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Easy Cranberry Pistachio Shortbread Cookies: Perfect Holiday Treat

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These Easy Cranberry Pistachio Shortbread Cookies are the perfect holiday treat—buttery, crumbly, and packed with tart cranberries and crunchy pistachios. Made in one bowl with melted butter for a tender texture, they come together in just 35 minutes with no chilling or rolling required.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, melted
  • ½ cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (220g) all-purpose flour
  • ½ teaspoon salt
  • ½ cup (60g) dried cranberries
  • ½ cup (60g) shelled pistachios, roughly chopped
  • 1–2 tablespoons Demerara sugar for sprinkling (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
  2. Melt the butter in a microwave-safe bowl in 30-second bursts until just melted. Let it cool for a minute or two.
  3. To the melted butter, add ½ cup granulated sugar and 1 teaspoon vanilla extract. Stir vigorously for about 30 seconds until the sugar is mostly dissolved and the mixture looks smooth and glossy.
  4. Pour in 1 ¾ cups all-purpose flour and ½ teaspoon salt. Stir gently until just combined—no streaks of flour remain. The dough will look crumbly.
  5. Fold in ½ cup dried cranberries and ½ cup chopped pistachios with a few gentle strokes. If the dough seems too dry, use your hands to press it together.
  6. Transfer the dough to the prepared pan. Press it into an even layer using your fingers or the bottom of a flat glass. If using Demerara sugar, sprinkle it evenly over the top and gently press it in.
  7. Bake on the middle rack for 20-25 minutes, until the edges are lightly golden and the center looks set. The top should be pale gold.
  8. Remove the pan from the oven and place it on a wire rack. Let the shortbread cool in the pan for 10 minutes.
  9. Using the parchment overhang, lift the entire block out of the pan and transfer it to a cutting board. While still warm, slice into 16 rectangles or 24 smaller squares using a sharp knife.
  10. Transfer the slices to a wire rack to cool completely, about 20 minutes.

Notes

Slice while warm for clean edges. For extra flavor, try browning the butter before melting. These cookies taste even better the next day. Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

Nutrition

Keywords: shortbread cookies, cranberry pistachio cookies, holiday cookies, easy shortbread, one bowl cookies, Christmas cookies

Find it online: https://sunnysavory.com/easy-cranberry-pistachio-shortbread-cookies-perfect-holiday-treat/