These cranberry pistachio shortbread cookies are a delightful combo of nutty flavors and aromatic spices. The bright cranberries and crunchy pistachios make them a festive treat, perfect for sharing or enjoying with a warm cup of tea.
This recipe addresses blandness, crumbliness, and lack of flavor in traditional cookies, providing a richer taste and satisfying texture to enjoy.
I’ve often found that many shortbread recipes can be bland or too crumbly, but these cookies really stand out. The use of browned butter brings a deep richness, while the hints of orange zest and cardamom give them a nice kick. Plus, the combination of dried and freeze-dried cranberries adds a burst of color and tang.
What makes this recipe a keeper? It’s simple—prep time is just around 20 minutes, and after a quick chill, you can pop them in the oven for about 15 minutes. They come out with perfectly crisp edges and a buttery center that’s hard to resist. If you enjoy baked treats with a twist, be sure to check out my homemade lemon lavender scones.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour.
- The recipe contains unsalted butter, so it is unsuitable for vegan diets.
- This recipe does not meet keto or low-carb diets due to high carbohydrate content in sugar and flour.
- The recipe is nut-free, making it safe for those with nut allergies.
- This recipe is dairy-free when substituting 1/2 cup coconut oil instead of unsalted butter.
Why You Will Love This Recipe
- Rich Flavor from Browned Butter This shortbread starts with browned butter, which gives it a deep, nutty complexity that’s far better than using regular butter. It adds layers of flavor that truly make these cranberry pistachio cookies stand out.
- Bright and Spicy Notes Infused with orange zest and cardamom, these cookies bring an inviting citrus brightness alongside warm spice. This unique combination enhances the tartness of the cranberries and the nuttiness of the pistachios, creating a delightful flavor profile.
- Textural Contrast With both dried and freeze-dried cranberries, these cookies have a satisfying chewiness while the roasted pistachios provide a perfect crunch. This mix of textures makes each bite a mini adventure, keeping things interesting.
- Great for Gifting or Sharing These cranberry pistachio shortbread cookies are easy to slice from chilled logs, making them perfect for any occasion. They’re just as enjoyable at a cozy home gathering as they are wrapped up as gifts, adding a touch of holiday cheer.
Cranberry Pistachio Shortbread Cookies
- Prep Time: 20 minutes
- Cool Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 24 cookies 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
These cranberry pistachio shortbread cookies are a delightful combo of nutty flavors and aromatic spices. The bright cranberries and crunchy pistachios make them a festive treat, perfect for sharing or enjoying with a warm cup of tea.
Ingredients
- 8 oz unsalted butter
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ½ tsp salt
- 1 tsp orange zest (from 1 orange)
- ¼ tsp ground cardamom
- ½ cup pistachios, chopped
- ½ cup dried cranberries, chopped
- ¼ cup freeze-dried cranberries, crushed
- Sea salt flakes, for garnish
Instructions
- Begin by melting 8 oz of unsalted butter in a medium skillet over medium heat. Swirl the pan continuously to avoid burning. Watch closely as the butter foams and then turns a golden-brown with a nutty aroma, taking about 5–7 minutes. Once browned, remove it from heat and allow it to cool for about 5 minutes. Be sure to scrape any browned bits from the bottom of the pan and stir them back into the butter for enhanced flavor.
- In a stand mixer fitted with the paddle attachment, combine the cooled browned butter and 1 cup of granulated sugar. Beat on medium speed until the mixture is smooth, which should take about 1 minute. Add in 1 tsp each of vanilla extract and almond extract, along with 1 tsp of orange zest and ¼ tsp of ground cardamom. Continue mixing until these ingredients are just incorporated.
- In a large bowl, whisk together 2 cups of all-purpose flour, ¼ cup of cornstarch, and ½ tsp of salt. This will ensure even distribution of the dry ingredients, promoting a consistent texture in your cookies.
- With the mixer set to low speed, gradually add the dry mixture to the wet ingredients until just combined. Then, use a spatula to carefully fold in ½ cup of chopped pistachios, ½ cup of chopped dried cranberries, and ¼ cup of crushed freeze-dried cranberries. Be gentle in this step to avoid overmixing and keep the dough light.
- Turn the dough out onto a sheet of plastic wrap. Divide the dough in half and shape each half into two logs, approximately 8 inches long and 1½ inches in diameter. Wrap each log tightly in the plastic wrap and refrigerate until firm, which should take at least 1 hour (you can chill them for up to 24 hours). For quicker chilling, place the logs on a baking sheet in the freezer for about 20–30 minutes.
- While the dough is chilling, preheat your oven to 350°F. Line two baking sheets with parchment paper. Once the dough is ready, unwrap it and slice the logs into ¼-inch rounds using a sharp knife. Arrange the cookies on the prepared sheets, keeping 2 inches of space between each. Lightly sprinkle the tops with sea salt flakes. Bake the cookies for 12–15 minutes, rotating the sheets halfway through, until the edges are just set while the centers remain pale. Allow the cookies to rest on the sheets for 5 minutes before transferring them to a wire rack to cool fully.
Notes
- Browned butter is crucial for deepening the flavor, so don’t skip this step.
- For best results, choose unsweetened dried cranberries to keep the sugar content lower.
- The freeze-dried cranberries provide a tart flavor without adding moisture; they can usually be found at specialty grocery stores or online.
- Cardamom can be substituted with ground ginger if you prefer a different spice profile.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. Dough logs can be frozen for up to a month—slice and bake from frozen, adding 1–2 minutes to the baking time.
- For a variation, you might use lemon zest instead of orange for a tangier twist.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Ingredient Notes
- Unsalted Butter: Go for a high-quality unsalted butter. It enhances the cookies’ richness without extra salt that can alter sweetness.
- Granulated Sugar: A standard sweetener that provides the right texture and helps with the cookies’ structure. It’s what gives your cranberry pistachio cookies their needed sweetness.
- Vanilla Extract: This adds a warm, comforting flavor. Choose a pure vanilla extract for a more genuine taste that elevates your cookies.
- Almond Extract: Just a touch adds depth. It beautifully complements the pistachios, so don’t skip it!
- All-Purpose Flour: This is your main structure builder. It gives the cookies the right texture; however, you could use a gluten-free flour for gluten sensitivity.
- Cornstarch: This ingredient contributes to a tender crumb. It can be swapped with additional flour if necessary, but I wouldn’t recommend it.
- Salt: It’s important but keep it minimal. It enhances sweetness without overpowering and enhances all the other flavors.
- Orange Zest: Freshly grated from one orange, this adds a bright citrus note that balances the richness of butter. Always zest just before using for maximum freshness.
- Ground Cardamom: This warm spice layers complex flavors throughout. If you want a different taste, ground ginger can work as an alternative.
- Pistachios: Use shelled, roasted pistachios for crunch. They bring texture and a nutty profile that pairs wonderfully with cranberries.
- Dried Cranberries: Look for unsweetened options to keep the sugar in check, giving your cookies chewiness and tartness.
- Freeze-Dried Cranberries: These add a pop of flavor and vibrant color without moisture. Buy them at specialty stores or online for best results.
- Sea Salt Flakes: A sprinkle on top finishes these cookies beautifully. It highlights the sweetness and adds a delightful crunch.
Recipe Baking Tips
- If dough seems too crumbly when shaping, add 1 teaspoon milk until the mixture holds together without being sticky.
- When slicing chilled dough logs, use a sharp knife and a gentle sawing motion for clean edges. This prevents crumbling and preserves the cookie’s shape.
- If cookies spread too much while baking, chill the dough logs for an additional 30 minutes before slicing to ensure firmer shapes and better texture.
- When cookies come out of the oven, allow them to rest on the baking sheet for at least 5 minutes to firm up before transferring them to wire racks.
- For the best texture, store baked cookies in an airtight container with a slice of bread for up to 5 days to keep them soft and fresh.
Serving Suggestions
Serve with a cup of herbal tea or coffee to complement the rich flavors in cranberry pistachio shortbread cookies. Offer a simple side of fresh fruit salad or a classic cheese platter for a refreshing contrast.
Use to make ice cream sandwiches or crumble into yogurt for a quick breakfast option. Add to a charcuterie board for a unique sweet element alongside cheeses and cured meats.
Top with a drizzle of chocolate ganache or a sprinkle of powdered sugar for added flair. Serve alongside a dollop of whipped cream or a scoop of vanilla ice cream for extra enjoyment.
Recipe variations
- You can use chopped walnuts instead of pistachios for a different nutty taste in your cranberry pistachio shortbread cookies. Walnuts add a rich flavor that complements the cranberries.
- Add 1 teaspoon of cinnamon for warm spice to balance the sweetness in the cookies, enhancing the overall flavor profile. This pairs wonderfully with the tart cranberries.
- Either dried cherries or raisins can be used in place of dried cranberries for a unique twist. Both options offer a chewy texture that complements the buttery cookies.
- If you’re baking for a larger crowd, double the recipe to yield about 48 cookies, ensuring everyone enjoys these cranberry pistachio shortbread cookies at your next gathering.
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How to Store?
To keep your cranberry pistachio shortbread cookies fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 5 days. This keeps cookies soft and flavorful.
Refrigeration: Place in an airtight container in the refrigerator up to 1 week. This prolongs freshness while preventing drying out.
Freezing: Wrap logs in plastic wrap or aluminum foil, then place in a freezer bag up to 1 month. Slice and bake from frozen.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Chocolate Peanut Clusters
- Sourdough Blueberry Scones
- Gluten Free Chocolate Chip Cookies
If you enjoyed this cranberry pistachio shortbread cookies or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
