It’s that time of the year again – it’s cookie season. Right after Thanksgiving, my daughter and I get into cookie-baking mode. We always make our usual Sugar Cookies and Cranberry Pistachio Shortbread and experiment with new flavor and texture combinations. This year Pistachio Cookies was our first such experiment. These pistachio cookies are a bit different as the dough does not have pistachios in it. For this recipe, we are rolling cookie dough balls in finely chopped pieces of pistachios. It gives the Pistachio cookies all the pistachio flavor but they also look amazing with crackly green pistachio exterior.
If you are a fan of nuts in your cookies and want to bake something slightly different, include these Pistachio Cookies in your Holiday Baking repertoire.
Elevate your baking experience with a touch of homemade goodness and treat your loved ones to a delightful symphony of flavors with my Pistachio Cookies Recipe.
Ingredients for Pistachio Cookies
- 1/2 cup (112g) Unsalted Butter
- 2/3 cup White Sugar
- 1 cup All Purpose Flour
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
- 1 to 2 tbsp Milk
- 1/3 cup Raw unsalted Pistachios, shelled
How to make Pistachio Cookies
Follow this recipe to make the best pistachio cookies:
- Add the butter and sugar to an electric mixer and cream them together.
- Add in the flour, baking soda, and salt and mix until it forms dough. If the dough is too crumbly, you can use 1 tablespoon of milk
- Preheat the oven to 350°F (190°C). Prepare 2 cookie sheets by lining them with parchment paper.
- In a food processor or a small chopper, pulse the raw unsalted pistachios into very small pieces. Place the chopped pistachios in a bowl.
- Scoop the cookie dough out using a small ice cream scoop. Roll the cookie dough into balls and then roll the balls in chopped pistachios and place them onto a baking tray. Be generous in coating the pistachios. Flatten a bit by hand
- Bake for 14-15 minutes. Cool on a wire track.
Recipe tips to make pistachio cookies recipe
Follow these steps to make the best possible version of this pistachio cookies recipe:
- The butter and sugar should be properly creamed before adding the other ingredients. This incorporates air and makes the cookies light and fluffy.
- The dough should be scooped using a small cookie scoop and shaped into rounds using your palms. The dough balls should be generously coated in finely chopped pistachios. DO NOT skimp on this part.
- Ensure that the pistachios you are using are raw and unsalted.
- You can use the same coating method and replace pistachios with any other nuts of your choice- raw almonds and pecans would be a great choice for these cookies.
FAQs- Pistachio Cookies
These Pistachio Cookies are eggless but not vegan. But they can absolutely be made vegan by replacing the butter in the recipe with vegan butter.
The Pistachio Cookies are best enjoyed freshly baked and on the same day, but they will last for a week at room temperature stored in an airtight container.
Yes, you can. For that, I recommend that you freeze the dough in ziplock bags. When ready to bake, defrost it overnight in the refrigerator and then bring it to room temperature for an hour. Proceed with the recipe as directed.
More Christmas cookie recipes
Recipe Card- Pistachio Cookies
Pistachio Cookies Recipe
Indulge in the delightful world of homemade Pistachio Cookies with this easy-to-follow recipe. Cream together unsalted butter and sugar, then blend in all-purpose flour, baking soda, and a pinch of salt to create a perfect cookie dough. Adjust the consistency with a touch of milk if needed. Preheat your oven to 350°F (190°C) and line your cookie sheets with parchment paper. Roll the dough into balls, generously coat them in finely chopped raw unsalted pistachios, and flatten slightly. Bake for 14-15 minutes, then savor the irresistible combination of buttery goodness and the rich crunch of pistachios. A simple yet decadent treat for any occasion. Try this Pistachio Cookies recipe today
4
servings30
minutes40
minutesIngredients
1/2 cup (112 gram) Unsalted Butter
2/3 cup White Sugar
1 cup All purpose flour
1/2 teaspoon Baking Soda
1/8 teaspoon salt
1-2 tablespoons Milk
1/3 cup Raw unsalted Pistachios shelled
Method
- Add the butter and sugar to an electric mixer and cream them together.
- Add in the flour, baking soda, and salt and mix until it forms a dough. If the dough is too crumbly, you can use 1 tablespoon of milk
- Preheat the oven to 350°F (190°C). Prepare 2 cookie sheets by lining them with parchment paper.
In a food processor or a small chopper, pulse the raw unsalted pistachios to very small pieces. Place the chopped pistachios in a bowl. - Scoop the cookie dough out using a small ice cream scoop. Roll the cookie dough into balls and then roll the balls in chopped pistachios and place them onto a baking tray. Be generous in coating the pistachios. Flatten a bit by hand
- Bake for 14-15 minutes. Cool on a wire track.
