Last Updated on November 7, 2022 by Kimberly Stroh

Shortbread cookies are one of my favorite Christmas cookies to make. They’ve got a buttery soft texture that makes them irresistible. For a fun and festive seasonal twist, try these Pistachio Cranberry Shortbread Cookies. They are insanely delicious and have the red and green colors to make them perfect for the holidays.

The dough is soft and buttery, while the cranberries add a bit of chew against the crunchy pistachios. For a touch of sweetness, the white chocolate chips are added. It’s a complete Christmas cookie recipe that you can’t go wrong with!

If you’ve never made shortbread cookies, they always need to be refrigerated. The dough can be hard to work with unless it’s sitting in the refrigerator first. The dough comes together quickly, and they bake in 10 minutes, but you need to be patient while they’re in the fridge.

The time to wait is worth it and these cookies will be one of your holiday favorites! Everyone always raves about this shortbread cookie and love the texture. That perfect buttery flavor with a little crunch and chew is the perfect combination.

Looking for even more Christmas cookie recipes? I’ve got so many cookies that are unique! Here are my favorites:

• Chai Snickerdoodle Cookies
• Oatmeal Apple Cookies
• Red Velvet Peppermint Sandwich Cookies

How To Make Cranberry Pistachio Shortbread Cookies

The best cookies are all about technique. Everyone can make the same cookie recipe and they can turn out differently based upon technique and tools used. I swear by silicone baking mats for all of my cookies. They promote even baking, prevent of the bottoms from burning and the cookies won’t stick to the baking sheet. They’re a great kitchen investment!

I also use my stand mixer to make these cookies. If you don’t have a stand mixer, use and electric hand mixer to make your cookies.

When To Make These Cookies

These cookies travel well! Make them when you’re bringing a dessert to Thanksgiving, add them to your Christmas cookie tray or bring them to a potluck. They stay moist and fresh, thanks to the butter. They’re always a part of our Christmas cookie tray that we pass out to friends and neighbors. The cookies are also great to take into the office. Make them anytime in November or December!

How To Keep Your Cookies Fresh After Baking

Once your cookies have baked, cooled and set with the topping, you’ll want to move them to an airtight food storage container. Storing your cookies properly is going to help them stay fresh longer. You can stack the cookies and shouldn’t have any issues with the garnish coming off.

For best freshness, enjoy the cookies within 5-6 day of baking. If you have any leftover after that, toss them into the freezer.

Can You Freeze Pistachio Cranberry Cookies?

Yes! There are two different ways that you can freeze the cookies. If you want to get a head start on your holiday baking, freeze the cookie dough. It will keep for up to 2 months. Let it thaw in the refrigerator until it’s pliable again to make cookies and the follow the baking directions.

Secondly, you can freeze the cookies after they’ve baked. Add the cookies to a freezer bag. Store the cookies for up to 3 months in the freezer. Let the cookies thaw to room temperature on the kitchen counter before enjoying again.

Recipe Substitutions

I love pistachios because they add the green color to make the cookies feel more Christmas-like. However, you can substitute any nut that you like. Chopped pecans or chopped walnuts also work well in this recipe!

Don’t have cake flour? Here’s how to substitute cake flour: If you don’t have cake flour, you can use all-purpose flour with an addition of cornstarch. Just take out two Tablespoons of flour from one cup of all purpose flour and add in two tablespoons of cornstarch or arrowroot powder to get one cup of cake flour.

What You Need From The Grocery Store:

• Unsalted Butter
• Brown Sugar
• Granulated Sugar
• Eggs
• All-Purpose Flour
• Cake Flour
• Cornstarch
• Baking Soda
• Salt
• White Chocolate Chips
• Dried Cranberries
• Pistachios (shelled)
• Simple Syrup

Directions To Make Pistachio Cranberry Shortbread Cookies

In a bowl of a stand mixer add the butter, granulated sugar, and brown sugar. Mix on medium until light and fluffy, about 4 minutes. Add eggs one at a time to the sugar mixture, with the mixer speed on low until combined.

In a large bowl add cake flour, all-purpose flour, cornstarch, baking soda, and salt, whisk until combined. Slowly add the dry mix into the sugar mixture, mix on low speed.

Add in the white chocolate chips and cranberries, and pistachios, mix on low until combined. Place the covered dough in the refrigerator for 3 hours.

Preheat the oven to 410 degrees. Using a large cookie scoop, create the dough into large balls and lightly press each cookie dough ball to atten a bit. Place the dough on the parchment or silicone mat covered baking sheet. Only place 4-5 on a baking sheet.

Bake for 10 minutes or until golden brown on the top. Let the cookies cool on the baking sheet for 2 minutes before transfering to a cooling rack.

For the garnish: In a small bowl add the remaining cranberries and pistachios. In a separate bowl add your simple syrup. Using a bakers paint brush lightly coat your cookie in the simple syrup. Sprinkle on the cranberry and pistachio garnish. Set to the side to dry.