Every time I've served these Cranberry Pistachio Shortbread Cookies, I get asked for the recipe... and for good reason! They're buttery and tender, not too sweet, and layered with texture from the cranberries, pistachios, and white chocolate drizzle. Having made and remade this recipe with consistent results, I'll walk you through exactly why it works (and my top easy tips) so you can make these with confidence!
Shortbread is notoriously simple, but in my experience, it can sometimes lack that "wow" factor. I set out to change that for this recipe, and after getting feedback from friends, family, and colleagues, I can say the goal was accomplished.
These could be made year-round, but they are an especially good addition to your lineup of Thanksgiving Recipes or Christmas cookies.
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Why this recipe made the cut
I tested and re-tested this recipe, sharing batches at parties and potlucks, all to make sure it's truly consistent and worth your time. Here's why this one earned its spot:
- They are actually tender and moist!
- We add a crunchy sugared edge and a silky smooth white chocolate drizzle... absolutely 100% worth the tiny bit of extra effort.
- Will hold their shape and thickness - no crazy spreading.
- Make them ahead, store in the fridge or freezer, then just slice and bake. SO helpful for busy holiday seasons.
- Festive and pretty, but in an effortless way that takes minimal effort.
Ingredients for cranberry pistachio shortbreads
This recipe only requires ten ingredients! Talk about simple. Ingredient quantities are in the recipe card below, but I've listed a few tips that will help you achieve the best results.
- Butter: Salted butter is my preference, but unsalted will work too. This is a recipe that is worth using the highest quality butter you can afford.
- Granulated sugar: Just regular white sugar, not powdered sugar.
- Egg: Bring it to room temperature to help the dough combine without overmixing.
- Vanilla extract: This is not an ingredient you would find in a traditional, pure shortbread. But it's 100% necessary for creating great flavor, in my opinion. If you want stronger vanilla flavor, use vanilla bean paste.
- All-purpose flour: Measuring flour correctly in this recipe is key; if it's too tightly packed, it will make the dough dry. You can measure with the common spoon-and-level method, but I prefer to simply fluff the flour with a fork or whisk, then scoop with the measuring cup and gently shake off the excess until it's level with the rim.
- Kosher salt: If you used unsalted butter, add an extra ¼ teaspoon of salt to what is called for.
- Dried cranberries: Use fresh, soft berries for a really great texture. You want to chop them very, very fine so that they distribute evenly and don't cause trouble when you go to slice the logs.
- Pistachios: Roasted nuts are always my top choice because they are the most flavorful. Like the cranberries, you want to very, very finely chop these. Large pieces won't stick to the dough well, and will cause the cookies to break apart when you try to slice them.
- Coarse sugar: This is optional, but I highly recommend! It adds a lot to the final look and the crunch is actually my favorite part of this cookie. Where I live, the cheapest place to buy this is at Walmart.
- White chocolate: You can use chips or a bar for this purpose. Higher quality is always worth it for chocolate, so I use Ghirardelli.
Helpful kitchen tools
How to make cranberry pistachio shortbread cookies
Although there are several steps, none of them are difficult. I suggest reading through the whole recipe before starting so that you are familiar with each step.
Step 1: In a stand mixer fitted with the paddle attachment (or with hand beaters), beat the butter and sugar on medium-high speed until it is fluffy and light in color, about 2 minutes.
Step 2: Then add the egg and vanilla on top. Mix on high speed until well combined, pausing to scrape the bowl as needed.
Step 3: Add the flour and salt, then mix on low speed until just combined and no white streaks remain. Be careful not to overmix, or the cookies won't be as tender.
Step 4: Add the cranberries and pistachios and mix on low until they are evenly distributed, again being careful not to overmix. The dough will look crumbly, but should be moist enough to stick together when you squeeze it in your hand.
Step 5: Turn the dough onto a very lightly floured counter and use lightly floured hands to press it all together into a round disc.
Step 6: Once formed, use a knife or bench scraper to cut the disc in half. Shape each half into a 7-inch log, rolling and pressing it together as needed, but being gentle to avoid making the dough tough.
Step 7: Tightly wrap each dough log in plastic wrap and chill in the refrigerator. I suggest chilling for at least 12-24 hours, or up to 5 days.
Step 8: When you're ready to bake, preheat the oven to 350°F. Then pour some coarse sugar onto a large plate or tray. Unwrap the dough logs straight from the fridge and roll them in the sugar, pressing down firmly to help the sugar stick.
Step 9: Use a sharp knife to slice each log into 12 equal-sized cookies. Space them evenly on two cookie sheets lined with parchment paper, at least 2 inches apart.
Step 10: Bake for 13-15 minutes, or until they are very pale with the slightest hint of golden on the edges (don't overbake!). Cool the cookies on the baking sheet for about 5 minutes, then remove to finish cooling on a wire rack.
Step 11: Once the cookies are completely cool, melt the white chocolate in the microwave in 15 second increments, stirring in between until it is completely melted and smooth. Pour the warm chocolate into a ziploc bag, then cut off a very tiny corner of the bag to create the perfect size drizzle.
Place the cookies on parchment, then drizzle each one in whatever design you'd like. Carefully place the cookies back on the wire rack to let the chocolate set, then serve!
How to store
As with most cookies, these are best served on the day of baking. However, leftovers can be stored at room temperature in an airtight container for 3-4 days. Keeping them sealed tightly is very important to keep them from drying out.
Variations
- Dip half the cookie or the bottoms of each cookie in white chocolate instead of the drizzle.
- Use dark or bittersweet chocolate instead of white.
- Drizzle with a basic powdered sugar glaze instead of chocolate.
- Add 1 teaspoon of fresh orange zest to the dough for incredible citrus flavor!
- Swap the pistachios for toasted pecans.
- Swap the cranberries for dried cherries.
Freezer instructions
The prepared cookie dough logs can be well-wrapped in plastic wrap and a layer of foil, then frozen for up to 3 months. Allow the logs to thaw in the fridge overnight, then continue with slicing and baking. I am a firm believer in baking cookies fresh, so I don't recommend freezing baked cookies for best results.
FAQs
No, this recipe will not work with fresh cranberries. They will release extra moisture into the dough, which will negatively impact the texture and shape of the final result.
Yes, chilling this dough is mandatory for thick, soft cookies that don't spread. I have best results when I chill the dough for 12-24 hours, however you can refrigerate for 5-6 hours at minimum or 5 days at most.
Tips & tricks
- Measure the flour correctly. Densely packed flour will lead to a dry dough.
- Handle the dough gently. More mixing or hand kneading will make them tough.
- Don't rush the chilling time. It makes an enormous difference when it comes to the final shape, thickness, and texture.
- Don't overbake. They will be very pale, and are so deliciously moist when baked just right.
- Move the cookies while the chocolate is still wet. This keeps the chocolate lines nice and clean!
More recipes
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This post was photographed by Rhadonda Sedgwick.
Recipe
Cranberry Pistachio Icebox Cookie Recipe
Equipment
- stand mixer OR
Ingredients
- ¾ cup (12 tbsp) butter softened to room temperature *see note
- ⅔ cup granulated sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup dried cranberries (measured, then very finely chopped)
- ¼ cup pistachios (measured, then very finely chopped)
- Coarse sugar for rolling **see note
- 5 oz quality white chocolate chopped (or chips)
Instructions
- In a stand mixer fitted with the paddle attachment (or with hand beaters), beat the butter and sugar on medium-high speed until it is fluffy and light in color, about 2 minutes.¾ cup (12 tbsp) butter , ⅔ cup granulated sugar
- Add the egg and vanilla. Mix on high speed until well combined, pausing to scrape the bowl as needed.1 egg, 1 teaspoon vanilla extract
- Add the flour and salt, then mix on low speed until just combined and no white streaks remain. Be careful not to overmix.2 cups all-purpose flour, ¼ teaspoon kosher salt
- Add the cranberries and pistachios and mix on low until they are evenly distributed, again being careful not to overmix. The dough will look crumbly, but should be moist enough to stick together when you squeeze it in your hand.½ cup dried cranberries, ¼ cup pistachios
- Turn the dough onto a very lightly floured counter and use lightly floured hands to press it all together into a round disc. Once formed, use a knife or bench scraper to cut the disc in half. Shape each half into a 7-inch log, rolling and pressing it together as needed, but being gentle to avoid making the dough tough.
- Tightly wrap each dough log in plastic wrap and chill in the refrigerator. For best results, chill the dough for 12-24 hours. However, if needed you can refrigerate for 5-6 hours at minimum or 5 days at most.
- When you're ready to bake, preheat the oven to 350°F. Pour some coarse sugar onto a large plate or tray. Unwrap the dough logs straight from the fridge and roll them in the sugar, pressing down firmly to help the sugar stick.Coarse sugar
- Use a sharp knife to slice each log into 12 equal sized cookies. Space them evenly on two cookie sheets lined with parchment paper, at least 2 inches apart.
- Bake for 13-15 minutes, or until they are very pale with the slightest hint of golden on the edges (don't overbake!). Cool the cookies on the baking sheet for about 5 minutes, then remove to finish cooling on a wire rack.
- Once completely cool, melt the white chocolate in the microwave in 15 second increments, stirring in between until it is completely melted and smooth. Pour the warm chocolate into a ziploc bag, then cut off a very tiny corner of the bag to create the perfect size drizzle.5 oz quality white chocolate
- Place the cookies on parchment paper, then drizzle each one in whatever design you'd like. Carefully place the cookies back on the wire rack to let the chocolate set (move them while the chocolate is still wet so that the extra drizzle on the parchment doesn't stick to the cookies). Serve and enjoy!
Notes
- Measure the flour correctly. Densely packed flour will lead to a dry dough.
- Handle the dough gently. More mixing or hand kneading will make them tough.
- Don't rush the chilling time. It makes an enormous difference when it comes to the final shape, thickness, and texture.
- Don't overbake. They will be very pale, and are so deliciously moist when baked just right.
- Move the cookies while the chocolate is still wet. This keeps the chocolate lines nice and clean!
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
These shortbread cookies are super easy to make! Plus, they're tender, flavorful, and perfect for holiday gatherings!