Irresistible Pistachio Shortbread Stars in Just 3 Steps

Name: Irresistible Pistachio Shortbread Stars in Just 3 Steps
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/2 cup finely chopped pistachios; 1/4 teaspoon salt

Author: lia

Published: November 15, 2025

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There’s something magical about holiday baking, isn’t there? The moment you pull out your mixing bowls and dust off the cookie cutters, the whole kitchen smells like butter and nostalgia. And if there’s one cookie that never fails to steal the show, it’s these pistachio shortbread stars. They’re buttery, just sweet enough, and packed with that gorgeous nutty flavor from finely chopped pistachios. Plus, they’re so easy to make—no fancy techniques, no fussy ingredients, just pure, simple deliciousness.

I’ve been making these stars every December since my aunt handed me her handwritten recipe card years ago (complete with a buttery fingerprint smudge, naturally). They’re the kind of cookie that disappears off the platter first—crisp, delicate, and just festive enough to feel special. The best part? You can whip them up in under an hour, which is a blessing during the holiday chaos. Whether you’re gifting them or sneaking a few with your afternoon tea, these pistachio shortbread stars are little bites of holiday joy.

Why You’ll Love These Pistachio Shortbread Stars

These cookies are a holiday game-changer, and here’s why:

So easy to make: No complicated steps—just mix, roll, cut, and bake. Perfect for when you’re short on time but still want something special.
Buttery perfection: The shortbread base is rich, tender, and melts in your mouth. It’s like a hug in cookie form.
Festive and fun: The star shapes make them a natural holiday favorite. They’re almost too pretty to eat (almost).
Nutty goodness: The finely chopped pistachios add just the right crunch and a pop of flavor that’s not too overpowering.

Trust me, these cookies will become your new holiday tradition. They’re simple, delicious, and guaranteed to impress.

Ingredients for Pistachio Shortbread Stars

Gather these simple ingredients—nothing fancy, just good-quality basics that come together beautifully:

1 cup (2 sticks) unsalted butter, softened – Not melted! Leave it out for an hour or so until it gives slightly when pressed. Cold butter won’t cream properly, and melted butter makes greasy cookies.
½ cup granulated sugar – Just enough sweetness to let the butter and pistachios shine.
1 teaspoon vanilla extract – Pure vanilla, please! The imitation stuff just doesn’t give the same cozy depth.
2 cups all-purpose flour – Spoon and level it—don’t scoop straight from the bag or you’ll end up with dense cookies.
½ cup finely chopped pistachios – Finely is key here. You want little flecks throughout, not big chunks that’ll make rolling tricky.
¼ teaspoon salt – Balances the sweetness and makes the flavors pop.

That’s it! No eggs, no leavening—just pure shortbread magic waiting to happen.

How to Make Pistachio Shortbread Stars

Making these cookies is as easy as 1-2-3, and the result is pure holiday magic. Let’s get started!

Step 1: Cream the Butter and Sugar

First things first: preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. Now, grab a large bowl and beat the softened butter and sugar together until it’s light and fluffy. This is where the magic begins—don’t rush it! Creaming the butter and sugar properly creates tiny air pockets that give the shortbread its signature melt-in-your-mouth texture. If your butter’s too cold, it won’t cream well, so make sure it’s soft enough to leave a slight indent when you press it. Once it’s fluffy, mix in the vanilla extract for that cozy, sweet aroma.

Step 2: Mix in Dry Ingredients

Next, add the flour, finely chopped pistachios, and salt to the butter mixture. Here’s the trick: gently fold everything together until just combined. Overmixing will make the dough tough, and we want these cookies tender and delicate. The dough should come together easily—it’ll be slightly crumbly but should hold its shape when you press it together. If it feels too soft to handle, pop it in the fridge for about 15 minutes to firm up.

Step 3: Shape and Bake

Now for the fun part! Roll the dough out on a lightly floured surface to about ¼-inch thickness. Use a star-shaped cookie cutter to cut out as many cookies as you can, re-rolling the scraps as needed. Place the stars on the prepared baking sheet, leaving a little space between them. Bake for 15-18 minutes, or until the edges are lightly golden. Keep an eye on them—shortbread can go from perfect to overbaked quickly. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Then, dig in or share the holiday cheer!

Tips for Perfect Pistachio Shortbread Stars

Want your pistachio shortbread stars to turn out flawless every time? Here are my go-to tips:

Chill the dough if it gets sticky: If the dough feels too soft to roll, wrap it in plastic and pop it in the fridge for 15-20 minutes. Cold dough is so much easier to handle!
Use parchment paper: It’s a lifesaver for easy cookie removal and prevents sticking. Plus, less cleanup—win-win!
Don’t overbake: Shortbread should be just golden around the edges. They’ll firm up as they cool, so pull them out before they look fully done.
Flour your cutter: Dip the cookie cutter in flour before each cut to prevent sticking and keep those star edges sharp.

Follow these, and you’ll have cookie perfection every time!

Storage and Serving Suggestions

These pistachio shortbread stars stay fresh in an airtight container at room temperature for up to a week—if they last that long! They pair perfectly with a cup of tea or coffee, making them ideal for holiday gatherings or cozy afternoons. For gifting, stack them in a pretty tin or tie them up with ribbon—they’re so festive, they practically wrap themselves. Just be warned: once you start nibbling, it’s hard to stop!

Pistachio Shortbread Stars Nutritional Information

Just so you know what you’re biting into, here’s the scoop on nutrition (per cookie, based on 24 servings): about 120 calories, 8g fat (4.5g saturated), 11g carbs, and 1.5g protein. Of course, these are estimates—your exact amounts might vary a smidge depending on your ingredients or how big your stars turn out. Don’t stress the numbers too much though…holiday cookies are meant to be savored!

Frequently Asked Questions

Can I use a different nut instead of pistachios?
Absolutely! Almonds or pecans work beautifully here—just chop them finely like the pistachios. Walnuts are great too, though they’ll give a stronger flavor. If you’re nut-free, try toasted coconut flakes for a similar crunch.

Do I really need to chill the dough?
Only if it’s sticky or too soft to handle easily. Warm butter makes the dough fussy, so 15 minutes in the fridge can save you rolling frustrations. But if your kitchen’s cool and the dough feels workable, skip the chill!

How thin should I roll the dough?
Aim for about ¼-inch thickness—it’s the sweet spot. Too thin, and the stars might burn; too thick, and they won’t get that perfect crisp texture. I use two stacked quarters as my guide (yep, I’m that person eyeballing it with loose change).

Can I freeze the baked cookies?
You bet! They freeze beautifully for up to 2 months in an airtight container. Thaw at room temperature when the cookie craving hits. The dough freezes well too—just roll it out between parchment sheets before freezing, then cut and bake straight from frozen (add 1-2 extra minutes).

Try this recipe and tag me with your starry creations—I love seeing your holiday bakes!