YES! Buttery, melt-in-your-mouth tender, and studded with vibrant ruby-red cranberries and crunchy green pistachios, these Cranberry Pistachio Shortbread Cookies are an absolute holiday showstopper! Easy to slice and bake, this festive classic delivers that buttery bakery crunch while easily adapting into a high-protein, low-carb treat!
Why You’ll Love This Recipe
Melt-in-Your-Mouth Texture: Rich butter creates a crumbly, tender shortbread base that melts with every bite.
Festive Flavor & Color: Tart dried cranberries paired with buttery toasted pistachios offer the ultimate festive flavor and visual appeal.
Make-Ahead Slice & Bake: Roll the dough into a log, chill in the fridge, and slice off fresh rounds whenever you need warm cookies!
Essential Kitchen Equipment
Baking Sheet & Parchment Paper: Ensures uniform golden bottoms without sticking.
Plastic Wrap: For rolling and shaping the dough into a tight log before chilling.
Ingredients
1 cup (2 sticks) Unsalted butter, softened
1/2 cup Granulated sugar (or zero-calorie granulated Monk Fruit / Erythritol sweetener)
2 1/4 cups All-purpose flour (or 1 1/2 cups blanched almond flour + 3/4 cup vanilla whey-casein protein powder for low-carb/high-protein)
1/2 tsp Salt
1 tsp Pure vanilla extract
1/2 cup Dried cranberries, finely chopped
1/2 cup Shelled pistachios, finely chopped
Step-by-Step Instructions
1. Cream Butter & Sugar: In a large bowl or stand mixer, beat the 1 cup softened butter and 1/2 cup sugar (or zero-calorie sweetener) together for 2 to 3 minutes until pale, fluffy, and smooth.
2. Add Vanilla & Dry Ingredients: Stir in the 1 tsp vanilla extract and 1/2 tsp salt. Gradually add the flour (or almond flour/protein powder blend) and mix on low speed just until a soft, crumbly dough forms.
3. Fold in Jewels: Gently fold in the 1/2 cup chopped dried cranberries and 1/2 cup chopped pistachios until evenly distributed throughout the dough.
4. Shape & Chill Log: Turn the dough onto a sheet of plastic wrap. Shape and press firmly into a uniform 2-inch diameter log. Wrap tightly and refrigerate for at least 1 hour (or up to 2 days) until the log is firm enough to slice neatly.
5. Preheat & Slice: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Use a sharp chef’s knife to slice the chilled dough log into 1/3-inch thick round slices.
6. Bake to Light Golden: Place the cookie rounds on your baking sheet 1 inch apart. Bake for 12 to 14 minutes, or until the edges are lightly set and pale golden brown.
7. Cool & Enjoy: Let the cookies cool on the baking sheet for 10 minutes to firm up, then transfer to a wire rack to cool completely.
Chef’s Tips
Sharp Knife Slice: Chill your dough log thoroughly before slicing so the pistachios and cranberries cut cleanly without crumbling the edges!
Low-Carb / High-Protein Swap: Swap standard flour for 1.5 cups almond flour + 3/4 cup vanilla protein powder, and use sugar-free dried cranberries to drop net carbs to 3g per cookie while boosting protein!
Nutritional Breakdown (Per Cookie / Yields 24 Cookies)
Servings: 24 cookies
Calories: ~135 kcal (110 kcal with almond/protein swap)
Protein: 2g (5g with protein swap)
Net Carbs: 14g (3g with zero-sugar/low-carb swap)
Fat: 8g
Frequently Asked Questions (FAQ)
Can I freeze the cookie dough log ahead of time?
Yes! Wrap the shaped dough log tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the fridge overnight before slicing and baking!