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round ginger shortbread cookie with bits of dried cranberries and pistachios stacked on white surface

Ginger Cranberry Pistachio Shortbread Cookies

Servings 24
Author Beautiful Eats & Things


  • 1 cup of all-purpose flour
  • ¼ cup sugar
  • 1 stick of unsalted butter chilled & cut into cubes
  • ¼ tsp salt
  • ¼ cup dried cranberries finely chopped
  • ¼ cup pistachios finely chopped
  • ½ tsp almond extract
  • ½ tsp fresh ginger minced
  • 1 tbsp cranberry juice


  1. Preheat oven to 325 F and line a cookie sheet with parchment paper.

  2. In a large bowl, combine flour, sugar, and salt. Add flour mixture, butter, and ginger to a food processor or blender and pulse until all ingredients are combined. Add in almond extract, vanilla, and cranberry juice and pulse until mixture is crumbly. Be sure not to overmix.
  3. Add ingredients back to bowl and fold in pistachios and cranberries.
  4. Transfer cookie dough onto a floured surface. Knead and roll dough into a log. Cover with plastic wrap and refrigerate for approximately one hour.
  5. After about an hour, slice cookies and arrange on cookie sheet.
  6. Bake for 14-16 minutes or until bottom and edges are lightly golden.
  7. Cool on wire rack and enjoy!

Recipe Notes

Cookies can be stored in an airtight container.

Nutritional Information for 1 cookie: Calories 74, Carbohydrates 8g, Fat 4g, Saturated Fat 2g, Protein 1g, Sugars 3g, Fiber 1g