Go Back

White Chocolate Drizzled Cranberry Pistachio Shortbread Cookies

Festive shortbread cookies featuring tart cranberries, crunchy pistachios, and elegant white chocolate drizzle. Perfect for holiday cookie trays and gift-giving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 20 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Cookie, Dessert, Snack
Cuisine: American, Holiday
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened to room temperature
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries chopped
  • 1/2 cup pistachios chopped, shelled and unsalted
  • 4 ounces white chocolate melted for drizzling

Equipment

  • baking sheet
  • parchment paper
  • Electric mixer or hand mixer
  • Wire cooling rack
  • mixing bowls
  • cookie scoop or tablespoon

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy, about 2-3 minutes.
  3. Mix in the vanilla extract until well combined.
  4. Gradually add the flour and salt, mixing just until combined. Do not overmix.
  5. Gently fold in the chopped cranberries and pistachios using a spatula.
  6. Using a tablespoon or cookie scoop, portion dough onto prepared baking sheet, spacing cookies about 2 inches apart.
  7. Bake for 12-15 minutes, until edges are lightly golden. Centers will still appear pale.
  8. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Once completely cool, drizzle melted white chocolate over cookies using a fork or piping bag.
  10. Allow white chocolate to set completely at room temperature (about 30 minutes) before serving or storing.

Notes

For citrus flavor, add 1 tsp orange zest to dough. Can substitute dark chocolate for white chocolate. Dough can be refrigerated up to 3 days or frozen up to 1 month. For uniform cookies, shape dough into a log, chill, then slice before baking. Store in airtight container at room temperature for up to 5 days.