cranberry pistachio shortbread cookies dipped in white chocolate.
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rolled dough in parchment paper.
sliced dough.

Remove the baking sheets from the oven and let the cookie cool completely either on the baking sheets or on a rack.

When you are ready to decorate the cookies, chop up your pistachios very fine. (If you are using them.) I love the red and green for Christmas so I use pistachios. You could use other nuts or sprinkles if you have kids. I added some green sprinkles for the neighbors kids and they loved that so much more than the nuts. Chopped almonds, walnuts, pecans and macadamia nuts would all work on this.

cookie slices on baking sheet.
cranberry pistachio shortbread cookies dipped in white chocolate.
box of assorted homemade cookies.
cranberry pistachio shortbread cookies dipped in white chocolate.

Cranberry Pistachio Shortbread Cookies with White Chocolate

My Cranberry and Pistachio Shortbread Cookies with White Chocolate are going to be your new Christmas favorite.
5 from 1 vote
Prep Time 2 hours 10 minutes
Cook Time 13 minutes
Total Time 2 hours 23 minutes
Course Dessert
Cuisine General
Servings 30 Served
Calories 35 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1 Cup Unsalted butter, room temperature
  • 1 Cup Confectioners’ sugar
  • 2 Tsps. Pure Vanilla Extract
  • 1/2 Tsp. Pure Almond Extract
  • 1/2 Cup Fresh cranberries, finely chopped
  • 2 1/4 Cups All-purpose flour
  • 1/8 Tsp. Salt
  • 1 Cup White Chocolate, melted
  • Chopped Pistachios (optional)
  • Sprinkles (optional)


  • In a stand mixer, cream together the butter and confectioners sugar. Add the vanilla and almond extract and beat until light and fluffy, scraping down the sides of the bowl as needed.
  • Gradually, add the flour and salt and mix on low until the ingredients are just combined. Fold in the chopped cranberries.
  • Have two pieces of parchment paper ready. Divide the dough evenly into two pieces. Shape each portion into a log that is approximately 7 inches long by 3 inches in diameter. Wrap each log tightly in the parchment paper and twist the ends. Place the dough in the fridge to chill for at least 2 hours and up to 2 days.
  • When ready to bake, preheat the oven to 350 degrees F. and line two cookie sheets with parchment paper. Slice the dough into 1/3 inch slices and place at least an inch apart on the cookie sheets. Bake for 11-13 minutes or until the cookies are firm and are slightly brown at the edges.
  • Remove the cookie sheets from the oven and let them sit for 5 minutes. Remove the cookies to wire racks and let them cool completely.
  • Melt the white chocolate in the microwave in 10 second intervals until melted. Stir in between each interval until smooth. Let the white chocolate cool slightly. Dip each cookie about a quarter of the way into the chocolate and place back on parchment paper. Immediately sprinkle with chopped pistachios and/or sprinkles if using. Place the cookie sheet in the freezer for 10 minutes to set the chocolate. Remove from freezer and serve on a platter or box and gift to friends and family.


Calories: 35kcalCarbohydrates: 11gProtein: 1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gCholesterol: 0.03mgSodium: 2mgPotassium: 11mgFiber: 0.3gSugar: 0.1gVitamin A: 0.03IUVitamin C: 0.001mgCalcium: 1mgIron: 0.4mg
Keyword dessert
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