If you love pistachios, this cookie is for you. The buttery, melt-in-your-mouth texture is paired with the nutty richness of pistachios, creating a flavor that’s both distinctive and irresistible. These cookies are easy to prepare, can be made ahead of time, and look beautiful on any dessert table. They’re perfect for gifting, special occasions, or whenever you’re craving something a little different from the usual chocolate chip.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Brown sugar
Egg
Vanilla extract
Almond extract (optional)
Shelled pistachios (roasted and unsalted, roughly chopped)
Optional: pistachio instant pudding mix for added flavor and color
Direction
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg, vanilla extract, and almond extract (if using) and mix until combined.
Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
Fold in the chopped pistachios and, if using, pistachio pudding mix.
Scoop tablespoon-sized balls of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.
Lightly press each cookie to slightly flatten the tops.
Bake for 10–12 minutes, or until the edges are just golden and centers are set.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Servings and timing
This recipe makes about 24 cookies. Preparation time: 15 minutes Baking time: 10–12 minutes Cooling time: 10 minutes Total time: 35–40 minutes
Variations
White Chocolate Pistachio: Add white chocolate chips to the dough for a creamy contrast.
Cranberry Pistachio: Mix in dried cranberries for a tart and festive flavor.
Gluten-Free: Use a gluten-free all-purpose flour blend to make the cookies gluten-friendly.
Vegan Version: Use vegan butter and a flax egg substitute.
Green Color Boost: Add a drop of green food coloring if you want a more vibrant look, especially for holidays.
Storage/Reheating
Store pistachio cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. They can be frozen for up to 2 months. To freeze, layer cookies between parchment in a sealed container or freezer bag. To reheat, microwave a cookie for 10–12 seconds to refresh the texture before serving.
FAQs
Can I use salted pistachios?
Yes, but reduce the added salt in the dough to balance the flavor. Unsalted pistachios are preferred for better control.
Do I need to use the pudding mix?
No, it’s optional. It adds flavor, softness, and a green tint, but the cookies are still delicious without it.
Can I use pistachio flour?
You can substitute a small portion of all-purpose flour with pistachio flour for more nutty flavor, but avoid replacing all of it.
How do I keep the cookies from spreading too much?
Chill the dough for 30 minutes if your kitchen is warm or if your cookies spread too thin during baking.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours or freeze it in pre-scooped portions for easy baking later.
How do I get the cookies to look more decorative?
Press a few chopped pistachios or white chocolate chips on top of each dough ball before baking for a more polished look.
Are these cookies soft or crunchy?
They’re soft and chewy in the center with slightly crisp edges, especially when freshly baked.
Can I make them without eggs?
Yes, substitute with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or use an egg replacer.
Are pistachio cookies good for gifting?
Absolutely. Their unique flavor and elegant appearance make them perfect for cookie boxes or holiday tins.
Can I toast the pistachios first?
Yes, lightly toasting pistachios enhances their flavor. Just be sure to let them cool before mixing into the dough.
Conclusion
Pistachio Cookies are a nutty, buttery treat that’s easy to make and hard to resist. Their unique flavor and beautiful appearance make them a standout addition to any dessert spread. Whether enjoyed with tea, gifted during the holidays, or baked as a special treat, these cookies are sure to become a favorite. Try them once, and you’ll be hooked.
Pistachio Cookies are soft, chewy cookies packed with nutty roasted pistachios and hints of vanilla and almond. Their subtle green hue and rich flavor make them perfect for special occasions or everyday enjoyment.
Author:Catherine
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:40 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
3/4 cup shelled roasted unsalted pistachios, roughly chopped
Lightly press each dough ball to slightly flatten. Add a few pistachio pieces or chips on top for decoration, if desired.
Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough for 30 minutes helps prevent spreading, especially in warm kitchens.Use unsalted roasted pistachios for best flavor control.Pistachio pudding mix enhances flavor and color but is optional.To make cookies more festive, add a drop of green food coloring.Top dough with extra pistachios or chips before baking for a decorative touch.
