Pistachio Cookies in 5 Easy Steps to Sweet Perfection

TahiraJaved

Pistachio Cookies in 5 Easy Steps to Sweet Perfection

These buttery pistachio cookies are packed with rich, nutty flavor, crunchy pistachios, and delicate sweetness. Perfectly tender with lightly crisp edges, they're an irresistible treat for holidays, afternoon tea, and gifting!

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Prep Time 10

Cook Time 13

Chill & Cool Time 45

Total Time 1 8

Servings: 18 People

Course: Dessert

Cuisine: American

Calories: 260

Ingredients Equipment Method Notes

Ingredients

For the Cookie Dough:

1 3/4 cups all purpose flour
1/2 cup finely ground roasted unsalted pistachios
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine salt
3/4 cup unsalted butter softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg plus 1 egg yolk at room temperature
2 tsp alcohol free vanilla extract

For the Mix Ins:

1 cup roasted unsalted pistachios roughly chopped, divided
3/4 cup white chocolate chips

For Finishing:

Flaky sea salt for sprinkling

Equipment

1 Large cookie scoop: portions even 2 tablespoon balls so they bake at the same speed
1 Food processor: grinds the pistachios into fine, even crumbs
1 Rimmed baking sheet: gives the cookies steady, even heat
1 Parchment paper: stops sticking and helps the bottoms brown evenly
1 Wire rack: cools the cookies so the bottoms stay crisp
1 Digital kitchen scale: measures the flour exactly for a tender chew

Method

Toast the pistachios at 350°F for 5 to 6 minutes, cool, then grind 1/2 cup fine and chop the rest.
Whisk the flour, ground pistachios, baking soda, baking powder, and salt.
Beat the butter and both sugars for 2 minutes until creamy, then beat in the egg, yolk, and vanilla.
Mix in the dry ingredients on low, then fold in 3/4 cup chopped pistachios and the white chocolate.
Chill the dough for 30 minutes.
Scoop 2 tablespoon balls onto lined sheets, 2 inches apart, and press the remaining pistachios on top.
Bake at 350°F for 11 to 13 minutes until the edges are golden and the centers look soft.
Sprinkle with flaky salt and cool on the pan for 10 minutes.

Chill the dough for 30 minutes and pull the cookies while the centers still look soft; skipping the chill and overbaking are the main causes of flat or dry cookies.

Notes

Weigh the flour for a tender, chewy cookie.
Toast the pistachios for the best nutty flavor.
Do not whip the butter fluffy, or the cookies will spread.

STORAGE: Store in an airtight container up to 5 days, or freeze baked cookies or dough balls up to 3 months.