Shortbread Cookies – Buttery & Festive Holiday Treat

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There’s something special about the quiet hum of the oven on a December afternoon. The air feels softer, scented with butter and sugar. These Cranberry and Pistachio Shortbread Cookies bring a festive twist to the classic shortbread cookie. They follow the simple 3:2:1 shortbread rule (flour, butter, sugar) and bake up perfectly buttery with pops of tart cranberries and nutty crunch. Let’s make these buttery shortbread cookies with a festive twist!

Why You’ll Love These Shortbread Cookies

You’ll love how simple these shortbread cookies are to make. The ingredient list is short, yet every bite bursts with rich flavor. There are no eggs, so the texture stays pure and crumbly. They hold their shape beautifully, making them great for gifting. Even better, they taste better as they rest — buttery, nutty, and fruity all at once.

Ingredients You’ll Need

Weighing your ingredients helps keep the texture light and balanced.

  • Butter: 227g (8 oz) unsalted, room temperature (1 cup)
  • Sugar: 112g (4 oz) granulated (1 cup + 1 tbsp)
  • Flour: 340g (12 oz) all-purpose, sifted (2 ¾ cups)
  • Salt: ¾ tsp kosher
  • Pistachios: 100g (3.5 oz) unsalted, toasted and chopped
  • Cranberries: 85g (3 oz) dried, finely chopped

How to Make Cranberry and Pistachio Shortbread Cookies

1. Prepare the Mix-Ins

First, preheat your oven to 350°F. Toast pistachios for about 10 minutes until lightly brown and fragrant. Chop them finely. Then, chop the cranberries using a food processor or by hand. They should be small enough to mix evenly into the dough.

2. Make the Dough

In a stand mixer, beat butter, sugar, and salt on medium speed for about 2 minutes until smooth. Next, add the flour all at once. Mix on low until combined, then medium until the dough forms. Add the pistachios and cranberries. Mix just until incorporated.

Cranberry pistachio shortbread dough block on parchment paper

3. Shape and Chill

On a floured surface, roll the dough to ½-inch thick. Cut out rounds using a 2-inch cutter. Prick the center of each cookie with a fork. Arrange cookies on a tray and chill them for at least 20 minutes.

4. Bake to Perfection

Preheat oven to 300°F. Bake cookies for 25–30 minutes, until pale golden and slightly browned at the bottom. Let them cool on the tray for 5 minutes, then move to a rack to cool fully.

Baking Tips and Troubleshooting

If your dough feels crumbly, knead it lightly by hand until it comes together. If cookies spread too much, chill them longer or check your flour ratio. Use high-quality butter for the best flavor. Also, sift your flour after weighing for that light, melt-in-the-mouth crumb. Want to switch it up? Try orange zest, chopped apricots, or even almonds.

Storage and Make-Ahead Tips

Store cookies in an airtight container at room temperature for up to a week. They actually improve in flavor after two days. You can also freeze the dough — just slice and bake straight from the freezer for fresh cookies anytime.

Cranberry pistachio shortbread cookies on a white plate

Cranberry and Pistachio Shortbread Cookies Recipe Card

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Stack of cranberry pistachio shortbread cookies on a light festive background

Shortbread Cookies – Buttery & Festive Holiday Treat


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  • Author: kai
  • Total Time: 1 hour 20 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian

Description

Cranberry and Pistachio Shortbread Cookies bake up buttery, tender, and gently crumbly. Tart cranberries sparkle against toasty pistachios for a festive bite. They follow the classic 3:2:1 shortbread ratio by weight for reliable texture and flavor.


Ingredients

Scale

Unsalted butter 227 g 1 cup room temperature

Granulated sugar 112 g 1 cup plus 1 tbsp

Kosher salt 3/4 tsp

All purpose flour 340 g 2 3/4 cups sifted

Unsalted raw pistachios 100 g toasted and chopped

Dried cranberries 85 g finely chopped


Instructions

1. Preheat oven to 350°F. Toast pistachios about 10 minutes until lightly brown and fragrant. Cool, then chop.

2. Finely chop cranberries in a food processor with 10 to 15 pulses or by hand.

3. In a stand mixer, beat butter, sugar, and salt on medium about 2 minutes until smooth and creamy.

4. Add all flour. Mix on low until combined, then medium until dough just comes together.

5. Add pistachios and cranberries. Mix on low until evenly distributed.

6. On a lightly floured surface, roll dough to 1/2 inch thick. Cut 2 inch rounds.

7. Prick the center of each cookie with a fork. Arrange on a lined tray.

8. Chill the tray at least 20 minutes to help cookies hold shape.

9. Preheat oven to 300°F. Bake 25 to 30 minutes until pale golden with lightly browned bottoms.

10. Cool on the tray 5 minutes. Transfer to a rack to cool completely.

Notes

Yield 24 cookies. Total time 1 hour 20 minutes 30 prep, 30 bake, 20 chill.

3:2:1 shortbread ratio by weight 12 oz flour, 8 oz butter, 4 oz sugar.

Best results with weighed ingredients. Sift flour after weighing.

Use high quality butter for rich flavor.

If dough is too crumbly, knead gently by hand until it holds.

If cookies spread, chill longer or recheck flour to butter ratio.

Avoid very old dried cranberries since they can turn tough.

Alternative shaping Form dough into a log, chill until firm, then slice.

Flavor ideas Add 1 tsp vanilla or 1 tsp orange zest. Swap nuts or dried fruit.

Equipment note A stand mixer gives the most even texture. A hand mixer works but is slower.

Sheet choice Dark pans brown bottoms more than shiny pans.

Storage Room temperature in airtight container up to 1 week. Flavor improves after 2 days.

Freezer Freeze raw cut cookies on a tray, then bag up to 2 months. Bake from frozen adding 1 to 3 minutes.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Christmas Dessert Recipes
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 177
  • Sugar: 8
  • Sodium: 74
  • Fat: 10
  • Saturated Fat: 5
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 21
  • Fiber: 1
  • Protein: 2
  • Cholesterol: 20

More Such Recipes

Try my Whipped Shortbread Cookies for a melt-in-your-mouth treat.
Or bake Classic Peanut Butter Blossoms to diversify your holiday cookie tray.
You can also check out Cranberry Orange Snowball Cookies as a festive fruity variation or Cinnamon Roll Cookies with gooey, spiced flavor.

Stack of cranberry pistachio shortbread cookies on a light festive background

FAQs

What is the secret to good shortbread?

The secret is precise ratios. Stick to the 3:2:1 rule — flour, butter, sugar — and use high-quality butter for flavor.

How is shortbread different from cookies?

Shortbread uses no eggs or leavening, giving it that signature dense yet crumbly texture.

What is the 3:2:1 rule for shortbread?

It means three parts flour, two parts butter, and one part sugar by weight. This ratio gives perfect tenderness and structure.

What makes a shortbread cookie?

The high butter content creates that melt-in-your-mouth texture. Sugar adds light sweetness, while flour builds the delicate crumb.

Cranberry pistachio shortbread cookies on a white plate

Final Thoughts

These Cranberry and Pistachio Shortbread Cookies feel like Christmas wrapped in buttery crumbs. They’re simple, elegant, and full of warmth. Bake them for yourself, gift them to friends, or pair them with tea on a quiet evening. Tag your photos and share your version with us on Pinterest or Facebook.

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