardamom. These aromatic add-ins bring complexity and a lovely lift, ensuring every bite delivers more than just sweetness. Mix just enough to combine so the flavors meld beautifully without overworking the dough.
Step 3: Combine Dry Ingredients Evenly
Whisk the flour, cornstarch, and salt together in a separate bowl. This step ensures the dry ingredients are evenly distributed, which is key to a consistent texture. The cornstarch is the secret behind that melt-in-your-mouth softness, while the salt provides a subtle flavor counterpoint to the sweet elements.
Step 4: Fold Nuts and Cranberries into the Dough
On low speed, incorporate the dry mixture into the wet blend until just combined. Then gently fold in your chopped pistachios, dried cranberries, and crushed freeze-dried cranberries. Taking care not to overmix keeps the dough tender and the texture light, while making sure those colorful gems are evenly spread out to surprise your taste buds with every bite.
Step 5: Shape and Chill the Dough Logs
Turn your dough out onto plastic wrap and divide it into two equal halves. Shape each into a long log, about 8 inches lengthwise and 1½ inches thick. Wrapping them tightly and refrigerating for at least one hour firms them up, making slicing much easier. If time is tight, a quick chill in the freezer for 20–30 minutes works wonders too. Chilling is crucial to achieving those perfectly defined, buttery cookie rounds.
Step 6: Slice, Season, and Bake to Perfection
Preheat your oven to 350°F and prep baking sheets with parchment paper. When the dough is ready, unwrap and cut into thin ¼-inch rounds, placing them spaced out on your sheets. A light sprinkle of sea salt flakes on top before baking gives a brilliant burst of flavor that contrasts beautifully with the sweet, tender cookie. Bake for 12 to 15 minutes, rotating halfway to ensure even cooking, until the edges are delicately set but the centers remain lightly pale. Let the cookies rest briefly on the tray before transferring to a rack to cool completely. Your Cranberry Pistachio Shortbread Cookies Recipe cookies will come out crisp on the edges with a tender, crumbly center.
How to Serve Cranberry Pistachio Shortbread Cookies Recipe
Garnishes
To finish your cookies with a flourish, a sprinkle of coarse sea salt flakes right after slicing offers a lovely salty crunch. For extra elegance, consider a light dusting of powdered sugar or a drizzle of white chocolate over cooled cookies. These little touches highlight the colors and flavors, making them as beautiful as they are delicious.
Side Dishes
These shortbread cookies are wonderfully versatile alongside a warming cup of tea, rich coffee, or even a glass of sweet dessert wine. They also play nicely with creamy cheeses like mascarpone or ricotta if you’re feeling adventurous and want a sweet-savory pairing during holiday get-togethers.
Creative Ways to Present
Try stacking the cookies in pretty jars layered with parchment for gifts, or arrange them on festive platters with sprigs of fresh rosemary or mini pinecones for a cozy seasonal vibe. You can also sandwich two cookies together with a smear of orange marmalade or cream cheese frosting for a charming twist that guests are sure to adore.
Make Ahead and Storage
Storing Leftovers
Your Cranberry Pistachio Shortbread Cookies Recipe cookies keep wonderfully in an airtight container at room temperature for up to five days. Store them away from direct sunlight or heat to maintain their tender texture and prevent the pistachios from going stale.
Freezing
For longer storage, freeze the unbaked dough logs wrapped tightly in plastic wrap and foil for up to three months. When ready to bake, simply thaw in the fridge overnight, slice, and bake as usual. Baked cookies can also be frozen in airtight containers separated by parchment paper and thawed at room temperature before serving.
Reheating
If you prefer your shortbread slightly warm, a gentle 5-7 second zap in the microwave works well, or warm them in a 300°F oven for 5 minutes. Warm cookies accentuate the butteriness and soften the fruit bits just enough to make the experience extra cozy.
FAQs
Can I substitute the pistachios with another nut?
Absolutely! While pistachios bring a unique flavor and color, you can swap them for almonds, pecans, or walnuts depending on your preference. Just keep the quantity the same for balance.
What if I don’t have freeze-dried cranberries?
You can omit the freeze-dried cranberries or replace them with additional dried cranberries. The freeze-dried version adds a lovely crunch and concentrated flavor, but the cookies will still taste fantastic without them.
Is it necessary to brown the butter?
Browning the butter is a highly recommended step because it adds a deep, nutty flavor that’s characteristic of this recipe. However, if you’re in a pinch, melted butter at room temperature will still produce tasty cookies, just a bit less complex in flavor.
How thick should I slice the dough logs?
Slicing the dough about ¼-inch thick is key to consistent baking. Thinner slices will result in crisper cookies, while thicker slices might be softer and a bit more crumbly in the center.
Can I make these cookies gluten-free?
For a gluten-free version, try substituting the all-purpose flour with a blend of gluten-free flour mixes that contain xanthan gum. Keep an eye on the dough’s texture and adjust as needed, but the cranberry and pistachio flavors will be just as delightful.
Final Thoughts
Now that you’ve got the scoop on this Cranberry Pistachio Shortbread Cookies Recipe, it’s time to roll up your sleeves and dive into some seriously delicious baking. These cookies are the perfect little bites of joy, with every element thoughtfully crafted to make your taste buds sing. Whether you’re sharing with loved ones or savoring them yourself, they’re sure to bring smiles and plenty of “oohs” and “ahhs.” Trust me, once you try them, these will become a staple in your cookie collection for every special occasion and cozy day in.
Print
Cranberry Pistachio Shortbread Cookies Recipe
- 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
Description
These Cranberry Pistachio Shortbread Cookies are a delightful twist on classic shortbread, featuring browned butter for a rich, nutty flavor, zesty orange, warm cardamom, and a festive combination of dried and freeze-dried cranberries paired with crunchy pistachios. Perfectly crisp on the edges and tender in the centers, they make a beautiful and flavorful treat for holidays or any special occasion.
Ingredients
Butter Mixture
- 8 oz unsalted butter
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp orange zest (from 1 orange)
- ¼ tsp ground cardamom
Dry Ingredients
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ½ tsp 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 8 oz of unsalted butter in a medium skillet over medium heat, swirling constantly to prevent burning. Watch as it foams and then turns a golden-brown with a nutty aroma, about 5–7 minutes. Remove from heat and let cool for 5 minutes, scraping the browned bits into the butter for flavor.
- Mix Wet Ingredients: In a stand mixer with the paddle attachment, beat the cooled browned butter and 1 cup granulated sugar on medium speed until smooth, about 1 minute. Add 1 tsp vanilla extract, 1 tsp almond extract, 1 tsp orange zest, and ¼ tsp ground cardamom, mixing until just combined.
- Combine Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, ¼ cup cornstarch, and ½ tsp salt to evenly distribute the dry ingredients.
- Form Dough: Slowly add the dry mixture to the wet ingredients on low mixer speed until just combined. Gently fold in ½ cup chopped pistachios, ½ cup chopped dried cranberries, and ¼ cup crushed freeze-dried cranberries using a spatula to avoid overmixing.
- Shape and Chill Dough: Turn the dough onto plastic wrap, divide into two, and shape each into two logs approximately 8 inches long and 1½ inches in diameter. Wrap tightly and refrigerate for at least 1 hour or up to 24 hours. For faster chilling, freeze the logs for 20–30 minutes.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
- Slice and Bake Cookies: Unwrap the chilled dough logs and slice into ¼-inch rounds with a sharp knife. Arrange on the baking sheets spaced 2 inches apart. Lightly sprinkle with sea salt flakes. Bake for 12–15 minutes, rotating halfway, until the edges are set but centers remain pale.
- Cool: Let cookies rest on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Browned butter gives these cookies a rich and complex flavor that sets them apart from typical shortbread.
- Be careful not to over-bake to maintain tenderness inside while having crisp edges.
- Chilling the dough logs makes slicing easier and helps the cookies hold their shape during baking.
- Freeze-dried cranberries add an extra crunch and tart burst of flavor.
- Sea salt flakes enhance the sweetness and bring balance to the flavors.
