Name: White Chocolate Drizzled Cranberry-Pistachio Shortbread Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1/2 cup powdered sugar; 1 teaspoon pure vanilla extract; 2 cups all-purpose flour; 1/4 teaspoon salt; 1/2 cup dried cranberries, finely chopped; 1/3 cup shelled pistachios, roughly chopped; 1/2 cup white chocolate chips or chunks, for drizzling

Buttery and rich, these White Chocolate Drizzled Cranberry-Pistachio Shortbread Cookies are a delightful twist on a classic treat. I pack these cookies with sweet-tart dried cranberries and crunchy pistachios, then finish them with a silky white chocolate drizzle that adds just the right touch of indulgence. Whether it’s the holiday season or I’m simply craving something sweet and nutty, these cookies always hit the spot.

Why You’ll Love This Recipe

I love how this recipe strikes the perfect balance of flavors and textures—creamy white chocolate, buttery cookie base, chewy cranberries, and crunchy pistachios. The dough comes together easily, making it perfect for both beginners and seasoned bakers. Once chilled, I slice and bake them for perfect rounds that hold their shape beautifully. These cookies also store well, making them great for gifting or prepping ahead for festive gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter, softened

1/2 cup powdered sugar

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup dried cranberries, finely chopped

1/3 cup shelled pistachios, roughly chopped

1/2 cup white chocolate chips or chunks, for drizzling

Directions

I start by creaming the softened butter and powdered sugar in a large bowl until light and fluffy.

Then I mix in the vanilla extract.

I gradually add the flour and salt, stirring just until a soft dough forms.

Next, I gently fold in the chopped cranberries and pistachios.

I divide the dough into two logs (about 1.5 inches in diameter), wrap them in plastic, and chill for at least 2 hours until firm.

When ready to bake, I preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.

I slice the chilled dough into 1/4-inch rounds and place them on the prepared sheet.

I bake the cookies for 14–16 minutes, just until the edges start to turn golden.

I let them cool completely on a wire rack.

Finally, I melt the white chocolate—either in a double boiler or in the microwave in short intervals—then drizzle it over the cooled cookies and let it set.

Servings and timing

Servings: 24 cookies

Prep Time: 15 minutes (plus 2 hours chilling)

Cooking Time: 15 minutes

Total Time: 2 hours 30 minutes

Calories: Approximately 160 kcal per cookie

Variations

I sometimes swap pistachios for chopped almonds or pecans for a different nutty flavor.

For a citrusy twist, I add a bit of orange zest to the dough—it complements the cranberries beautifully.

If I want a less sweet finish, I skip the white chocolate or use dark chocolate for a richer contrast.

I’ve also shaped the dough into rectangles or squares instead of rounds for a more rustic presentation.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, I refrigerate them for up to 10 days or freeze them for up to 2 months. When freezing, I layer them with parchment paper to prevent sticking. I don’t reheat these cookies, but I let frozen ones come to room temperature before serving.

Related Recipes:

Easy Cranberry Orange Quick Bread

FAQs

What’s the best way to chop pistachios and cranberries for this recipe?

I use a sharp knife to chop them finely so they incorporate evenly into the dough. I avoid using a food processor because it can turn the mix into a paste or overly small bits.

Can I make the dough ahead of time?

Yes, I often prepare the dough in advance and store it in the fridge for up to 3 days. It’s also freezer-friendly—just wrap the logs tightly and freeze for up to 2 months.

Why does the dough need to be chilled?

Chilling helps firm up the butter, which prevents the cookies from spreading too much during baking. It also makes slicing cleaner and easier.

Can I use fresh cranberries instead of dried?

I don’t recommend it. Fresh cranberries add moisture and can affect the texture of the shortbread. Dried cranberries give the best results.

How do I prevent the white chocolate from seizing when melting?

I always melt it slowly and gently—using a double boiler or microwaving in 20-second bursts while stirring in between. I make sure no water comes into contact with the chocolate, as that causes it to seize.

Conclusion

These White Chocolate Drizzled Cranberry-Pistachio Shortbread Cookies are everything I want in a homemade treat: buttery, crisp, festive, and easy to make ahead. I rely on them for cookie exchanges, holiday platters, or just a quiet moment with a cup of tea. Once I made them the first time, they became a staple in my baking lineup—and I think they’ll become one in yours, too.

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