These buttery Cranberry Pistachio Shortbread Cookies bring together chewy-sweet cranberries, crunchy pistachios, and a tender crumb that melts right on your tongue. I first made these last December when I needed something quick for a cookie exchange, and honestly, I couldn't believe how simple they were. Just five main ingredients, no mixer required, and they come together in about ten minutes of hands-on time.
If you love simple almond flour cookies, you might also enjoy my Biscoff Lava Cookies or these No Bake Superfood Brownies for when you're craving something sweet without turning on the oven.
What Makes These Cranberry Pistachio Shortbread Cookies So Special
Most traditional Cranberry Pistachio Shortbread Cookies relies on butter, sugar, and loads of flour to get that signature crumbly texture. These gluten-free shortbread cookies flip the script completely. Almond flour gives them a nutty richness, while maple syrup adds natural sweetness without any refined sugar. Coconut oil keeps them tender, and the chopped pistachios and cranberries bring pops of color and flavor in every bite.
I love that these are egg-free, dairy-free, and naturally gluten-free, which means almost anyone can enjoy them. They're sturdy enough to pack in lunchboxes or wrap up as gifts, but delicate enough to feel a little fancy with your afternoon tea.
Jump to:
- What Makes These Cranberry Pistachio Shortbread Cookies So Special
- Cranberry Pistachio Shortbread Cookies Ingredients
- How to Make Cranberry Pistachio Shortbread Cookies
- Smart Swaps and Substitutions
- Equipement For Cranberry Pistachio Shortbread Cookies
- How to Store These Cranberry Pistachio Shortbread Cookies
- Serving Ideas
- Expert Tips
- FAQ
- Related
- Pairing
- Cranberry Pistachio Shortbread Cookies
Cranberry Pistachio Shortbread Cookies Ingredients
Here's everything to make these Cranberry Pistachio Shortbread Cookies from scratch.
See Recipe Card Below This Post For Ingredient Quantities
- Almond Flour: Forms the base of the dough and gives these cookies their tender, slightly crumbly texture. Use blanched almond flour for the best results, not almond meal, which can make them grainy.
- Maple Syrup: Sweetens the cookies naturally and helps bind everything together. Pure maple syrup works best, but you can swap it for honey or agave if needed.
- Melted Coconut Oil: Adds richness and moisture without any dairy. Make sure it's melted but not hot, or it can make the dough too sticky.
- Pistachios: Bring a nutty crunch and beautiful green color. Chop them finely so they mix evenly into the dough and don't cause the cookies to crumble.
- Dried Cranberries: Add chewy sweetness and a pop of ruby-red color. Chop them small so they distribute well and don't weigh down the dough.
- Almond Extract (optional): Deepens the almond flavor and makes the cookies taste a little more bakery-style.
- Vanilla Extract (optional): Adds warmth and rounds out all the flavors.
- Salt (optional): Balances the sweetness and makes all the other flavors stand out.
How to Make Cranberry Pistachio Shortbread Cookies
These Cranberry Pistachio Shortbread Cookies come together in one bowl with minimal fuss.
Preheat oven: Set your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Prepare the ingredients: Finely chop the pistachios and dried cranberries into small pieces. If they're too chunky, the dough can fall apart during baking, so take a minute to chop them well.
Mix the dough: In a medium-sized bowl, combine the almond flour, maple syrup, melted coconut oil, vanilla extract, almond extract, chopped pistachios, chopped cranberries, and salt if you're using it. Stir everything together with a spatula until it forms a crumbly dough.
Form the dough: Lightly oil your hands with a mild-flavored oil like coconut or avocado oil, then gently squeeze and press the dough until it comes together into a ball. If it feels too wet and sticky, add a tablespoon more almond flour. If it's too dry and won't hold together, add a little more maple syrup.
Shape the cookies: You've got two options here. For the quick method, scoop about 1 ½ tablespoons of dough, roll it into a ball, place it on the baking sheet, and press gently with your palm to flatten it slightly. Leave about 1 inch between each cookie since they hold their shape and don't spread much. For the log method, shape the dough into a log on plastic wrap, refrigerate for 15 minutes, then slice into 10 pieces and reshape with oiled hands if needed.
Bake: Place the cookies on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12 to 14 minutes, or until the edges turn slightly golden and the tops look set.
Cool: Let the cookies cool on the baking sheet for 15 minutes. They'll firm up as they cool, so don't try to move them too soon. After 15 minutes, transfer them to a cooling rack to cool completely.
Smart Swaps and Substitutions
Out of almond flour? You can try sunflower seed flour for a nut-free version, though the texture will be slightly different and the Cranberry Pistachio Shortbread Cookies may turn a little green due to a natural reaction with baking soda (totally safe, just a bit quirky looking).
No coconut oil? Use melted butter if you're not dairy-free, or try melted ghee for a richer flavor.
Don't like cranberries? Swap them for chopped dried cherries, chopped dried apricots, or even mini chocolate chips.
Want them sweeter? Add an extra tablespoon of maple syrup or a tablespoon of coconut sugar to the dough.
Equipement For Cranberry Pistachio Shortbread Cookies
- Baking sheet: A standard half-sheet pan works perfectly.
- Parchment paper: Keeps the cookies from sticking and makes cleanup a breeze.
- Mixing bowl: One medium bowl is all you need.
- Spatula: For stirring the dough together.
- Plastic wrap (optional): Only if you're using the log method for shaping.
How to Store These Cranberry Pistachio Shortbread Cookies
At room temperature: Store the cooled Cranberry Pistachio Shortbread Cookies in an airtight container for up to 5 days. They'll stay crisp and tender.
In the fridge: These keep well in the fridge for up to 2 weeks if you want to make them ahead.
In the freezer: Freeze baked cookies in a freezer-safe container for up to 3 months. Let them thaw at room temperature for about 20 minutes before serving, or enjoy them straight from the freezer for a firmer texture.
Serving Ideas
With coffee or tea. These Cranberry Pistachio Shortbread Cookies are perfectly sized for dunking into your morning coffee or afternoon tea. The almond flavor pairs beautifully with a strong brew.
On a holiday cookie platter. The red and green colors make them a natural fit for Christmas or any festive gathering. Stack them on a pretty plate alongside some Mint Chocolate Cake for a dessert spread people will remember.
As a lunchbox treat. They're sturdy enough to pack in lunches without crumbling, and kids love the chewy cranberries and crunchy pistachios.
With a scoop of vanilla ice cream. Crumble one over a bowl of ice cream for an easy, elegant dessert that feels special without any extra effort.
Expert Tips
Chop your add-ins small. Larger pieces of pistachios or cranberries can make the dough fragile and cause the cookies to crack or fall apart.
Don't skip the cooling time. These Cranberry Pistachio Shortbread Cookies need a full 15 minutes on the baking sheet to firm up. If you try to move them too soon, they might crumble.
Use room-temperature ingredients. If your coconut oil is too cold, it'll harden and make the dough difficult to mix. If it's too hot, the dough will be greasy.
Press gently when shaping. You want the dough to hold together, but pressing too hard can make the cookies dense instead of tender.
Watch the oven closely. These Cranberry Pistachio Shortbread Cookies can go from perfectly golden to overdone in just a minute or two. Set a timer and check them at the 12-minute mark.
FAQ
Do pistachios and cranberries go together?
Absolutely! Pistachios have a mild, buttery flavor that pairs beautifully with the tart sweetness of cranberries. The combination is classic for a reason, and the colors look stunning together too. In my house, Liam says they taste like "Christmas in a cookie," which I think sums it up perfectly.
What is the 3:2:1 rule for shortbread?
Traditional shortbread follows a ratio of 3 parts flour, 2 parts butter, and 1 part sugar. This recipe doesn't follow that exact ratio since we're using almond flour, coconut oil, and maple syrup instead, but the spirit is the same: simple ingredients in balanced proportions for a tender, crumbly cookie.
Can I add cranberries to shortbread?
Yes, and they work wonderfully! Just make sure to chop them small so they don't weigh down the dough or make the cookies too fragile. Dried cranberries add chewy texture and a pop of tartness that balances the natural sweetness.
What are common mistakes when making shortbread?
The biggest mistake is overworking the dough, which can make the cookies tough instead of tender. Another common issue is not chopping add-ins small enough, which can cause the dough to crumble. Also, don't skip the cooling time on the baking sheet or the cookies might fall apart when you move them.
Related
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Pairing
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Cranberry Pistachio Shortbread Cookies
Ingredients
Method
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Finely chop the pistachios and dried cranberries to prevent the dough from becoming fragile.
- In a medium mixing bowl, combine almond flour, maple syrup, melted coconut oil, almond extract, vanilla extract, chopped pistachios, cranberries, and salt if using.
- Mix the dough using a spatula. Then, lightly oil your hands with a mild-flavored oil and gently squeeze the dough to form a ball. If the dough is too wet, add more almond flour; if it's too dry, add more maple syrup.
- Roll 1 ½ tablespoons of dough into a ball and place it on the prepared baking sheet. Flatten each cookie slightly with the palm of your hand. Alternatively, roll the dough into a log, wrap in cling film, refrigerate for 15 minutes, and slice into 10 pieces. The dough may be a bit fragile, but you can gently reshape it with oiled hands.
- Place the cookies 1 inch apart on the baking sheet.
- Bake for 12-14 minutes until the edges are lightly golden. Allow cookies to cool on the baking sheet for 15 minutes to firm up, then transfer to a cooling rack to cool completely.
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