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Shortbread Cookies Recipe

Shortbread Cookies Recipe
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★★★★★

5.2 from 28 reviews

Deliciously rich and buttery shortbread cookies studded with tart dried cranberries, crunchy pistachios, and a hint of orange zest, finished with a luxurious white chocolate drizzle. Perfectly tender and subtly sweet, these festive cookies balance texture and flavor beautifully.

Ingredients

Scale

Shortbread Dough

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup powdered sugar
  • 1/4 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup dried cranberries, roughly chopped
  • 1/2 cup shelled pistachios, roughly chopped
  • Zest of 1 orange (optional)

White Chocolate Drizzle

  • 4 oz white chocolate, chopped
  • 1 tbsp coconut oil or butter

Instructions

  1. Prep Like a Pro: Preheat your oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal of the cookies later.
  2. Cream That Butter: In a large bowl, cream the room temperature unsalted butter and powdered sugar together using an electric mixer on medium speed for about 3-4 minutes until light and fluffy. Then, mix in the vanilla and almond extracts until fully combined.
  3. Flour Power: Gradually add the all-purpose flour and salt to the creamed butter mixture. Mix on low speed just until the dough comes together. Avoid overmixing to keep the shortbread tender.
  4. The Fun Part: Gently fold in the chopped dried cranberries, pistachios, and orange zest if using. The dough should look festive with colorful bits throughout.
  5. Press and Bake: Transfer the dough into the prepared baking pan and press it down evenly using your hands or the bottom of a measuring cup to compact it well. Score the surface lightly into squares or rectangles to make cutting easier after baking. Bake for 25-30 minutes or until the edges turn a light golden brown, while the center remains slightly underbaked.
  6. Drizzle Drama: While the shortbread cools completely in the pan, melt the white chocolate and coconut oil together in 30-second bursts in the microwave, stirring in between until smooth. Drizzle the melted white chocolate over the cooled shortbread in your desired pattern. Let the chocolate set for about 15 minutes at room temperature.
  7. Cut and Conquer: Use the parchment paper overhang to gently lift the shortbread out of the pan. Cut into squares or bars with a sharp knife, wiping the blade clean between cuts for neat edges. Serve and enjoy!

Notes

  • Room temperature butter is essential for proper creaming and texture.
  • You can substitute almond extract with an additional 1/4 tsp vanilla extract if preferred.
  • For a nut-free version, omit pistachios or replace with sunflower seeds.
  • Store cookies in an airtight container at room temperature for up to 1 week.
  • The orange zest is optional but adds a lovely citrus brightness.
  • Be careful not to overbake; the cookies should stay slightly soft in the center when removed from the oven.

Nutrition

Keywords: shortbread cookies, cranberry pistachio shortbread, holiday cookies, white chocolate drizzle, festive cookies, easy shortbread recipe

Find it online: https://victoriablair.com/shortbread-cookies-recipe/