Cranberry Pistachio Shortbread Cookies

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Cranberry Pistachio Shortbread Cookies – Buttery, Nutty, and Perfectly Festive

There’s something timeless and elegant about shortbread. With its tender crumb, buttery richness, and delicate sweetness, it’s a cookie that never goes out of style. But when you add tart dried cranberries and crunchy pistachios to the mix, you get something truly special: Cranberry Pistachio Shortbread Cookies. These cookies are as beautiful as they are delicious—perfect for holiday cookie trays, afternoon tea, or a cozy treat with your favorite warm drink.

Made with olive oil instead of butter, this version is a little lighter, a little more Mediterranean, and just as indulgent. The olive oil adds a subtle fruitiness that pairs beautifully with the cranberries and pistachios, while the vanilla and almond extracts bring warmth and depth.

Why You’ll Love These Cookies

  • Festive and colorful – Red cranberries and green pistachios make them perfect for the holidays.
  • Melt-in-your-mouth texture – Thanks to the shortbread base and olive oil richness.
  • No butter needed – Olive oil gives a unique flavor and makes them dairy-light.
  • Easy to make – No chilling, no rolling, no fuss.
  • Perfect for gifting – Package in tins or jars for a homemade holiday treat.

Ingredients

This recipe makes about 24 cookies.

  • 1 cup (226g) olive oil
    Use a mild, fruity olive oil for best flavor.
  • ½ cup granulated sugar
    Just enough to sweeten without overpowering.
  • 1½ teaspoons vanilla extract
    Adds warmth and depth.
  • ¼ teaspoon almond extract (optional but delicious)
    Enhances the nuttiness and gives a subtle floral note.
  • 2 cups all-purpose flour
    The base of the shortbread.
  • ½ cup dried cranberries, chopped
    Tart and chewy contrast to the rich dough.
  • ½ cup shelled pistachios, chopped
    Adds crunch, color, and a buttery flavor.

Optional: A pinch of salt to balance the sweetness, or a dusting of powdered sugar for a snowy finish.

Equipment You’ll Need

  • Mixing bowl
  • Whisk or hand mixer
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Cookie scoop or spoon
  • Cooling rack
  • Sharp knife and cutting board (for chopping mix-ins)

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together:

  • 1 cup olive oil
  • ½ cup granulated sugar
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon almond extract (if using)

Whisk until smooth and slightly thickened—about 1–2 minutes.

Step 3: Add the Dry Ingredients

Gradually stir in:

  • 2 cups all-purpose flour

Mix until a soft dough forms. It should be smooth and pliable, not sticky.

Tip: If the dough feels too soft, add 1–2 tablespoons of flour. If too dry, add a splash of olive oil.

Step 4: Fold in the Mix-Ins

Gently fold in:

  • ½ cup chopped dried cranberries
  • ½ cup chopped pistachios

Mix until evenly distributed throughout the dough.

Step 5: Shape the Cookies

Scoop tablespoon-sized portions of dough and roll into balls.

Place on the prepared baking sheet, spacing about 2 inches apart.

Flatten each ball slightly with your fingers or the bottom of a glass.

Optional: Sprinkle with a pinch of flaky sea salt or press a few extra pistachio pieces on top for visual appeal.

Step 6: Bake

Bake at 350°F (175°C) for 12–14 minutes, or until the edges are just starting to turn golden.

Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Step 7: Serve or Store

Serve as-is or dust with powdered sugar for a festive finish.

Store in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months.

Time & Yield

  • Prep Time: 15 minutes
  • Bake Time: 12–14 minutes
  • Total Time: ~30 minutes
  • Yield: 24 cookies
  • Calories: ~140 kcal per cookie (approximate)

Tips for Success

  • Use high-quality olive oil for the best flavor—mild and fruity works best.
  • Chop cranberries and pistachios finely for even distribution and easier shaping.
  • Don’t overbake—shortbread should be pale with just a hint of golden edges.
  • Cool completely before storing to maintain crispness.
  • Double the batch—these cookies freeze beautifully and make great gifts.

Variations to Try

  • Orange Zest Twist: Add 1 teaspoon orange zest to the dough for a citrusy note.
  • Chocolate Drizzle: Drizzle cooled cookies with melted white or dark chocolate.
  • Gluten-Free: Use a 1:1 gluten-free flour blend.
  • Vegan Version: This recipe is already dairy-free—just ensure your sugar is vegan-certified.
  • Holiday Shapes: Roll out the dough and use cookie cutters for festive shapes.

Perfect for Gifting

Package these cookies in:

  • Holiday tins
  • Cellophane bags with ribbon
  • Mason jars with handwritten tags
  • Decorative boxes with parchment dividers

They make wonderful gifts for:

  • Teachers
  • Neighbors
  • Coworkers
  • Cookie exchanges
  • Hostess gifts

Final Thoughts

These Cranberry Pistachio Shortbread Cookies are the perfect blend of elegance and ease—rich, nutty, fruity, and melt-in-your-mouth delicious. Whether you’re baking for the holidays or just want a cozy treat with your afternoon tea, this recipe is a keeper. With their festive colors and buttery texture, they’re sure to become a new favorite in your cookie rotation.

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