Delicious Pistachio Cookies Recipe

BySoha

Pistachio cookies are a sophisticated treat that balances nutty richness with tender, buttery crumb. These cookies are crisp at the edges and soft in the center, offering a delicate crunch from finely chopped pistachios. This recipe focuses on precision, flavor balance, and texture, transforming simple ingredients into a refined, bakery-quality cookie perfect for gifting, tea time, or elegant dessert tables.

Ingredients List

  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • ¾ cup shelled pistachios, finely chopped
  • Optional: whole pistachios for topping or drizzle of white chocolate

Step-by-Step Instructions

pistachio cookies
Prepare the Dry Ingredients

In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Proper mixing ensures even leavening and a tender texture.

Cream Butter and Sugars

Beat the softened butter with granulated and brown sugar until pale and fluffy. This step incorporates air, giving the cookies a light, delicate texture.

Add Egg and Vanilla

Mix in the egg and vanilla extract until smooth. Avoid overmixing to preserve tenderness.

Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the butter mixture. Stir in chopped pistachios evenly, ensuring each cookie has a balanced nut distribution.

Shape the Cookies

Scoop uniform portions of dough and place on a parchment-lined baking sheet, leaving space between each. Flatten slightly if desired.

Bake to Perfection

Preheat the oven to 350°F (175°C) and bake for 10–12 minutes, until edges are lightly golden and centers remain soft. Cool cookies on a wire rack.

Optional Finishing Touch

Garnish with whole pistachios or a light drizzle of white chocolate for an elegant presentation.

Cook Time

  • Prep time: 15 minutes
  • Baking time: 10–12 minutes
  • Total time: approximately 30 minutes

Servings

  • Makes 20–24 cookies

Nutritional Information (approx. per serving)

  • Calories: 170
  • Fat: 9 g
  • Carbohydrates: 20 g
  • Sugar: 12 g
  • Protein: 3 g

Storage Instructions

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, layer with parchment paper and refrigerate for up to 1 week.

Suggestions

Pair these pistachio cookies with green tea, chai, or coffee for a sophisticated flavor experience. For gifting, package in a decorative tin with parchment paper for a polished presentation.

Seasonal Relevance

Pistachio cookies are perfect year-round but shine during spring and winter holidays. Their subtle green hue and nutty flavor make them ideal for festive gatherings or elegant afternoon teas.

Conclusion

Delicious pistachio cookies combine precision, texture, and flavor for a refined baking experience. With a tender crumb, nutty richness, and professional presentation, these cookies are perfect for special occasions or an indulgent everyday treat.

Delicious Pistachio Cookies Recipe
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Delicious Pistachio Cookies Recipe

Recipe by Soha
Servings

24

servings
Prep time

15

minutes
Cooking time

12

minutes
Calories

170

kcal
Total time

27

minutes

Tender, buttery pistachio cookies with a delicate crunch and subtle nutty flavor. Perfect for gifting, afternoon tea, or elegant dessert tables.

Ingredients

  • 1 cup unsalted butter, softened

  • ½ cup granulated sugar

  • ½ cup light brown sugar

  • 1 large egg, room temperature

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 2 tablespoons cornstarch

  • 1 teaspoon baking powder

  • ¼ teaspoon fine sea salt

  • ¾ cup shelled pistachios, finely chopped

  • Optional: whole pistachios for topping or drizzle of white chocolate

Directions

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Whisk together flour, cornstarch, baking powder, and salt in a medium bowl.
  • Beat butter with granulated and brown sugar until pale and fluffy.
  • Add egg and vanilla extract; mix until smooth.
  • Gradually fold in dry ingredients until fully incorporated. Stir in chopped pistachios evenly.
  • Scoop uniform portions of dough onto prepared baking sheet, leaving space between each. Flatten slightly if desired.
  • Bake for 10–12 minutes until edges are lightly golden and centers remain soft.
  • Cool cookies on a wire rack. Optionally, garnish with whole pistachios or a drizzle of white chocolate.

Recipe Video

Notes

  • Chill dough briefly to prevent spreading if needed.
  • Store in an airtight container at room temperature for up to 5 days.
  • Layer with parchment paper if stacking cookies.
  • High-quality pistachios enhance flavor; lightly toast them for extra aroma.

FAQs

Can I use salted pistachios for this recipe?
Yes, but reduce the added salt in the dough to prevent the cookies from becoming too salty.

Why did my cookies turn out too dry?
Overbaking or using overly soft dough can cause dryness. Bake until edges are lightly golden and centers remain soft.

Can I freeze the cookie dough?
Yes, scoop portions of dough and freeze on a baking sheet. Once frozen, transfer to an airtight container and bake directly from frozen, adding 1–2 minutes to the baking time.

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