Description
Cranberry Pistachio Shortbread Cookies are buttery, tender treats studded with tart dried cranberries, crunchy pistachios, and sweet white chocolate chips. These festive cookies are easy to make, baked to a perfect golden edge, and ideal for holiday gatherings or anytime snacking.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
Add-ins
- 1 cup dried cranberries, chopped
- 1 cup pistachios, chopped
- 1 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy, ensuring a smooth base for your dough.
- Add Vanilla: Mix in the vanilla extract until fully incorporated, enhancing the cookie flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to evenly distribute the leavening agents and salt.
- Mix Dough: Gradually add the dry ingredients into the butter mixture, stirring gently and mixing just until combined to avoid overworking the dough.
- Fold in Add-ins: Carefully fold in the chopped dried cranberries, pistachios, and white chocolate chips, ensuring even distribution throughout the dough.
- Shape Cookies: Using a tablespoon, scoop dough portions onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn a light golden brown, indicating they are cooked through.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely for the best texture.
Notes
- Use room temperature butter for easier creaming and better cookie texture.
- Chop cranberries and pistachios to similar sizes for even distribution and bite.
- For a nut-free version, substitute pistachios with additional dried fruit or seeds.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- You can substitute white chocolate chips with dark or milk chocolate chips based on preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
