Cranberry Pistachio Shortbread Cookies with White Chocolate and Orange Zest
The perfect marriage of flavors in a single cookie; we think you’ll agree!
The Mountaintop Kitchen is baking up some buttery shortbread cookies that combine the tartness of cranberries, the crunch of pistachios, the creaminess of white chocolate, and the bright aroma of orange zest for a festive treat. Perfect for slicing and baking ahead of time, they’re as beautiful as they are delicious. And we can prove it as conjured up and tasted right here in our test kitchen. Why not give these Cranberry Pistachio Shortbread Cookies with White Chocolate and Orange Zest a go in your home bakery too!
Pistachio nuts, with their vibrant green hue and subtle sweetness, have been cherished for thousands of years. Originating in the Middle East, these ancient nuts were a prized ingredient in royal feasts and even mentioned in ancient religious texts. Pistachios made their way to Europe through trade routes and eventually to the United States, where they thrived in California’s sunny climate. Loved for their unique flavor and satisfying crunch, they’ve become a favorite addition to both sweet and savory recipes, offering bakers a versatile and nutrient-rich ingredient. We couldn’t wait to fold some of these tasty pistachio nuts into this cookie batter! So yummy!
And I should note that pistachios have been my absolute favorite nut since childhood, a tradition tied to the joy of receiving a big bag of them every year for my birthday and at Christmas. Their vibrant green color, delicate sweetness, and the satisfying ritual of cracking them open—transforms snack time into an experience. Whether eaten plain, roasted, or lightly salted, pistachios strike a perfect balance between rich flavor and subtle crunch, making them a timeless treat that’s both nostalgic and irresistibly delicious in today’s Mountaintop Kitchen bake.
Cranberries are a great complement to pistachios. Fresh and dried cranberries, while both bursting with tart flavor, serve different purposes in baking. Fresh cranberries, first cultivated by Indigenous peoples in North America, have a juicy, sharp tang that shines in sauces, pies, and cakes where moisture and brightness are key. Dried cranberries, introduced commercially in the 20th century, offer concentrated sweetness and chew, perfect for cookies, breads, and granolas where a subtle, sweet-tart bite complements the bake. Both forms preserve the cranberry’s iconic zing, but their textures and moisture content make them uniquely suited to distinct recipes.
Shortbread, on the other hand, hails from Scotland, where its origins can be traced back to medieval times. Interestingly, DNA tests show that I, Stone—The Mountaintop Baker, am 17% Scottish. So I’ve got some skin in the game — literally! Traditionally made with just three ingredients—flour, butter, and sugar—shortbread became a beloved treat due to its simplicity and rich, buttery flavor. Often associated with festive occasions and family gatherings, this humble yet indulgent cookie has evolved over the centuries, with bakers incorporating nuts, dried fruits, and even chocolate. Today, shortbread remains a timeless favorite, offering endless opportunities for creative twists while maintaining its signature melt-in-your-mouth texture. We eagerly baked up a few batches for the holiday season! We think you’ll want to do the same!
If you find that you have enjoyed this recipe, please click the share button below; think of all the home-bakers in your life: family, friends, or coworkers. Baking has a way of bringing people together. Thank you!
Now don those aprons, and let’s bake!
On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.
On Altitude Adjustments: Before measuring ingredients, preheating your oven, or setting your timer; it’s important to consider any necessary adjustments for baking at higher altitudes, which is generally considered to be 3,500ft and above. Most recipes are written for sea level up to 3,500ft. Take at look at our baking at High-Altitude Baking Adjustments page for guidance.
2 ⅓ cups (290 g) all-purpose flour – Provides structure and ensures a tender crumb.
½ teaspoon salt – Enhances the flavor of the other ingredients.
1 cup (227 g) unsalted butter, at room temperature – Adds richness and creates the shortbread’s signature crumbly texture.
⅔ cup (130 g) granulated sugar – Sweetens the cookies and helps create a smooth dough.
1 teaspoon vanilla extract – Enhances the overall flavor with a warm, subtle sweetness.
Zest of 1 orange – Adds bright citrus notes that complement the cranberries and pistachios.
¾ cup (100 g) pistachios, lightly toasted and roughly chopped – Adds crunch and a nutty, savory balance to the sweetness.
1 cup (120 g) dried cranberries – Contributes a tangy chewiness that contrasts with the buttery dough.
½ cup (85 g) white chocolate, finely chopped (optional) – Provides creamy sweetness and visual contrast. Note: We made batches of both. In the video tutorial below, we omitted the chocolate.
1–2 teaspoons water (as needed) – Helps bring the dough together if it feels dry.
1. Mix the dry ingredients:
In a medium bowl, whisk together the flour and salt. This step ensures even distribution of the salt.
2. Cream the butter and sugar:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2–3 minutes. Properly creaming the butter incorporates air, creating a tender cookie.
3. Add flavoring:
Mix in the vanilla extract and orange zest until evenly combined. The zest releases its fragrant oils during mixing.
4. Incorporate the dry ingredients:
Reduce the mixer speed to low and gradually add the flour mixture. Mix until the dough is just starting to come together. Overmixing can toughen the cookies.
5. Fold in the mix-ins:
Using a spatula, gently fold in the pistachios, cranberries, and white chocolate (optional). If the dough feels too crumbly, add water 1 teaspoon at a time until it holds together.
6. Shape and chill:
Divide the dough in half and roll each portion into a log about 2 inches (5 cm) in diameter or about 6 inches (15 cm) long. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours (or up to 3 days). Chilling firms the dough for clean slicing.
7. Preheat the oven:
• For conventional ovens: Preheat to 350°F (175°C).
• For convection ovens: Preheat to 325°F (160°C).
8. Slice and bake:
• Line baking sheets with parchment paper.
• Slice the chilled dough into ¼-inch (6 mm) thick rounds and place them 1 inch (2.5 cm) apart on the prepared sheets.
• Bake for 12–15 minutes, or until the edges are lightly golden. Watch closely toward the end to prevent overbaking.
9. Cool the cookies:
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Equipment (Disclosure: Items below include affiliate links with Amazon USA. You pay the regular price, and I get a small commission.) I only recommend products that I own myself and know to be excellent quality. I often get asked on social media sites about my kitchen tools, so here are most of them used to make this recipe.
Mixing bowls (I like this oven-proof glass set of 10 for mixing and portioning out ingredients.)
Stand mixer (This dough can be mixed by hand, but a stand mixer ensures consistency.)
Cordless electric hand mixer (This is a handy mixer for these smaller bakes.)
Kitchen scale (Ingredients should be weighed rather than relying on volume.)
Oven thermometer (All ovens need calibration, an in-oven thermometer is essential.)
Silicon oven mitts (I’ve burned my hands too many times with cloth mitts.)
Parchment paper (Also check Costco.)
Whisk (This is a standard for combining dry ingredients.)
Silicone spatula set (These are great at high temperatures.)
Wire cooling rack (Every kitchen needs at least two.)
USA cookie sheet pans (Get the best you can afford; much worth it! This 3-piece set won’t disappoint.)
Citrus zester (Every kitchen needs this handy tool.)
Thanks for popping in at the Mountaintop Kitchen. Be sure to both subscribe and share. Subscribing is FREE and ensures that you will be first-notified when new recipes are posted weekly. Who is that one person, whether an avid baker or an emerging one, whom you would like to share this recipe with? Just click the SHARE button below; it’s that simple to spread the love … OK, the cookies!
—Stone, The Mountaintop Baker 👨🏼🍳