How do I keep my shortbread cookies from spreading too much?

To prevent excessive spreading, make sure the butter is just softened—not melted—and consider chilling the dough for 30 minutes before baking. Chilled dough helps the cookies hold their shape and creates that classic shortbread texture.

Can I make these cranberry pistachio shortbread cookies ahead of time?

Absolutely. You can prepare the dough up to two days in advance and store it in the refrigerator, wrapped tightly. Alternatively, freeze the dough for up to two months. Baked cookies also freeze well—just cool completely and store in an airtight container.

What if I don’t have white chocolate chips?

No problem! You can substitute white chocolate with dark chocolate chips, milk chocolate, or even leave them out altogether if you prefer a more traditional shortbread flavor. The cookies will still be delicious and festive without them.

Cranberry Pistachio Shortbread Cookies – Best Ever Recipe

Name: Cranberry Pistachio Shortbread Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened: Provides the rich, tender base for the shortbread; 3/4 cup powdered sugar: Sweetens the dough and creates a smooth, delicate texture; 2 cups all-purpose flour: Adds structure and forms the bulk of the cookie dough; 1/2 cup cornstarch: Softens the cookies and improves their crumbly texture; 1/4 teaspoon salt: Enhances all the flavors and balances sweetness; 1 cup dried cranberries, chopped: Adds a tart, chewy texture and festive color; 1 cup pistachios, chopped: Introduces nutty flavor and a crunchy texture; 1 teaspoon vanilla extract: Infuses the dough with aromatic sweetness; 1 cup white chocolate chips: Adds creamy, sweet bursts in every bite

Description

Cranberry Pistachio Shortbread Cookies are buttery, festive cookies filled with chopped dried cranberries, pistachios, and creamy white chocolate chips. Perfect for the holidays or any occasion that calls for a sweet, nutty, and slightly tart treat, these cookies are easy to make and irresistibly delicious.

Ingredients

Scale

1 cup unsalted butter, softened: Provides the rich, tender base for the shortbread
3/4 cup powdered sugar: Sweetens the dough and creates a smooth, delicate texture
2 cups all-purpose flour: Adds structure and forms the bulk of the cookie dough
1/2 cup cornstarch: Softens the cookies and improves their crumbly texture
1/4 teaspoon salt: Enhances all the flavors and balances sweetness
1 cup dried cranberries, chopped: Adds a tart, chewy texture and festive color
1 cup pistachios, chopped: Introduces nutty flavor and a crunchy texture
1 teaspoon vanilla extract: Infuses the dough with aromatic sweetness
1 cup white chocolate chips: Adds creamy, sweet bursts in every bite

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
Add the vanilla extract and mix well until fully combined.
In a separate bowl, whisk together flour, cornstarch, and salt.
Gradually add the dry ingredients to the butter mixture and mix until just combined.
Fold in chopped cranberries, pistachios, and white chocolate chips.
Scoop tablespoon-sized portions of dough and place them 2 inches apart on the baking sheet.
Bake for 12–15 minutes, or until the edges are lightly golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Chilling the dough for 30 minutes helps prevent spreading and gives neater cookies.
Make sure the butter is softened, not melted, for best creaming results.
Cookies continue to firm up as they cool, so don’t overbake.
These cookies freeze well—store in an airtight container for up to 3 months.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160 kcal
Sugar: 10g
Sodium: 40mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg