These Cranberry Pistachio Shortbread Cookies are the perfect addition to your holiday Cookie tray! They’re buttery, fluffy, and loaded with sweet cranberries and pistachios.

For more great cookies see our Chocolate Peppermint Cookies, Walnut Chocolate Chunk Cookies, Chocolate Crinkle Cookies, Crumbl Churro Cookie, Crumbl Pumpkin Cookie, plus more in our Cookie category.

Why You Will Love This Recipe

These Cranberry Pistachio Shortbread cookies are one of our favorite recipes. They're festive, delicious, and pretty easy to make.

Plus, they’re totally easy to make – just one bowl required! These cranberry pistachio cookies are perfect for your next Christmas Cookie Exchange also!

BTW, download our Free Christmas Cookie Exchange Party Printables Pack with free invitations, cookie bag tags, voting, and recipe cards! This holiday themed printable bundle will make your next cookie exchange stellar!

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Ingredients

Do you love the holidays because of all of the delicious food? Well, get ready to add one more recipe to your list! These Cranberry Pistachio Cookies are easy to make and require just a few simple ingredients, and oh so delicious!

• Butter, cold and cut into chunks
• Light Brown sugar
• Granulated Sugar (for the cookies and also for making a small amount of rich simple syrup for adhering extra cranberries & pistachios on the cookie tops.)
• Eggs, at room temperature
• Vanilla
• All Purpose flour
• Cornstarch
• Baking Soda
• Salt
• Dried Cranberries, chopped
• Pistachios, chopped
• Water (for making the rich simple syrup)

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

How to Make Cranberry Pistachio Cookies

These cranberry pistachio cookies are easy and no fuss. You can actually make them using one bowl!

Make a small amount of Rich Simple Syrup first

In a small saucepan, heat ½ cup of water. Add 1 cup of granulated sugar to the boiling water. It’s not necessary to bring the water to a boil. Once the sugar is dissolved, let the syrup cool.

You will brush a little on the cookie tops to 'glue' extra cranberries & pistachios on after the cookies cool. Store this Rich Simple Syrup it in a glass container in the refrigerator for two to three weeks.

Step 1. Mix Up The Cookie Dough

Add the cold, cubed butter into a large mixing bowl. Add the brown sugar and the granulated sugar. Using a mixer, cream until light and fluffy.

Add the vanilla & eggs and mix in to the sugar and butter mixture completely.

Measure the flour into the mixing bowl on top of the wet ingredients. Add the cornstarch, baking soda, and salt. Use a fork to gently whisk the dry ingredients to mix up a little.

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

Step 2. Add Chopped Cranberries & Pistachios

Add in the chopped cranberries and chopped pistachios. Reserve about ¼ cup of each for garnishing the cookies after they bake and cool.

Cover the bowl of cookie dough and chill in the refrigerator for 2 hours. You can also freeze the dough and bake another day.

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

Step 3. Scoop & Bake

Preheat your oven to 410 degrees F. Line baking sheets with parchment paper, or spray with non stick spray.

Place ¼ cup scoops of dough onto a parchment lined cookie sheet. Flatten the scoops down slightly using the back of the measuring scoop. Only place 5 scoops at a time, one in each corner, another in the middle.

Bake for 10 minutes, or until light golden brown on top.

Step 4: Garnishing

Using a bakers or basting brush, brush a swipe of the Rich Simple Syrup on the tops of each cookie.

Sprinkle the reserved chopped cranberries and chopped pistachios on top of each cookie. Press gently down so that they get 'glued' with the simple syrup.

Set aside on a cookie cooling rack to allow the simple syrup to dry. Then serve!

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

Serving Suggestions

Serve these buttery cookies with Cranberry Mimosas, Hot Chocolate, or simply as a holiday treat. Perfect for Thanksgiving, Christmas, or New Years.

For more great cookies see our Chocolate Peppermint Cookies, Walnut Chocolate Chunk Cookies, Chocolate Crinkle Cookies, Crumbl Churro Cookie, Crumbl Pumpkin Cookie, plus more in our Cookie category.

Substitutions

If you want these cookies to be dairy free, try using the butter flavored Crisco. Dried Cherries can be used instead of dried cranberries also.

Variations

These cookies are so delicious, that you can serve them without the cranberries or pistachios. I've a few really good variations on recipe also:

• Pecan Sandies Cookies - add chopped pecans into the cookie dough and stir in well. Scoop and bake.
• Brown Butter Shortbread Cookies - Lightly brown the butter first, then add the rest of the ingredients. Chill the dough and then make the cookie scoops.
• White Chocolate Cranberry Pistachio Cookies - In addition to the chopped cranberries and pistachios, add 1 cup of white chocolate chips into the cookie dough before baking.

Equipment

Good Baking equipment helps ensure your cookies turn out consistent and perfect. I love these baking sheets, as they are thick, large and make an even bake.

• Cookie Baking Sheets with cooling rack (set)

Storage

This cookie dough stores great for up to 3 days in the refrigerator, letting you make this up ahead of time. Roll some logs up in parchment paper, and give as gifts to your friends or family!

Frequently Asked Questions

Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

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