Pistachio Cookies Recipe

Introduction

These pistachio cookies are tender, buttery, and lightly nutty, making them a delightful treat for any occasion. Their subtle almond flavor pairs perfectly with the crunchy, ground pistachios and a dusting of powdered sugar for an elegant finish.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 ¼ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup shelled, unsalted pistachios, finely ground
• Powdered sugar, for dusting

Instructions

1. Step 1: In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy, about 3 to 5 minutes.
2. Step 2: Add the vanilla extract and almond extract, mixing until just combined.
3. Step 3: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
4. Step 4: Place the shelled pistachios in a food processor and pulse until finely ground.
5. Step 5: Gradually add the dry ingredients to the butter mixture on low speed until just combined. Then fold in the ground pistachios until evenly mixed.
6. Step 6: Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes or up to 2 hours.
7. Step 7: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
8. Step 8: Remove the dough from the fridge, roll into 1-inch balls, and place them on the prepared baking sheets about 1 inch apart.
9. Step 9: Bake for 10 to 12 minutes, or until the edges are lightly golden brown.
10. Step 10: Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
11. Step 11: Once cool, generously dust the cookies with powdered sugar.
12. Step 12: Serve immediately or store in an airtight container at room temperature for up to 3 days.

Tips & Variations

• For extra crunch, reserve some chopped pistachios to sprinkle on top before baking.
• Try substituting almond extract with orange or lemon zest for a citrus twist.
• Make sure the butter is softened, not melted, for the best cookie texture.
• Chilling the dough helps prevent the cookies from spreading too much while baking.

Storage

Store these pistachio cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can refrigerate for up to a week or freeze for up to 3 months. Reheat frozen cookies gently in a warm oven to restore their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pistachios instead of raw?

Yes, roasted pistachios will add a deeper, toastier flavor. Just be sure they are unsalted to avoid altering the cookie’s taste.

Can I make the dough ahead of time?

Absolutely. The dough can be refrigerated for up to 2 days or frozen for up to a month. Thaw in the fridge before shaping and baking.

Pistachio Cookies Recipe

Print Recipe

★★★★★

5 from 80 reviews

Delight in these buttery, tender Pistachio Cookies, perfectly balanced with a hint of almond and vanilla extracts. Finely ground pistachios add a subtle nutty flavor and a delightful texture, while a dusting of powdered sugar adds a charming finish. These cookies are easy to prepare, chilled to maintain their shape, and baked to golden perfection — a perfect treat for any occasion.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 57 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

Dry Ingredients

• 2 ¼ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt

Additional Ingredients

• 1 cup shelled, unsalted pistachios, finely ground
• Powdered sugar, for dusting

Instructions

1. Cream the Butter and Sugars: In a large bowl or the bowl of your stand mixer, beat together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy, about 3-5 minutes.
2. Add the Extracts: Incorporate the vanilla extract and almond extract into the creamed butter and sugars, mixing until just combined.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly blended.
4. Grind the Pistachios: Using a food processor, pulse the shelled, unsalted pistachios until they are finely ground but not overly powdery.
5. Incorporate Dry Ingredients and Pistachios: Gradually add the dry flour mixture to the wet ingredients on low speed, mixing just until combined. Then fold in the ground pistachios until evenly distributed in the dough.
6. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate it for at least 30 minutes, up to 2 hours, to firm up and develop the flavors.
7. Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
8. Shape the Cookies: Remove the chilled dough from the refrigerator. Roll it into 1-inch balls with your hands and place them on the prepared baking sheets, spacing them about 1 inch apart.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden brown.
10. Cool the Cookies: After baking, remove the sheets from the oven and allow the cookies to rest for a few minutes on the pan before transferring them to a wire rack to cool completely.
11. Dust with Powdered Sugar: Once fully cooled, generously dust the cookies with powdered sugar using a fine sieve or sifter for an elegant finish.
12. Serve and Enjoy: Serve these pistachio cookies immediately or store them in an airtight container at room temperature for up to 3 days to maintain freshness.

Notes

• Be sure not to overmix the dough once the flour is added to keep the cookies tender.
• If you don’t have a food processor, finely chop the pistachios with a sharp knife, but keep them roughly even for texture.
• For a crisper cookie, bake a couple of minutes longer, but watch closely to avoid burning.
• These cookies freeze well; store them in an airtight container, separated by parchment paper.
• The almond extract enhances the pistachio flavor but can be omitted if unavailable; increase the vanilla extract to 1 ½ teaspoons instead.

Keywords: Pistachio cookies, nutty cookies, almond extract cookies, buttery cookies, holiday cookies, easy cookie recipe