These buttery pistachio shortbread cookies are a dreamy blend of nutty pistachios and creamy white chocolate! Perfect for the holiday season or any time of year, this classic shortbread recipe is easy to make and irresistibly delicious!
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Shortbread is the perfect make-ahead cookie because the dough can be refrigerated or frozen for days ahead. And I love a good, unfussy cookie that doesn’t require any fancy decorating skills.
Shortbread has its roots in Scotland, where it gained royal attention from Mary, Queen of Scots in the 16th century—though the connection might be more legend than fact. Originally a luxury treat for holidays and weddings, its buttery, crumbly texture earned it the name “shortbread.” It is a timeless classic for cookie lovers everywhere and one of my favorite holiday treats.
I love this pistachio shortbread version with its combination of salty pistachios, sweet white chocolate, and the buttery base creates a balance that feels both indulgent and elegant. Plus, the easy slice-and-bake method makes them a time-saving favorite during the busiest time of year.
If nutty cookies are your jam, you’ll adore my recipes for White Chocolate Pistachio Christmas Star Cookies, Macadamia Nuts Cookies, Toffee Pecan Shortbread Cookies, Ranger Cookies, Mexican Wedding Cookies [aka Russian Tea Cakes], and Chocolate Thumbprint Turtle Cookies—perfect for sharing or keeping all to yourself!
Why We Love This Recipe
- The salty pistachios and creamy white chocolate create a flavor combination that’s both sophisticated and crowd-pleasing, perfect for the holiday cookie box or a sweet snack.
- This buttery shortbread dough is forgiving and easy to work with, making it a fun recipe to bake solo or with kids during cookie season.
- These cookies store beautifully in an airtight container, staying fresh and tender for up to a week—ideal for planning ahead or savoring over time.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Salted Butter – The base of buttery shortbread! Use high-quality butter for the best flavor, or swap for unsalted butter and adjust the added salt.
- Powdered Sugar – Gives the cookies their sandy texture and delicate sweetness without the grit of granulated sugar.
- Pure Vanilla Extract – Enhances the flavor with a warm, aromatic note. Almond extract can be used if you want to amplify the nutty pistachio flavor.
- Salt – Balances the sweetness and brings out the flavors of the pistachios and white chocolate.
- All-Purpose Flour – The main ingredient for structure. Too much flour can make the cookies dry, so measure carefully!
- Chopped Pistachios – The star of the show, adding color, crunch, and that signature pistachio flavor. Raw pistachios work best for a natural, nutty taste.
- Chopped White Chocolate – Adds sweetness and creaminess. Dark chocolate is an excellent alternative if you prefer a more intense chocolate flavor.
How to Make Chocolate Pistachio Shortbread Cookies
- Cream butter and sugar. In a large bowl, beat the cold, diced butter with powdered sugar until smooth and creamy. A hand mixer or stand mixer with a paddle attachment works wonders here. Scrape down the bowl often to keep everything perfectly combined.
- Incorporate vanilla and salt. Add the vanilla extract and salt to the creamed butter mixture.
- Add flour. Gradually mix in the flour with a spatula, just until the dough starts to come together. Overmixing is the enemy of tender shortbread!
- Fold in the mix-ins. Stir in the chopped pistachios and white chocolate, ensuring they’re evenly distributed for bites of nutty goodness in every cookie.
- Shape and chill. Divide the dough into two portions and roll each into a log shape, pressing firmly to eliminate air pockets. Wrap in plastic wrap or parchment paper and refrigerate for at least an hour to firm up.
- Slice. Preheat the oven to 350°F and line your cookie sheets with parchment paper. Slice the logs into pieces about ½-inch thick and arrange them on the prepared baking sheets.
- Bake. Transfer the cookie sheet to the oven and bake for 8–10 minutes until the edges are golden brown. Let the cookies cool completely on a wire rack before serving or decorating.
Glam Holiday Version
Want to level up the look of your shortbread for a cookie exchange? Try dipping half of the cookie in additional melted white chocolate and sprinkling with some chopped pistachios for a fancier look. It’s a little extra effort than this everyday version, but so pretty, festive, and fun!
Recipe FAQs
Absolutely! Wrap the dough logs tightly in plastic wrap, then store them in a freezer-safe bag. They’ll keep for up to 3 months. When ready to bake, let the dough thaw slightly for easier slicing.
Yes, but adjust the added salt in the recipe to avoid an overly salty cookie. Taste a few pistachios first to gauge their saltiness.
Chilling the dough is key! If the cookies soften too much while handling, pop them back in the fridge for 15–20 minutes before baking.
Dark chocolate or even dried cranberries are delightful alternatives that complement the pistachio flavor beautifully.
Keep them in an airtight container at room temperature for up to a week. If drizzled with white chocolate, separate layers with wax paper to prevent sticking.
Tips for Success
- Always start with cold butter—it’s the secret to shortbread that melts in your mouth without spreading during baking.
- Handle the dough gently. Overworking it can lead to tough cookies instead of the tender crumbly texture you love.
- For perfectly round cookies, re-roll the logs after chilling to smooth out any flat spots.
- Keep an eye on the baking time! These cookies are ready when the edges are lightly golden; overbaking can make them dry.
- Use good-quality pistachios and chocolate for the best flavor. The better the ingredients, the more delicious your cookies will be.
What to Serve with Pistachio Cookies
Pair these pistachio shortbread cookies with a glass of cold milk or a mug of hot cocoa for an afternoon treat that feels indulgent yet effortless.
They’re also fabulous served alongside a dessert platter featuring other holiday favorites like Chocolate Crinkle Cookies, Lemon Crinkle Cookies, or Classic Shortbread Cookies with Toffee & Pecans.
For a festive touch, add them to a cookie box or tray to gift to friends and family!
Substitutions and Variations
- Swap the white chocolate for dark or milk chocolate to customize the sweetness level.
- Use almond extract instead of vanilla for an extra nutty boost.
- Add a hint of fresh orange zest for a citrusy twist that pairs beautifully with the pistachios.
- Try coarse sugar on the edges of the cookies for a sparkling finish and extra crunch.
More Holiday Cookie Recipes Made Easy
- White Chocolate Pistachio Christmas Star Cookies
- Soft & Chewy Gingerbread Men Cookies
- Perfect Peanut Butter Blossoms
- The Best Snickerdoodle Cookies Recipe
- Hazelnut Lingonberry Linzer Cookies
- Frosted Eggnog Cookies
- Peppermint Swig Cookies
- Christmas M&M Cookies
Pistachio Shortbread
Ingredients
- 1 cup (227g) salted butter cubed
- ½ cup (60g) powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 cups (282g) all-purpose flour
- ½ cup chopped pistachios
- ½ cup chopped white chocolate
Instructions
- In a large bowl, combine the cold, diced butter with powdered sugar. Beat with an electric mixer until smooth and creamy, frequently scraping down the bowl to ensure all ingredients are fully incorporated.1 cup (227g) salted butter, ½ cup (60g) powdered sugar
- Add the vanilla extract and salt to the butter mixture. Gradually add the flour and incorporate it with a spatula just until the dough starts to come together. Avoid overmixing.1 teaspoon pure vanilla extract, ¼ teaspoon salt, 2 cups (282g) all-purpose flour
- Fold in the chopped pistachios and white chocolate. Divide the dough into two equal portions, shaping each into a log about 6 ½ inches long and 1 ½ to 1 ¾ inches in diameter. Press firmly to eliminate air pockets and ensure an even texture. On a lightly floured surface, roll each log to refine the shape.½ cup chopped pistachios, ½ cup chopped white chocolate
- Wrap each log tightly in plastic wrap or parchment paper and refrigerate for at least 1 hour or until the dough is well chilled.
- Preheat the oven to 350°F. Remove the dough logs from the refrigerator. Slice each log into 14–15 pieces, each less than ½-inch thick, and arrange them on a parchment-lined baking sheet. Bake for 8–10 minutes or until the edges are lightly golden. If the cookies have softened during this time, refrigerate them for 15-20 minutes, so they’re hard just before baking. This will prevent them from losing their shape.
- After baking, let the cookies cool completely on a wire rack.
Notes
- Store: Keep in an airtight container at room temperature for up to a week.
- Freeze: Freeze dough logs or baked cookies in a freezer-safe container for up to 3 months.
- Reheat: Warm baked cookies briefly in a 300°F oven for a fresh-from-the-oven feel.
- Make Ahead: Prepare the dough and chill it for up to 3 days or freeze for future baking.
