Pistachio Cookies are a perfect blend of buttery richness and crunchy nuttiness, offering a deliciously unique treat for any occasion. Made with finely ground pistachios, these cookies have a delicate texture and a subtle, natural sweetness. They pair wonderfully with a cup of tea or coffee and make an elegant addition to any dessert platter. Whether you enjoy them plain, dusted with powdered sugar, or dipped in chocolate, these cookies are sure to satisfy any nut lover’s cravings.
What Makes These Cookies Special?
These Pistachio Cookies stand out for their crisp yet tender texture and rich nutty flavor. The use of ground pistachios in the dough enhances their taste, making each bite buttery and aromatic. They’re easy to make, require minimal ingredients, and can be customized with chocolate, citrus zest, or even a hint of spice for an extra dimension of flavor. These cookies are not just delicious—they also look beautiful with their naturally green hue, making them a fantastic treat for holidays, gatherings, or simple everyday indulgence.
Cooking Time
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 12 minutes
- Total Time: 57 minutes
- Servings: 18-20 cookies
Ingredients
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup finely ground pistachios
- 1/4 cup chopped pistachios (for extra crunch)
- 1/2 teaspoon almond extract (optional)
- Powdered sugar for dusting (optional)
- Melted dark or white chocolate for dipping (optional)
Instructions
1. Prepare the Dough
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well. If using almond extract, stir it in at this stage for extra depth of flavor.
2. Incorporate Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, and finely ground pistachios. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Fold in the chopped pistachios for added crunch.
3. Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling helps the cookies maintain their shape and enhances their flavor.
4. Shape and Bake
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out small portions of dough (about 1 tablespoon each) and roll them into balls. Place them on the baking sheet, leaving space between each. Lightly press down on each ball to flatten slightly.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Chocolate-Dipped: Once cooled, dip half of each cookie in melted dark or white chocolate and allow them to set on parchment paper.
- Citrus Twist: Add a teaspoon of orange or lemon zest to the dough for a refreshing touch.
- Spiced Version: Mix in 1/2 teaspoon of cinnamon or cardamom for a warm, aromatic flavor.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Equipment You’ll Need
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire cooling rack
Nutritional Information (Per Cookie)
- Calories: 120
- Fat: 7g
- Carbohydrates: 12g
- Protein: 2g
- Sugar: 5g
(Nutritional values may vary based on ingredient brands and portion sizes.)
Storage Tips
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Keep in the fridge for up to 10 days for extended freshness.
- Freezing: Freeze unbaked cookie dough for up to 3 months. Simply thaw and bake when ready. Baked cookies can also be frozen for up to 2 months.
My Cooking Experience
With over 4 years in the kitchen, I’ve experimented with countless cookie recipes, but Pistachio Cookies always hold a special place. Their delicate texture, balanced sweetness, and beautiful color make them a favorite in my household. I love how versatile they are—whether plain, dusted with powdered sugar, or dipped in chocolate, they always turn out amazing. These cookies are elegant yet easy to make, making them a staple in my baking rotation.
Conclusion
Pistachio Cookies are a simple yet elegant treat that highlights the rich, nutty flavor of pistachios. Their crisp, buttery texture combined with the natural sweetness of nuts makes them irresistible. Whether you’re baking them for a special occasion or just a personal indulgence, these cookies are sure to delight. Try them out, and they might just become your new favorite cookie recipe!
Pistachio Cookies
Ingredients
Method
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well. If using almond extract, stir it in at this stage for extra depth of flavor.
- In a separate bowl, whisk together the flour, baking powder, salt, and finely ground pistachios. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Fold in the chopped pistachios for added crunch.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling helps the cookies maintain their shape and enhances their flavor.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out small portions of dough (about 1 tablespoon each) and roll them into balls. Place them on the baking sheet, leaving space between each. Lightly press down on each ball to flatten slightly.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely
Notes
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Keep in the fridge for up to 10 days for extended freshness.
- Freezing: Freeze unbaked cookie dough for up to 3 months. Simply thaw and bake when ready. Baked cookies can also be frozen for up to 2 months.
