Cranberry Pistachio Shortbread Cookies

These cranberry pistachio shortbread cookies are my go-to choice when I want a treat that feels both festive and easy enough for a weekday bake. The buttery dough melts in your mouth while the bright cranberries and salty pistachios keep every bite interesting. A handful of white chocolate chips brings just the right touch of sweetness and decadence, making these cookies as popular at cookie swaps as they are with my own family for afternoon tea.

I first made these cookies as a treat for my kids’ teachers and every year I get requests for them again the combination never gets old at our house

Ingredients

• Unsalted butter: Softened butter gives the cookies their rich melt-in-your-mouth texture Look for high-quality European-style butter for extra depth
• Powdered sugar: Creates a tender crumb and smooth dough Choose a fine-grain version so the dough comes together evenly
• All-purpose flour: The structure of the cookie Be sure to spoon and level for the right amount
• Cornstarch: Lightens the texture making cookies extra soft and delicate Always check that your cornstarch is fresh for best results
• Salt: A touch balances the sweetness and highlights the buttery flavor Use a flaky or fine sea salt
• Dried cranberries: Add a tangy burst and festive color Opt for plump whole berries and chop just before mixing
• Pistachios: Provide crunch and a slightly salty contrast to the sweetness Look for fresh green nuts and chop roughly so some big pieces remain
• Vanilla extract: Rounds out the flavors Use pure extract if possible for the warmest aroma
• White chocolate chips: Deliver creamy melty pockets in each cookie Try to select high-quality real white chocolate

Step-by-Step Instructions

Prep the Oven and Pans:

Preheat your oven to 350 F or 175 C and line a baking sheet with parchment paper so nothing sticks and the bottoms stay perfectly golden

Cream the Butter and Sugar:

In a large mixing bowl use a hand mixer or stand mixer to blend the softened butter and powdered sugar together for about three to five minutes until the mixture becomes pale and super fluffy Stop and scrape the sides down halfway through so everything gets evenly mixed

Blend in Vanilla:

Beat in the vanilla extract until it disappears into the mixture just a few seconds to bring out the rich buttery notes

Mix Dry Ingredients:

In a separate bowl whisk together the flour cornstarch and salt to disperse them evenly This keeps the dough tender instead of tough

Combine Wet and Dry:

Gradually add your dry ingredients to your butter mixture Mix gently on low speed just until there are no streaks of flour left Overmixing can make the cookies tough

Fold in Mix-ins:

Using a spatula gently stir in the chopped cranberries chopped pistachios and white chocolate chips The dough should be thick and hold its shape with chunky mix-ins throughout

Portion the Dough:

Scoop out tablespoon-sized amounts of dough and roll them briefly in your hands Place them two inches apart on the prepared baking sheet so they have room to spread

Bake to Perfection:

Bake for twelve to fifteen minutes until the edges look just lightly golden and the centers are still pale Let the cookies cool on the baking sheet for five minutes This allows them to finish setting and prevents breakage when you transfer them

Cool Completely:

Transfer cookies to a wire rack to cool all the way If you want extra festivity you can drizzle with more melted white chocolate after they are completely cool

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For me pistachios are the star here Their bright green color not only makes the cookies look beautiful but the flavor is unbeatable My youngest always sneaks a few extra pistachios while we bake and it is a tradition I secretly love

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to one week To keep longer pop them in the freezer wrapped tightly They will thaw quickly and still taste freshly baked

Ingredient Substitutions

No pistachios Use pecans walnuts or even slivered almonds Dried cherries or apricots step in nicely for cranberries And if white chocolate is not your favorite use dark or milk chocolate chips instead

Serving Suggestions

These cookies pair beautifully with black tea or a strong cup of coffee For an elegant dessert serve ice cream alongside or stack a few in a cellophane bag for holiday gifts with a ribbon

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Cultural and Historical Notes

Shortbread has roots in Scottish baking traditions which is why even modern versions feel so cozy The combination of cranberries and pistachios gives these cookies a colorful twist perfect for winter celebrations They always remind me of the joyful bustle in my grandmother’s kitchen during the holidays

Frequently Asked Questions About the Recipe

→ How do I achieve a tender shortbread texture?

Creaming softened butter with powdered sugar ensures a light, melt-in-your-mouth base. Mixing dry ingredients gently prevents overworking the dough, which keeps the cookies tender.

→ Can I substitute other nuts or fruits?

Absolutely! Swap pistachios for pecans, almonds, or walnuts, and try dried cherries or apricots in place of cranberries for different flavor combinations.

→ What's the role of cornstarch in this dough?

Cornstarch lightens the texture, resulting in a delicate crumb and helping the cookies maintain their shape while baking.

→ How do I store these cookies for freshness?

Keep cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in layers with parchment paper between each.

→ Can I drizzle extra white chocolate for decoration?

Yes! Once cooled, use melted white chocolate to create a festive, glossy finish. Let the chocolate set before serving or packaging.