These Orange Cherry Pistachio Shortbread Cookies are everything you want in a classic shortbread—rich, buttery, and melt in your mouth—plus just enough texture and brightness to make them feel extra special.
Fresh orange zest brings a light citrus note that balances the richness of the butter, while pistachios add crunch and color. Freeze dried cherries deliver concentrated tart cherry flavor without affecting the delicate shortbread texture.
This is an easy slice and bake dough that looks impressive with very little effort. They hold their shape beautifully, bake up pale and tender, and are just as delicious plain as they are dipped in dark chocolate. You can dip the whole batch, leave them all undipped, or do half and half for variety.
Perfect for holiday cookie trays, gifting, or entertaining.
If you love classic shortbread with a twist, this recipe delivers big flavor, gorgeous presentation, and a foolproof method that works every time.
Why you’ll love this recipe!
What ingredients do I need?
- Unsalted Butter: The foundation of classic shortbread, creating a rich flavor and tender texture without greasiness.
- Powdered Sugar: Blends smoothly into the butter and gives these cookies their soft, melt-in-your-mouth crumb.
- All-Purpose Flour: Provides structure while keeping the cookies delicate and tender.
- Vanilla Bean Paste: Adds deep vanilla flavor and subtle vanilla specks throughout the dough.
- Almond Extract: Enhances the cherry flavor and adds warmth without overpowering the cookies.
- Fresh Orange Zest: Brightens the shortbread and balances the buttery richness with fresh citrus flavor.
- Cinnamon: Just a pinch adds warmth and depth without making the cookies taste spiced.
- Salt: Balances sweetness and brings all the flavors together.
- Freeze-Dried Cherries: Deliver bold cherry flavor while keeping the dough dry and easy to slice.
- Pistachios: Add crunch, color, and a subtle nutty flavor that pairs perfectly with citrus and chocolate.
- Heavy Cream (Optional): Used only if needed to help the dough come together if it feels too crumbly.
- Dark Chocolate (Optional): Adds richness and contrast; cookies can be fully dipped, partially dipped, or left plain.
Recipe Variations
- Dip all cookies in chocolate for a bakery style finish.
- Use different chocolate for dipping. You can try milk or white chocolate as well.
- Try these with freeze dried cranberries instead if you don’t like cherries.
- Leave cookies completely plain for classic shortbread
- Sprinkle flaky sea salt, chopped pistachios, or orange zest on the chocolate before it sets
Pro Tips
- Chill the dough atleast 1 hour, up to 48 hours, for the cleanest slices.
- Don’t overbake, you want to keep cookies pale for classic shortbread texture.
- Use a sharp knife when slicing to maintain clean edges.
- If dough cracks while shaping, gently press it back together with warm hands.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Butter: Use unsalted butter for the best flavor control. If using salted butter, reduce the added salt to ¼ teaspoon. For best shortbread texture, avoid butter substitutes or margarine.
- Powdered Sugar: Powdered sugar is key for the tender, melt in your mouth texture of classic shortbread. Granulated sugar is not recommended, as it will create a firmer, more crumbly cookie.
- All Purpose Flour: A 1:1 gluten free flour blend can be used for a gluten free version. Look for one that contains xanthan gum for structure. The texture may be slightly more delicate, but still delicious.
- Vanilla Bean Paste: Vanilla extract works well if you don’t have vanilla bean paste. Use the same amount.
- Almond Extract: Almond extract enhances the pistachio flavor, but it can be omitted if preferred or if allergies are a concern.
- Freeze Dried Cherries: Freeze dried cherries are strongly recommended, but you can use freeze dried cranberries too.
- Pistachios: Shelled pistachios can be swapped for chopped almonds or pecans if needed. For nut-free cookies, omit entirely and add an extra tablespoon of flour to maintain structure.
- Dark Chocolate (for dipping): Dark, semi-sweet, or milk chocolate all work well. White chocolate is also a great option and pairs beautifully with orange zest.
Dietary Substitutions
- Gluten Free: Replace the all purpose flour with a 1:1 gluten free baking flour that contains xanthan gum.
- Nut Free: To make these cookies nut free, omit the pistachios entirely and add 1–2 tablespoons additional flour to help maintain structure. Skip the almond extract as well and replace it with vanilla extract for safe results.
- Dairy Free: Use a high quality plant based butter substitute designed for baking. Choose one that comes in stick form, not a spread. The dough may be slightly softer, so chilling thoroughly is especially important before slicing.
- Egg Free: This recipe is naturally egg free (YAY!), making it a great option for those with egg allergies.
Leftovers and Storage
- Store cookies in an airtight container at room temperature for up to 5 days.
- Once chocolate is set, cookies stack well with parchment between layers.
- Cookies can also be frozen for up to 2 months, dipped or undipped.
But, I Still Have A Few Questions…
Can I skip the chocolate dip?
Yes. These cookies are delicious plain, fully dipped, or done half and half.
Why use powdered sugar instead of granulated sugar?
Powdered sugar creates a softer, more tender shortbread texture and a smoother dough.
Do I have to chill the dough?
Yes. I highly recommend chilling the dough first. This helps the cookies hold their shape and makes slicing much easier.
Can I make the dough ahead of time?
Yes. The dough can be refrigerated for up to 48 hours before slicing, or frozen for longer storage.
What if my dough feels crumbly?
If the dough seems too dry and crumbly, you can add up to 1 tablespoon of heavy cream to help it come together.
Can I use fresh cherries instead of freeze dried?
No. Fresh cherries add too much moisture and will affect the texture of the shortbread. Freeze dried cherries provide bold cherry flavor without adding moisture, keeping the dough easy to slice and the cookies perfectly crisp and tender.
Can I use dried cherries instead of freeze dried?
Just like with fresh cherries, dried cherries are not recommended for this recipe because they contain moisture and can make the shortbread dough too soft. This would cause spreading and a less tender texture.
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Orange Cherry Pistachio Shortbread Cookies
Ingredients
- Shortbread
- 18 tbsp 1 cup plus 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1½ tsp vanilla bean paste
- ¾ tsp almond extract
- 1½ tbsp fresh orange zest
- ⅛ tsp cinnamon
- ¾ tsp salt
- ¾ cup shelled pistachios roughly chopped
- 1/2 c. Freeze dried tart cherries fold in gently at the end
- 1 tbsp heavy cream only if dough is too crumbly
For Dipping
- 8 oz dark chocolate melted
Instructions
- In a large bowl, cream the softened butter and powdered sugar until smooth and fully combined.
- Mix in the vanilla bean paste, almond extract, orange zest, cinnamon, and salt.
- Add the flour and mix just until the dough comes together. Do not overmix.
- Fold in the dried cherries and pistachios until evenly distributed.
- Turn the dough out onto parchment paper and shape into a long rectangular log, about 1½ inches thick. Wrap tightly and refrigerate for at least 1½ hours, or until firm.
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Slice the chilled dough into ¼ inch thick slices and arrange on prepared baking sheets, spacing slightly apart.
- Bake for 10-12 minutes, until the cookies are set and the edges are just barely golden.
- Cool completely on the baking sheets.
- Dip half of each cookie into melted chocolate and place on parchment paper to set.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.