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High Protein Cranberry Pistachio Shortbread Cookies

High Protein Cranberry Pistachio Shortbread Cookies - recipe card
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Buttery, crumbly shortbread cookies studded with tart cranberries and crunchy pistachios, boosted with protein powder and Greek yogurt for a guilt-free treat. Each cookie delivers a satisfying 10 grams of protein without sacrificing classic shortbread texture.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup vanilla whey protein powder
  • 1/4 cup granulated sugar
  • 1/4 tsp kosher salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup full-fat Greek yogurt
  • 1 tsp vanilla extract
  • 1/2 cup dried cranberries, roughly chopped
  • 1/2 cup shelled pistachios, roughly chopped

Instructions

  1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, protein powder, sugar, and salt until no lumps remain.
  3. Add cold cubed butter. Using a pastry blender or your fingertips, cut butter into dry ingredients until mixture resembles coarse meal with some pea-sized butter pieces.
  4. Stir in Greek yogurt and vanilla extract until a soft dough forms. If dough is too dry, add 1 teaspoon of water at a time until it holds together.
  5. Fold in chopped cranberries and pistachios until evenly distributed.
  6. Turn dough out onto a lightly floured surface and shape into a 1-inch thick disk. Wrap in plastic wrap and refrigerate for 15 minutes to firm up.
  7. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut into 2-inch rounds using a cookie cutter and place on prepared baking sheet, spacing 1 inch apart.
  8. Gather scraps, re-roll, and cut additional cookies.
  9. Bake for 12-15 minutes, until edges are lightly golden. The centers may look slightly soft but will firm up as they cool.
  10. Remove from oven and let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks. For longer storage, freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag; freeze for up to 3 months. To reheat, place frozen cookies on a baking sheet in a 300°F (150°C) oven for 5-7 minutes until warmed through. For a protein boost, serve with a side of Greek yogurt or a glass of milk. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend. Ensure protein powder is finely ground to avoid a gritty texture. Do not use bacon/pork or alcohol; this recipe is already free of those.

Nutrition

Keywords: high protein cookies, cranberry pistachio shortbread, protein shortbread, healthy cookie recipe, Greek yogurt cookies, protein powder cookies, low sugar dessert, holiday cookies, Christmas cookies, post-workout snack, gluten-free option, easy baking

Find it online: https://thehighproteinrecipes.com/high-protein-cranberry-pistachio-shortbread-cookies/