Name: White Chocolate Drizzled Cranberry-Pistachio Shortbread Cookies
Prep time: 15 min
Cook time: PT-489501H30M1S
Total time: 50 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2/3 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups all‑purpose flour; 1/2 teaspoon salt; 1/2 cup chopped dried cranberries; 1/2 cup chopped pistachios; 4 ounces white chocolate, melted (for drizzling)

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These White Chocolate Drizzled Cranberry-Pistachio Shortbread Cookies are a festive and elegant treat that blends sweet, tart, and nutty flavors in each buttery bite. I love how the crisp shortbread base contrasts with chewy cranberries and crunchy pistachios, while the smooth white chocolate drizzle adds just the right amount of indulgence. Whether it’s for a holiday tray, cookie exchange, or just an afternoon pick-me-up, these cookies always feel special.

Why You’ll Love This Recipe

I love this recipe because it checks all the boxes: easy to make, beautiful to serve, and packed with flavor and texture. The cookie dough comes together quickly, and the dried cranberries and pistachios give the shortbread a festive flair. The white chocolate drizzle not only looks gorgeous—it adds a creamy sweetness that ties everything together. They’re perfect for gifting or keeping on hand for a cozy treat. White Chocolate Drizzled Cranberry-Pistachio Shortbread Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
2/3 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup chopped dried cranberries
1/2 cup chopped pistachios
4 ounces white chocolate, melted (for drizzling)

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, I cream the softened butter and powdered sugar together until it’s light and fluffy.
I stir in the vanilla extract.
I gradually add the flour and salt, mixing just until the dough comes together—I avoid overmixing to keep the texture delicate.
I fold in the chopped cranberries and pistachios until evenly distributed.
Using a tablespoon or small scoop, I portion out dough and place it onto the prepared baking sheet, spacing the cookies about 2 inches apart.
I bake them for 12–15 minutes, just until the edges are lightly golden.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cool, I drizzle the melted white chocolate over the tops using a spoon or piping bag. I let them set until the chocolate is firm.

Servings and timing

This recipe makes about 24 cookies.

Prep time: 15 minutes
Bake time: 12–15 minutes
Cool and decorate time: 20 minutes
Total time: 50 minutes

Variations

Orange zest: I add 1 teaspoon of finely grated orange zest to the dough for a citrusy touch.
Dip instead of drizzle: I dip half of each cooled cookie into the white chocolate for a more dramatic finish.
Nut-free version: I replace pistachios with pumpkin seeds or omit them for a cranberry-only cookie.
Dark chocolate drizzle: If I’m craving contrast, I use dark chocolate instead of white for a richer taste.
Add almond extract: A small splash of almond extract (1/4 tsp) adds a lovely depth to the shortbread.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well—without the chocolate drizzle—for up to 2 months. When I want to freeze a finished batch, I flash freeze the cookies first, then layer them between sheets of parchment in a sealed container. To serve, I let them come to room temperature, or re-drizzle fresh melted chocolate if needed.

FAQs

Can I make the dough ahead of time?

Yes, I can refrigerate the dough for up to 3 days or freeze it for up to 1 month. I just bring it to room temperature before scooping and baking.

Can I shape these into slices or logs?

Absolutely. I shape the dough into a log, chill it, then slice and bake for a more uniform, classic shortbread presentation.

Do I have to use white chocolate?

Not at all. I love the contrast it gives, but dark or milk chocolate works beautifully too—or I skip it altogether for a simpler cookie.

What kind of pistachios should I use?

I use shelled, unsalted roasted pistachios for the best flavor and texture. If they’re salted, I reduce the salt in the dough slightly.

How do I keep the cookies from spreading?

I make sure my butter is softened, not melted, and if the dough feels too soft, I chill it for 15–20 minutes before baking.

Conclusion

These White Chocolate Drizzled Cranberry-Pistachio Shortbread Cookies are a delightful combination of buttery richness, festive flavors, and elegant presentation. Whether I’m baking for the holidays or treating myself with something sweet and sophisticated, this recipe never fails to impress. Every bite is a celebration of texture and taste—crisp, creamy, chewy, and utterly irresistible.