Bright, buttery shortbread gets a festive lift from tart dried cranberries and crunchy pistachios in this easy holiday cookie. These tree-shaped treats look festive on a platter and are simple enough for a last-minute cookie swap. Follow a few straightforward steps to bake crisp, pale shortbread speckled with red and green.
Why cranberry and pistachio shortbread shine at Christmas
Shortbread is a holiday classic because the dough is rich and forgiving. Adding dried cranberries and chopped pistachios brings color, texture, and a tangy balance to the buttery base. These cookies work as gifts, party snacks, or an afternoon treat with cocoa.
- Festive look: red cranberries and green pistachios create instant holiday appeal.
- Simple ingredients: pantry staples plus two mix-ins transform plain shortbread.
- Kid-friendly: kids enjoy cutting shapes and helping roll the dough.
Ingredients: what you’ll need for the red-and-green shortbread
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (90 g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 1/2 cups (310 g) all-purpose flour
- 1/2 cup + 2 Tbsp sweetened dried cranberries, finely chopped
- 1/2 cup + 2 Tbsp shelled pistachios, chopped
Quick recipe stats
- Prep time: about 60 minutes (includes chilling)
- Cook time: roughly 18–20 minutes per batch
- Total time: around 100 minutes
- Yield: about 30 medium cookies
How to make cranberry pistachio shortbread cookies — step by step
- Beat the softened butter, powdered sugar, and vanilla until smooth and fluffy.
- Slowly stir in the flour and salt until the mixture resembles coarse crumbs.
- Fold in 1/2 cup of the chopped cranberries and 1/2 cup of the pistachios until evenly distributed.
- Bring the dough together with light presses of your hands. Form into a flat disk and wrap it tightly.
- Chill the dough in the refrigerator for 45–60 minutes to firm it for rolling.
- Preheat the oven to 325°F (160°C). Line baking sheets with parchment paper.
- Roll the chilled dough to about 1/3 inch thick on a lightly floured surface.
- Option: scatter the remaining cranberries and pistachios on top, then gently press to embed them for a prettier surface.
- Use a Christmas tree cutter to stamp out cookies. Re-roll scraps once or twice as needed.
- Place cookies at least 1 inch apart on the sheet. Bake 18–20 minutes, until edges just begin to pale gold.
- Transfer to a rack. Cookies will be tender when hot but will firm up as they cool.
Baking notes and texture tips
- Don’t overmix: too much handling makes shortbread tough.
- Chill time matters: a cold dough makes cleaner cookie shapes.
- Color cues: shortbread should stay mostly pale; tiny golden edges mean done.
- Cooling: allow cookies to sit on the tray a few minutes before moving.
Simple variations and serving ideas
- Swap dried cherries for cranberries for a different tart note.
- Add 1/2 teaspoon almond extract for extra depth of flavor.
- Dip corners in white chocolate for a festive finish.
- Package in cello bags with ribbon for neighbor gifts or cookie exchanges.
Storage and make-ahead options
- Store cooled cookies in an airtight container for up to one week.
- Freeze baked cookies for up to 3 months. Thaw at room temperature.
- You can freeze the dough disk; thaw in the fridge before rolling and cutting.
More holiday cookie ideas to try
- Maraschino cherry shortbread with chocolate chips for sweet pockets of fruit.
- White chocolate and dried strawberry shortbread for a delicate twist.
- Classic sugar cookies decorated with royal icing for colorful trees.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.