These Cranberry Pistachio Shortbread Cookies are the perfect addition to your holiday cookie tray! They’re buttery, fluffy, and loaded with sweet cranberries and pistachios.
For more great cookies see our Chocolate Peppermint Crinkle Brownie Cookies, Crumbl Churro Cookie, plus more in our Cookie category.
Why You Will Love This Recipe
These cranberry pistachio shortbread cookies are one of our favorite recipes. They're festive, delicious, and pretty easy to make.
Plus, they’re totally easy to make – just one bowl required! These cranberry pistachio cookies are perfect for your next Christmas Cookie Exchange also!
BTW, download our Free Christmas Cookie Exchange Party Printables Pack with free invitations, cookie bag tags, voting, and recipe cards! This holiday themed printable bundle will make your next cookie exchange stellar!
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Ingredients
Do you love the holidays because of all of the delicious food? Well, get ready to add one more recipe to your list! These Cranberry Pistachio Cookies are easy to make and require just a few simple ingredients, and oh so delicious!
- Butter, cold and cut into chunks
- Light Brown sugar
- Granulated Sugar (for the cookies and also for making a small amount of rich simple syrup for adhering extra cranberries & pistachios on the cookie tops.)
- Eggs, at room temperature
- Vanilla
- All Purpose flour
- Cornstarch
- Baking Soda
- Salt
- Dried Cranberries, chopped
- Pistachios, chopped
- Water (for making the rich simple syrup)
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Cranberry Pistachio Cookies
These cranberry pistachio cookies are easy and no fuss. You can actually make them using one bowl!
Make a small amount of Rich Simple Syrup first
In a small saucepan, heat ½ cup of water. Add 1 cup of granulated sugar to the boiling water. It’s not necessary to bring the water to a boil. Once the sugar is dissolved, let the syrup cool.
You will brush a little on the cookie tops to 'glue' extra cranberries & pistachios on after the cookies cool. Store this Rich Simple Syrup it in a glass container in the refrigerator for two to three weeks.
Step 1. Mix Up The Cookie Dough
Add the cold, cubed butter into a large mixing bowl. Add the brown sugar and the granulated sugar. Using a mixer, cream until light and fluffy.
Add the vanilla & eggs and mix in to the sugar and butter mixture completely.
Measure the flour into the mixing bowl on top of the wet ingredients. Add the cornstarch, baking soda, and salt. Use a fork to gently whisk the dry ingredients to mix up a little.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 2. Add Chopped Cranberries & Pistachios
Add in the chopped cranberries and chopped pistachios. Reserve about ¼ cup of each for garnishing the cookies after they bake and cool.
Cover the bowl of cookie dough and chill in the refrigerator for 2 hours. You can also freeze the dough and bake another day.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 3. Scoop & Bake
Preheat your oven to 410 degrees F. Line baking sheets with parchment paper, or spray with non stick spray.
Place ¼ cup scoops of dough onto a parchment lined cookie sheet. Flatten the scoops down slightly using the back of the measuring scoop. Only place 5 scoops at a time, one in each corner, another in the middle.
Bake for 10 minutes, or until light golden brown on top.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 4: Garnishing
Using a bakers or basting brush, brush a swipe of the Rich Simple Syrup on the tops of each cookie.
Sprinkle the reserved chopped cranberries and chopped pistachios on top of each cookie. Press gently down so that they get 'glued' with the simple syrup.
Set aside on a cookie cooling rack to allow the simple syrup to dry. Then serve!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
Serve these buttery cookies with Cranberry Mimosas, Hot Chocolate, or simply as a holiday treat. Perfect for Thanksgiving, Christmas, or New Years.
If you are looking for a spectacular Christmas Cake, see our Christmas Bundt Cake, it's a real showstopper.
For more great cookies see our Walnut Chocolate Chunk Cookies, Crumbl Pumpkin Cookie, Crumbl Blueberry Muffin cookie, plus more in our Cookie category.
Substitutions
If you want these cookies to be dairy free, try using the butter flavored Crisco. Dried Cherries can be used instead of dried cranberries also.
Variations
These cookies are so delicious, that you can serve them without the cranberries or pistachios. I've a few really good variations on recipe also:
- Pecan Sandies Cookies - add chopped pecans into the cookie dough and stir in well. Scoop and bake.
- Brown Butter Shortbread Cookies - Lightly brown the butter first, then add the rest of the ingredients. Chill the dough and then make the cookie scoops.
- White Chocolate Cranberry Pistachio Cookies - In addition to the chopped cranberries and pistachios, add 1 cup of white chocolate chips into the cookie dough before baking.
Equipment
Good Baking equipment helps ensure your cookies turn out consistent and perfect. I love these baking sheets, as they are thick, large and make an even bake.
Storage
This cookie dough stores great for up to 3 days in the refrigerator, letting you make this up ahead of time. Roll some logs up in parchment paper, and give as gifts to your friends or family!
Tips for Success
- Chop the pecan and cranberries up fairly small so that they mix in evenly in the cookie dough.
Frequently Asked Questions
Yes, bake your cookies, cool them, then cover or store in tubs and freeze.
Yes, either scoop up and freeze in balls on a cookie tray, then place in plastic freezer safe bags. OR, roll into logs with parchment paper, and make slice and bake cookies! Defrost in the freezer overnight before baking.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Cranberry Pistachio Shortbread Cookies
Equipment
Ingredients
- 1 cup unsalted butter cut into slices or chunks
- 1 cup light brown sugar
- ½ cup sugar granulated
- 2 eggs room temperature
- 1 teaspoon vanilla
- 2 cups flour
- ¼ cup cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dried cranberries chopped, reserve ¼ cup for garnish
- 1 cup pistachios chopped, reserve ¼ cup for garnish
For Rich Simple Syrup
- ½ cup water
- 1 cup sugar
Instructions
For Cranberry Pistachio Cookies
- Add the cold, cubed butter into a large mixing bowl. Add the brown sugar and the granulated sugar. Using a mixer, cream until light and fluffy.1 cup unsalted butter, 1 cup light brown sugar, ½ cup sugar
- Add the vanilla and eggs and mix in to the sugar and butter mixture completely.1 teaspoon vanilla, 2 eggs
- Measure the flour into the mixing bowl on top of the wet ingredients. Add the cornstarch, baking soda, and salt. Use a fork to gently whisk the dry ingredients to mix up a little.2 cups flour, ¼ cup cornstarch, 1 teaspoon baking soda, ½ teaspoon salt
- Add in the chopped cranberries and chopped pistachios. Reserve about ⅓ cup of each for garnishing the cookies after they bake and cool.1 cup dried cranberries, 1 cup pistachios
- Cover the bowl of cookie dough and chill in the refrigerator for 2 hours. You can also freeze the dough and bake another day.
- Preheat your oven to 410 degrees F. Line baking sheets with parchment paper, or spray with non stick spray.
- Place ¼ cup scoops of dough onto a parchment lined cookie sheet. Flatten the scoops down slightly using the back of the measuring scoop. Only place 5 scoops at a time, one in each corner, another in the middle.
- Bake for 10 minutes, or until light golden brown on top. After 5 minutes, transfer to a cooling rack.
For Rich Simple Syrup
- In a small saucepan, heat ½ cup of water. Add 1 cup of granulated sugar to the boiling water. It’s not necessary to bring the water to a boil. Once the sugar is dissolved, let the syrup cool.½ cup water, 1 cup sugar
- Using a bakers or basting brush, brush a swipe of the Rich Simple Syrup on the tops of each cookie.
- Sprinkle the reserved chopped cranberries and chopped pistachios on top of each cookie. Press gently down so that they get 'glued' with the simple syrup. Let dry.
Notes
- Chop the pistachios and cranberries up fairly small so that they mix in evenly in the cookie dough.
- Pecan Sandies Cookies - add chopped pecans into the cookie dough and stir in well. Scoop and bake.
- Brown Butter Shortbread Cookies - Lightly brown the butter first, then add the rest of the ingredients. Chill the dough and then make the cookie scoops.
- White Chocolate Cranberry Pistachio Cookies - In addition to the chopped cranberries and pistachios, add 1 cup of white chocolate chips into the cookie dough before baking.
Nutrition
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