Can I use fresh cranberries instead of dried in shortbread cookies?

Fresh cranberries release too much moisture and can alter the texture of shortbread. Stick with dried cranberries for the best results. They provide chewy bites and distribute well in the dough without making it wet or sticky.

Do cranberry pistachio shortbread cookies need eggs?

No, they don’t. These shortbread cookies are egg-free. The fat from the butter binds the dough, and the result is a crumbly, tender texture that doesn’t require eggs to hold together.

How do I keep shortbread cookies from spreading too much?

Chilling the dough for at least an hour before slicing is key. Cold dough holds its shape better during baking, which keeps your cranberry pistachio shortbread cookies from flattening out.

What kind of pistachios work best for baking?

Use unsalted, roasted pistachios for the best balance of flavor and texture. Roughly chop them so they show up nicely in each cookie slice without overwhelming the dough.

Can I freeze cranberry pistachio shortbread cookie dough?

Yes, the dough freezes beautifully. Wrap the log tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months. Slice and bake directly from frozen — just add 1–2 minutes to the baking time.

Why do you chill shortbread dough before baking?

Chilling helps solidify the butter, which prevents spreading and gives the cookies clean edges. It also allows the flavors — especially the orange zest and cranberries — to meld and deepen.

Cranberry Pistachio Shortbread Cookies

Description

Cranberry pistachio shortbread cookies are buttery, festive, and incredibly easy to make. Slice-and-bake, freezer-friendly, and perfect for holidays or everyday treats.

Ingredients

Scale

The ingredients that bring these cookies to life

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon orange zest
3/4 cup dried cranberries, roughly chopped
3/4 cup pistachios, roughly chopped

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Instructions

In a mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
Reduce mixer speed to low, then mix in flour, salt, and orange zest until just combined.
Stir in cranberries and pistachios.
Place a sheet of parchment paper or cling wrap on the counter. Knead dough slightly and form it into a log.
Roll the log tightly in the parchment or wrap, twisting the ends. Chill in the fridge for at least 1 hour.
Preheat oven to 325°F and line two baking sheets with parchment paper.
Remove dough from fridge, slice into 1/4-inch rounds, and place 2 inches apart on the baking sheets.
Bake for 14–16 minutes, until edges are just turning golden.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Mixing the festive shortbread dough

Cookies ready for baking

Notes

You can freeze the dough log for up to 3 months — slice and bake straight from frozen.

Try dipping half of each cookie in melted white chocolate for extra flair.

Toast pistachios before adding for more crunch and flavor.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 90 kcal
Sugar: 5g
Sodium: 30mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Carbohydrates: 10g
Fiber: 0.5g
Protein: 1g
Cholesterol: 15mg