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Cranberry Pistachio Butter Cookies are a slice and bake shortbread-like cookie that’s buttery, crunchy, and melts in your mouth. This classic cookie recipe is filled with dried cranberries and chopped pistachios for the perfect holiday cookie recipe!
I’ve become the Butter Cookie Queen, what with my Classic Butter Cookies recipe being so popular and my new variations: Chai Butter Cookies and Pecan Butter Cookies and now this Christmas version: Cranberry Pistachio Butter Cookies.
These easy slice-and-bake cookies have the simplest cookie dough. The dough is in the fridge in under 20 minutes and they bake up nice and light golden brown in under 16 minutes. It’s so easy to make variations on this cookie recipe but these are perfect for Christmas with green pistachios and red cranberries – the perfect Christmas cookie!
How to make Cranberry Pistachio Butter Cookies
- You want to use a good quality unsalted butter. Don’t make any substitutions or your cookies won’t turn out properly. This goes for any shortbread or butter cookie recipe.
- These aren’t exactly because Butter cookies have baking powder and an egg yolk, so they’re a little different from shortbread cookies. The fat from the egg yolk makes these super rich and the baking powder add a soft crumbly texture.
- It’s best to chop your Craisins (dried cranberries) and pistachios in a rough chop so they are more bite size and roll into the cookies easier.
- Once the dough is made you get two logs that you must chill so you can slice and bake them. Don’t skip the chilling step!
- If you want a pretty exterior you can also roll the logs in sanding sugar before chilling.
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Dorothy’s Expert Tips
- Avoid the “flat” sided slice and bake cookie by chilling these upright in a drinking glass.
- Double this recipe by just doubling all the ingredients.
- Cut each cookie the same thickness so they bake evenly.
Cranberry Pistachio Butter Cookies Recipe
Ingredients
- 1 cup (226g) unsalted butter, softened
- ⅔ cup (134g) granulated sugar
- 1 large egg yolk
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups (248g) all-purpose flour
- ½ cup (72g) chopped pistachios
- ½ cup (66g) dried cranberries
Instructions
- Cream butter and sugar until fluffy in a large bowl using a hand or a stand mixer, about 1-2 minutes.
- Mix in egg yolk, baking powder, salt and vanilla extract until smooth, then mix in flour until dough forms. Mix in nuts and cranberries.
- Divide dough into two sections. Roll each into a log that is about 6-7-inches long and approximately 1 ½-inches in diameter. (You can make these any size, larger or smaller, if you prefer.)
- Wrap the logs in plastic wrap and chill at least 2 hours before slicing, or up to overnight. Tip: Place the logs standing up in drinking glasses so they stay circular.
- When ready to bake, preheat oven to 350°F. Slice cookies desired thickness, no more than ¼-inches. Place on cookies sheets covered with parchment paper or silicone baking mats.
- Bake for 16-18 minutes, or until they’re light golden around the edges and no longer glossy.
- You may want to check part way through baking to see if you need to rotate your pans in your oven, even if you normally don’t. These are delicate cookies and may brown in different areas quicker or slower.
- Cool on cookie sheets then store in an airtight container for up to 5 days. Freeze for up to 3 months.
Recipe Notes
Recipe Nutrition
Cranberry Pistachio Butter Cookies Step-by-Step
- Cream butter and sugar in a large bowl with a hand mixer or stand mixer fitted with the paddle attachement.
- Mix in baking powder, salt, egg yolk, and vanilla. Mix in flour until dough forms.
- Mix in coarsely chopped nuts and cranberries.
- Roll into two logs and wrap well. Chill.
- Slice cookies then bake on a cookie sheet at 350°F.
