How to Make Cranberry Pistachio Shortbread Cookies

These Cranberry Pistachio Shortbread Cookies are a delicious fusion of sweet, tart, and nutty flavors, wrapped in a tender, melt-in-your-mouth texture. With vibrant cranberries and crunchy pistachios nestled in a buttery shortbread base, these cookies are perfect for holiday gifting, special occasions, or simply treating yourself to a refined and satisfying snack.

Why You’ll Love This Recipe

Elegant & Delicious – A festive flavor combo in every buttery bite.
Nutty Crunch – Pistachios add rich texture and color.
Naturally Sweet – Dried cranberries offer tart contrast to the delicate cookie.
Freezer-Friendly – Make ahead and slice when ready to bake.

Ingredients

• 1 cup all-purpose flour
• ¼ cup powdered erythritol (or preferred powdered sweetener)
• ¼ tsp salt
• ½ cup light butter or reduced-fat margarine, cold and cubed
• ⅓ cup chopped pistachios (unsalted)
• ⅓ cup chopped dried cranberries (preferably reduced sugar)
• ½ tsp vanilla extract

Instructions

1. Prep the Dough
In a medium bowl, whisk together flour, powdered sweetener, and salt. Add cubed butter and use a pastry cutter or your fingers to blend until mixture resembles coarse crumbs.

2. Add the Mix-Ins
Stir in pistachios, cranberries, and vanilla extract. Work the dough together with your hands until it forms a cohesive ball.

3. Shape and Chill
Form the dough into a log about 1.5 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.

4. Slice and Bake
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice dough into ¼-inch rounds and place on the baking sheet about 1 inch apart.

5. Bake
Bake for 10–12 minutes, or until edges are just golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutritional Information (Per Cookie)

Calories: 80
Protein: 1g
Fat: 5g
Carbohydrates: 7g
Sugar: 2g
Fiber: 1g

Tips for Success

• Cold Butter is Key – It creates that tender, crumbly texture shortbread is known for.
• Chop Evenly – Uniform pieces of pistachio and cranberry ensure each bite is balanced.
• Freeze the Dough – For slice-and-bake convenience, freeze the dough log and slice when needed.
• Perfect for Gifting – Wrap in a tin or treat bag for an elegant homemade gift.

Why This Recipe Works

By using a lower-fat butter alternative and just the right ratio of flour to fat, this recipe maintains the classic shortbread texture without excess richness. The cranberries add a touch of tart sweetness while the pistachios provide crunch and earthiness, creating an irresistible cookie with just enough indulgence.

Cranberry Pistachio Shortbread Cookies are everything you want in a holiday treat—light, buttery, beautiful, and full of festive flavor. Whether you’re serving a crowd or enjoying a quiet moment with a cup of tea, these cookies offer a perfect balance of comfort and class.