If you are on the hunt for a treat that combines buttery richness with bursts of tart and nutty goodness, this Cranberry Pistachio Shortbread Cookies Recipe is sure to become your new favorite. The golden-brown browned butter adds a deep, toasted flavor that perfectly balances the sweetness of sugar and the vibrant zing of orange zest, cardamom, and almond extract. What makes these cookies irresistibly special are the crunchy pistachios and the chewy dried cranberries enhanced further by a dusting of freeze-dried cranberries, making each bite a delightful symphony of textures and flavors. Whether it’s for sharing with friends, gifting during the holidays, or simply indulging yourself alongside your afternoon tea, these shortbread cookies are as stunning in taste as they are simple to make.
Ingredients You’ll Need
Gathering these straightforward yet thoughtfully chosen ingredients is the first step to creating that perfect batch of cookies. Each one plays a crucial role, lending essential texture, aroma, or flavor that brings this Cranberry Pistachio Shortbread Cookies Recipe to life.
- 8 oz unsalted butter: Browning it imparts a rich nuttiness that elevates the cookie base beyond ordinary shortbread.
- 1 cup granulated sugar: Adds the perfect level of sweetness and helps create a tender cookie crumb.
- 1 tsp vanilla extract: Provides a warm, familiar aroma enhancing all other flavors.
- 1 tsp almond extract: Offers a subtle, fragrant depth that pairs beautifully with pistachios.
- 2 cups all-purpose flour: Forms the structure and tender bite essential to shortbread.
- ¼ cup cornstarch: Keeps the texture light and crumbly, preventing toughness.
- ½ tsp salt: Balances sweetness and intensifies the overall flavor profile.
- 1 tsp orange zest (from 1 orange): Lends a fresh citrus brightness that complements the earthier notes.
- ¼ tsp ground cardamom: Adds an unexpected hint of warm spice for complexity.
- ½ cup pistachios, chopped: Brings a satisfying crunch and buttery nutty flavor.
- ½ cup dried cranberries, chopped: Contributes chewy bursts of tartness contrasting the buttery dough.
- ¼ cup freeze-dried cranberries, crushed: Intensifies cranberry flavor and adds a pop of color.
- Sea salt flakes, for garnish: A sprinkle on top enhances flavor and adds a delicate crunch.
How to Make Cranberry Pistachio Shortbread Cookies Recipe
Step 1: Brown the Butter
Start by melting your unsalted butter in a skillet over medium heat. Keep the pan swirling – this is essential to avoid burning and to evenly brown the butter. Within 5 to 7 minutes, you’ll notice the butter foam and then take on a rich golden-brown color with an intoxicating nutty aroma. This browned butter is the heart of the cookie’s deep flavor, so don’t rush this step. Afterward, cool the butter slightly and don’t forget to stir in those beautiful browned bits from the pan to maximize taste.
Step 2: Cream Butter with Sugar and Flavors
Using a stand mixer fitted with a paddle, beat the cooled browned butter and granulated sugar together until smooth and creamy. Next, add the vanilla and almond extracts for an aromatic lift, along with the fresh orange zest and a pinch of warming cardamom. These vibrant accents give the dough layers of flavor you will notice in every bite. Mix just until combined to keep the batter light and airy.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Taking the time for a thorough whisk ensures your dry ingredients are evenly distributed, which is critical to achieving a consistent, tender cookie throughout.
Step 4: Bring It All Together with Nuts and Cranberries
Set your mixer to low and start gradually adding the dry mixture to the wet ingredients. Once just incorporated, fold in the chopped pistachios, dried cranberries, and crushed freeze-dried cranberries carefully by hand. This gentle folding preserves the light texture of the dough and ensures the delicious mix-ins are perfectly distributed.
Step 5: Chill the Dough
Divide the dough into two halves and roll each into logs about 8 inches long and 1½ inches wide. Wrap them up tightly in plastic and refrigerate for at least 1 hour to firm up – longer chilling is perfectly fine and even recommended for richer flavor development. If you’re short on time, placing the logs in the freezer for 20 to 30 minutes works wonders for speeding up the process.
Step 6: Slice and Bake
Preheat your oven to 350°F and line two baking sheets with parchment paper. Unwrap the chilled logs and slice into thin ¼-inch rounds with a sharp knife. Arrange them on your sheets generously spaced, then sprinkle the tops lightly with sea salt flakes. Bake for 12 to 15 minutes, turning the pans halfway through, until the edges set but centers remain pale and tender. Let the cookies rest briefly on the pans before transferring to a rack to cool fully.
How to Serve Cranberry Pistachio Shortbread Cookies Recipe
Garnishes
A delicate sprinkle of sea salt flakes right before baking adds a lovely contrast to the cookie’s sweetness. For a festive touch, you might add a drizzle of white chocolate or a light dusting of powdered sugar just before serving. Fresh orange zest can also be grated lightly atop warm cookies for added zing.
Side Dishes
These cookies pair beautifully with warm drinks like spiced chai, herbal teas, or a freshly brewed cup of coffee. They also complement rich hot chocolate, making them perfect for cozy winter afternoons or holiday celebrations where you want a little nutty brightness alongside a comforting sip.
Creative Ways to Present
For gifting or entertaining, arrange the cookies stacked on a pretty plate or tiered stand. Wrapping sliced logs with parchment for later slicing adds an elegant rustic touch. You can also serve these cookies alongside bowls of mixed nuts and dried fruit for a charming dessert spread that invites sharing and conversation.
Make Ahead and Storage
Storing Leftovers
Once baked and completely cooled, Cranberry Pistachio Shortbread Cookies should be stored in an airtight container at room temperature. They keep their tender crumb and fresh flavor beautifully for up to a week, making them an ideal make-ahead treat for busy days.
Freezing
If you want to save some dough for later, freezing the shaped logs wrapped tightly in plastic wrap works perfectly. You can slice and bake the cookies straight from frozen—just add a minute or two to the baking time. Baked cookies also freeze well; store them in a freezer-safe container separated by parchment paper for easy portioning and freshness.
Reheating
To enjoy your cookies warm, simply pop them in a preheated oven at 300°F for 5 to 7 minutes. This gentle reheating softens the cookie just enough to bring back that freshly baked feel without drying them out.
FAQs
Can I substitute the pistachios with another nut?
Absolutely! While pistachios bring a unique color and flavor, chopped almonds or walnuts could be a tasty substitute. Just be mindful that the flavor profile will shift slightly, but it will still be delicious.
What if I don’t have freeze-dried cranberries?
You can omit the freeze-dried cranberries or replace them with extra dried cranberries. Freeze-dried ones add a lovely crisp texture and intense tartness, but the cookies will still shine without them.
How thick should I slice the cookie dough logs?
A quarter-inch slices are ideal for even baking and that signature buttery shortbread texture. Thinner slices may bake too crisp, while thicker rounds might remain a bit doughy in the center.
Is it necessary to brown the butter?
Browning the butter is what transforms these cookies from ordinary to extraordinary by adding a nutty, caramel-like complexity. However, if you’re short on time, you can use softened butter directly, but try toasting it slightly provides the best result.
How long can I store the unbaked dough in the fridge?
The dough logs can be refrigerated for up to 24 hours before baking. This resting period allows flavors to meld and makes slicing much easier. Beyond that, freezing is recommended to maintain optimal texture.
Final Thoughts
Making this Cranberry Pistachio Shortbread Cookies Recipe is such a joyful experience, from the intoxicating smell of browned butter to the festive burst of cranberries and crunch of pistachios in each bite. These cookies are more than a recipe; they are a little moment of happiness you can share with loved ones or savor yourself. So don’t hesitate—gather those simple ingredients, follow the steps, and treat yourself to something truly special and delicious.
Print
Cranberry Pistachio Shortbread Cookies Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cranberry Pistachio Shortbread Cookies are a delightful blend of nutty browned butter, zesty orange, warm cardamom, and tart cranberries studded with crunchy pistachios. Perfectly tender with a crisp edge and a sprinkle of sea salt flakes, they make an elegant treat for holidays or any special occasion.
Ingredients
Butter and Flavorings
- 8 oz unsalted butter
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp orange zest (from 1 orange)
- ¼ tsp ground cardamom
Dry Ingredients
- 1 cup granulated sugar
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ½ tsp salt
Add-ins & Garnish
- ½ cup pistachios, chopped
- ½ cup dried cranberries, chopped
- ¼ cup freeze-dried cranberries, crushed
- Sea salt flakes, for garnish
Instructions
- Brown the butter: Melt the unsalted butter in a medium skillet over medium heat, swirling continuously to prevent burning. Watch as it foams and then turns a golden-brown color with a nutty aroma, about 5–7 minutes. Remove from heat and let cool for 5 minutes, scraping the browned bits from the bottom of the pan back into the butter for enhanced flavor.
- Mix wet ingredients: In a stand mixer fitted with the paddle attachment, beat the cooled browned butter with granulated sugar on medium speed until smooth, about 1 minute. Add vanilla extract, almond extract, orange zest, and ground cardamom and mix until just combined.
- Whisk dry ingredients: In a large bowl, whisk together all-purpose flour, cornstarch, and salt to evenly distribute the dry components for a consistent cookie texture.
- Combine dough: On low speed, gradually add the dry mixture to the wet ingredients until just combined. Gently fold in chopped pistachios, dried cranberries, and crushed freeze-dried cranberries with a spatula, taking care not to overmix.
- Shape and chill dough: Turn the dough onto plastic wrap and divide into halves. Shape each half into two logs, approximately 8 inches long and 1½ inches in diameter. Wrap tightly and refrigerate for at least 1 hour until firm. For faster chilling, freeze logs on a baking sheet for 20–30 minutes.
- Prepare for baking: Preheat the oven to 350°F and line two baking sheets with parchment paper. Unwrap dough logs and slice into ¼-inch rounds with a sharp knife. Place cookies 2 inches apart on sheets and sprinkle with sea salt flakes.
- Bake: Bake for 12–15 minutes, rotating halfway through, until edges are just set but centers remain pale. Let cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Using browned butter adds a rich, nutty flavor that enhances the shortbread.
- Chilling the dough logs is essential to achieve clean slices and maintain shape during baking.
- Freezing the logs is a quicker alternative to chilling in the refrigerator.
- Sprinkling sea salt flakes on top balances the sweetness and complements the tart cranberries.
- Store cookies in an airtight container at room temperature for up to 1 week.
