These pistachio cranberry butter cookies are the perfect treat for the holidays or any time you’re craving a buttery, melt-in-your-mouth cookie with a festive twist. Packed with chopped dried cranberries and toasted pistachios, and lightly spiced with cinnamon, these slice-and-bake cookies are elegant, flavorful, and easy to prepare in advance. They also hold their shape beautifully, making them an ideal option for gift boxes, cookie swaps, or simply enjoying with a cup of tea or coffee.
The recipe combines a tender shortbread-style dough with finely chopped fruit and nuts. Chilling the dough before baking allows you to slice uniform rounds, resulting in cookies that are as attractive as they are delicious. With their bright flecks of red and green, these cookies have a natural holiday charm, but their buttery flavor and satisfying texture make them a year-round favorite.
Ingredients Overview
150g unsalted butter, softened
100g powdered sugar
2 egg yolks
200g all-purpose flour
1 teaspoon ground cinnamon
50g dried cranberries, chopped
50g pistachios, chopped
Optional: 1 teaspoon vanilla extract
Pinch of salt
Each ingredient in this cookie plays a specific role. The butter forms the base of the dough, giving the cookies a tender, crumbly texture. Powdered sugar adds sweetness without making the dough too dense. Egg yolks enrich the dough with a soft bite, while flour provides structure. Cinnamon adds warmth and aroma, and the salt helps balance all the flavors. The cranberries bring a tart chewiness, and the pistachios add a nutty crunch and beautiful color.
Step-by-Step Instructions
- In a mixing bowl, cream together the softened butter and powdered sugar until light and smooth. This can be done with a wooden spoon, a hand mixer, or a stand mixer. The mixture should be pale and fluffy.
- Add the egg yolks and vanilla extract, if using. Mix until fully incorporated. The dough should be smooth and slightly thick at this stage.
- In a separate bowl, combine the flour, cinnamon, and salt. Gradually stir the dry mixture into the wet ingredients until just combined. Do not overmix.
- Fold in the chopped dried cranberries and pistachios. Mix gently by hand until they are evenly distributed throughout the dough.
- Shape the dough into a log approximately 5–6 cm in diameter. Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour. Chilling the dough makes it easier to slice and helps the cookies hold their shape during baking.
- When ready to bake, preheat your oven to 350°F (180°C). Line a baking tray with parchment paper.
- Remove the dough from the fridge and slice it into rounds about 1 cm thick. Arrange the slices on the prepared baking tray, leaving a little space between each cookie.
- Bake for 12–15 minutes or until the edges are lightly golden. The cookies will still be soft when they come out but will firm up as they cool.
- Allow the cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, the cookies are ready to enjoy. They have a light, buttery texture with occasional bursts of tart cranberry and the earthy crunch of pistachio.
Why This Recipe Works
The ratio of butter to flour creates a tender, delicate crumb that melts in your mouth without being too fragile. Using powdered sugar instead of granulated sugar makes the dough smoother and helps the cookies maintain a more refined texture. Chilling the dough before slicing allows for sharp, clean edges and ensures that the cookies don’t spread too much in the oven.
Cinnamon adds warmth without overpowering the other ingredients. The dried cranberries provide contrast with their chewy texture and slight tang, while the pistachios add a pop of green and a satisfying crunch. This combination of textures—crisp edge, tender center, chewy fruit, and crunchy nuts—makes every bite interesting and balanced.
Tips for Best Results
Use good quality butter, as it is the dominant flavor in these cookies. European-style butter or cultured butter will yield an even richer result.
Make sure your butter is properly softened before creaming. It should be pliable but not melted.
Don’t skip the chilling step. If you’re in a rush, place the wrapped dough log in the freezer for 20–30 minutes instead of refrigerating for an hour.
Slice with a sharp knife to maintain clean edges. If the dough is too firm, let it sit for a few minutes before slicing.
Use parchment paper to prevent sticking and ensure even browning on the bottoms.
Custom Variations
There are many ways to customize this butter cookie recipe depending on your preference or pantry:
Change the nuts: Swap pistachios for chopped almonds, pecans, hazelnuts, or walnuts. Toasting the nuts before adding them enhances their flavor.
Swap the fruit: Dried cherries, apricots, raisins, or even candied orange peel can be used instead of cranberries.
Add orange zest: A teaspoon of finely grated orange zest complements the cranberries and adds a bright citrus note.
Use almond extract: Replace or combine vanilla extract with almond extract for a deeper nutty flavor.
Dip in chocolate: Once baked and cooled, dip half of each cookie in melted white or dark chocolate and allow it to set for a decorative and indulgent touch.
Add spice: Increase the cinnamon slightly or add a pinch of cardamom, nutmeg, or ginger for a spiced version.
Making the Dough Ahead
The dough log can be made ahead and stored in the refrigerator for up to 3 days before baking. You can also freeze the log for up to one month. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. When ready to bake, let the dough thaw in the refrigerator until sliceable.
Alternatively, slice the dough into rounds before freezing. Freeze the cookie slices on a tray, then transfer them to a freezer bag. Bake directly from frozen, adding an extra minute or two to the baking time.
Storage and Shelf Life
Once baked and completely cooled, store the cookies in an airtight container at room temperature. They stay fresh for about 5–7 days. If the cookies soften over time, you can briefly refresh them in a low oven (around 300°F or 150°C) for 5 minutes.
These cookies also freeze well. Place them in a freezer-safe container with parchment between layers and freeze for up to 2 months. Thaw at room temperature when ready to serve.
Festive Serving Ideas
Pistachio cranberry butter cookies are especially popular during the winter holidays due to their colors and rich flavor. Here are a few serving suggestions for special occasions:
Arrange them on a festive platter with other cookies, such as chocolate shortbread, almond crescents, or thumbprint jam cookies.
Package in decorative tins or glass jars as homemade edible gifts. Include a hand-written label with the cookie name and ingredients.
Serve with warm beverages like spiced tea, chai, coffee, or mulled wine for a cozy treat.
Make them part of a dessert board alongside truffles, chocolate bark, and spiced nuts.
Stack and tie with a ribbon for an elegant favor at parties or weddings.
Troubleshooting Common Issues
Dough too crumbly: If your dough feels dry or doesn’t come together, add a teaspoon of milk or an extra yolk and mix gently until cohesive.
Cookies spreading too much: Make sure the dough was well chilled before baking and that your oven was fully preheated.
Cookies too dry: Don’t overbake. Remove them from the oven as soon as the edges are lightly golden.
Uneven slicing: Rotate the dough log as you cut to keep its shape round. If the dough is too cold and crumbles, let it sit at room temperature for a few minutes.
A Year-Round Cookie Favorite
While these cookies are a natural fit for winter and festive occasions, their buttery richness and balanced flavor make them suitable any time of year. The ease of preparing the dough in advance and the consistent slice-and-bake method means you can have fresh cookies on hand at a moment’s notice. Their attractive appearance also makes them great for tea parties, brunches, or dessert trays at family gatherings.
The contrast of textures—smooth butter cookie, chewy cranberry, and crisp pistachio—offers something satisfying in every bite. Whether enjoyed as an afternoon snack or shared as a gift, pistachio cranberry butter cookies are a delightful combination of elegance and homemade comfort.
Final Thoughts
There’s something undeniably special about a simple, well-executed butter cookie. This version, enhanced with dried cranberries and pistachios, adds a colorful and flavorful twist to the traditional recipe. Easy to shape, slice, and bake, these cookies are beginner-friendly yet impressive enough to serve during celebrations or give as gifts.
Keep a batch of dough ready in the fridge or freezer and you’ll always be just a few steps away from a homemade treat that’s as beautiful as it is delicious. Whether you stick with the classic version or customize it with your favorite flavors, these cookies are bound to become a treasured recipe in your kitchen.