Cranberry Orange Shortbread Cookies Recipe — Zesty Holiday Treat

Cranberry orange shortbread cookies with pistachios are a festive, buttery bite that’s perfect as an appetizer cookie, a cocktail companion during the holidays, or a cozy treat with tea after a long day in the kitchen.

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Why you’ll love this recipe

• The cranberry-orange combination is a classic for the holidays and brightens every bite.
• Toasted pistachios add a welcome crunch and pair beautifully with the tart cranberries; a splash of orange blossom water is an optional but delightful boost.
• These cookies are easy to make ahead: freeze the dough or bake and store at room temperature for 3–5 days.
• Make them bite-size for cocktail parties or a bit larger for dessert plates.
• They’re crisp, fragrant, buttery, and unexpectedly light.

Ingredients you’ll need

You likely have most ingredients on hand. You may need to pick up dried cranberries and pistachios.

• Olive oil: Use a mild extra-virgin olive oil (avoid a heavily peppery finishing oil).
• Optional orange juice: Soak dry cranberries to plump and flavor them if needed.
• Orange zest: Use a fine grater to capture bright citrus flavor from a medium orange.
• Egg yolk: Adds richness—save the white for scrambled eggs.
• Kosher salt: Adjust amount depending on the brand; Diamond Crystal is less dense than Morton.
• All-purpose flour: Recommended for best results.
• Pistachios: Use unsalted or reduce added salt if your pistachios are salted.

Let’s make this recipe step by step

(A printable recipe card with exact measurements and times appears below. The section here explains the process with helpful photos.)

1. Combine the orange zest and sugar in the bowl of a stand mixer (or a large bowl). Rub the zest into the sugar to distribute the oils evenly.
2. Beat in the softened butter on low to medium speed until creamy and combined.
3. Add the egg yolk and beat until just incorporated, about one minute.
4. Slowly drizzle in the olive oil while mixing until the dough is smooth and glossy.
5. Stir in the salt and flour and mix only until incorporated.
6. Fold in the chopped dried cranberries and toasted, finely chopped pistachios by hand.
7. Turn the dough onto a work surface, press until it holds together, and divide in half. Shape each half into a disk (or form logs for slice-and-bake cookies).
8. Roll each disk between sheets of parchment to about 1/4 inch thick. Transfer the parchment-covered disks to a baking sheet and freeze for at least 1 hour, until very firm.
9. Preheat the oven to 350°F. Remove the top parchment, cut cookies with a 1½-inch round cutter, and transfer to parchment-lined baking sheets, spacing about 1 inch apart. Reuse dough remnants if refrozen.
10. Bake 15–18 minutes, until edges begin to turn light golden. Rotate sheets halfway through baking. If cookies are thinner or smaller, start checking at 10 minutes.
11. Cool on the baking sheet for 3 minutes, then move to a wire rack to cool completely.

Note: Dough with a lot of mix-ins may crack along the edges; gently press pieces back together with your hands before chilling.

Expert tips

1. Frozen, rolled-out dough keeps well in resealable bags and can be baked days later for convenience.
2. Forming the dough into logs and freezing saves freezer space; slice-and-bake yields a slightly different appearance but is quicker.
3. For cocktail-sized nibbles, make the cookies small; for dessert, make them larger.
4. Soaking cranberries in orange juice is optional but useful for dry berries or extra flavor.
5. Add a teaspoon of orange blossom water to the dough for a subtle floral lift.

Recipe FAQs

What to serve with these cookies

They’re delightful with bubbly, mimosas, or a bright cranberry-orange cocktail. For a non-alcoholic option, try fresh orange juice with sparkling water and a splash of cranberry juice. These cookies also pair nicely with herbal or black tea.

P.S. If you try this recipe, please leave a star rating or review in the comments. Feedback is appreciated.