Name: White Chocolate Drizzled Cranberry-Pistachio Shortbread Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: Shortbread Cookies:; 1 cup unsalted butter, softened; 2/3 cup granulated sugar; 2 teaspoons vanilla extract; 1/4 teaspoon salt; 2 1/4 cups all-purpose flour; 1/2 cup dried cranberries, chopped; 1/2 cup shelled pistachios, chopped; Drizzle:; 1/2 cup white chocolate chips or melting wafers

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White Chocolate Drizzled Cranberry-Pistachio Shortbread Cookies are a festive, buttery treat packed with the crunch of pistachios, the tartness of dried cranberries, and the smooth sweetness of white chocolate. I love how these cookies bring a beautiful balance of flavor and texture, making them perfect for the holidays—or honestly, any time I want a cookie that feels special.

Why You’ll Love This Recipe

I love how elegant yet simple these cookies are. The classic shortbread base is rich and melt-in-your-mouth tender, while the cranberries and pistachios add color, crunch, and bursts of flavor. The white chocolate drizzle not only adds a sweet finish but also makes them look like they came straight from a bakery. Plus, the dough can be made ahead and sliced when I’m ready to bake, which is a huge win during busy seasons.

Ingredients

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

Unsalted butter, softened
Granulated sugar
All-purpose flour
Vanilla extract
Salt
Dried cranberries, chopped
Shelled pistachios, chopped
White chocolate chips or melting wafers

Directions

I cream the butter and sugar together in a large bowl until it’s light and fluffy.
I mix in the vanilla extract and a pinch of salt, then gradually add the flour until the dough starts to come together.
I fold in the chopped cranberries and pistachios, mixing until evenly distributed.
I shape the dough into a log (about 2 inches in diameter), wrap it tightly in plastic wrap, and refrigerate for at least 1 hour until firm.
Once chilled, I slice the dough into rounds about ¼-inch thick and place them on a parchment-lined baking sheet.
I bake at 350°F for 12–15 minutes, just until the edges start to turn golden.
After the cookies have cooled completely, I melt the white chocolate and drizzle it over the tops using a spoon or piping bag.
I let the chocolate set before storing or serving.

Servings and timing

This recipe makes about 24 cookies, depending on how thick I slice them. It takes roughly 15 minutes to prep the dough, 1 hour to chill, and 15 minutes to bake—so the total time is around 1 hour and 30 minutes.

Variations

I sometimes switch out the pistachios for almonds or pecans, or use orange zest for an extra pop of citrus flavor. For a different twist, I dip half the cookie in white chocolate instead of drizzling it. And if I’m making these for a crowd, I double the batch and freeze one log of dough for later.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze the baked cookies (without the chocolate drizzle) for up to 2 months, then drizzle with white chocolate after thawing. There’s no reheating needed—they’re perfect straight from the container.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough up to 3 days in advance and keep it wrapped in the fridge. I can also freeze it for up to a month—just slice and bake straight from frozen, adding a minute or two to the bake time.

Can I use fresh cranberries instead of dried?

I wouldn’t recommend it. Fresh cranberries release moisture and can change the texture of the shortbread. Dried cranberries work best for a chewy, sweet contrast.

How do I keep the white chocolate drizzle from clumping?

I melt the chocolate slowly in the microwave or over a double boiler, stirring frequently. If it starts to seize, I add a tiny bit of coconut oil or shortening to smooth it out.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend designed for baking. The texture might be slightly more delicate, but they still turn out delicious.

Do I need to toast the pistachios?

It’s optional, but I sometimes toast them lightly to bring out their nutty flavor. Just a few minutes in a dry skillet or oven does the trick.

Conclusion

White Chocolate Drizzled Cranberry-Pistachio Shortbread Cookies are one of my favorite treats to bake and share. They look beautiful, taste even better, and come together with simple ingredients. Whether I’m gifting them during the holidays or keeping a batch in my cookie jar, these cookies never fail to impress.