Cranberry Pistachio Shortbread Cookies Recipe
Try these Cranberry Pistachio Shortbread Cookies packed with unsalted butter, dried cranberries, pistachios, and vanilla for the perfect balance.
Equipment
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons.
- Kitchen scale (recommended)
- Plastic wrap
- Sharp knife
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 1 cup 226 g unsalted butter, softened
- 2/3 cup 135 g granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups 250 g all-purpose flour
- 1/4 teaspoon fine sea salt
- 3/4 cup 100 g shelled pistachios, roughly chopped
- 3/4 cup 110 g dried cranberries, chopped if large
Instructions
Step 1: Cream the Butter and Sugar
- In a large bowl, beat the softened butter and sugar together until light and creamy. This takes about 2–3 minutes. The mixture should look pale and fluffy.
- Do not rush this step. Proper creaming gives the cookies a smooth texture.
Step 2: Add Vanilla
- Mix in the vanilla extract until fully combined. The aroma will already start to feel warm and comforting.
Step 3: Add Dry Ingredients
- Add the flour and salt gradually. Mix on low speed just until combined. Do not overmix — the dough should come together but remain soft.
Step 4: Fold in Pistachios and Cranberries
- Using a spatula, gently fold in the chopped pistachios and dried cranberries. Make sure they are evenly distributed throughout the dough.
Step 5: Shape and Chill
- Divide the dough in half. Shape each half into a log about 2 inches in diameter. Wrap tightly in plastic wrap.
- Refrigerate for at least 1 hour. Chilling helps the butter firm up and prevents spreading.
Step 6: Slice and Bake
- Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4-inch thick rounds. Place them on the prepared baking sheet about 1 inch apart.
- Bake for 15 minutes, or until the edges are lightly golden. The centers should remain pale.
Step 7: Cool
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
- They will firm up as they cool.