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 cranberry pistachio shortbread cookies:
- unsalted butter
- agave nectar: honey or maple syrup also works!
- vanilla extract
- blanched almond flour
- salt
- pistachios
- dried cranberries
- white chocolate
How to make cranberry 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. Or, check out my favorite trick for How to Soften Butter!
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.
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:
- Gluten Free Peanut Butter Blossom Cookies
- Gluten Free Hot Cocoa Christmas Cookies
- Gingerbread Cookies
- No Bake Christmas Sprinkle Cookies
- Shortbread Cookies
- Shortbread Sprinkle Cookies
- Salted Chocolate Chunk Shortbread Cookies
Recipe
White Chocolate Cranberry Pistachio Shortbread Cookies
Slice and bake chunky White Chocolate Cranberry Pistachio Shortbread Cookies are loaded with texture, gluten free, and so simple to make!
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
- 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.
- 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 dried cranberries and fold them into the cookie dough.
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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.
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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.
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Preheat the oven to 350F.
- 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.
- 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.
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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.
Nutrition Info:
- 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
Enjoy!! xo
My new fav cookies from last year and I made them again today! They are delicious!
How thick should I make each cookie when cutting the dough?
★★★★★
Yay! I’m so happy you love them!! I slice them between 1/8 – 1/4 inch thick. Hope you have a beautiful holiday season! xo