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overhead image of shortbread cookies with pieces of cranberry, pistachio, and white chocolate in the. The cookies are sprinkled with flaked salt and sit on white parchment paper.
Slice and bake chunky White Chocolate Cranberry Pistachio Shortbread Cookies are loaded with texture, gluten free, and so simple to make!

These slice and bake white chocolate cranberry pistachio shortbread cookies are going to be you favorite this holiday season!

If you love chunky cookies and texture in your baked goods, you are going to love these buttery shortbread cookies.

The awesome thing about these cookies is they are slice and bake! They are delicately sweet and have beautiful jewels of dried cranberry, pistachio, and creamy bursts of white chocolate.

The base of these cookies is a buttery, soft shortbread. It’s light and soft-baked in the middle but has toasty, golden brown edges.

Ingredients for these chunky shortbread cookies:

  • unsalted butter
  • agave nectar: honey or maple syrup also works!
  • vanilla extract
  • blanched almond flour
  • salt
  • pistachios
  • dried cranberries
  • white chocolate
overhead image of four steps to make cranberry pistachio cookies

How to make pistachio shortbread cookies:

Place the butter in a medium bowl and melt it in the microwave for 30 seconds (you can also do this in a saucepan over medium-low heat). Once softened, whisk in the agave nectar and vanilla until combined.

Add the blanched almond flour and salt to the bowl. Use a rubber spatula to fold everything together until combined.

Chop the pistachios and white chocolate bars into chunks. Add them to the bowl along with the craisins and fold them into the cookie dough.

Place the batter on a piece of parchment paper or aluminum foil and use your hands to spread it into a log. I found it easiest to fold the aluminum foil over the dough and press it into a tight log.

  • side view of a shortbread cookie with a bite taken out and pieces of pistachio, white chocolate, and dried cranberry in the cookie.

Tap the ends of the log to make sure it doesn’t taper off at the ends. Fold the paper or foil around the dough and freeze overnight.

Preheat the oven to 350F and cut the log into 12 – 18 slices. Place the slices on a baking sheet lined with parchment paper and bake for 10 – 12 minutes or until the edges and tops are golden brown.

Allow the cookies to cool on the baking sheet for 15 – 20 minutes before transferring them to a cooling rack.

Sprinkle the cookies with a finishing sea salt and enjoy.

More cookie recipes you’ll love:

overhead image of shortbread cookie with cranberries, pistachios, and white chocolate pieces in it and salt sprinkled on top. a bite is taken out of the cookie and the cookie sits on a white counter.
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overhead image of shortbread cookies with pieces of cranberry, pistachio, and white chocolate in the. The cookies are sprinkled with flaked salt and sit on white parchment paper.

White Chocolate Cranberry Pistachio Shortbread Cookies

  • Author: Lindsay Grimes Freedman
  • Prep Time: 24 hours
  • Cook Time: 12 minutes
  • Total Time: 24 hours 12 minutes
  • Yield: 18 cookies 1x
  • Category: desserts
  • Method: baking
  • Cuisine: cookies
  • Diet: Gluten Free
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Description

Slice and bake chunky White Chocolate Cranberry Pistachio Shortbread Cookies are loaded with texture, gluten free, and so simple to make!

Scale

Ingredients

  • 6 tablespoons unsalted butter
  • 1/4 cup agave nectar (honey or maple syrup also works)
  • 1/2 teaspoon vanilla extract
  • 2 cups blanched almond flour
  • 1/2 teaspoon salt
  • 1/2 cup chopped pistachios
  • 1/2 cup dried cranberries
  • 4 oz. white chocolate, chopped in chunks

Instructions

  1. Place the butter in a medium bowl and melt it in the microwave for 30 seconds (you can also do this in a saucepan over medium-low heat). Once the butter is softened, whisk in the agave nectar and vanilla until combined.

  2. Add the blanched almond flour and salt to the bowl.
  3. Use a rubber spatula to fold everything together until combined.

  4. Chop the pistachios and white chocolate bars into chunks. Add them to the bowl along with the dried cranberries and fold them into the cookie dough.

  5. Place the dough on a piece of parchment paper or aluminum foil and use your hands to spread it into a log. I found it easiest to fold the aluminum foil over the dough and press it into a tight log. You also want to make sure it’s as round as possible because the shape of the log decide the shape of your cookies.

  6. Tap the ends of the log to make sure it doesn’t taper off at the ends. Fold the paper or foil around the dough and freeze overnight.

  7. Preheat the oven to 350F.

  8. If you want to make sure you get round circle cookies, roll the frozen log back and forth to make sure it’s a round log.
  9. Cut the log into 12 – 18 slices.
  10. Place the slices on a baking sheet lined with parchment paper and bake for 10 – 12 minutes or until the edges and tops are golden brown.

  11. Allow the cookies to cool on the baking sheet for 15 – 20 minutes before transferring them to a cooling rack.

  12. Sprinkle the cookies with a finishing sea salt and enjoy.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 111
  • Sugar: 7.5g
  • Sodium: 109mg
  • Fat: 8.1g
  • Saturated Fat: 3.8g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 8.7g
  • Fiber: 0.6g
  • Protein: 1.4g
  • Cholesterol: 11mg

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Enjoy!! xo