Description
These Cranberry Pistachio Shortbread Cookies are buttery, tender, and packed with tart dried cranberries, crunchy pistachios, and sweet white chocolate chips. Perfectly crumbly with a delicate sweetness, they’re ideal for holiday treats or anytime you want a delightful homemade cookie.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
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, cream together the softened butter and powdered sugar until the mixture is light and fluffy, which helps create a tender cookie.
- Add Vanilla: Mix in the vanilla extract thoroughly to incorporate flavor evenly throughout the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to ensure they are evenly distributed.
- Mix Dry with Wet: Gradually add the dry flour mixture to the creamed butter mixture, stirring gently until just combined to avoid overworking the dough.
- Fold in Add-ins: Carefully fold in the chopped dried cranberries, chopped pistachios, and white chocolate chips, distributing them evenly throughout the dough.
- Scoop Cookies: Using a tablespoon, scoop portions of the dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the cookie edges are lightly golden, signaling they are perfectly baked.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, ensuring the best texture.
Notes
- For best results, make sure the butter is softened but not melted before creaming.
- Chopping the cranberries, pistachios, and white chocolate allows a better distribution and bite-sized pieces.
- You can store these cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze baked cookies in an airtight container for up to 3 months.
- If you prefer, substitute white chocolate chips with regular chocolate chips or omit for a nut and cranberry-only version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
