Buttery, Festive & Irresistibly Crisp
If you’re looking for the perfect holiday cookie or an elegant sweet treat for gifting, these white chocolate cranberry pistachio shortbread cookies are pure magic. Buttery and melt-in-your-mouth tender, they’re studded with creamy white chocolate, tart dried cranberries, and crunchy pistachios for the perfect flavor balance. These festive shortbread cookies look bakery-worthy but are wonderfully simple to make — ideal for busy schedules and last-minute baking. Whether you’re planning a cookie exchange, afternoon tea, or a cozy winter dessert tray, this easy recipe delivers big flavor with minimal effort.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 12–15 minutes
- Total Time: 1 hour
- Servings: 24 cookies
📝 Ingredients
- 1 cup (226g) unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup white chocolate chips (or chopped white chocolate)
- ½ cup dried cranberries, roughly chopped
- ½ cup shelled pistachios, roughly chopped
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowl
- Hand mixer or stand mixer
- Measuring cups & spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Sharp knife
- Cutting board
- Plastic wrap
👩🍳 Step-by-Step Instructions
- Cream the butter and sugar.
In a large mixing bowl, beat the softened butter and powdered sugar for 2–3 minutes until light and fluffy. - Add vanilla.
Mix in the vanilla extract until fully incorporated. - Combine dry ingredients.
Add flour and salt. Mix on low speed just until a soft dough forms — don’t overmix. - Fold in the mix-ins.
Using a spatula, gently fold in the white chocolate, cranberries, and pistachios until evenly distributed. 😊 - Shape and chill.
Form the dough into a log about 2 inches thick. Wrap tightly in plastic wrap and refrigerate for 30 minutes, or until firm. - Preheat and slice.
Preheat oven to 350°F (175°C). Slice the chilled dough into ¼-inch rounds and place on a parchment-lined baking sheet. - Bake to perfection.
Bake for 12–15 minutes, or until the edges are lightly golden. The centers should remain pale and set. - Cool completely.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. They’ll firm up as they cool and become beautifully crisp. ✨
💡 Pro Tips
- Storage: Store in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 2 months.
- Extra Flavor: Add ½ teaspoon almond extract for a subtle bakery-style twist.
- Clean Slicing Trick: Wipe your knife between slices for neat, professional-looking edges.
- Make Ahead: Prepare the dough log up to 2 days in advance and keep refrigerated until ready to bake.
🔄 Variations
- Dip half the cookie in melted white chocolate for a decorative finish.
- Swap pistachios for chopped almonds or pecans.
- Add orange zest for a bright citrus note.
- Roll the dough log in coarse sugar before slicing for extra sparkle.
❓ FAQ
Can I use salted pistachios?
Yes, but reduce the added salt in the recipe slightly.
Why did my shortbread spread too much?
The dough may not have been chilled long enough. Always bake shortbread from firm, cold dough.
Can I make this gluten-free?
Yes! Substitute a 1:1 gluten-free baking flour blend.
Can I freeze the dough?
Absolutely. Wrap tightly and freeze up to 2 months. Slice and bake straight from frozen — just add 1–2 extra minutes to the bake time.